Ricotta Gnocchi with Chanterelles, Sweet Corn, and Sage Brown Butter

In Pasta, Vegetables on September 9, 2009 at 9:02 pm


This is not the time, amid all this heat, humidity, and rain, to ask you to stand in your kitchen with the stove-top going—two burners—and roll gnocchi.  And it isn’t the time, quite frankly, to ask you to eat gnocchi, ricotta gnocchi, covered in brown butter; heavy with cheese and fat … [read more]

From Caviar and Codfish

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