GNOCCHI STONATO
‘Stonato’ is a Southern Italian slang word with several meanings: crazy, stupid…out of tune…off-key…mismatched. Which is why I named this recipe Gnocchi Stonato; given its crazy, stupid, out of tune, off-key and mismatched components. Soft, pillowy gnocchi in a rich Parmesan/Romano cream sauce (and yes, if you’ve glanced at the ingredients, your eyes are not mistaken; the recipe calls for the ‘salt-flavored sawdust’ that many a culinarian and foodie would scoff at—but it works here #sorrynotsorry), combined with the brackish and brininess of capers and finished off with embarrassingly copious amounts of brilliantly bitter radicchio. It may sound stupid, but it’s stupid good. And, it only takes 15 minutes to make from start to finish. Crazy.
PREP/COOK TIME: 15 Minutes
Makes 2 Servings
INGREDIENTS
1 Lb – Vacuum Packed Gnocchi
1 Tbs – Butter
1 Tbs – Extra Virgin Olive Oil
1 Cup – Heavy Cream
2 Tbs – Kraft 100% Parmesan & Romano Grated Cheese
1 Tsp – Coarse Ground Black Pepper
¼ Cup – Non-Pareil Capers
1 ½ – Radicchio, Coarsely Sliced
THE NITTY GRITTY
In a large pot, prepare gnocchi as directed. Meanwhile, warm butter and oil in a 10” non-stick pan at high heat until butter is completely melted. Add cream and reduce heat to medium to let simmer. Whisk in grated cheese till blended. Add pepper and whisk sauce occasionally. Once gnocchi begins to rise to the surface—using a slotted spoon—transfer dumplings to sauce and stir to combine. Allow gnocchi to simmer in sauce for about a minute before adding capers; warming them through. Plate and garnish with radicchio. Enjoy.
OCTOBER 24, 2018
