|Source: Bon Appetit|
This week's selection for Recipe of the Week comes to us from the lovely folks at Bon Appetit. I recently made this dish for my roommate's 22nd birthday and absolutely loved it. I had made gnocchi once before in a cooking class while studying abroad in Florence and it was a blast, so I decided to give these delicious dumplings another try.
My roommate is crazy for tomato-based sauces and mushrooms, so I was psyched when I stumbled on this recipe. I left out the pound of pork ribs, but added in extra sausage and prosciutto to preserve the dish's meaty flavor. The sauce was thick and super flavorful and the gnocchi, when cooked properly (remove them about 10 seconds after they float to the top, for some reason the recipe says to cook them for another 4 minutes after that, which would make them ridiculously overcooked), were soft pillowy pockets of joy. I will be posting the recipe for the gnocchi soon, but sadly, I didn't get any photos of the sauce, so no recipe post for that at the moment. Bonus: the sauce tastes just as delicious reheated a few days later.
Source: Bon Appetit, February 2010