Fiorella’s soft, pillowy ricotta gnocchi are popular all yearlong. “They’re just little clouds of joy,” says executive chef Matt Rodrigue.
Read more about @fiorellaphilly at Inquirer.com/food.
If you value this work, please consider subscribing to the Philadelphia Inquirer ►► http://www.inquirer.com/youtube
More from Philadelphia Inquirer Video:
Watch all of our videos here: http://www.inquirer.com/video
Facebook: https://www.facebook.com/philadelphia…
Instagram: https://www.instagram.com/phillyinquirer
We get the same refrain that we’re never sick of hearing, which is that they’re so soft and they’re so pillowy and they’re so light and they’re so amazing. Makes people happy, it makes me happy. Ricardo is um part of a trio of staples on our on our menu. Really the only three things on the menu that don’t change along with the rietoni, sausage, ragu, and the tonerelli koi pepe. And then before adding the dry, I’m just going to mix a little bit just to get the eggs and the ricotta incorporated. They’ve been part of the company for a really long time. Really simple dish. Double zero and and parmesan. Lots of parmesan, lots of ricotta. Um a little bit of nutmeg and a lot of love. Makes these these soft pillowy treasures uh that people love. I think most people have eaten the the potato from from grocery stores that are usually pretty dense and and pretty dry. The biggest reason people love our so much is just we’re we’re we’re putting a lot of love into them. And so when they when they’re done and ready to eat, they’re they’re not overcooked and they’re not they’re not dry by nature. They’re just little clouds of joy. So I’m just going to dust really just these two fingers here and pipe right against those fingers until I see about a golf ball size, maybe a little smaller. This have no respect for season. We’re selling about 40 orders a night, spring, summer, fall, winter. Then I’m going to form them and get them ready for the pot. So here I’m just moving them around. So all sides of the noki have been fled. All right, myoki look great. Uh they formed nicely. So I’m going to walk them over here and just drop them in. And I’m just dropping them into boiling seasoned uh water. While they are light eating, they can fill you up. We’re trying to make it so that you can enjoy a plate of our noki and not necessarily be starving afterward. They go down easy. They’re super super soft. They’re very very light, but they can add up certainly. They really stick to the ribs and and kind of just warm you. And when you’re done eating, it’s just sort of time for bed.
Dining and Cooking