Parsnip Gnocchi with Crimini Mushrooms & Herbs

Gnocchi might seem tricky to master at home: you want them to be light and somewhat fluffy inside, textured outside, and preferably a little crisped from hot butter in a pan. Instead, first attempts might yield some over-boiled, chewy nuggets that taste like pretty much nothing. If that’s the case you’re working too hard — overworking the dough, over-boiling; gnocchi can be made with much more speed and carelessness. And to give them a seasonal-tasting twist, they can also be … Read More

Spaetzle with Ramps and Crimini Mushrooms

Ah, ramps, crisp and delicate. Why all the hullaballoo about you? Well, your wildness cannot be disputed, nor your rarity, only appearing for a short span of spring. You’re leafy and long, with a curvaceous shape that stands out amongst the allium family, with their stick-figure shoots. Your green-to-purple palette has a pearly sheen, and you refuse to not look elegant tossed in any heap or pile. Gosh, I hope I’m not sexualizing the plant, but just saying, maybe that’s … Read More