{"id":5077,"date":"2015-08-21T05:38:05","date_gmt":"2015-08-21T05:38:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5077"},"modified":"2015-08-21T05:38:05","modified_gmt":"2015-08-21T05:38:05","slug":"ricotta-gnocchi-with-eggplant-tomato-basil","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5077","title":{"rendered":"ricotta gnocchi, eggplant, tomato, basil"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/08\/ricotta_gnocchi_tomato_eggplant.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5078\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/08\/ricotta_gnocchi_tomato_eggplant.jpg\" alt=\"ricotta_gnocchi_tomato_eggplant\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Very simple, pretty classic, and perfect.<\/p>\n<p>&nbsp;<\/p>\n<p>The sauce was conventional, at least by <em>Italian<\/em> convention, but\u00a0it was\u00a0combined with\u00a0the very best gnocchi I have ever had, anywhere, so it had to be the really wonderful\u00a0handmade little potato dumplings\u00a0that made the\u00a0dish so great.<\/p>\n<p>I&#8217;ve been dealing with a really bad head cold\u00a0over\u00a0the last two days, so on\u00a0the first of them I had produced a not particularly good meal (I&#8217;m now thinking that a combination of nettle pasta and oyster mushrooms really needs a clear head in order to succeed); for\u00a0the second, I had avoided\u00a0even trying to cook (an excellent pizza source is our\u00a0go-to in such cases).<\/p>\n<p>But I took a chance today, buoyed in\u00a0the perhaps\u00a0ill-judged\u00a0confidence that my condition could only improve, and that, in any event,\u00a0there was no way that I wouldn&#8217;t be able to put together\u00a0a pretty simple sauce for a very good fresh prepared pasta I might pick up at Eataly while I was in the neighborhood.<\/p>\n<p>I still have the cold, but I&#8217;m feeling much better now.<\/p>\n<ul>\n<li>ricotta gnocchi, which also included parmesan and goat cheeses, made by <a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>, the <em>pastaio<\/em> at Eataly, with a sauce of Japanese eggplant from Berried Treasures, seasoned, patted dry and saut\u00e9ed until slightly browned, removed and allowed to drain in paper toweling, before being combined with two\u00a0\u2018Striped German\u2019 heirloom tomatoes from Queens County Farm which had been chopped, saut\u00e9ed in a little olive oil in which sliced garlic from\u00a0Berried Treasures had been heated and allowed to color, then\u00a0seasoned with salt, pepper, and a little sugar,\u00a0and\u00a0tossed with basil leaves off of a\u00a0Full Bloom Market Garden plant from Whole Foods, torn<\/li>\n<li>there was also a cheese course (I mean, pasta\u00a0<em>is<\/em> called a &#8216;primi&#8217;, and\u00a0for good reason)<\/li>\n<li>the wine was an Italian white,\u00a0<a href=\"http:\/\/www.sellaemosca.it\/en\/legal.php?r=\/en\/vini_radici_sarde.php?id_sub=17&amp;id_art=382\">La Cala Vermentino di Sardegna 2013<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.operanews.com\/Opera_News_Magazine\/2013\/10\/Recordings\/DAUVERGNE__Hercule_Mourant.html\">Antoine Dauvergne&#8217;s\u00a0&#8220;Hercule Mourant&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Very simple, pretty classic, and perfect. &nbsp; The sauce was conventional, at least by Italian convention, but\u00a0it was\u00a0combined with\u00a0the very best gnocchi I have ever had, anywhere, so it had to be the really wonderful\u00a0handmade little potato dumplings\u00a0that made the\u00a0dish so great. I&#8217;ve been dealing with a really bad head cold\u00a0over\u00a0the last two days, so &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5077","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5077"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5077\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}