Gellchom, I love and use the one from Marcella Hazan, Essentials of Italian Cooking. It's very close to the one Chase provided: Spinach and Ricotta Gnocchi 1 pound fresh, cleaned spinach or 1 ten-ounce pkg. frozen 2 Tbsp butter 1 Tbsp onion, chopped very fine 2 Tbsp finely chopped prosciutto [If I don't have it, I don't use it] salt 3/4 cup fresh ricotta 2/3 cup all-purpose flour 1 cup freshly grated parmigiano-reggiano Nutmeg, freshly grated 1. Cook the spinach with salt in boiling water until tender. [I usually steam the spinach so there's less water to drain]. Drain it, and as soon as it is cool enough to handle, squeeze it gently to get out as much moisture as possible, chop it rather coarse. 2. Put the butter and onion in a small skillet, and turn the heat on to medium. Cook and stir onion util it's pale gold. Add the prosciutto. Cook and stir for a few seconds more just to coat the meat. 3. Add the spinach, cook for a minute or 2 more. 4. Place spinach mixture in a bowl. When cooled down to room temperature, add the ricotta and flour, and mix well. Add the egg yolks, grated Parmesan, and grating of nutmeg. Add salt if necessary. 5. Make small pellets, shaping them quickly by rolling them in the palm of your hand, 1/2 - 3/4-in. The smaller the better, because they cook more quickly and the sauce is distributed more evenly. If the mixture sticks to your palm, dust your hands lightly with flour. [I usually make them about 3/4-in.... don't have the patience for making them so small!] 6. Drop the gnocchi, a few at a time, into 4-5 quarts of boiling, salted water. When the water returns to a boil, cook for 3-4 minutes then retrieve them with a slotted spoon and transfer to a warm serving platter. Spread over some of the sauce. Repeat until all the gnocchi are done, pour the rest of the sauce over them. Serve at once with grated Parmesan on the side. For the sauce, I also have used the butter and sage sauce, or a pureed tomato sauce with cream. These are very fragile and break apart easily, so I don't really toss them in the sauce, mostly just drizzle it over. The better you drain the spinach and the ricotta, the easier they are to work with. Don't over handle them when you're forming the gnocchi or add too much flour to your hands or they start getting a tad gummy/rubbery. The best time I made it was when there were two of us working. One to immediately roll the gnocchi and drop them bit by bit into the boiling water, and the other scoop them out as soon as their bobbing about.

That's a great idea for the leftovers, when ya' got any, that is. I cooked a med-lg roast for the three of us for dinner. DS works a late shift and he did major damage to it when he got in from work so there was only enough left for sandwiches for DH & I for lunch. We're in the midst of DIY remodel and this was a perfect easy to do, no-fuss dish. I made up the marinade and marinated o/night & plopped it in the crock pot the next day. Served it w/ stir fried green beans and some leftover potatoes that I pulled out of the refrig. Oh, and I left the roast whole. The marinade permeated the roast just fine. No doubt also because you cook the roast in the [other half] marinade also. Any way, it's a great dish; wish I had about ten more so easy & delicious meals to get us through this remodel.

Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.

My most memorable wedding gift was a silver heart box engraved with a special message . But I think that something "personal" is always a good choice.(of course I am a sappy person ) Perhaps a family heirloom of some sort??? It is so hard to buy gifts nowdays as people have everything they need, etc. Do they have a registry ?