Gnocchi di Patate


Traditional gnocchi is a simple, delicious Italian dish that can be done a million different ways – but the heart of the dish is consistently the same. Gnocchi can best be described as an Italian potato dumpling.

The word gnocchi is believed to come from a Lombard word knohha, which means a type of knot – like that of a rope.

While not natural to Italian cooking, potatoes were brought back from South America by Spanish explorers, who in turn introduced these newly-found gems into Italian kitchens. In typical Italian fashion, they created vibrant dishes – including the now-famous gnocchi.

It’s a fairly light dish, often topped with bolognese or tomato sauce, and finished with a little grated parmesano reggiano.

Gnocchi di Patate

Prep Time10 mins
Cook Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 6 people

Ingredients

  • 4 pounds Potatoes
  • Salt to taste
  • 1 ¬ĺ cups All- Purpose Flour
  • 2 Egg Yolks
  • 4 tablespoons Melted Butter
  • 4 tablespoons Grated Parmesan Cheese

Instructions

  • Wash but do not peel potatoes.
  • Cook them in boiling sated water until soft.
  • Remove potatoes from pan, peel and mash them in a large bowl until smooth.
  • Add flour and salt to tate.
  • Bring a large pan of salted water to boil, add the gnocchi a few at a time.
  • As the gnocchi rise, remove using a perforated spoon and drain them well over the pan.
  • Put at once into a hot dish and dress with melted butter and parmesan cheese.
  • If preferred, the gnocchi can be dressed with Bolognese sauce or Tomato Sauce.

Cover photo attribution: MaximusTG [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)]

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