gnocchi
gnocchi à la parisienne
Making Parisienne gnocchi was a first for me. Instead of potatoes, the dough starts with pâte à choux (choux pastry). And let me tell you the flavour profile is off-the-charts délicieux! Years ago, I made profiteroles using choux pastry, but I never imagined the dough could work so beautifully in a savoury dish.
Read Morestrangolapreti (bread gnocchi with spinach)
I enjoy reading where things originate and even more, the meaning behind it. If you’ve ever eaten light, puffy pillows of gnocchi, you’ll be surprised to learn (or at least I was) to find out that gnocchi can also be made with stale breadcrumbs. Strangolapreti is a traditional dish in the Trento area of northern…
Read MoreGnocchi mac n’ cheese
Mac n’ cheese (aka macaroni and cheese) has been around since the 1930’s and I grew up with it; both the boxed version and homemade. The afternoon my daughter was born I ate a whole box for lunch…no wonder she likes it. It’s been years since consuming the all-too-orangey-looking commercial stuff.
Read Morefiddleheads and baby gnocchi
Fiddleheads are the unfurled fronds of a young fern and are collected in the wild before the frond has opened. A spring-time vegetable, you’ll find them in food shops and outdoor markets. They are called fiddleheads because they resemble the curled end of a stringed instrument such as a fiddle. If you’re from the Maritimes…
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