We’ve had excellent news, clever Rorykins has been accepted into nursery and starts two mornings a week, in September, yay. We’re thrilled as we love the nursery and it’s ethos, and have been attending parent and child classes there for a while. We celebrated by surprising O at work and having a nice coffee break with him. Rory loved riding the subway and seeing all of the busy traffic in Soho. He’s still loving the stickers and spent much of the morning admiring them. After a long nap (for both of us) we headed around to Christine and Gracie’s house for some afternoon tea and more sticker activities. Rory couldn’t get enough of baby Mason and even helped Christine put his booties on. Since we got home a little later, I needed to do a quick supper, so roasted some organic acorn squash and made this yummy gnocchi recipe. I substituted the stilton with goat’s cheese so it was slightly milder for Rory to eat, but still retained the sharpness which works well with the sweet pear. I also used gluten free sweet potato. Served it all with a fresh green salad and listened to Amy Winehouse’s brilliant last album (how good is the original Tear’s Dry track?) – Love a bit of Amy me.
Goat’s Cheese & Pear Gnocchi
• A knob of butter
• 1 garlic clove, finely sliced
• 1 large pear, peeled, cored and cut into 2cm slices
• 2 tbsp crème fraîche
• 50g goat’s cheese
• 400g gnocchi
• Chopped parsley leaves, to serve
main courses | serves 2
1. Bring a large pan of salted water to the boil. Meanwhile, melt the butter in a large pan over a medium heat and add the garlic. Once lightly golden, add the pear and reduce the heat. Cook for 3–4 minutes until softened slightly, then add the crème fraîche and stilton. Heat until the cheese melts.
2. Meanwhile, add the gnocchi to the boiling water and cook for 2 minutes. They’re done when they rise to the surface; use a slotted spoon to transfer to the frying pan. Add enough cooking water to loosen the sauce. Toss to coat, season well, add the parsley and serve.