Gnocchi di Patate
Potatoes gnocchi are probably one of the most famous Italian dishes in the world. They’re tasty, creamy and an absolute comfort food – which was actually born as a poor yet nutritious course.
They became very common on Italian tables in the 19 th century, as an evolution of other kinds of gnocchi made with different ingredients – like bread, almonds or other vegetables.
Potatoes gnocchi instead, as you can understand by the name itself and as you will see in the recipe below, are only made of potatoes, flour and a bit of egg. The result is a kind of pasta which is soft, perfect to soak up the sauce, and that melts in your mouth with the most pleasurable feeling.
Speaking of the sauce, you may wonder which goes best with potatoes gnocchi.
You might receive different opinions depending on the specific area of Italy. In the North, they’ll tell you that the best match is gnocchi with cheese – different traditional ones, like gorgonzola or castelmagno. In the Center, you’ll probably stumble upon gnocchi with ragù, which is a minced meat and tomato sauce known worldwide as Bolognese. In the South, the best seller is “gnocchi alla sorrentina”, with tomato sauce, melted mozzarella cheese and basil. But the basic and still delicious ones are just served with butter and fresh sage: divine!
- “Gnocchi on Thursday” is a saying connected to the story of this dish.
- As a matter of fact, it was traditionally made on Thursday because Friday was a day of fasting for Catholic people, so they needed to get their fill of energy in advance.
- Gnocchi are the typical food that kids in Italy learn from their grandmas: it’s very easy and safe to prepare them, and actually funny too!
- That’s maybe the reason why another proverb says: “Laugh, laugh, cause mum made gnocchi!”
So are you ready to learn how to make this Italian comfort food?
- 1kg potatoes
- 300g flour
- 1 egg
- Salt to taste
- Prepare the potatoes, wash them and without peeling put them in a pot with salted water and let boil.
- While warm, peel and mash the potatoes and put on a floured work surface. Add a pinch of salt, the flour and knead.
- Add 1 egg and knead the potatoes mixture until it’s soft and without lumps.
- Divide the mixture into many rolls of the diameters of about 2cm and cut them of the size you wish.
- Put the gnocchi on a floured surface, let them rest for about 15 minutes, then put them in a large pan with boiling water and pull them out when they rise into the surface.
- Serve with a sauce of your choice.