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Tuesday, September 6, 2011

Gnocchi and Summer's Best Produce

Walk through any farmers market and the bounty of summer will be on display in mounds of freshly picked carrots, beets, lettuce, broccoli, cucumbers, peppers, onions, parsley, zucchini, corn, celery, green beans, tomatoes and spinach.
Nearby there will be baskets of fat figs ready to burst, bright pink peaches, sharply colored pluots and plums, nectarines the size of soft balls and clusters of black, green and red grapes, seedless and seeded.
How great is all that wonderful food! Now, what to do with it? That's the challenge.

It's hot outside, so who wants to cook? You've grilled all summer long and while you love grilled vegetables, you need to take a break.

My suggestion is simple, make gnocchi.

If you've never made gnocchi, you're probably saying it's too difficult to make. Only Italian chefs can do that.  The truth is, gnocchi are easy to prepare.  And it doesn't take much time in the kitchen.

For Zesterdaily I wrote an easy-to-make recipe that lays out all the steps to making gnocchi at home.