Bitter greens are among my favorite things to eat and cook with. They are versatile, toothsome, and bring contrast to every dish. When I was a child, it was quite the opposite. I suppose there’s nothing noteworthy about a kid turning their nose up at anything bitter. It’s part of biology after all. Our aversion to bitterness at a young age is an evolutionary feature; it supposedly keeps us from ingesting poisons. We are drawn to sweetness because it usually indicates a high-calorie count – something we need when growing. But we tend to get over this as we enter adolescence and that was certainly the case with me. I don’t precisely remember when rapini captured my attention but it has been my ride-or-die for at least a decade. And today’s Rapini Linguine is my love letter to the green. So let’s get romantic and make this beauty.

February is my least favorite month, so I am on a mission to pack it full of comfort food. It’s just the only way to make it bearable. Especially since we haven’t had a lot of snow this winter. So skiing, snowshoeing, and even snow angels have been off of the menu. Finding joy in winter has always been hard for me. But I have found that a pot or pan of something delicious simmering away on a cold day has never failed to make me smile. So today I bring you my most recent simmering something – this Creamy Gorgonzola Gnocchi. This dish features chubby gnocchi luxuriating in a silky gorgonzola cream sauce accented with tarragon and kissed with honey. This dish is one for the ages and it only takes 30 minutes to make, so let’s dive right in.