I’ve got friends in word places

I have friends all over the place, most of whom I’ve met the old-fashioned way: in person, through some job or school or work or networking connection. But oh, how the Internet has enriched my life and brought me in touch with people who, otherwise, I might never have met.

Yeah, I’m pretty much going to count 75 percent of my friends in the Bay Area in that number, just by the way.

Let’s just take a look at The Tennessee Locavore, for example. Though we both attended BlogHer Food last year, I managed to miss her entirely during the operation, and instead we have been forced—FORCED, I SAY—to become friends via Twitter and Facebook instead.

What does this mean, you ask? This means that, on a day that was, for the most part, good, but due to a Very Strange and Disturbing Incident on the way home from San Francisco, I arrived home to a care package of local food goodness (Snickerdoodles, people, Snickerdoodles.) either baked in Kristina’s kitchen or procured in her locavore zone. Also, there was a sparkly and blinky ring, which, as a devotee of Burning Man, I promptly announced would make the 2010 trip with me to Black Rock City.

I have been working through the contents of this care package, and this week, made it to the Benton’s prosciutto, which I knew I wanted to save for something special. I cooked it up to add to a dinner of locally-made gnocchi, which seemed only appropriate considering the value Kristina puts on eating in one’s own foodshed. And it was, I must say, delicious. Even if you don’t have Benton’s prosciutto at hand, and even if you aren’t lucky enough to have a care package arrive that contains pork products, this recipe is simple and delicious, and you should make it.

And, Kristina? Though I have adored getting to know you through your words, enough already. We owe each other some in-person cocktails, and some hugs. And I promise the thank you note that I more than owe you is coming shortly.

Gnocchi with Sage and Prosciutto
(Serves 2-3, depending on how hungry you are)

2 Tbsp. butter
½ Tbsp. olive oil
8 oz. prosciutto, chopped
8 oz. sage, leaves stripped and chopped
12 oz. gnocchi

1. Bring a saucepan of water to a boil and salt it.
2. Melt the butter in a sauté pan, and add the olive oil. Warm over medium-high heat.
3. Add the prosciutto and cook it until it’s crispy.
4. Add the gnocchi to the water and cook until it just starts to float at the top of the boiling water.
5. While the gnocchi is cooking, add the sage to the prosciutto and sauté until the gnocchi is ready.
6. Drain the gnocchi and toss it with the butter-sage-prosciutto mixture. Serve immediately, sprinkled, if you would like, with some grated Parmiggiano Reggiano.