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What is Gnocchi anyway? | Pasta Lovers Cook Book

What is Gnocchi anyway?

Gnocchi is an Italian potato pasta/dumpling. Technically, it can also be made of semolina instead of potato but most of the time we’re referring to the potato ones. Gnocchi is an Italian word for dumplings. They are commonly made with potatoes, although not always. Gnocchi is made from either potatoes or ricotta in my experience, not both. Potato gnocchi is by far the most popular. Gnocchi is Italian for small dumplings, which in layman’s terms are small, cooked balls of dough. Made from durum wheat flour, pasta is actually a form of gnocchi. Gnocchi is totally my favourite too. I was first introduced to it at a quaint little Fredericksburg place which you and Rob went to with HFD and I once in college. Gnocchi is becoming my holy grail. I am endlessly in search of perfection and always just one or two comic steps out of synch.

Gnocchi is more common in Northern Italy but can be found in other regions of Italy as well. Similar dishes are served in other countries as well. Gnocchi is a type of pasta. And here I was thinking it was some game played by lawn gnomes which involved little metal balls being thrown underarm at a wooden jack! Gnocchi is usually topped with a tomato sauce or drizzled with olive oil and seasoning. Chopped tomatoes are also common.
Dried gnocchi pieces or units are prepared by mixing selected amounts of potato flakes, about 25-55% and durum flour, about 45-75% together with enough added water to form a homogeneous dough having about a 30% moisture content. Additional flavoring components may be included if desired. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown. Boil in salted water until tender, and then mash. While still warm, place the prepared potatoes on a large board forming a mound with a hole in the center. Boil potatoes whole in well-salted water. Drain, cool and peel then push through a ricer. Boil whole potatoes, skin on, until soft (do not puncture initially with fork). Work carefully and quickly with two towels to slip potato skin off (you want to rice the potatoes while still warm). Potatoes, no matter solid they may seem, are about 85 percent water . What you dice into hash browns or thinly slice into a gratin dish are actually tightly clustered, thinly walled microscopic water capsules. Potatoes gnocchi are a famous Italian dish that you can prepare with different type of season. There are many variety of gnocchi made with different type of flour such as gnocchi with semolina flour, also called Roman Gnocchi; gnocchi with maize flour; gnocchi with chestnuts flour; but the most know are potatoes gnocchi. Potatoes don’t freeze well; their structure breaks down. Traditionally made from a mixture of potatoes, flour and eggs, gnocchi are tender little dumplings that fall easily into the comfort food zone. Several variations exist including gnocchi made with chestnut flour or-and this is a double whammy in the mispronunciation category: Ricotta Gnocchi. Traditional methods of making gnocchi are some of the oldest ways to prepare food - the first noted recipe dates back to the 13th century. The original gnocchi were made with flour and water and had more of a consistency to pasta. Truveo can also help you browse through video across the web and discover new videos that you might like.

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