gnocchi, green olives, clementines, dandelion

This is a more composed dish than I usually do, which is even more reason I should have taken a picture. On the other hand, beyond the cooking time for the potatoes, it’s a pretty quick dish to put together.  In that sense, this is sort of in the style of how we put together the gnocchi at Talula’s garden over the course of my year working there. The Spanish do a lot of various mixtures of olives, clementines (or oranges), almonds, sherry vinegar and cinnamon. Then cinnamon and potatoes is actually something I first did with Chinese food, but it fits. More than anything, though, I like the combination of textures on this plate.  Creamy almond puree, juicy clementines, crisp dandelion stems, tender gnocchi, crunchy almonds, fatty and bright vinaigrette. Yum.  

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