u/StarriEyedMan

Getting into DA aesthetic lately (as a grad student high up north in Canada, I suppose it's time). This morning was a bit chilly and overcast (later in the day not so much), so I figured I'd don a nearly fully-thrifted outfit (save for the hat, bag, and suspenders. Hat is off Facebook Marketplace). Decided to take some inspiration from the boreal forests that surround me here, with some Irish vibes thanks to Newfoundland being an Irish culture hub. Suspenders give me fisherman/dock worker vibes, which are intrinsic professions to Newfoundland history and cultural heritage.

Yes. I do play accordion. That's Sheilagh McNeela. Yes I name my instruments! Don't you?

Outside the boundaries of the photos are my rolled-up pant legs and grey Blundstone boots.

Can't wait for autumn and winter when I can dress like this all the time!

Pieces are as follows:

1. Grey-brown corduroy pants

2. Off-white linen collared button-down shirt

3. Green paisley tie in a four-in-hand knot

4. Forest green sweater

5. Brown suspenders

6. Patchwork tweed flatcap

7. My signature round glasses I've worn for years!

8. Canvas and leather messenger bag

My first time really doing Dark Academia, so hopefully I did well!

A while back, YouTuber Max Miller from the channel Tasting History posted a video on what gnocchi looked like before Columbian exchange brought potatoes to Europe. The Italians used cheese, instead. Rewatching the video on Monday, I had the idea of making a dessert version of the dish. Thus was born the idea for this new recipe here:

Ingredients:

1lb of cream cheese (2 8oz packages) + some sour cream (approx. 1/2 cup, opt. [for New York-style])

4 egg yolks

1/2 cup of sugar

Cinnamon powder and vanilla extract (to taste)

Approx. 2 cups of flour (graham flour is probably best for a graham-cracker flavor, but I used all-purpose, as I couldn't find graham flour)

Instructions:

Mix all ingredients except the flour until you have a smooth batter, making sure to get the cream cheese fully broken down (no lumps). Mixing by hands works well, here, but beaters would probably be best.

Add the flour a little at a time, trying to create a dough that can just barely be rolled into a log. You may need more or less flour, but make sure not to use too much, otherwise your gnocchi will be too gummy. You can almost certainly use a stand mixer if you have one. Otherwise, use a spatula/spoon, or just your hands.

Break off small-ish pieces, shaping as desired (I am no expert, and I just wanted to know if this idea would work, so I just cut them off).

Bring a pot of water to a boil (I personally put some sugar and small bit of salt in the water. I don't know how necessary this was). Drop in the gnocchi and let boil for approx. 30 seconds, until they float. Strain and set aside to steam off. Repeat until all your gnocchi is done.

Optionally, melt some butter in a frying pan and lay your gnocchi in the pan, frying until you have a nice golden brown color.

Serve topped with toppings of your choice, warm or chilled. I chose top top it with a homemade strawberry sauce, but canned pie fillings, chocolate sauce, whipped cream, etc. would probably all work wonderfully.

I imagine there's a ton of variations you could do on this recipe, like adding finely-crushed graham crackers instead of or in addition to flour (if so, I'd suggest omitting the cinnamon and maybe cutting some of the sugar). Maybe add lemon zest/extract into the batter before you add dough. You could maybe even toast them in a pan until nearly burnt to make a Basque-style gnocchi.

Italians, please don't hate me for this...

Also, don't give yourself too big of a serving. Just like real cheesecake, these are very rich. Just a few are enough to fill you up.