Gnocchi - Italian dumplings

The idea to cook gnocchi visited farmers, however, like most other Italian dishes. Encouraged them to do so, most likely, a variety of cereals on fertile soil of the Mediterranean. Traditionally, farmers have used this dish only on Thursdays. But residents of Argentina and Uruguay regaled them every day, but they also had their own custom associated with this dish. Month number 29 they prepared gnocchi, considering that in this case the next month will be without money problems.

Another legend has it that a priest, who liked to drink large quantities of green gnocchi (dumplings with the addition of spinach in the dough), once choked by swallowing several pieces. After this incident, green gnocchi are called "stranglers priests." Greatest popularity green gnocchi won in Italy.

dough

The basic ingredients for the dough are flour and eggs, but fillers can be either flavor, e.g. potato, liver, rice, maize semolina and even almonds. But in Italian cuisine prefer to cook gnocchi potato as a dish that blends perfectly with cheeses and Pecorino or Parmigiano Italian sauces used, soaking them and creating an unforgettable taste. Also in Italian cuisine is very popular colorful gnocchi. And the "painted" they are using natural products and not some chemistry. You can easily surprise your home colorful dumplings using the products that you are always at hand: tomato paste, parsley, carrot or pumpkin puree and puree with spinach.

Using these natural "dyes", you not only decorate the table, but will attach the dish a special flavor and aroma. By the way, very tasty and flavorful gnocchi are obtained with the addition of porcini mushrooms.

These gnocchi served in a restaurant in Kiev, Villa Riviera, but today we try to make gnocchi at home.

How to cook the gnocchi

You will need: Potatoes - 0.5 kg flour - 0.1 kg, egg - 1 pc, salt (to your taste).

Boil the potatoes in their skins need. Once it is ready, peel and mash well, add salt and egg. Vsyp small portions of flour, knead the dough. To knead the dough well, it must be put on a flat, floured surface. Knead until needed, until the dough is soft and will not stick to hands.

Of the dough roll into a sausage about 2 cm thick, cut it into pieces of the same length, and each piece shaped into an oval shape. Put the gnocchi in boiling salted water and cook for 2 minutes. Once the gnocchi float to the surface, they are ready for use. Serve gnocchi need to warm plates, sprinkle with grated cheese just Pecorino.

What to submit

As already mentioned before serving dumplings need to sprinkle Pecorino cheese, but if you do not, you can use Parmesan. You can also fill the dumplings with white sauce bechamel type or any other, depending on the fillers that are present in the dumplings.

Gnocchi - Italian dumpling on your desk

Useful tips

To prepare the gnocchi, use only boiled potatoes in their skins ("tolchenka" will not work).

Add the flour in small portions.

Lowering the dumplings into the boiling water, they should be mixed so that they do not stick to each other and do not stick to the pan.

To apply, use the gnocchi warmed plates.