We made this last night and it was fantastic - for sure will make again. (It was a bit hard to find umeboshi plums for some reason, but our local Asian grocery had 1/2 dozen other kinds of dried plums and one seemed to have the right sour+salty mix. next time I would cut the dried plum into smaller than hand torn pieces though.) also, if there are leftovers, I would gnocci separate from the rest and re-toast the gnocci before mixing in.
Congrats on Linger !!
We just made this recipe and this is an absolute winner, one of my favorite meals I've had recently.
I could see this being at a nice restaurant.
And not too hard to make either.
Joel that’s excellent. I’m so happy you enjoyed it!
oh, the whirlwind of flavors here!!!
Your recipe is beautiful and sounds delicious! I love that you give so many options too! Tahnk you!
Thanks Faye. I hope you get to try it!
Happy Linger launch!! This sounds so tasty.
Thanks so much Maggie. Speak soon!
Happy Linger Launch Hetty.
This recipe is intriguing, I’ll bookmark it for Australian summer.
Hey I heard your show on radio national recently, excellent listening.
Thanks Lisa!! Yes this is an unusual one - I hope you enjoy it.
We made this last night and it was fantastic - for sure will make again. (It was a bit hard to find umeboshi plums for some reason, but our local Asian grocery had 1/2 dozen other kinds of dried plums and one seemed to have the right sour+salty mix. next time I would cut the dried plum into smaller than hand torn pieces though.) also, if there are leftovers, I would gnocci separate from the rest and re-toast the gnocci before mixing in.
oops. "...separate gnocci..."
Love always!!! Will recreate and post this on my blog https://www.makepurethyheart.com