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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