Thursday, 14 June 2018 20:00 Written by John Reardon

Hellomy Foodie Friends! This weekend is my daughter Aubrey’s 25th birthday and is also Father’s Day Weekend. Being Italian and Irish, both my daughter and I love her mom’s homemade sauce as part of the many Italian heirloom dishes made in our household. It is usually a Father’s Day treat for me. Among the most popular food that people associate with Italian cuisine, and sort of a staple in most Italian restaurants in the United States, are gnocchi [nyoh-ki]. These tiny dough dumplings most typically are made of semolina, parmesan cheese, flour, eggs, salt, and potatoes. But before we proceed right to how to make gnocchi, here are some factoids about these delectable dumplings you might want to know: according to historians, the earliest recorded mention of gnocchi was in the 14th century. Mention of them was discovered in Italian cooking manuscripts of that time period. There are many theories as to where gnocchi came from and how they were invented. One theory is that much like the origin stories of many traditional Italian dishes, these dumplings have Middle Eastern origins. The story is that as the Roman Empire expanded their territory, soldiers conquering lands in the Middle East discovered gnocchi, or its earliest predecessor anyway, along the way and liked them so much that they brought the recipe back to Italy. On the other hand, some historians also believe that gnocchi have been in existence in northern Italy as far back as the 12th century.

At Compliments to the Chef, we carry gnocchi boards to assist with making homemade gnocchi.  The Gnocchi Board easily forms pasta dough into authentic Italian gnocchi. The ones we carry are made in Italy from natural beechwood; easy-grip handle maintains the perfect angle and keeps board steady for easier use.  The board has ridges that help shape pasta and add texture which will hold more sauce; works nicely as a cavatelli maker, too.  The gnocchi board forms a more consistent shape than using a fork; won’t flatten delicate dough; same size pieces cook more evenly and make a more attractive presentation. The board is easy to use and clean; wipe with a dry cloth or brush.

If you are wondering what to get Dad for Father’s Day, stop by Compliments to the Chef located at 33 Railroad Place to assist you with finding the cool tools your father would love to help with his culinary creations. Stop by and get a Gnocchi board if you want to make him something special for his day. Happy Father’s Day! Make beautiful, life-long memories. Remember; “Life happens in the Kitchen.”

 Take Care,
John & Paula

Gnocchi di patate

 

Coming Soon: Exciting Knife Skills and Indoor/Outdoor Electric Grill Demo at Compliments to the Chef with Professor/Chef Rocco Verrigni:
Saturday June 30 | 1 – 3 p.m. 
Professor/Chef Rocco Verrigni has instructed culinary courses at Schenectady County Community College for the last 37 years. Rocco was born and raised in Saratoga Springs and started his culinary career in local restaurants before gaining further experience in NYC, Chicago, California, and Italy. He perfected his art alongside well- established chefs the world over. 
Highlights of his career include: working with University Foundation of Thailand, to design and implement curriculum, for hotel managers at Rajabhat Institute School of Hotel Management in Bangkok, and establish First Global Community College (FGCC) at Udon-Nongkai; co-developed Kentucky Derby student intern program; developed Italian Food and Culture, a study abroad course for SCCC culinary students; co-founded SlowFood Saratoga, an organization dedicated to the principles of SlowFood America; supervised volunteers for Farm Aid 2013, held in Saratoga Springs.
He is enthusiastic about the local farm-to-fork food movement and continues to work with local chefs, owners, and farmers to hone his skills and feed his passion for food, cooking and teaching. Rocco lives with his wife, Karen in Saratoga Springs.

 

Read 602 times Last modified on Friday, 15 June 2018 12:23

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