Semolina Gnocchi with Wild Mushroom Ragout Italian recipe Steak- LateChef.com
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Italian Recipe

Appetizer

Serves 1
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Short Description

I'll be honest: most of my childhood memories about food are unpleasant- nightmares, really. A particularly vivid one is of eating gummy, tough potato gnocchi at the cheap Italian joints my parents would take the family. I liked gnocchi, so this nightmare recurred frequently. Thankfully, I discovered a way to make gnocchi that has finally put those nightmares to rest: using semolina flour has occasioned sweeter dreams. What's interesting about this gnocchi recipe is that it's more akin to making polenta. The semolina flour is added to milk, thickened, and spread out to cool. I learned this method at Coco Pazzo, where we browned the crescent-shaped gnocchi, layered them in a crock, and poured a ladleful of wild mushroom sauce on top. Here, I show you how to do the same, thus guaranteeing you a good night's sleep.


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