Busy Week

I've had a hard time finding time to sit down in front of the computer this week, so here is this weeks menu, even though it's half way over:)
Sun--homemade pizza (again); individual size this time so each person could decorate it their favorite way, Halloween style.
Mon--venison roast, mashed potatoes and salad (was supposed to be Sundays dinner, but plans changed when the kids reminded me of our Halloween tradition. It's funny how those things get started, I never realized the pizza thing was a tradition.
Tues--gnocchi and tarragon salad (my tribute to Valerie)
Wed--spaghetti squash
Thurs--chicken and pineapple, Thai style. A local market has cooking classes ($20 a class, but they give you a $10 gift card for the store so I consider it one of the best hidden secrets in our neck of the woods). So far I've taken a Chinese dumpling class and a Thai class. I really want to take one of the Indian ones, but they are always on the wrong night.
Fri--Chicken and broccoli pasta

Chef Greg's Potato Gnocchi (thanks to Valerie)
5-6 servings of instant potatoes (prepared as directed, but using a little less water and milk)
2 c flour
2 eggs
2 Tbsp butter or olive oil
1/2 tsp salt
3/4 tsp fresh ground pepper
fresh basil, if desired
Prepare the instant potatoes as directed so that they are a dry consistency, not gummy. Beat in the flour, eggs, butter/oil, salt, pepper and basil. When all are incorporated, turn the dough out onto a work surface and knead it gently for 3 minutes. It will be very soft. Spill a pile of flour onto the work surface and use it to coat your hands while you work with the dough. Pull off a lump of dough the size of a lemon and roll it into a long sausage as wide as your finger. Work from the center out, trying to make the roll even in width. Using a knife, cut the dough into pieces 3/4 inch long.
Bring large pot of water to boil, adding a little oil to the water to prevent the gnocchi from sticking together. Drop the gnocchi into the water about a dozen at a time, and cook them for 3 minutes or so until they float to the top. Remove with a slotted spoon, and add to a sauce of your choice. While one batch cooks, prepare another roll of dough as described above. The dough is soft enough that making too many bits ahead of time will all stick together. Continue until all the dough is used.
Extra gnocchi may be placed in a single layer on a cookie sheet and frozen. Remove to Ziploc bag when frozen and reheat in boiling water when ready.
This was really not that hard, just a little messy. Next time I'm doing a double batch and freezing some. They were a big hit.

Here's Valerie's recommended sauce:
6 Tbsp olive oil
5 cloves minced garlic
2 Tbsp Italian seasoning
1 chopped sweet onion
2 cans chopped tomatoes
salt and pepper
In a skillet add 4 Tbsp olive oil. Add garlic. Sprinkle seasoning in to skillet, along with salt and pepper. Cook on low heat until garlic is golden brown. Add chopped onion and cook until the onions turn translucent, stirring occasionally. Add 2 Tbsp more of olive oil and add canned tomatoes, with juice. Let mixture simmer for about 1 hour, until all flavors blended. Add gnocchi and serve.