Category Archives: Le Cordon Bleu

Gnocchi and mediterranean aroma

According to Chef Loic Malfait, when serving Gnocchi you should always think of paying tribute to the  Mediterranean diet.

There are so many combinations one can make.

Bell peppers, green onions, beats, cabbages, and of course tomatoes, are the substantial veggies.

Fresh, fragrant dill, basil, peppermint, and other herbs are always a must. Don’t forget the olive oil, Italian food doesn’t taste the same without it.


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Filed under Gnocchi, Interview, Le Cordon Bleu, Learning, Sauces, Tradition

Gnocchi – There is more to it!

Although we all know about the potato based consistency of gnocchi, you may be surprised as to know that there is more to it.

Indeed, there are 3 different kinds!

Here is Chef Loic Malfait telling you more about it…

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Filed under History, Italy, Le Cordon Bleu, Tradition

Gnocchi shape and sauces

Why do Gnocchi have this funny shape?

At Le Cordon Bleu culinary school, Chef Loic Malfait tells us the secret to the perfect gnocchi dish. The potato dough’s shape is no stranger to that. Indeed, the shell shape retains the sauce in the curves and enables them  to fuse with the sauce.

Therefore, the Gnocchi’s shape is a witty way to make your dish yummier!

See previous post to learn how to make them look like they should:

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Filed under Gnocchi, Interview, Lawson Dodd, Le Cordon Bleu, Learning

Shaping gnocchi @ Le Cordon Bleu

Here comes one, here comes all.

As I said earlier, Chef Loic Malfait taught me plenty of wonderful things about Italian gastronomy and gnocchi. In a series of little clips, you will become as knowledgeable as I have become. … I am joking of course, but I do feel the exciting topics (and tips) we covered could make you shine at the dinner table.

Make sure you don’t miss anything. It’s always great to learn from the best.

Ladies and Gentlemen, I hereby present to you Chef Loic Malfait of Le Cordon Bleu Culinary School!


Filed under Lawson Dodd, Le Cordon Bleu, Learning, Recipes, Tradition