Which pasta gets locked out of the house most often? Gnocchi.
Pillow-soft dough balls swimming in a rich tomato sauce…hmmm you had us at gnocchi!
What better way to start a week of celebrating all things Italian than a great gnocchi recipe to make for family and friends to gnocch their socks off.
Originating in Northern Italy, this pasta dish goes way back to Roman times, when it was made from semolina dough, mixed with eggs. Roman legions spread the dish through the European region they conquered and it became as peasant delicacy as it was inexpensive, easy to prepare and filling.
Since then, gnocchi has developed into different variations, using ingredients such as squash, breadcrumbs, cheese and potatoes to make the pasta.
Gnocchi is generally a first-course dish, or an alternative to soup and other pasta - it can be made from ricotta, spinach, pumpkin and more.
Italian restaurants all around the country all have their own versions of gnocchi – we asked Fondata 1872 Chef Chris Lillico to share his recipe for ricotta gnocchi with Napoli sauce and burrata.
Country meets the city at this rustic Italian restaurant on Eltham-Yarra Glen Road in Kangaroo Ground. Nestled at the gateway to the Yarra Valley and steeped in history, Fondata is also a corporate conference and wedding venue, as well as the ideal meeting place to celebrate all occasions.
Experience seasonal Italian-inspired food by the fireplace in the dining room, sip a locally-made craft beer or wine at 1872 Wine Bar, or create long-lasting memories in Weller’s Room private dining and event space.
Chris’s gnocchi recipe uses full cream ricotta, pecorino and Parmesan to make the pasta dough, while the Napoli sauce can be made with either fresh, or canned tomatoes. The addition of torn soft burrata, or mozzarella and fresh basil leaves to serve makes for a satisfying and delicious meal the whole family will enjoy.
For more Italian recipes, click here.
