Four Nights A Week

It’s hot here in New England. Hot as in, 90-degree days and the old brick mill building in which I live has retained every degree. It’s an unfortunate reality that we cannot bottle this up for the winter months when it’s below zero. But I digress.

This recipe from Hetty Lui McKinnon, a columnist and recipe developer, was published in the New York Times in 2022. I’m always on the look-out for recipes that are interesting and yet, built to accommodate a too-hot-too-cook environment. How I missed this one is a mystery.

I’ve gifted the recipe through my subscription to the New York Times; you can find that here. But for convenience, here are the ingredients to have on hand.

Crispy Gnocchi With Tomato and Red Onion

Recipe by Hetty Lui McKinnon, New York Times

Ingredients

• Extra Virgin Olive Oil
• Shelf Stable or Frozen Potato Gnocchi (I used cauliflower gnocchi from Whole Foods)
• Tomatoes
• Red Onion
• Balsamic Vinegar
• Salt, pepper
• Parsley
• Basil