Happy Wednesday everyone! Despite the rain, my day got off to a great start with brunch at a dreamy Upper East Side townhouse. (Isn't that how every Wednesday should start?!) The apartment – rented out by One Fine Stay – had the loveliest backyard strung with lights, and a big, long table inside, surrounded by cool art and a great book collection. Sigh. The event was put on by my friends Emily Miller and Signe Birck of Trends on Trends, and had an all-star line-up of partners: Stumptown created a coffee bar (that included nitrogen-infused iced coffee on tap...not kidding), Mast Brothers snuck chocolate bars into the goodie bags, Perrier served fizzy water, and best of all, two fabulous lady chefs – Sara Kramer and Sarah Hymanson – cooked up a Mediterranean feast. I am still dreaming of their marinated persimmons with feta and mint, and their warm, flaky flatbread served with herbed labneh and eggplant, walnut, and quark spread. Wow. The duo, who formerly cooked at Brooklyn's Glasserie, is set to open a falafel joint in LA this winter calld Mad Capra. The breakfast (a.k.a. #breakfastclubnyc) was a part of One Fine Stay's new Chef-in-Residence program, and is the first in a series of breakfast clubs that Trends on Trends will be hosting around the country. I love living in NYC for so many reasons, but I especially love getting to meet so many interesting people, doing so many amazing things. But I digress. I'm really here to talk about gnocchi.


A few weeks back, I shared photos from my FEED Supper around the yellow table. It was such a fun night, gathering good friends to raise money for an amazing cause, but one of the highlights of the meal was the incredible gluten-free fettucine and chocolate chip cookies we sampled from Cappello's. As I mentioned in my earlier post, Cappello's is an artisan company in Colorodo that specializes in handmade gluten-free pastas, gnocchi, and chocolate chip cookie dough – all made from a base of almond flour. I have been so impressed by everything I've tasted, and when they recently sent me some of their gnocchi to try, I was stoked.

I brought the gnocchi with me to the farmhouse this past weekend, and served it with a hearty sausage ragu, fresh basil, and lots of grated Parmesan. It was so good that I had to recreate it and share the recipe on the blog. (You may recognize the recipe if you've ever made my Sausage Ragu with Creamy Parmesan Polenta...it's pretty much identical, with the polenta swapped out for gnocchi, and a few other minor tweaks.) I served this with a lemony kale salad with radicchio and shaved carrots, which truly made for a perfect fall feast. Stay tuned for that recipe next week!


xo, Anna

P.S. My amazing intern Olivia shot these pictures. Isn't she so talented?! She's going to college next year to study photography, but I'd say she already has a pretty fantastic start.