{"id":561,"date":"2014-11-12T13:56:47","date_gmt":"2014-11-12T19:56:47","guid":{"rendered":"http:\/\/www.thatsquareplate.com\/?post_type=recipe&#038;p=561"},"modified":"2015-04-06T21:36:34","modified_gmt":"2015-04-07T02:36:34","slug":"potato-gnocchi-with-pastrami-ragu","status":"publish","type":"post","link":"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/","title":{"rendered":"Potato Gnocchi with Pastrami Rag\u00f9"},"content":{"rendered":"\n<!-- ngfb schema image for pinterest pin it button -->\n<div class=\"ngfb-schema-image-for-pinterest\" style=\"display:none;\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5002-0011-800x515.jpg\" width=\"0\" height=\"0\" style=\"width:0;height:0;\" data-pin-description=\"&nbsp; So here was our Veteran&#039;s Day project: All these ingredients are very normal. The pastrami was from the Publix deli, and really, we couldn&#039;t find any Yukon Gold potatoes, so we got Publix&nbsp;Gold potatoes, and had to use about 5 or 6 for the recipe, but that was fine. Also, I used kosher salt to...\" alt=\"\"\/>\n<\/div><!-- .ngfb-schema-image-for-pinterest -->\n\n<p>&nbsp;<\/p>\n<p>So here was our Veteran&#8217;s Day project:<\/p>\n<p>All these ingredients are very normal. The pastrami was from the Publix deli, and really, we couldn&#8217;t find any Yukon Gold potatoes, so we got Publix&nbsp;<em>Gold<\/em> potatoes, and had to use about 5 or 6 for the recipe, but that was fine. Also, I used kosher salt to bake the potatoes on (instead of the rock salt recommended). The recipe does take a while to make, but a lot of it is waiting, not active cooking time. Greg says this one of the top dishes we&#8217;ve ever made.&nbsp;<!--more--><\/p>\n<p>What you need:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-524 size-large\" src=\"http:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4929-600x387.jpg\" alt=\"1-DSC_4929\" width=\"600\" height=\"387\" srcset=\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4929-600x387.jpg 600w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4929-300x193.jpg 300w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4929-1000x645.jpg 1000w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4929.jpg 800w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>What you need to do &#8211; &#8211; &gt;&gt;<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-525 size-large\" src=\"http:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4932-600x399.jpg\" alt=\"1-DSC_4932\" width=\"600\" height=\"399\" srcset=\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4932-600x399.jpg 600w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4932-300x199.jpg 300w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4932-1000x665.jpg 1000w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4932.jpg 800w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Preheat the oven to 350\u00b0. Line a small baking pan with rock salt. Pierce the potatoes with a fork and place on the salt. Bake for about 1 hour and 15 minutes, until tender.<\/p>\n<p>As soon as the potatoes are cool enough to handle, peel them and pass them through a ricer into a bowl. Let the potatoes cool.<\/p>\n<p>Lightly dust a baking sheet with flour. Stir the eggs, the 1 cup of flour and the kosher salt into the riced potatoes. Gently knead a few times to form a dough that just holds together. Divide the dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of the dough into a 1\/2-inch-thick rope. Cut the rope into 1\/2-inch pieces and transfer the gnocchi to the baking sheet. Repeat with the remaining dough. Refrigerate the gnocchi for at least 1 hour and up to 4 hours.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-528 size-large\" src=\"http:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4987-600x399.jpg\" alt=\"1-DSC_4987\" width=\"600\" height=\"399\" srcset=\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4987-600x399.jpg 600w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4987-300x199.jpg 300w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4987-789x525.jpg 789w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4987-1000x665.jpg 1000w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4987.jpg 800w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the gnocchi just until they rise to the surface of the water, about 1 minute. With a slotted spoon, transfer to the ice water to chill, then drain on paper towels and pat dry. Transfer the gnocchi to a bowl and drizzle with olive oil.