Gnocchi (gnocchi). It can be said that they are a type of frying or ball of pasta and although their origin is Italian, it mixes New World products (potatoes) with those of the Old World ( flour or semolina ). Just as pasta is not eaten alone, it is accompanied or complemented with sauces or other more powerful recipes.
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- 1 Origin
- 2 basic ingredients
- 3 Basic recipe
- 4 sauce
- 5 Sources
Although we cannot precisely locate its appearance in Italian cuisine, it must have been after the 17th century due to the beginning of the cultivation of potatoes in Europe . Furthermore, it should not have been before the 19th century since there is no relationship in the cookbooks of that time. They are a product of the peasantry in northwestern Italy, which, becoming a traditional dish, spread to other regions and then crossed the seas.
The most common are potatoes, but they include pumpkin, spinach, and ricotta (cottage cheese). The dressings or sauces are multiple in addition to their versatility with other dishes.
In the middle or late 20th century these particular recipes or family heirlooms crossed the sea and returned to the New World in the suitcases of Italian immigrants. Hence its settlement and spread in the United States , Argentina and Chile . In some of these two countries your name must have been Americanized to be the gnocchi . After this they had a rebirth in Europe itself outside the borders of Italy. It is perhaps due to this that at the end of this 20th century and the beginning of the 21st century , their recipe and other recipes where they are used have become somewhat more common. Of course, part of this is due to the network of networks.
Gnocchi ready after cut and sprinkled.
As already mentioned, the ingredients of the New and Old World mix, with the possibility that the potato began to be used as a substitute for another ingredient, perhaps ricotta.
- Potato (potato)
- Wheat flour or semolina
- Nutmeg (variant)
- Ginger (variant)
- Black pepper (variant)
The best or ideal are those potatoes (potatoes) with gritty meat, such as red or old ones to make gnocchi. The flour is used as a binder and dryer for the mashed potatoes, just like the egg. Spices except salt are variables that are incorporated as flavorings for the dough, although it will always be the sauce that gives the final touch.
It is a curiosity that gnocchi or gnocchi are not introduced in our diet such as pasta or rice. And this despite the fact that their nutritional values are among the most optimal, since potato gnocchi or gnocchi provide complex carbohydrates (of a somewhat slow absorption), but, if they also have vegetables or cheese, as in the case of spinach gnocchi or ricotta gnocchi (ricotta), then you should add these nutrients.
Two of the possible advantages over pasta (spaghetti, macaroni, etc.) are having a lower number of calories along with its shorter cooking time, despite the fact that the preparation is somewhat more complicated. And another advantage aside, is that those already made endure a few days frozen. Furthermore, gnocchi can be a good way to introduce the properties of the potato to the little ones, thus reducing the presence of fried foods in their diet.
Gnocchi, the cut for the final preparation.
- 1 kg. of patatos
- 300 gr. wheat flour
- 1 egg
Preparation: First you have to the potatoes, because they must be boiled with the skin or peel. They are brought to a boil with enough water and salt. Once cooked, drain them and when they are warm, peel them and turn them into purees. Put them on a table and knead them a little, add a few other salts and the flour little by little. The egg is also added (if you add any spice this is the time for it). Keep kneading and adding flour until you have the right consistency and that the dough does not stick to your fingers. A kind of rectangle is made with the dough with a thickness of about 3 centimeters and strips of that same width are cut more or less. These strips are somewhat rounded with the same hands and cut into pieces (use a floured knife). When they are cut, they are sprinkled with flour, leaving them to rest for 15 to 20 minutes. Then these gnocchi are particularized by scratching them with a fork, giving them oval shapes or corkscrews to your liking, Now they should be immersed in boiling water with salt, preferably that they will not fill the pot. When these rise to the surface they are removed and drained and ready to use.
Gnocchi, with Parmesan cheese sauce and basil.
Almost any type of sauce is good for these gnocchi (gnocchi), however it is preferable that with cheese
- Homemade Bolognese sauce and abundant Parmesan.
- 30 gr. butter, 200 cc. light milk cream (cooking cream), 50 gr. blue cheese (Danablue or Roquefort type), 30 gr. mozzarella, grated parmesan, to serve. Fresh basil, to decorate.
- Tomato sauce well seasoned with pepper , rosemary and other herbs, and grated Parmesan cheese.
- Flavored oils, especially with herbs and chili pepper.