Gnocchi will always be on our menu in some fashion, says Chef Michael Hudman of Hog & Hominy. For me, making the little potato dumplings is a form of meditation; everything else falls away. This recipe, my favorite of all our gnocchi preparations, reminds me of Maw Maw, who always cooked her corn in sweet milk, removed the kernels from the cobs, and then cooked the cobs in the milk to impart even more corn flavor to the sauce. Eating this dish always takes me back to my childhood.
Customer Reviews for Gnocchi with Caramelized Fennel and Corn
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