Gnocchi is one of my favourite foods, and one that I really enjoy and prefer making myself, since it doesn't take too much of an effort and the result is a million times better than any commercial produce you might find.

But where does the name " gnocchi " come from and what are the important facts to be taken into consideration?

I found these lovely " fingerling potatoes " the other day and decided to make a batch of gnocchi; similar to heirloom tomatoes in the fashion they are cultivated and treated in cooking, fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian.

����.. next

â?¦.and then cut

and cut some more, trying to keep the size of gnocchi consistent, so that they'll cook evenly

��. and once you have finished cutting, gather the gnocchi onto a sheet of baking paper ( or a tray ) and jump' em in a big pot full of boiling water;

Cook the gnocchi in batches .

As soon as they pop back up to the top they're ready; fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced, and transfer them immediately into a container full of ice and water ( unless you are going to eat them straight away, and the sauce is hot and ready ).

After 7-8 minutes the gnocchi will be cool and ready to be put away; drain 'em from the water, transfer them in a clean container and drizzle with a little bit of oil ( vegetable is ok  ) to prevent them fromsticking together. Refrigerate till needed; they'll last 4-5 days.

����� to be continued !!

Dario Milano, professional food stylist & food photographer, Sydney

Posted in Food, Photography, techniques

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