Courtesy of The Ritz-Carlton Reynolds, Lake Oconee
“Gnocchi is historically made with potatoes in my nation, however I wished to make it lighter and fluffier,” says Andrea Rodella, govt chef at Amore di Lago, an Italian restaurant on the Ritz-Carlton Reynolds, Lake Oconee. Raised in northern Italy and from a household of cooks, Rodella recreates recipes from his childhood on the standard lake resort in Greensboro, Georgia. For gnoudi di ricotta, he mixes ricotta cheese with eggs, flour, salt, lemon zest, nutmeg, and Parmigiano-Reggiano (very like a conventional ravioli filling) to create lighter, extra pillowy gnocchi than the dense potato model. “Then we taste it with brown butter as a substitute,” he notes. Delicate dumplings are tossed with a lemony double-cream sauce flavored with garlic, thyme and shallots. Matchstick asparagus, English peas, arugula and squash blossoms add extra taste and texture, and goat cheese balances the creaminess with some acidity. Coated with a shiny pea puree and edible purple starflower, the entrée is as pleasing to the eyes as it’s to the style buds. Rodella suggests selecting a rosé to enrich the dish—nonetheless or glowing, which is finest loved on the restaurant’s coated patio with a serene lake view.
This text appeared within the Summer season 2024 difficulty of Southbound.
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