Gnocchi with Spring Greens and Crimini Mushrooms – Teaspoon of Spice

After I realized pasta was the theme for this month’s love bloghop, I had dozens upon dozens of recipes undergo my thoughts. You see, pasta of any variety is a large pantry staple right here – I’m 1/4th Italian (which just about like being 100% Italian) and I used to be pratically weaned onto semolina flour. My mother says I may twirl my spaghetti completely by age 3. By 6, I knew the very best dried pasta model was the blue field with the image of the peasant girl – DeCecco, which remains to be my palms down favourite. (Barilla is an honest substitute.)

So I had visions of writing a publish about how one can finest drain pasta, the right strategy to obtain “al dente” pasta (shut off the range a couple of minutes earlier than the really helpful cooking time and toss along with your sauce nonetheless cooking on the range), how one can use the pasta water to thicken your sauce (it solely took my husband one time to study that one ought to NEVER try to wash the pot containing stated pasta water earlier than asking spouse), what shapes are finest for what sort of sauce, and so forth. and so forth.

Then actuality set in. It got here all the way down to procrastination and our first spring journey to our out of doors farmers market to give you this dish. A bagful of lovely greens and a few wonderful crimins (I reside 25 miles Kennett Sq., the mushroom capital of the world!)

I at all times have frozen potato (dense) or ricotta (mild & fluffy) gnocchi pasta within the freezer from a neighborhood pasta maker for final minute dinners.  That is a type of tremendous adaptable recipes that may spotlight any seasonal veggies you’ve got readily available – I’ve made it with tomatoes, squash, inexperienced beans, spinach, the record is infinite!

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