Ambrosiac musings of a food maniac

These gnocchi are awesome; the bright pink from the beet and the bright green from the chard-ricotta sauce is quite the eye candy and the taste is just amazing. The beets don't dominate the gnocchi, they just add a hint of beetiness.

Thanks to our friend Yael for providing the basic gnocchi recipe that she brought home from her stay in Italy.

I love springtime. It's when some of my favorite green vegetables become available: snow peas, brussel sprouts, fava beans and the king of spring vegetables, the green garlic. When very young, before the bulb has separated into cloves, I like to slice them whole and make into green aglio e olio. A few weeks later, the bulbs are all grown up and can be used just as the plain dry garlic, but with a twist.

The grated potato makes the meatballs juicy and fluffy and the seasoning is just exquisite. This dish is excellent served over mashed potatoes or clean white rice.