Get ready to embark on a mouthwatering adventure through the enchanting world of Italian comfort cuisine. In this blog post, we're diving into the art of crafting the perfect Gnocchi – those delightful pillowy dumplings that have won hearts and palates all over the globe. But wait, this isn't just any Gnocchi recipe; it's a journey of flavors, textures, and a touch of history that will leave you craving more. So, roll up your sleeves and let's delve into the deliciousness!
Ingredients
Gnocchis:
- 1 kg russet potatoes
- 1.75 cups 00 flour
- 1 egg
- Ricotta cheese
- Mozzarella cheese
- Parmigiano Reggiano cheese
- Fresh basil
Tomato sauce:
- 1 can Bianco DiNapoli tomatoes
- 3 cloves garlic
- 0.5 large yellow onion
- Dried oregano
- Fresh basil
- Salt & pepper
Directions
- Wash the potatoes and poke holes in each with a fork. Bake at 425°F (220°C) for 60-70 minutes.
- Slice the potatoes in half and let them cool. Scoop out the potato flesh into a potato ricer.
- Add the egg to the potato mixture and some of the flour. Knead until combined, being careful not to overwork the dough.
- Form the dough into a cylindrical shape, then cut into 1.5 cm pieces. Roll each piece on a gnocchi board for texture.
- For the sauce, sauté onions, then add garlic, oregano, basil, salt, and pepper. Add the can of tomatoes and bring to a boil. Remove from heat and blend with an immersion blender.
- Cook the gnocchi in boiling water until they float to the surface. Drain and toss with the homemade tomato sauce.
- Top with ricotta, mozzarella, parmigiano reggiano, and fresh basil. Put in the oven for about 20 minutes at 425°F (or until cheese is melted to your liking)
Gnocchi, those tender little clouds of goodness, have a history as rich as their flavor. Believed to have originated in Italy, gnocchi has been a beloved staple for centuries. Traditionally made from ingredients readily available, like potatoes, flour, and eggs, these dumplings found their way into Italian homes and hearts.
Did you know that the word “gnocchi” comes from the Italian word “nocchio,” which means a knot in wood? This playful name reflects the knotted appearance of these dumplings, created when they’re rolled on a gnocchi board, adding both texture and a dash of rustic charm.
In Italy, gnocchi holds special significance, often being enjoyed on specific days of the week. Thursdays, known as “Gnocchi Day” in some regions, see families coming together to savor this comforting dish.
These gnocchis are so soft they feel like pillows.
As you take your first bite of these sumptuous Gnocchi, you’re not just enjoying a plate of delectable dumplings – you’re experiencing a taste of tradition, history, and the love that goes into crafting Italian comfort cuisine. So, whether you’re sharing a meal with loved ones or indulging in a solo culinary adventure, let this recipe be your guide to Gnocchi perfection. Happy cooking and buon appetito!
Equipment
Buy OXO Good Grips Stainless Steel Potato Ricer
