After 47 years of marriage and 51 previous Valentine’s Days together, you might think the glow is wearing off a little.  Not so!  Only my wife could come up with a card that says it all so well!

Our tradition is to give two cards, not just one.  You’ll be happy to know that the second was even more affectionate.

Naturally, I was overwhelmed with emotion, enough to make a simple celebratory dinner.  It was Gnocchi in a Sauce of Roasted Mushrooms, Cauliflower and Tomatoes.  I have no pix and provide no recipe, but here’s the essence of the dish, if you care.

Roast the Vegetables:

• preheat oven to 400º F.  
• cut 3/4 lb. of cremini mushrooms into halves or quarters, depending on size
• put mushrooms on a large bowl, add olive oil, salt and pepper and a little pimenton
• toss mushrooms with the seasonings and place on a roasting tray, along with rosemary leaves
• roast in the hot oven, turning once or twice, until well browned
• take a head of cauliflower, rinse and dry, and cut up into medium sized florets
• toss florets in olive oil, salt and pepper, and put in a roasting tray
• if your oven is large enough, roast cauliflower with the mushrooms
• if not, roast after the mushrooms are done; the cauliflower will take 20-30 minutes
• place mushrooms and cauliflower in separate bowls when done

Now start the sauce and the gnocchi:

• in a sauteuse or saute pan, heat 2 Tbsp (or 3 if Barbara is not watching)
• add chopped celery and 1/2 diced onion
• heat until starting to brown; add minced garlic clove and 1/2″ slice of ginger, minced
• when garlic starts to color, and 1/4 cup of white wine and reduce
• add 3/4 pint of high quality Italian tomatoes and their juice
• cook until sauce thickens
• meanwhile boil 6 or more quarts of water; add salt when at rolling boil
• drop  1/2 lb. potato gnocchi in the boiling water
• cook for about 3 minutes, until they float to the top
• remove the gnocchi and add to the sauce
• heat all together of 3-4 minutes to combine flavors
• serve in pasta bowls, preferably with floral borders for the occasion
• add chopped parsley, if desired

Serve with Jan D’Amore’s amazing 2008 Polvanera Aglianico.  Even the bottle I opened three days ago and corked with Vacuvin was stunning.