Autumn is coming, and our menu is ready to welcome for the double-cream gnocchi, the new recipe by Peppe Cannistrà. It’s a tribute to the cuisine of the Eighties, where it was common to have a penchant for an ingredient, the cream, which was then wholly avoided. We knead homemade gnocchi with potatoes, flour, eggs and Ragusano DOP cheese. On the side, we prepare the sautéed onion together with the single cream until it is reduced by half, reaching a creamy consistency. The gnocchi are then topped with foam of cream and Capitelli cooked ham, and, at the very end, finished with “ciccioli” (rinds) of the same ham.
Long live the Eighties, revisited according to the educated cuisine of I Banchi!
The double-cream gnocchi nicely pairs with Mandragola 2016, the frappato by Paolo Clì, which features a fresh and lively character. The grapes, harvested when fully ripe, undergo a soft pressing in contact with the skins for 3-5 days. Once fermented in steel, the wine ages for several months before being bottled. With a captivating bouquet, Mandragola 2016 has an elegant and delicate taste, with a delightful tannin.
A practical mind