Two simple tools, one unified goal
-and the Washington-grown ones on the stands right now are sweet and delicious!
Although it is typical to use a russet potato for light-as-air gnocchi, I find that with milling them when they are piping hot, and letting them air dry over-night, you can achieve the same fluffy results, and with much better flavor.
With the sweetness of the potatoes today,
we decided to pair them simply with the nuttiness of browned butter, and a nice sharp, sheeps’ milk,
Pecorino Sottocenere, from Tuscany
Potatoes, butter, cheese…..thats like, 3 out of 4 of the major food groups, right?
Scialatielli,(B.F.S) With, Peppers alla Nonna
Strozzapreti, with Spicy Italian Sausage and Broccoli Rapini