Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com.
"Subscribe via email" and you'll get an email whenever I post a new recipe.
What’s your favorite comfort food? Do you prefer savory or
sweet? Maybe a hot fudge sundae topped with whipped cream puts you in a Zen
state. Maybe it’s a fresh-out-of-the-oven chicken pot pie with wild mushrooms or
mac n’ cheese with extra cheddar. For Chef Mirko Paderno, a plate of freshly
made gnocchi reminds him of home in Northern Italy. In
his Vinotecaand Culina kitchen, he showed how to make gnocchi.
Often served in upscale restaurants as a fine dining dish,
gnocchi is as basic to Italian home cooking as pasta. The sauces may change and
the markings on the little “pillows” may differ depending on the region, but
gnocchi is made with three basic ingredients: potatoes, flour and (most often) an egg.
Although there are a variety of opinions about how to make
gnocchi, for Paderno if you can boil water and roll out
a pie crust, you can make gnocchi. No special kitchen tools are required.
And, he loves gnocchi because of it's versatility. Perfect in winter with a hearty