<\/p>\n<p>In a large skillet, melt 1 tablespoon of the butter in the 1 tablespoon of oil. Add the onion, cover and cook over moderate heat until translucent, 4 minutes. Add the celery, cover and cook over moderately low heat, stirring, until richly browned, 15 minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-526 size-large\" src=\"http:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4938-600x387.jpg\" alt=\"1-DSC_4938\" width=\"600\" height=\"387\" srcset=\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4938-600x387.jpg 600w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4938-300x193.jpg 300w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4938-814x525.jpg 814w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4938-1000x645.jpg 1000w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4938.jpg 800w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>In a food processor, mince the pastrami. Add the pastrami to the skillet along with the water and chicken broth and bring to a boil. Simmer over low heat until most of the liquid has evaporated, about 1 hour.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-527 size-large\" src=\"http:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4980-600x399.jpg\" alt=\"1-DSC_4980\" width=\"600\" height=\"399\" srcset=\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4980-600x399.jpg 600w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4980-300x199.jpg 300w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4980-789x525.jpg 789w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4980-1000x665.jpg 1000w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_4980.jpg 800w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>In a nonstick skillet, melt 1 tablespoon of the butter. When the foam subsides, add half of the gnocchi and cook over moderate heat, turning, until browned all over, 5 minutes. Transfer to a bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.<\/p>\n<p>Spoon the sour cream onto 4 plates and top with the gnocchi and pastrami rag\u00f9. Garnish with the chives and serve.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-532 size-large\" src=\"http:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5006-600x387.jpg\" alt=\"\" width=\"600\" height=\"387\" srcset=\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5006-600x387.jpg 600w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5006-300x194.jpg 300w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5006-814x525.jpg 814w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5006-1000x645.jpg 1000w, https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5006.jpg 800w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n    <div class=\"blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed   \" yumprintrecipe=\"lZMO\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">    <img decoding=\"async\" class=\"blog-yumprint-google-image\" src=\"http:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5002-0011-150x150.jpg\" style=\"display:block;position:absolute;left:-10000px;top:-10000px;\" itemprop=\"image\" \/>\t<div class=\"blog-yumprint-recipe-title\" itemprop=\"name\">Potato Gnocchi with Pastrami Rag\u00f9<\/div>\t<div class=\"blog-yumprint-recipe-published\" itemprop=\"datePublished\">2014-12-14 21:48:11<\/div>    <div class=\"blog-yumprint-serves\">Serves 4<\/div>\t<div class=\"blog-yumprint-header\">\t\t<div class='blog-yumprint-stars-reviews' itemprop=\"aggregateRating\" itemscope itemtype=\"http:\/\/schema.org\/AggregateRating\" color=\"#31D1B7\" highlightcolor=\"#37ebcd\" emptycolor=\"#827765\" rating=\"0\" count=\"0\">\r\n\t\t\t<div class='blog-yumprint-star-wrapper'>\r\n\t\t\t\t<div class='blog-yumprint-star-container'><\/div>\r\n\t\t\t\t<meta itemprop=\"ratingValue\" content=\"0\" \/>\r\n\t\t\t\t<meta itemprop=\"bestRating\" content=\"4\" \/>\r\n\t\t\t\t<div class=\"blog-yumprint-review-count\" itemprop=\"reviewCount\" content=\"0\"><\/div>\r\n\t\t\t<\/div>\r\n\t\t\t<div class='blog-yumprint-write-review'>Write a review<\/div>\r\n\t\t<\/div>\t\t<div class=\"blog-yumprint-save blog-yumprint-action\"><a href=\"http:\/\/yumprint.com\/app\/object\/lZMO\">Save Recipe<\/a><\/div>\t\t<div class=\"blog-yumprint-print blog-yumprint-action\">Print<\/div>\t<\/div>\t<div class=\"blog-yumprint-spacer\"><\/div>\t<div class=\"blog-yumprint-info-bar\">\t\t<div class=\"blog-yumprint-infobar-section\">\r\n\t\t\t<div class=\"blog-yumprint-infobar-section-title\">Prep Time<\/div>\r\n\t\t\t<div