Well, well, well. After twelve years, learned another thing about Goldfarb tonight. Not a fan of gnocchi. Actually, ‘not a fan’ is being polite. So when he saw the little dumplings I was boiling he gave me the look – the look he makes when he is a little worried. The weird smile, the furrowed brow…the look of horror in his eyes. Tonight’s meatless meal, Tommuy Habetz’ Spinach and Ricotta Gnudi with Tomato-Butter Sauce was very similar to gnocchi, except lighter in texture. Almost billowy and not as dense. Which for me was good. For Farb, bad. But he was a trooper. Thanks goodness the sauce was good and we had a nice Caesars salad before otherwise I’d have a very sad and hungry gent on my hands. This recipe did not fit into my quick fix prerequisites but I’d been wanting to try it for a while, so I was all in. It’s not complicated but has a lot of steps and the sauce needs time to cook down. A few tips: Added basil to the sauce and a couple extra pinches of crushed red pepper. Although the dough is supposed to be light it seemed to soft to me so added ¾ cup extra flour. Skip the kneading – it’s not necessary. And for the love of God, wear long sleeves when cutting the gnudi into the the pot of boiling water. That steam is a scorcher. Oh, and sorry for the bad pic. Lens fail.