THE GNOCCHI GUPSHUP

Dr. Kaviraj Khialani

3 years ago

Delectable Bites to Relish and Cherish!

Gnocchi is a varied family of dumplings in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, and possibly including herbs, vegetables, and other ingredients. However, gnocchi is not a form of pasta. It is actually a dumpling made out of potatoes. The potato gnocchi actually originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain. There are potatoes that are starchier, that makes the light, airy dough, and are responsible for the soft, pillowy texture and more potatoey flavor of the gnocchi. The most common types of Gnocchi are:

Gnocchi di Patate.
Gnocchi alla Romana.
Gnocchi Parisienne.

Gnocchi di Patate – This type of gnocchi is featured in a lot of Northern Italian cuisine and is probably what most of us actually know as gnocchi. It’s made by mixing mashed potatoes with flour and egg to form a thick, starchy pasta dough. This dough is rolled into ropes and then cut into individual nuggets before being boiled. Potato gnocchi should ideally have a light, springy texture, and they’re great served in a simple sauce.

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Gnocchi alla Romana – As you can probably guess from the name, this gnocchi type also hails from Italy – and more specifically, from Rome. It’s made from semolina (coarsely ground durum wheat) that is cooked much like polenta by boiling the grain with milk or water. The cooked mash is spread out onto a sheet pan to cool and solidify, and then it’s cut into rounds. The rounds get layered into a baking dish along with butter, cheese, and any other ingredients, and then baked until bubbly. Classic comfort food!

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Gnocchi Parisienne – This is the French spin on the rustic gnocchi. In this preparation, the dumplings are made with pâte à choux! The prepared choux paste is piped directly into boiling water and the gnocchi float to the top when done. The texture of this kind of gnocchi is much lighter and airier than potato gnocchi. Most often, the cooked gnocchi are briefly sautéed in butter, which gives them a browned and crunchy exterior to contrast the airy interior.

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You can serve gnocchi with a variety of sauces and toppings such as cheese, tomato sauce, cream or pesto, just like pasta. The word gnocchi may be derived from the Italian word Nocchio meaning a knot in the wood, or from Nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. One ancient Roman recipe consists of a semolina porridge-like dough mixed with eggs; similar modern dishes include the famous Gnocchi alla Romana.