This Saturday I went to Omnivore Books to check out Nate Appleman and Shelley Lindgren of one of my favorite restaurants in the city, A16, for a Q&A/book signing. I picked up the cookbook A16 Food & Wine and decided to make the Ricotta Gnocchi in Brodo with Peas and Spicy Pork Meatballs for Cheryl and my infamous Lazy Sunday.
Because the butcher only had frozen ground pork, I decided to follow the recipe exact and grind the pork myself (I snuck in some bacon too, he he).
The only thing missing from these babies are calibrian chiles which Cheryl and I searched high and low in Noe Valley for. Chef Nate said that with the exception of Calibrian chiles, wine, cheese, olive oil and San Marzano tomatoes, Italy has nothing on California meat and produce. I had to substitute red chile flakes :(
Ricotta gnocchi rules. Tender little clouds of goodness....and super easy.
A word of advice, save your parmesan rinds!! This brodo, or cheese broth, is the best thing ever.
For desert we had yummy Piave cheese with honeycrisp apples & bosc pears, washed down with Laurent-Perrier Grand Siecle Brut. After the meal we clocked in 6 hours of couch time with our furry ones watching gems such as: 1) Princess Diaries, 2) Mean Girls, 3) AFV, 4) Sisterhood of the Traveling Pants and 5) Wuthering Heights. Yay for lazy Sundays!
---Stephanie
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