One of the best things I’ve eaten anywhere lately is the sweet potato gnocchi at Tulio, an Italian restaurant in Seattle. It is one of those dishes that was just a total surprise — sounds simple, looks simple, then you put one in your mouth and realize it’s a million miles from simple. Every bite of these little pillows had two distinct, equally beautiful tastes and textures: crisp and buttery on the outside, but with a sweet, melt-in-your-mouth middle.
Firmly on my homemade pasta kick, when I got back to New York I emailed Chef Walter Pisano’s press folks to ask if he’d be willing to share the recipe. Apparently he gets this request all the time and was more than happy to oblige.
“I’m surprised he would share his most popular recipe,” remarked the veggie gf. “Why would anyone go to the restaurant if they can just get the recipe for free?”
Well I figured that one out soon enough. Remember that “sounds simple, looks simple” thing? Yeah, turns out they’re not so simple to make. Chef Pisano only has one sous chef who he’ll trust to take charge of these babies, which take, oh, about a full day to make. Of course, being the slacker chef that I am, I glanced at the minimalist ingredient list (sweet potatoes, parm, nutmeg, eggs and flour), ran out to pick up a few SPs and got to work. Or so I thought.