Two simple tools, one unified goal


Yukon Golds are my favorite potatoes for gnocchi,

-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.

-we like to make ours into little “Bozzoli” or, “cocoons”

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?

Also today:

Scialatielli,(B.F.S) With, Peppers alla Nonna

Strozzapreti, with Spicy Italian Sausage and Broccoli Rapini