Annual Food & Drink Issue
Located in the heart of the Southern United States, Chattanooga pushes boundaries with its impressive lineup of ethnic cuisine. From Brazilian, West African, and Japanese to Mexican, Thai, and Guatemalan, the Scenic City serves up unique eats in style. With indigenous ingredients and far-flung flavors, there’s always something delicious to try.
By Christina Cannon
Photography by Rich Smith
“Every morning the Hummingbird Pastaria kitchen hand-rolls light and delicate ricotta gnocchi, which is paired with locally-grown mushrooms and with seasonal vegetables and Parmigiano-Reggiano butter. Our kitchen strives to emulate the Italian practice of from-scratch preparation that puts fresh, local ingredients at the center of our dishes.”
– Patrick Halloran, Chef & Co-Owner
Mix all ingredients in a large mixing bowl until dough forms and is movable. Transfer to a work surface. Roll into a large log and divide into workable portions. Roll portions into long 1/2-inch diameter snakes. Do not be afraid to flour your work surface to avoid sticking. Cut gnocchi snakes with a dough blade into 1-inch pieces. Flour and transfer to a sheet tray to rest. Cook in boiling salted water until they rise to the surface. Allow them to cook about 1 additional minute once floating. Transfer using a skimmer to an oiled sheet tray and let rest. Gnocchi should feel firm but delicate. For a complete dish, serve gnocchi with roasted vegetables and Parmigiano-Reggiano butter.
