Gnocchi di patate is an Italian delicacy made by combining boiled potatoes with flour into small ropes, which are then cut into smaller pieces in order to make gnocchi. The dough is cooked in boiling water until it floats to the top. Potato gnocchi are best paired with a simple tomato and basil sauce, and it is recommended to garnish the dish with some freshly grated parmesan cheese.
This is the traditional Italian form of dumplings. Today, the word gnocchi usually refers to a dumpling made with potato-based dough shaped into thick bite-sized pieces and pressed into a ribbed wooden board or grater to create an imprint, which helps the sauce to adhere to each piece. They are typically boiled in large amounts of salted water or fried in shallow oil, a technique typical for some Italian regions. Gnocchi are believed to have been a predecessor of pasta, and historical records show that the term gnocchi, or gnocco, was sometimes interchangeably used with the word maccherone, a word that once referred to all pasta in general. Before the introduction of the potato, they were made with any available flour, most commonly wheat and semolina, while gnocchi in mountain regions was made with barley, rye, or chestnut flour. During times of extreme poverty, they were occasionally made with grated and soaked stale bread. Potato only became the star gnocchi ingredient in the 19th century, by which time this New World import had begun making common appearances in Italian households. The proportion of flour and mashed potatoes has drastically changed since the first potato gnocchi was created – today, mashed potatoes are the foundation of the dough, with only a small amount of flour used to bind the ingredients together. Although potato gnocchi are the most common variety, Italy is abound with numerous gnocchi varieties, and each Italian region has its own favorite. These varieties often bear different names, such as malfatti, strangulaprievete, malloreddus, or cavattieli, and they use different base ingredients such as ricotta, spinach, pumpkin, and even beetroot. The essential accompaniment to any gnocchi serving is the sauce. The most common are traditional tomato sauce and flavorful butter and sage, but the possibilities are numerous and often include creamy cheese-based sauces, ragùs, and extras such as cured meat and vegetables, combined with fragrant Italian herbs and spices.
Characterized by their round shape and a small indentation in the center, Silesian dumplings are created with cooked potatoes that are mashed or riced before they are combined with potato flour or potato starch, and usually egg yolks. As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country. When boiled, they are usually paired with gravy or doused in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes.
Halušky is the incredibly soft variety of potato dumplings, usually associated with Slovakia and the Czech Republic. The dough is created with grated raw potatoes and flour. They are typically cooked so the batter is spread on the wooden board, and small pieces of dough are cut and dropped directly into the boiling water. Another, more modern approach, employs a special halušky strainer through which the batter is gently pressed and dropped in water, creating tiny dumplings in the process. Both techniques result in irregularly shaped dumplings which have a soft texture and pale color. Similar types of dumplings are found in numerous Central and East European countries, the most famous being the thick German spätzle. Although halušky are easily found in supermarkets, these tender potato dumplings are traditionally prepared from scratch at many Slovak and Czech households. They are usually served alongside traditional meat dishes, but the most famous combination is known as bryndzové halušky, a Slovak classic consisting of halušky, salty sheep cheese, and fried bacon.
Kopytka are small potato dumplings from Poland that are similar in taste and appearance to the Italian gnocchi. They are made with boiled and mashed potatoes with the addition of flour. The name of the dish can be translated to little hooves, referring to the shape of the dumplings. It is said that the best kopytka should be light, soft, and fluffy in texture. Kopytka are usually consumed as the main course, topped with buttered breadcrumbs or a mushroom sauce, but they can also be served as a side dish combined with lard, pork, and fried onions.
Gnocchi di zucca or pumpkin gnocchi is a popular Italian dish consisting of pumpkin, eggs, butter, flour, and flavorings such as salt, pepper, and sage. The most popular variety is served in a sauce made with butter and sage, and the whole thing is then finished with Grana Padano or Parmigiano shavings on top.
Usually associated with northern Italy and the Tuscany region, chestnut gnocchi were one of the original gnocchi varieties. They are traditionally prepared with a combination of chestnut and wheat flour, although some combinations occasionally include mashed potatoes. Their shape and size is similar to other varieties, and they are mainly distinguished by their light brown color. In the simplest form, chestnut gnocchi are merely paired with a sprinkle of olive oil and grated Pecorino cheese, but their rich flavor combines well with other types of cheese, pesto, or tomato-based sauces.
While traditional potato gnocchi take some time to prepare, gnocchi di Parmigiano can be prepared much quicker as an even more decadent version of this popular food. Made with Parmigiano Reggiano, ricotta, eggs, flour, and breadcrumbs, these delicious treats truly are easy and quick to prepare. Full of flavor, gnocchi di Parmigiano are best paired with simple sauces such as fresh tomato sauce with a touch of basil.
Shlishkes are potato-based dumplings that are especially beloved by the Hungarians and Ashkenazi Jews. The dough is usually made with leftover mashed potatoes, eggs, flour, and salt. It's rolled into a long strip which is then cut into smaller pieces. The dumplings are boiled until they rise to the surface, and they're then rolled in a mixture of buttered breadcrumbs. Although shlishkes look similar to gnocchi, they're actually firmer and don't have ridges. These Hungarian dumplings also aren't sprinkled with cheese or covered with sauces like gnocchi. The shlishkes are typically served as a side dish accompanying meat, but they can also be transformed into a dessert and eaten on their own if they're rolled in sugar.
This gnocchi variety is similar to the traditional gnocchi, but instead of a mashed potato base, they consist of a finely ground cornmeal or cooked polenta. The classic version combines cornmeal, flour, and eggs and bitesize pieces are cooked before consumption. Alternatively, cooked polenta is used as a base, and while still warm, it is shaped into bite-sized gnocchi. Traditionally, gnocchi di polenta are paired with creamy, cheese-based sauces.
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