Skip to main content


Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Gnocchi in Brown Butter with Spinach and Pine Nuts

This is one of the easiest recipes you'll ever make.  That's perfect for a Monday, or any other week night.  Gnocchi are a pasta that is typically made from potatoes but it also has flour in it so you'll want to look for a gnocchi that is gluten free or make your own if that is a concern in your diet.  Being a pasta made from potatoes it's really a perfect comfort food.

The recipe is so easy you may even have time and energy to make some Crip Rosemary Flatbread to go with it.

Gnocchi in Brown Butter with Spinach and Pine Nuts by Future Relics Pottery
Gnocchi in Brown Butter with Spinach and Pine Nuts

  • 1 pound of gnocchi
  • 2 tablespoons butter 
  • 2 tablespoons pine nuts
  • garlic cloves, minced
  • 10 ounces of fresh spinach, washed and torn
  • pinch of salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) finely shredded Parmesan cheese

Cook gnocchi according to package or recipe directions, drain.

Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

Check out the gallery page - Future Relics Gallery by Lori Buff


  1. it's not always easy to find pine nuts, I remember traveling through New Mexico and folks would sell them along side the road fresh picked.

    1. Interesting, I normally don't have any trouble finding them at Kroger or "Your Dekalb Farmer's Market." I usually find them in the baking isle. Have you tried there Linda?

  2. We are a gnocchi loving family, definitely going to give this recipe a try. I dislike Walmart but they sell pine nuts and they are usually a better price. I think they are in the nut aisle.


Post a Comment

Popular Posts