Gnocchi, like homemade pasta, has a plain flavor, but there is a great deal of pleasure in a well-made, cloud-like gnocchi. They are usually sauced lightly, then then are ready to devour.
The major difference with a gnocchi (pronounced “nnn-yoke’-ee,”) recipe and a pasta recipe is potatoes, starchy potatoes, low on moisture after cooking make the best gnocchi. The dryer the potatoes, the lighter the gnocchi.
Follow your recipe carefully, paying particular attention to the amount of flour added. Too much will make them heavy, two little, and they will fall apart when simmering. When the gncchi mixture is just right, divide into balls about the size of a tennis ball and gently roll into a “snake” shape. Cut it into inch-lengths, make ridges on them and simmer in small groups until they float.
Once you learn you like your gnocchi, pick up a nifty Gnocchi board, or paddle, (see picture) for more ridges rolled around all sides of your little creations. Until then, one-sided marks with fork tines tastes just about the same.
Once you have the gnocchi method down and want to experiment, try adding some of these:
- Sweet potatoes
Some like to simply simmer their gnocchi, while others like to brown them in a little olive oil after boiling them for more crispiness.
Variatiations of savory gnoccho:
- Seminolina flour
- Wheat flour
Sweet gnochi can contain:
Gnocchi can be traced back to the 17th century, after South Americans introduced potatoes to Italy. Over the centuries, gnocchi recipes have changed very little.
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