The gnocchi

What are

Gnocchi are a typically Italian culinary preparation, mainly used as a first course. Generally, unless otherwise specified, the term "gnocchi" identifies "those made with potatoes"; however, there are countless local nuances.

Potato gnocchi are prepared by mixing boiled, peeled and mashed potatoes with flour; the base mixture is then cut into small pieces to be cooked in boiling water. During mixing, additional ingredients can also be added, such as leafy vegetables, beetroot, pumpkin, saffron, curry, etc. Above all in the traditional recipe, the quality of the raw material and the care of the process are reflected directly on the goodness of the finished product. There are also several alternatives to the classic gnocchi; potatoes and flour can in fact be replaced by flours, such as yellow flour (Tuscan polenta gnocchi), semolina (gnocchi alla romana), durum wheat flour (Sicilian gnocculi), potato starch (Roman milk gnocchi), but also from stale bread, pumpkin, ricotta, eggs, spinach etc.

In addition to the basic ingredients, another characterizing factor is the division of the dough into various pieces; these, in fact, have variable shapes and sizes according to the type of gnocchi: the "gnocchetti" or "gems" are, for example, the version in miniature of the most famous "cousins". Among other things, if in some regions the gnocchi have a smooth surface, in others they take on a striped appearance, ideal for collecting the sauce.
Preparing potato gnocchi is therefore an "art deeply influenced by local and family traditions.