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Ever tried to add some color to your pasta and gnocchi? It gives your meal that kick you sometimes need to make things more interesting in the kitchen. I bought a family box of power greens (kale, spinach, red and green chard), made a wonderful salad and kneaded gnocchi with the leftovers. They’re a very tasty primo piatto indeed and a fun alternative to the … Continue reading Power Greens Gnocchi with Butter & Sage
Gnocchi are perfect little ridged plump dumplings made with potatoes, flour (and eggs). And virtually anything you would like to add – be it beets for purplish/pinkish gnocchi, vitelottes for purple gnocchi, squid ink for black gnocchi, yams, pumpkin or saffron for a dark yellow/orangey tone and spinach and greens for green gnocchi. Very simple to prepare but, still, gnocchi have their downfalls, like water, the ratio potatoes/flour, kneading and the … Continue reading COOKING BASES: How to make PERFECT gnocchi
Pasta & Co. 