Gnochi 101

It is never too early to start to learn culinary skills. Legend Jnr. has been wielding sharp knives (still has 10 fingers) and spatulas since he was capable of standing at the kitchen counter. Of all the kitchen tasks he has undertaken, the ones where he gets his hands into something sticky, doughy, or just downright messy are the ones he enjoys the best.

We had a dinner party on Saturday night with some friends where we all made Gnochi. Each couple contributed either a sauce to go with it, or an appetizer that was appropriate. There were bowls of glistening fresh Pesto, rich tomato sauce and several mushroom dishes as well as a bowl of mushroom, arugula and black truffle sauce. All of this washed down with a collection of local wines and Italian favorites, such as Bolla's Amarone Valpolicella. White beans cooked in sage and marinated with cipollino onions and fresh Tuna sat side by side with triple cream soft cheeses from Sicily. Woohoo.

We have had a few of these theme dinners recently where we all contribute, such as a Tapas night, a Korean Hot Pot night, and a Local Produce night where the table was literally covered in delicious and innovative dishes to accommodate the omnivores and vegetarians alike.

Next on the agenda will be a Belgian night with Mussels, Pommes Frites and a selection of Belgian beers.

It is a great way to pass these long cold winter nights, and doesn’t require any one couple to outlay a lot of time and energy preparing. The host of the last evening gets to pick the theme of the next evening and sets the date.

Personally, I’m looking forward to the “Last Days of Rome” theme, but that’s another story