Potato gnocchi: these world famous dumplings are so tender, tasty and rich in history! Any region of Italy has its own recipe for gnocchi. Alla Romana, Canederli, Plum Gnocchi, Alla Sorrentina, a plenty of recipes has its roots in a mix of history and legends. A combination of old and new ingredients coming from the Nuovo Mondo, like potatoes and tomatoes. Here all that you need to know about gnocchi, and the recipe of course!
In preparing this particular sauce, I was inspired by the classic Italian green sauce recipe (salsa verde). We use this sauce to accompany Piedmontese boiled meat and Tuscan offal. I needed something that would work well to accompany both fish and meat. So I eliminated the bread to lighten the sauce and added wasabi, to give it a more fresh and pungent taste. Try it cold, but not ice cold, and if you can, use a mortar leaving the mixer tightly locked in the cupboard!
Today I’d like to propose a family dessert. A crunchy lemon flavored semifreddo prepared by my mother, who in turn received the recipe from a dear friend (thanks Anna for having started all of this!). I enjoy these stories because at each step something is modified, and in the end, the recipe takes on a life of its own. You can serve it as a “tile” directly from the loaf pan, or measure doses with an ice cream spoon, adding additional crumbled meringues at the end.