I think I broke a record on New Year’s Eve. Well, a record for me. Normally a night owl, I found myself on the couch that evening, well before 9 pm. I clicked through Netflix, searching for something interesting to watch while waiting for the New Year’s countdown. My goal was to ring in 2026 by watching the ball drop in Times Square, NY, but at 9 pm in California. I knew I wouldn’t make it to midnight on the West Coast. Epic fail; I didn’t even make it that far. My only recollection of the evening was the hubster waking me up at 1 AM to wish me a happy New Year. I promptly rolled over and went back to sleep. Yeesch, what a party pooper.
New Year’s Day
Which means I was bright-eyed and bushy-tailed on New Year’s Day. Yay me, and I wanted to usher in the new year with a nice meal. I decided on a Rosemary, Garlic Pork Loin Roast, a Mediterranean roasted veggie dish (coming soon) that reminded me of Ratatouille, and a Gnocchi Gratin, Gnocchi Parisienne, from Ali Slagle (Go Bears) in NYTCooking; my comfort winter menu was set.
Easy and Delicious
Wow, talk about bang for your buck. The Gnocchi Parisienne was a snap to make. Start with shelf-stable packaged Gnocchi. I like the brand, Emilia or Decceco. Add heavy cream seasoned with sage, garlic, and nutmeg. Finally, top with shredded Gruyere and grated Parmesan cheese. That’s it. Slide the casserole into the oven, and 30 minutes later, you have a gratin of gnocchi bathed in a cheesy, thickened, creamy sauce. Delish.
It paired perfectly with the pork roast and the roasted vegetable riff on ratatouille. A bit of the bubbly accompanied our meal, after all, it was New Year’s. To finish our meal, an easy, decadent panna cotta topped with a homemade berry sauce made during warmer days.
A good meal to fortify ourselves for the coming year. It’s going to be a rocky one in this country.
Soapbox
Maybe, just maybe, we could turn things around in 2026. My hopes were completely dashed with the news of the invasion of Venezuela, the murder of Renee Nicole Good in Minneapolis, and a myriad of edicts passed by Trump and his minions, which were met not with resistance from Congress but capitulation.
My New Year’s Resolution: Continue to fight for our democracy. I never imagined that our republic would be in such peril, and yet here we are. I’ll attend rallies and marches because all of us need to know there is a community of like-minded folks out there who still believe in human decency, the Rule of Law, justice, and the Constitution.
Join me. Pick your passion: Environment, climate, Women’s Rights, LGBTQ rights, social justice, immigration, then find your community.
Gnocchi Parisienne
Ingredients
The Star:
- 2 16- to 18-ounce packages potato gnocchi
The Sauce:
- 2 cups heavy cream 1 pint
- 2 garlic cloves finely grated
- 2 packed tablespoons finely chopped sage leaves or 1 tablespoon dried
- ¼ teaspoon finely grated nutmeg optional
- Salt and black pepper
- 2 ounces ½ cup coarsely grated Gruyere
- 1¾ ounces ½ cup finely grated Parmesan
Instructions
- Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, stir together the cream, garlic, sage and nutmeg (if using) and season generously with salt and pepper.
- Stir in the gnocchi and spread into an even layer (it’s OK if the gnocchi aren’t completely covered in cream). Sprinkle with the Gruyere and Parmesan. I like mixing some of the cheese, a quarter of each, into the gnocchi for the stretchy cheese factor.
- Bake until the top is browned and crisp, 30 to 35 minutes. Let rest for a few minutes before serving.