It’s Been A Long Time (Homemade Gnocchi)

Long time no see, people! It’s been much too long since my last post. I, uh, the reason it has been so long is well…

…I just forgot to post for a while.

The other day I visited the farmer’s market to buy some beautiful veggies and herbs for dinner and for the rest of the week. I got home, prepared my wonderfully simple dinner, snapped a couple of pictures, and suddenly I thought, “Oh. OH. BLOG. Didn’t I post last weeke–no. The weekend befo–wait, no…whoops.”

What $3 can buy you at the farmer's market: Chicken Kebab ($2), Ear of Corn (.75¢), Mixed Greens (.25¢)

Yeah. Lame, I know. For that, I am so sorry, readers.

Readers, you deserve something better than a post once in three weeks, because, readers, you are all awesome.  For that reason, I did something special for you all: homemade gnocchi.

You know, gnocchi! Those little riveted mini potato dumplings/pasta you order at a nice italian restaurant? Yeah, those things. Now sprinkle some love, elbow grease–no potato ricer or food mill in here, people–and homemade on that gnocchi and you’ve got a masterpiece. I think the sheer fact that this gnocchi is from scratch elevates its texture–soft, pillowy, dreamy–and subtle flavor to a new level.

Be nice to your gnocchi: use a good-quality pasta sauce like the Rao's arrabiata sauce I used.

Pasta from scratch–especially gnocchi–has been on my list to make for a long time. I keep a Moleskine journal on me at all times and my list of dishes to cook and bake has been growing and growing. Thus, I thought I would start a little feature called 11 in 2011. Click on the link to learn about it!

Now, let us begin the healing process, readers. Have some gnocchi. Okey…gnocchi? HAH! 😀

Sorry. That may have hurt more than it helped.

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