Throughout this blog I have tried to show others that never had the opportunity to meet Morgan just who Morgan was, how she chose to live her life, how she made a difference in the lives of others, and how her bright light is still shining to this day.  I don’t think I could ever explain Morgan with just words…but I have tried.  Morgan wasn’t just a victim of stalking…she wasn’t just a victim of foul play, her life meant so much more than how it ended.  Morgan was a real person, she lived life to it’s fullest, and lifted everyone up with her smile.  Morgan had hopes and dreams, she loved life.  So now I have decided to start to show everyone another part of Morgan – the Morgan that loved different types of food, and loved to share them with others.

Morgan enjoyed making special treats, and desserts for her family in friends.  Everyone was so happy to receive these wonderful gifts from the kitchen.  She would even go on Martha Stewart’s website and follow the directions to learn how to make special little gift boxes to enclose her home made food gifts – that was Morgan for you 🙂

In the last two years of Morgan’s life she also began to learn how to make some of her favorite entrees.  While flipping through some of the recipe books in my bakers rack the other day I came across some of the recipes she had marked in the book.  I started to cry, like I usually do when I miss her, but then I remembered how excited she was to go shopping for all the ingredients, and then cook the recipe for Steve and I, and then I started to smile.  At that very moment I decided I would share with all of you another passion of Morgan’s…cooking.

Morgan always chose organic, and locally grown over anything else, even for her puppies’ food she bought Crystal River Ranch free range beef to incorporate into her own home made dog food https://www.crystalrivermeats.com.  She always loved home made food over store bought food, and after doing some research she had also decided her puppy should eat healthy too.  I will try to find the recipe she used to cook for her puppy, but in the meantime I will start to share the recipes she used to cook for her grateful family.

Here is the first recipe I would like to share with you and in the future I will keep sharing as I come across all the different recipes that she used to make.

Gnocchi with basil sauce.

♥︎ Ingredients to make the gnocchi

1 pound freshly boiled potatoes

1 1/2 cups all-purpose flour

1 egg, beaten

sea salt & ground black pepper

ground nutmeg

♥︎ Ingredients to make the pesto sauce

1 ounces of fresh basil leaves

1/4 cup of pine nuts

2 cloves of garlic

sea salt & ground black pepper

4 tablespoons of olive oil

the juice of 1/2 lemon

1/3 cup of grated parmesan cheese

☞ Preparation time is about 25 minutes and cooking time is 15 minutes.  This recipe serves 4.

Serve with 2 tablespoons of butter and some grated parmesan cheese…enjoy!

First make the pesto: chop the basil and pine nuts roughly and put into a mortar with the garlic, salt and pepper.  Pound together until reduced to a think paste.  Transfer to a bow, add the oil, a little bit at a time, stirring constantly until thick.  Stir in the lemon juice and parmesan cheese, cover and set aside.

Then make the gnocchi: drain the potatoes well and shake over the heat to dry them thoroughly.  Mash the potatoes very finely, so that there are no lumps.  Beat in the flour, egg, salt, pepper and nutmeg.  Mix till it forms a dough and turn out on to a floured board.  With floured hands, roll small pieces of the dough into small croquettes, about the thickness of your thumb and cut them into bite size pieces.  Press lightly with the prongs of a fork creating four indentations, this will help them to hold the pesto sauce so you will have both the gnocchi and basil sauce in every bite.  Bring some salted water to a boil in a large pan.  Drop the gnocchi, a few at a time, into the boiling water and cook for 3 – 5 minutes.  The gnocchi will rise to the surface and float when they are cooked.  Remove and drain.  Arrange the gnocchi in a buttered serving dish and dot with butter.  Sprinkle with parmesan cheese and pour the basil pesto sauce over the top.