So I made this New York Times recipe, although not really, and loved it!!! Theirs was brussel's sprouts and red chili pepper flakes. Mine was cauliflower, cranberries, walnuts, sauteed onions, fancy balsamic vinegar, parmesan cheese, and fabulous. I love their trick of pan frying shelf-stable gnocchi. Fantastic.
The weight lifter said they tasted like tiny pierogies, which is a major compliment.
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