use potato flour.Gnudi are made with ricotta,"explains Centro
Cafťís head chef, Crosby Hass, as he sautes house-made gnudi and
pancetta in the open kitchen on the restaurantís main floor. "Gnudi
are a little lighter and fluffier, while gnocchi are more dense."
Then he adds
mushrooms and black pepper. "You donít need salt with the
pancetta," he says. Finally, shaved Parmesan and raw spinach
flutter into the pan, and seconds later Hass transfers the contents
into a bowl and drizzles truffle oil on top ó and layers on more
cheese. Hey, weíre in Wisconsin, after all.
For Hass, itís
the truffle oil, though, that really dresses up the Italian-inspired
dish, one he inherited from the Riverwest restaurantís previous head
chef, AJ Dixon. While Hass, who worked alongside Dixon before taking
over her role, freshens up the menu with a few new offerings twice a
year, the gnudi dish remains popular. With its tender dumplings,
satisfying saltiness, punch of pepper and the freshness of the
spinach, itís no wonder.
808 E. Center
St., (414) 455-3751, centrocaferiverwest.com m