Curry-Spiced Kabocha Gnocchi with Roasted Cauliflower & Sriracha-Coconut Crème Fraîche

Curry-Spiced Kabocha Gnocchi with Roasted Cauliflower & Sriracha-Coconut Crème Fraîche

There are too many words in this post title. I’ve made peace with that fact. (It’s just that THEY’RE ALL IMPORTANT, you know? [P.S. I compromised and left "cilantro" out of the title. But that's in there too, guys. And it's important. I also pan-fried the gnocchi, but I think the photos say that clearly enough. Plus you regular readers know I ALWAYS pan-fry my gnocchi and ravioli, so that's probably just assumed at this point. Do you like it when parenthetical text makes up most of a paragraph? I do. It's kind of like the sidebar of the blog world.])

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Einkorn Pasta with Zucchini & Herb Sauce

Pasta with Zucchini & Herb Sauce

So guess what, guys. For the first time ever, I’m remaking a recipe that’s already appeared on this blog. The SECOND recipe, in fact. That feels like some sort of milestone. It isn’t really quantifiable like a one year anniversary or a 100th post, but it still seems rather special. In the sense that I feel I’ve grown enough as a photographer and a writer to re-pay homage to a dish, because I believe I can do it more justice now. Or something like that. Anyway. Let’s talk about sauce. Made from zucchini!

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Inside-Out Ravioli

Inside-Out Ravioli

I, as a child, was an absurdly picky eater. I have alluded to this on occasion, but I’ve held back on detailing my full blown neurosis for quite some time. Let’s discuss.

The first few minutes of my dinner were devoted to inspection. I would sift through and overturn every single thing on my plate, searching for a rogue onion that might have managed to latch onto my special, onion-free latke, or any other suspect ingredients that my mother might be trying to sneak by me. She once cut up pear slices and tried to pass them off as apples. I had none of that. She also once forgot to separate out my special latke before adding onions to the mixture, and served it to me convinced that I wouldn’t notice. YEAH RIGHT, MOM. You know those teeny tiny mushroom bits in Campbell’s Cream of Mushroom soup? I’d pick all of them out of my tuna noodle casserole before I’d even take a bite of it. My food could not touch other food. My orange juice always had to be strained. (Pulp-free orange juice is a MYTH people — it always needs to be strained. I still hate pulp. Blech.)

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Garlic-Cauliflower Gnocchi with Brussels Sprout Leaves & Lemon Zest

Sometimes I forget that there are people who don’t love cauliflower quite as much as I do. Even though I’m acknowledging that fact now, I still kind of can’t believe it. I mean, seriously, it’s SO GOOD. Slightly funky, slightly spicy, with an awesome crunchy-crumbly texture. Magical things happen when you pair it with garlic (especially when that pairing occurs in a 450° oven). And then there’s cauliflower purée, which I will eat an entire monster bowl of if left alone with said bowl and a spoon. And I’ll be totally fine with that decision, because it’s CAULIFLOWER.

See, this is what I’m talking about. I love it. Other people don’t. Or they’re indifferent. So when I proudly announced to J, “I have this great idea for a new pasta to try……cauliflower gnocchi!” and he stared at me kind of blankly, I was confused. (Also, maybe a little bit insulted. Insulted for my beloved cauliflower. [And perhaps also because my idea was awesome, and that should have been obvious.]) But I quickly followed with, “……and I think I’ll pan-fry it with some brussels sprout leaves and add some lemon zest.” To which he replied, “oh, yeah, that does sound good.” YES IT DOES. And it is. So good.

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Pumpkin Gnocchi with
Sage Brown Butter & Feta

As I begin to write this post (which appears on the heels of homemade nutella, said nutella crammed inside doughnut muffins, the delicious love child of ravioli and perogies, and absurdly sticky cinnamon buns), I feel compelled to emit a little bit of maniacal laughter. This is because of a chat I had with a far-away friend the other week, who said to me in the midst of our conversation: “Oh, do you know what C said to me the other day? He asked if you were fat!” As I thought about this later, browsing through my previous posts, I had to giggle a little. If you only had this blog as a guide to my diet, you’d have to assume that I subsist primarily on pasta, ice cream, and soda/booze. Which isn’t exactly UNtrue, I just tend to filter out the boring healthy stuff. Not that healthy food is inherently boring, but my versions kind of are. Beet breakfast wraps. Quinoa with soy sauce and peas. Do you really want to see these things? Maybe you do. But there’s no time! Because right now, I have pumpkin freakin’ gnocchi, all pan-fried up in some butter and covered with herbs and cheese. And it’s stupid good. Your pants will forgive you. Mwahahahaha.

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