In my personal experience you could also call farro “fart-O” - such gaseous power from a small grain! Also impressed with your use of collards, Ben! Will have to try the oyster sauce instead of my usual balsamic vinegar.
I love this sheet pan gnocchi recipe (and all of the NYT shelf-stable gnocchi recipes—they're so easy)! Last time I made this one, I added a pint of cherry tomatoes to the pan about 10 minutes before they were finished cooking and it added a really nice punch of flavour.
In my personal experience you could also call farro “fart-O” - such gaseous power from a small grain! Also impressed with your use of collards, Ben! Will have to try the oyster sauce instead of my usual balsamic vinegar.
I love this sheet pan gnocchi recipe (and all of the NYT shelf-stable gnocchi recipes—they're so easy)! Last time I made this one, I added a pint of cherry tomatoes to the pan about 10 minutes before they were finished cooking and it added a really nice punch of flavour.
Thank you for the info on sunchokes. - I wondered how to use them. I am excited for the inside scoop on your culinary travel to Norway!