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Ricotta Gnocchi!

Reheating time: 7-12 minutes- boil water!

Spring is in the air! Things are happening out there, folks. The grass looks greener, the skies look clearer, and the birds, well, they’re waking me up at 5am again. These are all the telltale signs that spring is on the way. For us in the kitchen, we have a few signs of our own. While we may not see as much daylight as the rest of the world, there are indications of what is happening in the real world that come in the form of veggies. Ramps, morels, fiddleheads, peas, asparagus, and rhubarb are just about to pop. These are the true harbingers. Tonight’s dinner captures the beauty of spring asparagus and mushrooms, with the vessel of choice being fresh ricotta gnocchi. If you ask me, it’s perfection. Gnocchi, focaccia, and salad are a dream team in the worst of times, but with tonight’s set, they are sure to skyrocket to the top of your list, too. Get in there!

For the gnocchi:

As I said, get a big pot of water on the store, season well with salt (salty water is good water), and bring it to a boil. While you wait for the water to boil, you can check out all the other fun goodies we’ve got: gnocchi, roasted veggies, bacon jam, pesto, salad, dressing, and focaccia. The latter three play no part in the gnocchi, so we can set them aside. You really need the gnocchi, roasted veggies, and the two condiments. Over high heat, warm the biggest pan you got, and add a pad of butter. Get it nice and foamy, and stir it around a bit. Slowly scoop the roasted veggies into the pan, and let them sear and fry over high heat to get some serious color on them. 

Once your water is boiling, drop in the gnocchi and give them a stir to separate. Cook for two minutes- no more! These guys go fast 🙂

Once the gnocchi are done, carefully scoop them out of the water and toss them in the hot pan with the roasted veggies. Once everything is mixed, add a splash of pasta water- this will help to make your sauce! Cook the pasta water down with the gnocchi and veggies until a sauce forms, and the sauce clings to the gnocchi and veggies nicely. You may need more water, you may need to cook it down. Season with salt and fresh cracked black pepper!

Once you’re happy with the sauce, it’s time to plate!

Scoop the gnocchi and veggies into an even layer in a shallow bowl, and give a few dollops of the arugula pesto and the bacon jam on top. Voila. You did it. 

For the mixed greens:

So simple- just dress the leaves in a large bowl with the lemon dijon vinaigrette, season with a pinch of salt and some black pepper, and give it a toss! Plate it up on the side of your pasta, or wait to enjoy the salad as a dessert.

For the focaccia:

Toast up the focaccia and use it to wipe clean anything that the gnocchi touched- the pan, your plate, your spoon, etc. Don’t let anything go to waste! That sauce is liquid gold. Studded with sundried tomatoes and basil, this focaccia brings brightness and depth to the already complex flavors of tonight’s dish. Yum!

That’s it!

Thanks so much for ordering 🙂 We’ll see you next week! #weareweco

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