John Myers
In terms of shape and color, gnocchi are reminiscent of pasta. However, they differ from traditional types of pasta because they are not made from grain, but usually from potatoes. In this respect, they are reminiscent of potato dumplings from other regional cuisines. In Italian cuisine, however, there are also gnocchi variants that are not made from potatoes but, like noodles, from durum wheat.
In addition to potato-based gnocchi (gnocchi di patate), gnocchi similar to bread dumplings with breadcrumbs, so-called gnocchi di pane, are also popular in the regions of Friuli-Venezia Giulia, Veneto and Trentino-South Tyrol. A green variation with spinach is also widespread in South Tyrol. Even before the potato was introduced to Europe in the 16th century, various small-sized dumplings called gnocchi were said to have been known in Italy.
For the production of classic gnocchi di patate, waxy potatoes are used in Italy, while floury potatoes are used in Germany. The still hot potatoes are mashed and then, depending on the recipe, kneaded into a mass with ingredients such as egg, flour, potato starch, or parmesan. From this, you form rolls with a diameter of one and a half to two centimeters, which are cut into small slices. In the traditional manufacturing process, the gnocchi blanks are then pressed against a smooth surface rubbed with flour, pressing them in the middle of providing them with grooves – this increases the surface area of the individual dumplings. The gnocchi are then cooked in slightly simmering salted water for about 5 minutes. You can also refine the dough with sweet potatoes, beetroot, or – as in our pumpkin gnocchi recipe – with pumpkin.
Gnocchi can be served as an accompaniment to various dishes – for example with walnut and gorgonzola filling according to our gnocchi recipe – or on their own, for example with sage butter. The small potato dumplings can also be fried in a pan or prepared as a gratin. For a gnocchi casserole, put homemade or store-bought gnocchi in an ovenproof dish, pour cream over it, and sprinkle this base with grated cheese. Then the gnocchi casserole is gratinated in the oven until the cheese layer has taken on a light golden brown color.
