Palermitana sauce

From my trip to Rome, the last dish I remember trying was the “Fusilli Palermitana”. Although I had no clue what it would taste like, its description was mouth-watering.

Pasta with a vegetable medley of aubergine, courgette, pepper onions, cherry tomatoes, basil and pomodoro. How could anything  go wrong? Indeed, it was delicious and I automatically thought about trying it out with gnocchi.

Gnocchi palermitana would make a perfect dish to accompany a  Chianti wine. Let’s call our friends and set up a dinner party, we are cooking tonight!

Palermitana sauce:

1. First of all, chop slices of aubergine, courgette, pepper onions. Put them in a pan with olive oil, and let them cook until they become tender.

2. Add the tomato passata, the chopped basil and tomatoes, the oregano and the olives. You can already smell Italy in your kitchen!

3. Finally, add a little white wine to the sauce. Let the wine evaporate over a medium heat.

4. Cook the gnocchi in a large pan of boiling salted water, for about 2-3 minutes, until they rise to the surface.  Let them fry in a pan before putting them in a plate.

5.  Cover the gnocchi with the sauce.

6. To give the final presentation a typical Italian touch, sprinkle some flat Italian Parsley on each plate.

… Don’t forget the chianti. Dinner is ready!

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Filed under Dinner, Gnocchi, Italy, Quick & easy cooking, Sauces

Gnochetti with asparagus & gorgonzola sauce

In Rome all mighty, the picturesque scenery is a delight for the eyes.

However, walking around in a timeless city such as this one  comes with its pains and blisters. When that comes up, it is time to stop and have a bite.

Between la Piazza del Popolo and la Piazza di Spagna, you’ll find:

– A classy Italian ambiance, which will make you relive Audrey Hepburn’s “Roman Holiday”.

–  Nice restaurants and coffee shops. (See next posts for addresses and directions!)

These two facts make it the perfect place to chill. That is exactly what we did, and that is where I come across the most amazing/ surprising dish ever.

I got the recipe: Here it is!

– Gnochetti with asparagus and gorgonzola cheese –

1. Cook the gnocchi in a large pan of boiling salted water, for about 2-3 minutes, until they rise to the surface.

2. Put the onions, parsley and garlic in a frying pan with the olive oil.   After about 5 minutes, the onions should be tender and ready.  Reduce heat to medium.

3. Add the gnocchi to the onions in the frying pan . After a minute or so, put the gorgonzola and asparagus. Leave it to cook for 3 minutes and toss gently.

3. Add a little salt and pepper. When you are done, the sauce should be nice and thick, and the gnocchi well coated.

4. Put the cooked gnocchi in a dish. Tadaah, it’s ready!

Tip: You can add a little  grated Parmesan cheese on top. As I said before, it makes all the effort even more worth it.

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Filed under Gnocchi, Quick & easy cooking, Recipes, Sauces

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: https://gnocchinight.wordpress.com/2011/04/19/shaping-gnocchi-le-cordon-bleu/

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

Gnocchi Al Pomodoro

At Lawson Dodd, we love Italy and we love Gnocchi. I just came back from an Easter trip in Rome and I utterly enjoyed the food. I brought back some recipes straight from la mamma Italia to share with you.

Gnocchi al Pomodoro is the simplest thing ever. The sauce is easy to make and  tastes great. What else?

For the Pomodoro sauce, you need:  Passata (tomato puree), onions, olive oil, basil, salt & pepper.

1. Put the onions in a frying pan with the olive oil. After about 5 minutes, add the passata and basil leaves. It already starts smelling heavenly good. Add a little salt and pepper, and cook on a low heat for about 10 minutes. When you are done, the sauce should be nice and thick.

2. Slice little bits of mozzarella cheese, it will come in handy at the very end.

2. Cook the gnocchi in a large pan of boiling salted water, for about 2-3 minutes, until they rise to the surface.

3. Put the cooked gnocchi in a dish and cover it with the tomato sauce. Add the mozzarella cheese and serve straight away. A dish is always best when hot!

Tip: You can add a little  grated Parmesan cheese on top. Makes all the effort even more worth it.

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Filed under Gnocchi, History, Italy, Quick & easy cooking, Recipes, Sauces

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!

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