Gnocchi are a typical Italian first course and are prepared in different ways depending on the region and culinary tradition: in Campania are famous gnocchi alla sorrentina, in Liguria those with pesto, etc..
Gnocchi are a very ancient food, initially known as “zanzarelli” and prepared in a very different way from the current one, with breadcrumbs, milk and chopped almonds. Then vegetables of various kinds were added, including often spinach, which changed the color.
In 1600 the preparation of gnocchi became simpler, using only flour, water and eggs and were called “malfatti”.
After the arrival of the potato in Europe from the Americas, towards the end of 1800, the current ricotta with potato gnocchi spread and the oldest versions of the recipe ended up being abandoned.
Traditionally, in Rome gnocchi were usually prepared on Thursdays as a traditional dish, following the popular saying “Thursday gnocchi, Friday fish, Saturday tripe”. In Campania, on the other hand, gnocchi were usually prepared on Sundays as in most Italian regions.
Here is the recipe for the gnocchi of the_wandering_forks
Boil the potatoes already peeled (until they are well pierced with the tips of a fork); drain and pass to the potato masher while hot.
Put the potatoes on a work surface together with the flour. Make a ‘vulcano in the center, add the egg and a pinch of salt and knead it until the dough is smooth and homogeneous.
Create snake-shaped log, cut them into chunks and with you thumb roll the chunks down the tines of a fork, letting it drop on the surface at the end.
In the meantime, prepare the pesto or other condiment of your choice.
Do you want to know more about history, recipe and curiosities of other typical regional recipes? Click here!
Enjoy your meal!
We have created amazing food tours and cooking experiences that will show you how and what local people enjoy eating. Typical dishes, served in different restaurants, will present you the local food culture!