The first type of gnocchi is how gnocchi is enjoyed in Paris.
Yep, it’s pretty obvious that this one collapsed in the centre once the steam escaped before I took the photo.
I was actually supposed to fill the bottom of the ramekin with bechamel sauce so that it wouldn’t be, you know, hollow on the inside. My bad.
My classmate who lived in Rome and attained a master’s degree in Italian cuisine claimed that this is not actually what gnocchi is like in Rome.
Needless to say, there was some argument as to whether or not this is gnocchi or just oven-baked polenta.
This last one is the gnocchi I am familiar with. Potato gnocchi with fresh sage, capers, parmesan and butter is hands-down undeniably delicious in my humble opinion.
March 5th, 2017