Introducing our pasta series where we take a closer look at the hand-made pasta variations that our chefs make daily. First up, gnocchi.
These small dough-like parcels of deliciousness are certainly not to be underestimated. Gnocchi is carefully moulded into different shapes that correlate to different regions of Italy. The shape of the gnocchi usually determines the consistency and texture of what sauce it would go best with. The gnocchi we currently serve at Bancone has thumb-pressed dimples and ridges created with a paddle (scroll down to see exactly how they’re made). These natural dips allow our silky sage butter sauce to form in pools in the dumplings so each mouthful is a perfect combination between the two textures.
Let’s leave the experts in the kitchen to make the gnocchi but here’s our simple sage butter recipe for you to try at home…Use #BanconePastaSeries to show us how you get on!
Silky Sage Butter Recipe – Serves 6