I once heard that the goodness in carrots helps get over jet lag. I’m currently at Heathrow airport, only a fraction into the 30-hour journey from Italy to Australia, which takes me through five airports and throws me 10 hours ahead to get from one home to the other. I think I’m going to need some carrots. <br /> <br />This wonderful gnocchi recipe came to mind. It’s a unique and a beautiful dish that was made for me by my roommate from college, Sara, a talented and quirky Italian photographer from near Venice. Silky, light and sweet, she served them piping hot and very simply with melted butter and Parmesan cheese. <br /> <br />As these remind me more of Tuscan gnudi (“naked” ravioli, made with spinach and ricotta) than traditional gnocchi, I am rather inclined to add some fresh sage leaves to the sauce as you do for gnudi. - Emiko <br />

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