gnocchio

We bought gnocchio di patate (potato dumplings) but the directions were all in Italian for how to cook it. Greg used his Spanish and guessed some of it. Then we called Margaret in Bolzano for a translation. She and Luigi agreed to meet us in Verona April 11-14 before Greg returns to USA.

Made the sauce for the dumplings. I think the tomato sauce is what made it really good.

I used our excellent olive oil from Steffen and sauteed some onions and garlic. Sauteed some mushrooms (shaped like Chanterelle's but beige in color) and added that along with two kinds of sausage, salsiccia and something else that was hanging up at the meat shop. Likely some kind of smoked sausage, probably  not for cooking but it was really good.

After adding the sauce, added dried basil and oregano and a little red wine. While it was simmering, boiled the dumplings for about 2 minutes. We put the sauce over the dumplings and sprinkled with a little cheese. Margaret said it is always done with Parmesan but we didn't have any. We bought something else that was sort of hard so Greg grated it and put on top. I liked it better.

Greg made steamed spinach and yet another wonderful tossed salad. A glass of wine. Perfecto!