Julia’s Sweet Potato Gnocchi Recipe Airs on NPR

 Posted by at 10:45 pm  4 Responses »
Feb 212014
 
Julia's Sweet Potato Gnocchi Recipe Airs on NPR

If you missed it, click on the logo below to hear my broadcast on NPR’s “All Things Considered.” The lead: For 27 years, Julia made her gnocchi with sweet potatoes, mixing an American staple into the classic recipe. “Here I was, one foot in the new world and one foot in Italy, where my family is from, and they seemed perfect for gnocchi. Why not?” And in all that time, her dumplings were sweet, served with a hazelnut butter sauce, and — most importantly — a lovely shade of orange. This is one way I serve them–American style–alongside roasted duck. […more…]

Hey Mark! Whoa Mario! About Those Potato Gnocchi…

 Posted by at 11:21 pm  16 Responses »
Mar 212013
 
Hey Mark! Whoa Mario! About Those Potato Gnocchi...

If you had a look at Mark Bittman’s recent New York Times column about potato gnocchi, this post is for you. Mark and I are old friends from his Cook’s magazine days when we worked on some stories together. Since then, you and I have seen him on a dazzling journey in the world of food. He’s no slouch when it comes to cooking Italian. But about gnocchi specifically, and his recent article with Mario Batali… some input and insights—I’ve been on my own journey with the little dumpling. Continue reading and you’ll find how my own potato gnocchi (gnocchi di […more…]

CARNEVALE! Gnocchi Friday in Verona.

 Posted by at 1:08 pm  4 Responses »
Mar 072011
 
CARNEVALE! Gnocchi Friday in Verona.

Carnevale, the gaudy week-long party that erupts in February all over Italy has its roots in the Roman festival that honored the pagan god Saturn. No effigies of saints or madonnas here: Carnevale is a farewell to winter and banishment of the dreary; a delirious celebration of spring and all things delicious, coveted, and forbidden.  Every indulgence is permitted and tradition calls for eating mountains of meat and sausages, rivers of wine, and sweets, sweets, sweets.  Each region, town, village, has its festival foods.  Naples is devoted to lasagne, Ivrea (Piemonte) to fagiolata (bean and pork stew). Tossignano (Emilia-Romagna) bakes […more…]