RecipeMuncher

This is not the time, amid all this heat, humidity, and rain, to ask you to stand in your kitchen with the stove-top going—two burners—and roll gnocchi.  And it isn’t the time, quite frankly, to ask you to eat gnocchi, ricotta gnocchi, covered in brown butter; heavy with cheese and fat. But it is the season for corn. And chanterelles are popping up here in New Jersey. And there’s lots of fresh summer herbs.  This gnocchi is perfect, really, for after one of those summ (...)