Anyways, Joe and Lauren are new parents, and they bring their baby, Gwen, who is Bean's favorite person in the world. Including me and Matt. But I can't take much offense, because to be fair, Gwen is way, way cuter than either of us.
In any case, when they came this weekend I made this New York Times recipe for ricotta gnocchi. The article touts it as "light" but be forewarned: it pretty much consists entirely of cheese, flour, and butter.
Which is probably why I liked it so much.
You start by mixing a container of whole milk ricotta with flour, salt, pepper, two eggs, and a cup of freshly grated parmesano reggiano. Then you drop rounded spoonfuls into a pot of boiling water six at a time, fishing them out after about a minute, when they rise to float on the surface of the water.
And then, you throw them in the "sauce" which you have made in a saucepan by frying sage leaves in butter. And you let them get all warm and golden and buttery and sagey.
When you've cooked and tossed them all in the butter-sage mixture, I'd recommend squirting a slice of lemon in to add a little citrus lightness. I didn't do this the first night, but the next day eating leftovers, it made a huge difference to balance out the heaviness of the cheese and butter.
Aaaaand they were phenomenal. A special occasion treat, for sure, to those of us STILL working on the last ten pounds. But phenomenal:
We served them with jalapeño bratwurst (from Greg's farm last summer) and some juicy honeycrisp apple slices, figuring that you really can't go wrong with that pork/sage/apple combination.
** Credit goes to Lauren for the awesome titular pun.