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 Saucewas 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.
the tagliolini with one farm egg at cantinetta, bellevue.
Love food, cocktails, wine, cheese...in that order. I'm more savory than sweet, but don't be fooled; savory can be treacherous for the waistline. Therefore, I run. Every day is spent living the life I love.
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