{"id":561,"date":"2014-11-12T13:56:47","date_gmt":"2014-11-12T19:56:47","guid":{"rendered":"http:\/\/www.thatsquareplate.com\/?post_type=recipe&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=\" So here was our Veteran's Day project: All these ingredients are very normal. The pastrami was from the Publix deli, and really, we couldn't find any Yukon Gold potatoes, so we got Publix 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> <\/p>\n<p>So here was our Veteran’s Day project:<\/p>\n<p>All these ingredients are very normal. The pastrami was from the Publix deli, and really, we couldn’t find any Yukon Gold potatoes, so we got Publix <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’ve ever made. <!--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 – – >><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> So here was our Veteran’s Day project: All these ingredients are very normal. The pastrami was from the Publix deli, and really, we couldn’t find any Yukon Gold potatoes, so we got Publix Gold potatoes,…<\/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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