With molti thanks to the International Kitchen of Chef Claudio in Tuscany, ChezHelvetica proudly presents handmade Gnocchi di Potato. Memories of the exquisite Italian landscape, beautifully dressed people and wonderful cooking lessons fueled the creation of this dinner. After consulting the conversion guide for metric weights and measures, the appropriate amount of mashed yukon gold potatoes, flour, salt and egg yolks were rolled into a rope and then cut into small pieces. The gnocchi are boiled until they float to the top of the pot which seems to happen almost instantaneously. Heirloom tomatoes (pureed with an immersion blender) basil and salt, sauteed in garlic infused extra virgin oil, created tonight’s delicious sauce. A porcelain dish from Sienna cradled the pit-filled olives – the best tasting according to Chef Claudio. Wine from Villa Antinori, Ciao Bella gelato with Nutella from my hotel in Florence completed this happy occasion!
