One of my favorite dishes there was gnocchi, a potato dumpling-like pasta. Gnocchi is delicious with practically any type of sauce but some of my favorites are basil-pesto, tomato cream, and the one I made today, brown-butter sage sauce.
Once you've been to Italy, Italian food just doesn't taste the same anymore when you come back to the States. You constantly compare your Americanized food to your authentic food from Italy, at least that's what I do. Each part of Italy has a very different style of cooking and menu. When I came back to Austin, I was determined to find a restaurant that had comparable food to what I was served in Tuscany. It wasn't until I was in college when friend, with whom I had taken Italian classes with in school, took me to a restaurant called Primizie, that he was convinced I would love. Right, he was. Their food was fresh and authentic and delicious. Sadly, I just learned that they are closing down, not because their food isn't amazing, but they couldn't renew their lease in the building they were in. My absolute favorite dish at the restaurant was a gnocchi with brown-butter sage sauce with mushrooms, corn, and shallots--YUM! Along side it they served freshly made rosemary flatbread.
I was feeling ambitious this week and thought I would make my own gnocchi AND rosemary focaccia, but then my cookbook intimidated me with the gnocchi instructions and I could foresee a gnocchi disaster. So, I'm going to save that adventure for another day and just make homemade rosemary focaccia alongside my store bought gnocchi.
I don't have the "actual" recipe that Primizie used for their dish, but the title and description pretty much summed it up and I have made this dish multiple times and it continues to be a favorite.
So first, the rosemary focaccia. I'm using a recipe from Teanna at Spork or Foon. Recipe seemed simple enough and it was a good opportunity to use my dough hook on my pink Kitchenaid!
Now for the gnocchi... Unfortunately, it was dark by the time I made this, so I wasn't able to get any natural light shots, so this first picture here is with a flash and the one below is without. I really like the natural light for photos better. But without further ado, here is my makeshift recipe.
Gnocchi with brown-sage butter sauce
1 package gnocchi
1 can corn
1 stick butter
8-10 leaves fresh sage
1 1/2 cups mushrooms of your choice (I like baby bellas), sliced
Melt butter in pan over medium heat and add shallots, cook until butter begins to turn brown then remove from heat and add sage. In another pan, cook mushrooms (I add a little olive oil) until they are still slightly firm. (Can "al dente" apply to mushrooms, too?) Add corn and heat through. Add together with butter sauce.
Cook gnocchi according to package directions and when finished toss in butter sauce. Serve immediately and sprinkle shredded or shaved parmesan on top.
Like I said before, one of my favorite meals.