June 30, 2019 / Leave a Comment
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.
It’s a fairly light dish, often topped with bolognese or tomato sauce, and finished with a little grated parmesano reggiano.
Gnocchi di Patate
- 4 pounds Potatoes
- Salt to taste
- 1 ¾ cups All- Purpose Flour
- 2 Egg Yolks
- 4 tablespoons Melted Butter
- 4 tablespoons Grated Parmesan Cheese
- 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)]