Supper, Monday July 17: gnocchi primavera (rutabaga and potato gnocchi, garden vegetables, butter, cream, garlic, basil, thyme, pepper, white wine, cream).
This is only my second attempt at gnocchi. As pasta goes gnocchi is among the easiest to make. There are plenty of good recipes elsewhere, so I don't need to weigh in. Once the dough is put together it is rolled out like playdoh "snakes" then cut into bite size pieces. No fancy techniques or tools needed. It can be made ahead and refrigerated for later. Saute the veggies, boil the pasta, add the liquids to the pan, reduce a bit, toss in the pasta and simmer just long enough to thicken a little.
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