I’ve never seen gnocchi
served any way other than individually shaped little pieces of pasta heaven, but I discovered today that it can be served as a casserole, too. PBS Food’s YouTube channel
has launched a new show called “Kitchen Vignettes.” The videos on the channel will accompany posts on a blog, also called Kitchen Vignettes
, on the PBS Food website.
For the first video and blog, Aube Giroux, winner of Saveur Magazine's 2012 Best Food Blog award in the video category, creates Gnocchi alla Romana, a type of gnocchi that’s baked in casserole form. In this version, half of the gnocchi dough is spread on the bottom of a casserole dish, then a filling – in this case mushroom, asparagus and cheese – is added, and then a final lid of gnocchi dough is added.
Doesn’t that look divine? Asparagus is perfect for this time of year, put perhaps mid-summer when the asparagus is done for the season, zucchini and yellow squash could be swapped out for the asparagus.
The recipe can be found on the Kitchen Vignettes blog
. I’m looking forward to further episodes of the show to see what else I can learn.
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