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.
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.
Earlier this month we were one of the thousands visiting the International Food and Drink Exhibition at Excel. We were there to support our client, fine quality food importer and agent, Donatantonio and scope out upcoming food trends.
A steady stream came to sample some of Donatantonio’s delights including Parmigiano Reggiano shavings and the selection of delicious tapenades and sauces that work wonders with gnocchi! All in all it was a great event and we look forward to the next one coming round in 2013.
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