One of my favourite standbys whether
homemade, freshly bought or store cupboard variety is something that it appears
so many do not know anything about. I refer to the other type of pasta – that of
Gnocchi, an Italian type of dumpling, originally know as gnocchi di pane
literally meaning bread lumps. These days it can be made of Potato (Gnocchi
Piedmontaise), Semolina (Gnocchi Romaine) or Flour (Gnocchi Parisienne)
The Italians have numerous
varieties and vary across all the regions adding local ingredients customising
them to their own dishes.
You can of course seek a
recipe to make then yourself but the Potato ones are more readily available in
the supermarkets. Fresh - in the refrigerated areas, where the Pasta is. Dry -
for long term storage, with the dried Pasta usually on the upper shelves. So
what applications are there?
Well you can blanch them and
apply any of the usual Pasta Sauces from a simple melted Butter with Crushed Garlic
or/ and Fresh Sage to Bolognaise and anything in between. How about some melted
Blue Cheese or Brie. I also add them to a Stew or Casserole towards the end of
cooking to add interest and bulk. Be sure to Blanch first in boiling water and
careful not to overcook. They can be a very useful alternative to conventional Potato
and with a sauce added can accompany grilled foods. So do take a look at the
Supermarket and have an adventure with them.
Gnocchi Bake
500g Gnocchi – Blanched in boiling
water and drained
Sliced Chorizo (spicey if
preferred) – pan fried till sizzling
1 Crushed Clove of Garlic –
softened in a pan add Fresh Spinach Leaves and wilt them
Add a can of Chopped Tomatoes
and Season
Mix altogether and place into
an oven proof dish.
Top with sliced Mozzarella (
or other Cheese)
Bake in a hot oven till
bubbling and golden
Art of Entertaining
