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.
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.
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.
Gnocchi integrali is a traditional variety of gnocchi. It's usually made with a combination of mashed potatoes, whole wheat flour, eggs, and salt. The gnocchi can be enriched with additional ingredients such as nutmeg and baking powder. The dough is rolled into a bun, and it's left to rest for a few minutes. It is then shaped into thin strings that are cut into smaller pieces and shaped into gnocchi during the process. If properly made, the gnocchi will be soft, smooth, and melting in the mouth once they've been cooked in a large pot of boiling salted water and served with a sauce of your choice.
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