Gnocchi and Pasta

In Lombardy, we don’t traditionally grow hard durum wheat for dried pasta, so we make fresh pasta. We love filled pasta too, and never tire of simple burnt butter and sage sauce – it’s so delicious, why would you? We also make dumplings (gnocchi) from potatoes or other starchy ingredients like chestnut flour and pumpkin. Pasta and gnocchi are always entrées, and it’s important that there is just enough sauce to coat them, not drown them.