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Scoolinary Team
What are you having for today’s #Scoolifriday?
As a solid proof that you can post your pics here without them being “perfect” 🤣, I’m sharing my awesome (taste-wise, not in the photo) beet gnocchi with cream sauce, roasted pumpkin, and onion. They were really, really incredible.😋 We enjoyed them with a delicious Merlot.
What advice would you give me to better mi pic in the future with this kind of dish?
@sussan_scoolinaryteam @emilyscoolinarycom @mandie-lowe @orsolya-csernak
Orsolya Csernák and Mandie Lowe4 Comments-
I think that it is often true that the meals that look the most rustic, taste the best! 😁 I watched David Rickett’s Plating Techniques course and it was so good. I think that one way to improve the plating of something as liquid as gnocchi and sauce, is to use a large rimmed plate with a small bowl cavity, to create that “negative space” David mentioned. And then, of course, garnishes! Chopped herbs, nuts and seeds would add visual interest.
I’m still working on my plating, but here is my attempt at making gnocchi look nice – potato gnocchi with butternut and ginger purée, pan-fried shiitake mushrooms, crispy fried sage and a drizzle of brown butter.
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Scoolinary Team
Thank you SO much @mandie-lowe It makes totally sense. I think your plating is so delicate and it truly is more attractive at first sight. Thanks again🙌
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Stagier
Risotto with carrot and sweetpotato. 😀😀
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Scoolinary Team
It looks wonderful!
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