Do your guests come as a group? Suddenly you find out you're having the whole family over for the weekend? Or is your family just too big? Nothing para, you can make gnocchi quickly, easily whip up some gnocchi with flavours and lightness you can feed an army with it! That's all you need to know to make it not only an Italian favourite, but yours too!
What is gnocchi
Gnocchi is a pasta dish belonging to the pasta dumpling family. It is undoubtedly - like many true Italian dishes - as varied as its homeland. It is one of the most diversely prepared dishes of the gnocchi and the islands that go with them. Relatively inexpensive to prepare, it is all the more substantial and is eaten all year round. Whether it's the beginning of a lean snow, the middle of a bountiful snow, or the end of a moderate snow- gnocchi is always a good choice! The basic recipe for gnocchi pasta really requires few ingredients. Potatoes, flour, eggs and a little salt.
The history of gnocchi
The meaning of gnocchi, by its size and shape, is inherently multiple. Its sticky shapes mean something else - it can mean a knot on a tree or knuckles. Because it is so simple to prepare, but all the more nutritious, it was popular in the Roman legions. At that time, of course, potatoes were not yet known, so it consisted only of water, eggs and flour, to which salt was added at most (especially by the great general Maximus). Its spread was also due to the Roman conquest of the world, which made it spread very quickly throughout the world. If we say noodles, we can understand how it was imbibed by the into Hungarian culture.
Of course, the recipe for gnocchi has also evolved, not only over time and with the ingredients of the time, but also with the different nations, each according to their own tastes. Today, it is found in some form in all European cuisines. It's safe to say that it is one of the world's most popular dishes!
Italian immigrants spread it all over the world. It is no coincidence that in South America, including Argentina, Chile, Paraguay and Uruguay, it is particularly popular, as the last day of the month, which is particularly difficult to survive, has been dubbed „Gnocchi Day” by the population living in difficult circumstances.
The gnocchi recipe had several stages, reaching its present form around the 1880s and being made all over Italy. Basically, it is popular in all Italian provinces, but there are some where it is a particular favourite, so if you are in the area, don't miss out on the local gnocchi. Venice, Abruzzo, Friuli, Veneto - places to eat!
Ingredients of gnocchi
Semolina, common wheat flour, eggs, cheese, potatoes, breadcrumbs, cornmeal, salt, often a little pepper, herbs, vegetables. The essence of gnocchi is that it is made from a mixture of many different ingredients. Sauces and gravies are essential - usually determined by the seasonal ingredients. Nevertheless, this dish is also characterised by the fact that it always adapts to its environment. Nations use ingredients and sauces with different flavours according to their location.
Boil the gnocchi in water and serve with sauce. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a slotted spoon. If you want to make your pasta even more flavoursome, you can sprinkle it with a little Parmesan cheese. You need just enough of it to develop its flavour-enhancing effect and your gnocchi will be on its way to perfection. If you want to add extra flavour to your gnocchi - although it's more peppery and more laborious - you can top it with some ham, mushroom or even vegetable sauce.
Interesting facts about gnocchi
Legend has it that in Rome, the second half of the week saw cheaper food on the family table and even in restaurants. Thus the gnocchi day on Thursday was born.
In the richer Italian areas, gnocchi were constantly added to, showing material prosperity. Thus it also became a symbolic food, indicating material well-being or lack of it. Where there was a plentiful household, it was mainly made with meat, tomatoes and mozzarella.
The ancestor of the savage bun! In the Italian provinces further north, gnocchi were traditionally made with breadcrumbs. This version quickly spread to Europe. In fact, the gnocchi with breadcrumbs is the ancestor of our traditional vadas bun.
In Italy, it is typically used as a starter, but has become popular as a side dish. It is a good accompaniment to almost any meat dish or vegetable stew.
Gnocchi is actually an Italian potato pasta. In English, it can also be called noodles. If you take a look at some of our old cookbooks, you will be surprised to find that the preparation and recipe for gnocchi can be found in both plum dumplings and noodles. Almost exactly the same. We like it savoury, but the originality is the added sauces and in many cases the inevitable cheese!
Author: Tamás Budafoki