class=\"blog-yumprint-infobar-section-data\" itemprop=\"prepTime\" datetime=\"PT1H\">1 hr <span class=\"value-title\" title=\"PT1H\"><\/span><\/div>\r\n\t\t<\/div>\t\t<div class=\"blog-yumprint-infobar-section\">\r\n\t\t\t<div class=\"blog-yumprint-infobar-section-title\">Cook Time<\/div>\r\n\t\t\t<div class=\"blog-yumprint-infobar-section-data\" itemprop=\"cookTime\" datetime=\"PT2H\">2 hr <span class=\"value-title\" title=\"PT2H\"><\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t<div class=\"blog-yumprint-recipe-contents\">\t\t<div class=\"blog-yumprint-info-box\">\t\t<div class=\"blog-yumprint-infobox-section\">\r\n\t\t\t<div class=\"blog-yumprint-infobox-section-title\">Prep Time<\/div>\r\n\t\t\t<div class=\"duration blog-yumprint-infobox-section-data\" itemprop=\"prepTime\" dateTime=\"PT1H\">1 hr <span class=\"value-title\" title=\"PT1H\"><\/span><\/div>\r\n\t\t<\/div>\t\t<div class=\"blog-yumprint-infobox-section\">\r\n\t\t\t<div class=\"blog-yumprint-infobox-section-title\">Cook Time<\/div>\r\n\t\t\t<div class=\"duration blog-yumprint-infobox-section-data\" itemprop=\"cookTime\" dateTime=\"PT2H\">2 hr <span class=\"value-title\" title=\"PT2H\"><\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t<div class=\"blog-yumprint-ingredient-section\" yumprintsection=\"0\">                <div class=\"blog-yumprint-subheader\">Ingredients<\/div>\t\t\t<li class='blog-yumprint-ingredients'>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"0\" itemprop=\"ingredients\">Rock salt (or Kosher salt), for baking<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"1\" itemprop=\"ingredients\">Two 12-ounce Yukon Gold potatoes<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"2\" itemprop=\"ingredients\">1 cup all-purpose flour, plus more for dusting<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"3\" itemprop=\"ingredients\">2 large eggs, lightly beaten<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"4\" itemprop=\"ingredients\">2 1\/2 teaspoons kosher salt<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"5\" itemprop=\"ingredients\">1 tablespoon extra-virgin olive oil, plus more for drizzling<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"6\" itemprop=\"ingredients\">3 tablespoons unsalted butter<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"7\" itemprop=\"ingredients\">1 medium onion, minced<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"8\" itemprop=\"ingredients\">1 celery rib, minced<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"9\" itemprop=\"ingredients\">6 ounces sliced pastrami, finely chopped (1 1\/2 cups)<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"10\" itemprop=\"ingredients\">1 cup water<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"11\" itemprop=\"ingredients\">1 cup low-sodium chicken broth<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"12\" itemprop=\"ingredients\">1\/4 cup sour cream<\/li>\t\t\t\t<li class=\"blog-yumprint-ingredient-item\" yumprintitem=\"13\" itemprop=\"ingredients\">1\/4 cup sliced chives<\/li>\t\t\t<\/li>\r\n\t\t<\/div>\t\t<div class=\"blog-yumprint-method-section\" yumprintsection=\"1\">\t\t\t<div class=\"blog-yumprint-subheader\">Instructions<\/div>\t\t\t<ol class=\"blog-yumprint-methods\" itemprop=\"recipeInstructions\">\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"0\">Preheat the oven to 350\u00b0. Line a small baking pan with rock salt. Pierce the potatoes with a fork and place on the salt. Bake for about 1 hour and 15 minutes, until tender.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"1\">As soon as the potatoes are cool enough to handle, peel them and pass them through a ricer into a bowl. Let the potatoes cool.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"2\">Lightly dust a baking sheet with flour. Stir the eggs, the 1 cup of flour and the kosher salt into the riced potatoes. Gently knead a few times to form a dough that just holds together. Divide the dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of the dough into a 1\/2-inch-thick rope. Cut the rope into 1\/2-inch pieces and transfer the gnocchi to the baking sheet. Repeat with the remaining dough. Refrigerate the gnocchi for at least 1 hour and up to 4 hours.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"3\">Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the gnocchi just until they rise to the surface of the water, about 1 minute. With a slotted spoon, transfer to the ice water to chill, then drain on paper towels and pat dry. Transfer the gnocchi to a bowl and drizzle with olive oil.