Typically, these gnocchi are chilled, cut and then baked, but I like to brown them off in some olive oil first to keep them from getting too soft. I’ve also added sauteed cavolo nero (black kale or dinosaur kale), sausage and sharp provolone to bolster the flavor of the tender cakes. Goodness. Continue reading
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Try This Out
Simple Summer Barbecue
This menu is not only a celebration of those lazy summer evenings when we’d tuck into thick steaks seared on the grill, but also an ode to the perfect produce of the summer. Farmer’s market tomatoes, string beans, potatoes and greens all have a home in bright and glorious side dishes. Continue reading
