A Crumby Diversion

And really just a teaser, sorry.

I have a backlog of things to share with you about wine and bread and vinegar and coffee and authenticity and perseverance and a beautiful, amazing region of Italy (or it might be Slovenia, the border is so close) called Friuli, and the grand city of Trieste.

In amongst those coming posts, in fact later this week, you can also count on a step-by-step recipe for this Breadcrumb Gnocchi. I can’t eat even the small pieces of amazing Italian bread I buy before it gets stale, and I’ve been grinding it into breadcrumbs and experimenting with the recipes just so I could figure out how to make this.

This particular dish is made with a small jar of red pesto, but just about any sauce — or even just some olive oil and toasted herbs — will work. The recipe is really all about the breadcrumbs, and three other ingredients (plus water), used to make the gnocchi.

Stay close, and thank you so very much for your support.

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