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"4\">In a large skillet, melt 1 tablespoon of the butter in the 1 tablespoon of oil. Add the onion, cover and cook over moderate heat until translucent, 4 minutes. Add the celery, cover and cook over moderately low heat, stirring, until richly browned, 15 minutes.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"5\">In a food processor, mince the pastrami. Add the pastrami to the skillet along with the water and chicken broth and bring to a boil. Simmer over low heat until most of the liquid has evaporated, about 1 hour.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"6\">In a nonstick skillet, melt 1 tablespoon of the butter. When the foam subsides, add half of the gnocchi and cook over moderate heat, turning, until browned all over, 5 minutes. Transfer to a bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.<\/li>\t\t\t\t<li class=\"blog-yumprint-method-item\" yumprintitem=\"7\">Spoon the sour cream onto 4 plates and top with the gnocchi and pastrami rag\u00f9. Garnish with the chives and serve.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>    <div class=\"blog-yumprint-adapted\">\r\n    Adapted from    <a class=\"blog-yumprint-adapted-link\" href=\"www.foodandwine.com\/recipes\/potato-gnocchi-with-pastrami-ragu\">    Food & Wine, Contributed by Mario Carbone & Rich Torrisi    <\/a>    <\/div>        <div class=\"blog-yumprint-adapted-print\">\r\n        Adapted from Food & Wine, Contributed by Mario Carbone & Rich Torrisi\r\n        <\/div>    <div class=\"blog-yumprint-recipe-source\">That Square Plate https:\/\/www.thatsquareplate.com\/<\/div>\t\t<\/div>\r\n\t<\/div>\n\n<!-- NgfbSharing::get_buttons content filter skipped: buttons_on_index not enabled -->\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; So here was our Veteran&#8217;s Day project: All these ingredients are very normal. The pastrami was from the Publix deli, and really, we couldn&#8217;t find any Yukon Gold potatoes, so we got Publix&nbsp;Gold potatoes,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[298],"tags":[127,37,36,125,124,4,128,17,129,126,76],"class_list":["post-561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","tag-celery","tag-cookbook","tag-food-and-wine","tag-gnocchi","tag-gregs-favorites","tag-intermediate","tag-onion","tag-our-favorites","tag-pastrami","tag-potatoes","tag-sauce"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Potato Gnocchi with Pastrami Rag\u00f9<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Whitney\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/\",\"url\":\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/\",\"name\":\"Potato Gnocchi with Pastrami Rag\u00f9\",\"isPartOf\":{\"@id\":\"https:\/\/www.thatsquareplate.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5002-0011.jpg\",\"datePublished\":\"2014-11-12T19:56:47+00:00\",\"dateModified\":\"2015-04-07T02:36:34+00:00\",\"author\":{\"@id\":\"https:\/\/www.thatsquareplate.com\/#\/schema\/person\/70e04ab9be3f7128e853560c55367466\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/#primaryimage\",\"url\":\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5002-0011.jpg\",\"contentUrl\":\"https:\/\/www.thatsquareplate.com\/wp-content\/uploads\/2014\/11\/1-DSC_5002-0011.jpg\",\"width\":800,\"height\":515,\"caption\":\"Potato Gnocchi with Pastrami Rag\u00f9\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.thatsquareplate.com\/potato-gnocchi-with-pastrami-ragu\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.thatsquareplate.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Potato Gnocchi with Pastrami Rag\u00f9\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.thatsquareplate.com\/#website\",\"url\":\"https:\/\/www.thatsquareplate.com\/\",\"name\":\"That Square Plate\",\"description\":\"Making Your Tastebuds Dance Since 2014\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.thatsquareplate.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.thatsquareplate.com\/#\/schema\/person\/70e04ab9be3f7128e853560c55367466\",\"name\":\"Whitney\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.thatsquareplate.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/4fde1ea1a4c7dcf36e9b6d77498fd8ee?s=96&d=blank&r=pg\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/4fde1ea1a4c7dcf36e9b6d77498fd8ee?s=96&d=blank&r=pg\",\"caption\":\"Whitney\"},\"description\":\"From the coast of Alabama. 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