This post has been a long time coming. A year in fact. This time last year I had not long returned from a couple of weeks of design, food and culture in Northen Italy. I was lucky enough to be given the opportunity to travel over for Eurocucina, a huge kitchen design tradeshow held just outside of Milan.
We ate and ate and ate. At the hotel restaurant in Moltrasio, perched on the edge of Lake Como (I did keep my eyes permanently peeled for Gorgeous George, but sadly never spotted that silver fox), the waiters wore white dinner jackets and each course was presented to us upon silver platters, silver cloches lifted table-side to reveal the culinary delights hidden below. At the trade show we stood for espresso (several times a day) and chewed on Panini. While visiting a vendor near our factory in Borso del Grappa, Veneto, we were lucky enough to be treated to lunch at a particularly unassuming-looking trattoria where plate after plate of the most beautiful, silky, rich pasta was brought out to be shared among the table, along with a plate of the best gnocchi to ever pass my lips.
For the past year I have been working on and off on my gnocchi technique and this is my Australian-born, Kiwi-raised, and Italian–inspired version. Frying gnocchi is something that is very common here, but I doubt it is that authentic!