Culinary Arts Richmond Hill
1550 16th Ave, Building A, Unit 1-3 L4B 3K9 Richmond Hill, ON, Canada

Visit www.bigcitygourmet.ca to order your "Home Cooked - Meals to Go" for your Thanksgiving Family Get Together.

ITALIAN ICONS: HOMEMADE GNOCCHI A well-known Italian saying goes like this Gnocchi on Thursday, fish on Friday and tripe on Saturday: as an authentic icon of Italian cuisine, homemade gnocchi are so popular that they appear once a week on the tables of any family faithful to tradition. They make a rich and nourishing first course: velvety soft balls of flour and potato dressed with the most colourful and imaginative sauces. In theory, it is possible to make a dish of homema...de gnocchi from any root vegetable that has been mashed to a pulp and mixed with a little flour and an egg. This is why the size of the gnocchi and the type of flours used may vary considerably between the northern and southern regions of Italy: chestnut flour or rice flour with dried bread, semolina, maize flour or pumpkin. HOW TO MAKE HOMEMADE GNOCCHI The recipe for home-made gnocchi is not so simple. The tip is to steam the potatoes for 40 minutes, instead of boiling them in water, and then remove the skins before passing them through a potato masher. The main difficulty lies in obtaining a mixture with the right consistency: not too dense, which would result in dry tasting gnocchi, and not too soft, which would cause them to fall apart in the boiling water during cooking. With regard to cooking times, seconds can make all the difference so, as soon as the gnocchi start to rise to the surface, they must be removed by lifting them up delicately with a spider, a sort of wide mesh skimmer. Without ever forgetting the authentic gourmet rule: the refinement of a dish of gnocchi is inversely proportional to the amount of flour, so the less they contain, the better they will rise.

Our Signature Tomato Sauce Recipe: Simple, yet delicious.... Tomato sauce... Ingredients: 3 oz Olive oil, 100 gr garlic cloves, peeled 200 gr sliced yellow onion, 1kg can peeled Roma Tomatoes, 50 gr fresh chopped parsley, 50 gr fresh basil, salt and pepper Procedure: Heat olive oil and caramelize garlic until golden brown. Add onion and sauté’ until onions are very soft, for about 15 minutes. Add salt and pepper and peeled tomato, Add parsley and basil, bring to boil then let simmer for 1 Hour and 30 minutes. Pass everything through a vegetable mill or blend the sauce with a hand blender Richmond Hill Culinary Arts