Prosciutto sandwiches and Gnocchi

Original recipe found on this beautiful post.

Pumpkin, Prosciutto & Basil Tea Sandwiches

Packed with the subtle flavor of honeyed pumpkin and the salty hello of prosciutto, this here is a combination that can't be beat.
4 oz. mascarpone or cream cheese
1/4 cup pumpkin puree
1 T. honey
8-10 slices prosciutto
12-15 leaves fresh basil
1 loaf sourdough bread

In a small bowl, combine mascarpone, pumpkin, and honey. Whip together.
Spread pumpkin mixture on slices of sourdough bread. Top with prosciutto and basil. Slice crusts off of sandwiches, then cut into thin, vertical strips. Serve immediately.

Golden Gnocchi with Caramelized Carrots & Onions
in a Clarified Butter SauceThis delightful recipe is so beautiful, no one will believe how simple it is, either.
1 stick butter + 1 Tbsp.
1 package of gnocchi1/2 c. sweet yellow onion, sliced
1/2 c. shredded carrots
1 Tbsp. brown sugar
1/4 tsp. ginger
1/4 tsp. dill
Salt to taste
*Boil gnocchi according to package directions. Place in a large bowl, set aside. Over medium heat, begin cooking stick of butter in a medium saucepan. Stir often to keep from burning. Cook until butter begins to bubble and foam. Skim off foam with a spoon, discard. Pour the clear yellow butter over gnocchi, being cautious to not pour the bottom dregs of butter in, as well. In medium saucepan, heat remaining butter and add onions, carrots, brown sugar, ginger and dill. Cook until onions are well softened. Toss into pasta. Salt to taste. Serve warm or cold.

*

Wisconsin Cauliflower-Cheddar Soup

Yields: 9 cups

2 Tbl. Margarine or Butter

1 medium onion, chopped

1/4 cup all-purpose flour

1/2 tsp. salt

2 cups milk

1 can (13 3/4 to 14 1/2 oz) chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1-inch pieces

1 cup sharp Cheddar cheese

1 cup Pepper Jack cheese

In 4 qt. saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.