Gnocchi, even if
outside Italy are not as popular as other traditional dishes, are very common
all across Italy where all families like to eat once in a while their gnocchi, home-made in the best case - in fact they may also be bought fresh from specialty stores or packaged,
industrially produced, from supermarkets. Gnocchi, which are classified as primo piatto (first course) like pasta
and risotto, are soft little dumplings
that, in the most classic and common version, are made from boiled potatoes;
they probably originated during Roman times when potatoes were not available in
Europe (as they were introduced from Americas only in 16th century), so were
made from a semolina dough, probably very similar to the gnocchi alla romana that we find today, particularly in the Lazio
region.
Like for many traditional
Italian dishes, there are several versions of gnocchi and each family has its
own recipe, usually handed down from the nonne
to their daughters and granddaughters. And among the many possible variations are gnocchi
made from something else - or something more - than potato as main ingredient, like ricotta, flour,
spinach, pumpkin and so on. And gnocchi's versatility is beloved by chefs, in Italy and
abroad, who don't stop experimenting with textures and flavors, from saffron to
beets to anything in between. But whatever version of gnocchi you choose, to be
really delicious they have to be light, airy and delicate; in fact at their
worst they can be dense, chewy, or soggy or, even worst, they come apart in the
boiling water. So it is important to make gnocchi properly, that may be less
easy than it seems; but with some practice, probably a few failures, and
perseverance everybody can become a master at making gnocchi. For the pleasure
of all family members ...and of course great personal satisfaction.
