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First a correction and apology about last week’s Sound Bites, where I talked about New Orleans beignets and those here at Crescent City Beignets. Well, as many KSL listeners let me know, Crescent City Beignets recently closed up shop. So my apology to anyone who was inconvenienced looking for the beignets I recommended.
Well, next to beignets one of my all-time favorite ways to put humble heapings of flour to use is to combine it with cooked potatoes and to make gnocchi, which are small potato dumplings usually made with flour and potatoes but sometimes also cheese. And I think the place to go to great gnocchi in this town is to Michelangelo Ristorante, located in Sugarhouse on South Highland Drive just south of 21st South. And unlike Crescent City Beignets I’m pretty sure that Michelangelo is still in business because I just ate there a week or so ago.
In the Veneto region of Italy, gnocchi reins supreme and every family has its own favorite recipe. The trick is to make the small, plump dumplings so that they have just the right density: you want them to be light and airy but not to fall apart either. And typically, gnocchi is served with simple sauces like butter and cheese or a light tomato sauce. The gnocchi is so tasty by itself that you don’t want to bury it in heavy or complex sauces.
At Michelangelo Chef Scott Ashley serves his fantastic homemade gnocchi in a fresh-tasting pomodoro (that’s tomato sauce to you and me). With a grating or two of fresh parmesan cheese on top, the gnocchi al pomodoro at Michelangelo is about as pleasing a dish as you’re likely to find. And now that Michelangelo is open for lunch, you have two opportunities each day to sample their marvelous gnocchi – at lunch and dinner.