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Some dishes are more than the sum of their parts. Case in point: recipe developer Erin McDowell’s buckwheat gnocchi with cabbage, potatoes and fontina. It might not sound like much on paper, but believe us when we say we want to eat it every day until winter is over.
“This is based on a traditional northern Italian dish made with buckwheat pasta,” McDowell explains, “but it’s hard to find that pasta in the states, so we made our own using a variation on ricotta gnocchi.”
McDowell assures us that it’s “very easy to make, and it makes you feel great because now you’ve made homemade pasta.” Plus, as she says, “it’s a fabulous dish because all the other ingredients get boiled in the same pot together, then you sauté everything with lots of butter, garlic and fontina cheese.”
“It’s a really hearty, wintry dish,” McDowell concludes, “and it’s one of those meals where it sounds good…but it tastes even better.”
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