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	<title>Salty Seattle &#187; gnocchi</title>
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	<link>http://www.saltyseattle.com</link>
	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>Pork Tenderloin Cranberry Agrodolce on Sunchoke Gnocchi</title>
		<link>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/</link>
		<comments>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/#comments</comments>
		<pubDate>Fri, 19 Nov 2010 07:35:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[agrodolce]]></category>
		<category><![CDATA[coniglio]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[cranberry sauce]]></category>
		<category><![CDATA[cranberry sweet and sour]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pork tenderloin]]></category>
		<category><![CDATA[rabbit]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[sunchoke]]></category>
		<category><![CDATA[sunchoke gnocchi]]></category>
		<category><![CDATA[sweet and sour]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2344</guid>
		<description><![CDATA[There are a passel, no a fat lot of words you should avoid when discussing food, and revelatory is one of them, as are all its forms: revelation, revelatory et cetera. But WTF is a girl to say when she truly, unmistakably has a REVELATION when she puts something inside her mouth? How can you [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter</title>
		<link>http://www.saltyseattle.com/2010/11/potato-cashew-gnocchi-panang-foam-coconut-bubbles-thai-basil-oil-powdered-peanut-butter/</link>
		<comments>http://www.saltyseattle.com/2010/11/potato-cashew-gnocchi-panang-foam-coconut-bubbles-thai-basil-oil-powdered-peanut-butter/#comments</comments>
		<pubDate>Tue, 02 Nov 2010 05:53:20 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[basil oil]]></category>
		<category><![CDATA[bubbles]]></category>
		<category><![CDATA[cashew gnocchi]]></category>
		<category><![CDATA[cashew gnocchi recipe]]></category>
		<category><![CDATA[cashew potato gnocchi]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[coconut bubbles]]></category>
		<category><![CDATA[coconut foam]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[lecithin]]></category>
		<category><![CDATA[maltodextrin]]></category>
		<category><![CDATA[modernist cuisine]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[panang]]></category>
		<category><![CDATA[panang curry]]></category>
		<category><![CDATA[panang curry foam]]></category>
		<category><![CDATA[pea sprouts]]></category>
		<category><![CDATA[peanut butter powder]]></category>
		<category><![CDATA[peanut gnocchi]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[piedmontese]]></category>
		<category><![CDATA[potato gnocchi]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[thai basil]]></category>
		<category><![CDATA[thai basil oil]]></category>
		<category><![CDATA[traditional pasta]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2056</guid>
		<description><![CDATA[I have two somewhat distinct passions in the kitchen- from scratch at home with heavy Piedmontese influences versus haute modern cuisine.  I usually keep them separate- doing weeknight pasta meals whilst dreaming up molecular concoctions to spend the entire weekend perfecting. I’ve been so heavily-steeped in modern mania the past few months, however, that my [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/11/potato-cashew-gnocchi-panang-foam-coconut-bubbles-thai-basil-oil-powdered-peanut-butter/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Smoked Mangalitsa Jowl with Okinawan Gnocchi, Favas &amp; Fresh Chickpeas</title>
		<link>http://www.saltyseattle.com/2010/06/mangalitsa-jowl-okinawan-gnocchi-favas-fresh-chickpeas/</link>
		<comments>http://www.saltyseattle.com/2010/06/mangalitsa-jowl-okinawan-gnocchi-favas-fresh-chickpeas/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 19:34:50 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bean]]></category>
		<category><![CDATA[chickpea]]></category>
		<category><![CDATA[fava]]></category>
		<category><![CDATA[garbanzo]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[jowl]]></category>
		<category><![CDATA[mangalitsa]]></category>
		<category><![CDATA[okinawa]]></category>
		<category><![CDATA[pigs]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[purple]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[wooly]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1177</guid>
		<description><![CDATA[There is a lot going on with this dish and yet each mouthful is pure, refreshing, almost crisp.  The multi-layered flavor profile of the Mangalitsa pig jowl probably has much to do with the fact that the rest of the dish unites so beautifully. There is a lot to cling onto in the jowl, and [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/06/mangalitsa-jowl-okinawan-gnocchi-favas-fresh-chickpeas/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Sunchoke Dumplings with Smoky Asparagus Puree and Bacon Matchsticks</title>
		<link>http://www.saltyseattle.com/2010/05/sunchoke-dumplings-asparagus-puree-bacon-matchsticks/</link>
		<comments>http://www.saltyseattle.com/2010/05/sunchoke-dumplings-asparagus-puree-bacon-matchsticks/#comments</comments>
		<pubDate>Wed, 26 May 2010 06:12:27 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[girasole]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[jerusalem artichoke]]></category>
		<category><![CDATA[matchsticks]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[smoky]]></category>
		<category><![CDATA[sunchoke]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1123</guid>
		<description><![CDATA[  A great dish is more often than not comprised of three elements. This is no exception.  You have a healthy yet creamy vegetable in the asparagus puree. Mix in a staple starch but do it with a seasonal, unique base a la sunchokes. Finish the whole thing with a perfect protein (homemade bacon fits [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/05/sunchoke-dumplings-asparagus-puree-bacon-matchsticks/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Mango Moscato Deep-Fried Sous Vide Short Ribs with Sunchoke Gnocchetti</title>
		<link>http://www.saltyseattle.com/2010/05/mango-moscato-fried-sous-vide-short-ribs-sunchoke-gnocchetti/</link>
		<comments>http://www.saltyseattle.com/2010/05/mango-moscato-fried-sous-vide-short-ribs-sunchoke-gnocchetti/#comments</comments>
		<pubDate>Tue, 11 May 2010 05:48:13 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[@saltyseattle]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[deep fryer]]></category>
		<category><![CDATA[deep-fried]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gnocchetti]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[green garlic]]></category>
		<category><![CDATA[jerusalem]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[moscato]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[short ribs]]></category>
		<category><![CDATA[smoked]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sunchoke]]></category>
		<category><![CDATA[twitter]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1034</guid>
		<description><![CDATA[  Best. Dinner. Ever.  When you challenge yourself to the limits of personal creativity, more often than not the result is an epic failure. I have had my fair share of those: popovers that didn’t “pop”, mousse that was more like sludge, pasta fit to line the rubbish bin, not the inside of a happy [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/05/mango-moscato-fried-sous-vide-short-ribs-sunchoke-gnocchetti/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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