{"id":6307,"date":"2014-08-31T07:31:46","date_gmt":"2014-08-31T14:31:46","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=6307"},"modified":"2014-08-31T07:31:46","modified_gmt":"2014-08-31T14:31:46","slug":"montepulciano-vino-nobile-and-a-tuscan-style-gnocchetti","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2014\/08\/31\/montepulciano-vino-nobile-and-a-tuscan-style-gnocchetti\/","title":{"rendered":"Montepulciano Memories | Gnocchietti Tuscan Style (Tuscan style Gnocchetti)"},"content":{"rendered":"

\u2026fill the glass that is empty. Don\u2019t ever leave a glass empty..don\u2019t ever leave a glass full\u2026.<\/strong>
\n\"DSCN5954\"<\/a>
\nThis week ,The Basic Art of Italian Cooking by Maria Liberati tm wqw invited to be special guest of this year’s A Tavola Con Vino Nobile in the town of Montepulciano\u00a0 that included tastings at local\u00a0 wineries, tours of vineyards and local producers as well as a competition between\u00a0 the local \u2018contradas\u2019..the sunflowers, welcomed us into Tuscany as we passed fields of them bowing to the sun\u2026in unison..
\n\"DSCN5984\"<\/a>
\nMontepulciano was one of the cities that were built as a model for Firenze (Florence). the DeMedicis wanted to first test out their ideas on smaller cities and so Montepulciano was one of them with a smaller version of Palazzo Vecchio .and that was just fine for them since summers were spent here
\n\"DSCN6011\"<\/a>
\nHere I am with one of the vintners at Palazzo Vecchio Vineyard with a cluster of\u00a0 their prized San Giovese grapes
\nGnocchietti Tuscan Style<\/strong>
\n\"\"
\nPasta ingredients:
\nwater
\nflour
\npinch of salt
\n1 egg
\n4 potatoes
\nSauce:
\ngarlic, basil, oregano,
\ncherry tomatoes
\npinoli nuts
\nextra virgin olive oil
\npinch of salt
\nMash together the garlic, basil, oregano. Add in chopped cherry tomatoes and add in an abundant amount of olive oil, pinch of salt and pepper. Let this marinate.
\nIn the meantime, boil the potatoes and mix with some flour, water and pinch of salt. Add in 1 egg to pasta and more flour if dough is too sticky. Form this mixture into gnocchi. Dust with semolina flour. Cook gnocchi in a large pot of salted water. Serve with the fresh herb and tomato sauce. Top with aged pecorino cheese.
\n**COOK WITH 5 STAR CHEFS AND THE BASIC\u00a0 ART OF ITALIAN COOKING BY MARIA LIBERATI tm in ITALY, limited space:
\nhttp:\/\/www.efoodys.com\/chef-academy-italy\/8-days-maria-liberati-italian-cooking-holidays<\/a>
\nemail: events1@marialiberati.com for more info
\nFor more recipes, watch for more posts from Montepulciano and Tavola Con Vino Nobile and get your copy of\u00a0 the Gourmand World Award Winning book The Basic Art of Italian Cooking:Holidays and Special Occasions- 2nd edition\"rsz_rsz_cover-2.jpg\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u2026fill the glass that is empty. Don\u2019t ever leave a glass empty..don\u2019t ever leave a glass full\u2026. This week ,The Basic Art of Italian Cooking by Maria Liberati tm wqw…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,34,11,54],"tags":[],"class_list":["post-6307","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-italy","category-recipes","category-travel"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=6307"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6307\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=6307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=6307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=6307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}