Spinach Ricotta Gnocchi with Creamy Tomato Sauce ♥

Today's vegetable recipe: The classic Italian spinach gnocchi [pronounced NYOAK-ee, or, read on, there's a musical mnemonic too], what you might call a dumpling but light and airy and slightly cheesy. Gnocchi are not difficult to make but do take some time. The results, however, are worthy of a special occasion or a relaxed weekend meal.

So I like to joke that there's an Unofficial Alanna Kellogg Fan Club and that it has exactly one member. That's our new friend Charlie and given his long-standing encouragement, I've appointed Charlie president. (Update: And someone's appointed himself vice president!)

Laugh if you will but it's true. Some years back, Charlie read and liked Kitchen Parade when it was published in the local newspaper. He's a volunteer poll worker too so one election, he watched for me to arrive to vote and put out his hand to introduce himself. Fast forward to 2011 and Charlie and and his wife Jan's introductions to the Missouri Mycological Society and a smaller culinary group, the Incurable Epicureans. Both warmly welcome new faces. They're good good people and they don't just like mushrooms, they love good food! Four times a year, they prepare a 'theme meal' for forty or fifty people. On Sunday, we attended our first, a feast of Marcella Hazan recipes. What a meal! There are at least two, maybe three recipes I'll make to post here on A Veggie Venture, simple, fresh and seasonal, you know, the recipes we like best!

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