{"id":15542,"date":"2018-01-29T00:40:59","date_gmt":"2018-01-29T00:40:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15542"},"modified":"2018-01-29T00:40:59","modified_gmt":"2018-01-29T00:40:59","slug":"butter-sage-cabbage-parmesan-gnocchi-cheese-mirto","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15542","title":{"rendered":"butter-sage-cabbage-parmesan gnocchi; cheese; mirto"},"content":{"rendered":"

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This concept\u00a0is brilliant!<\/p>\n

How about the possibility of\u00a0 serving a delicious homemade-like pasta without boiling anything, meaning no waiting, no heating up the kitchen in summer. I picked up a single package of this gnocchi while at Eataly a few days ago, because I had been thinking about gnocchi, and the immediate selling point,\u00a0at least as much as discovering the minimal and natural ingredients, was that its ‘use by’ date lay somewhere\u00a0in March.<\/p>\n

That was only\u00a0my first surprise. When I was ready to serve it last night, of course I looked closely at the cooking\u00a0 instructions on the package, and then I looked again, because\u00a0I had read, “pour the gnocchi directly from the package to the pan\u00a0with your favorite sauce…”.<\/p>\n

Except for introducing a little ‘leftover’ cabbage and later some grated cheese, I basically I did just that, and then, continuing the directive, I added a half cup of water, gently stirred everything for about 2 or 3 minutes, and, ecco<\/em>!<\/p>\n

Of course I’m going back for more. It will become our go-to-returning-after-an-evening-out dinner, even quicker to the table even than ordering a pizza. I bought the classic, but there are several variations each with one additional ingredient or flavor.<\/p>\n

Since it takes so little time to make, there’s little excuse\u00a0for avoiding at least one additional course, an antipasto or a cheese or fruit course, or both. Last night we had cheese and toasts.<\/p>\n