inthekitchen
gnocchi to see here
Gnocchi may be mispronounced more often than not( it’ s“ nyo-kee,” for the record), but these soft, pillowy dumplings remain an enduring favourite. Believed to predate pasta, early forms of gnocchi— or gnocco, singular— once referred to pasta in general. Today’ s classic version is a potato-based dough cut into thick bites, often pressed along a ridged board to catch sauces like tomato, butter and sage, or slow-cooked meat ragù. While the potato kind is most common, Italy boasts a rainbow of regional varieties made with ricotta, pumpkin, spinach, or even beetroot We’ ll admit it: we’ re sentimental. Tre Visi Café’ s( pictured) take still makes us swoon. wonton of flavour
Wontons, often lovingly dubbed“ Chinese ravioli,” are envelopethin dumplings traditionally filled with seasoned pork, shrimp, or vegetables. Whether boiled, steamed, or swimming in aromatic broth, they’ re a comfort classic with a storied past— dating back to the Han dynasty when they were served during ancestral rituals.
Today, they’ re enjoyed year-round and around the globe, from street stalls to fine dining tables. Whether bobbing in a clear broth or pan-fried with chili oil, the humble wonton holds centuries of delicious history in its silky fold.
cha ching cuisine
Thung Thong, or golden purses, are crispy Thai dumplings tied like miniature money bags and filled with a fragrant mix of minced pork or chicken, mushrooms, green onions, and water chestnuts. A garlic-coriander-pepper paste adds aromatic depth, while a splash of fish sauce and sugar brings the signature Thai balance of salty-sweet. At Siam Thai they are fried to a golden crisp and served with sweet chili sauce, and though, these treats are most popular at weddings and special occasions we think every day could use a few crispy treasures.
24 ciao! / oct / nov / two thousand twenty-five