The New Cork Times

A long time ago, in a Country (Italy) far, far away, culinary druids in search for the "holy Ravioli" the "ultimate filling", infuse tender leaves of spinach with creamy ricotta cheese, carefully capture this apex of flavors in a delicate shell of flour and eggs....magic was born. Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.

Gnocchi... Still embedded in my mind are the images of those velvety, almost cloud-like, handmade gnocchi of my "Nonna Piera." As a child, there was no better treat than watching her make those gnocchi from scratch. And even better, eating them right out of the pan! Today at Cavatappo, we follow her recipe to a dot. But sorry, you can't eat it out of our pan!