Nothing better than when the waiter or server (on the American side of the Atlantic) tries to correct you into saying it “broo-shetta.” Though I’ll wager if you’re reading this, you probably already know how to say “gnocchi.”
Speaking of gnocchi, last night we made my interpretation of a boscaiola with some sauteed Swiss chard (garlic, olive oil, fresh cracked pepper, balsamic). If you’re looking for a recipe that kids will eat until the cows come home, this might well be the ticket for you! It’s savory and rich without being overly heavy, and those umami flavors really seem to hit the spot for our two and three year olds. The three year old is a picky, finicky eater anymore, and she actually asked for seconds. I minced in a blender three kinds of mushrooms (would have liked to have used porcini, but was late getting dinner on the table and thus was limited to what my local grocery had available, and so I used baby bellas, regular white mushrooms, and some dried portobellas) with garlic and white wine (sherry might be even better if you want even more of that sweet and savory combo). I also substituted for the parsley most boscaiola recipes call for some fresh sage, and sauteed it in some butter and olive oil to keep it from sticking.
Cooked the gnocchi, and finished them in the boscaiola, and plated with the chard and a sprinkle of grated cheese. No sale on the chard to the little ones, but that just meant more for me.