By Freya Ensbey.
It is one of those tried and tested dishes that has been
around for generations, like a pasta chameleon of sorts, gnocchi can be made
from a range of ingredients and comes in all shapes and sizes. The most common
variety is made with mashed potato and flour, creating small pillow shapes
which are then pressed with a fork, creating ridges to hold the countless
sauces that can be added to make these morsels so very, very appetising.
Searching high and low we have finally sauced a fool proof recipe
from none other than food artist, photographer, Chef and restaurateur, Dario
Milano, Owner of both food styling and photography company, Food Pixels and renowned
Sydney Italian restaurant, Milano
Torino. Dario is passionate about bringing the journey of cooking to life with
his photography, using a uniquely artistic approach, allowing the process of
turning simple ingredients into a meal with a story journey narrated through
visual imagery. Find his Potato Gnocchi recipe here,
it is also our cover image for our focus on the Flavours of Italy.
Gnocchi begins with the freshest and best ingredients you
can get your hands on, but it ends in the sauce it is dressed in. With so many
flavours to add, the first that usually comes to mind is a classic
pesto. This recipe is fool proof, with a simple list of ingredients and
easy to follow method, so you can whip up this classic basil pesto in minutes
and add to any fresh pasta or gnocchi.
For those who can’t get enough of cheese, this creamy
sage and cheese sauce is sure to satisfy. Add this tasty sauce to your
gnocchi for a full flavour punch. A versatile idea for this recipe is also to
add the gnocchi into a baking tray or casserole dish, drizzle with sauce and
top with extra grated cheese and pop into a hot oven to crisp up.