Many think that gnocchi are an all-Italian invention, but in reality the origin of this fantastic first course is uncertain and lost in history. To make things more difficult, there is a small problem: in every region of Italy (and in every part of the world) this specialty takes on different names, different ingredients, different condiments and different shapes. So how can you give a thread to all this and explain the origin of the gnocchi? Difficult, but we tried.
Difficult to say, but we have various information on the origin of the gnocchi. However, you should not think about the classic potato gnocchi, as this tuber will only arrive in our territory with the discovery of America and will only begin to be used many decades later.
Gnocchi is a type of Italian pasta, but it is (in most cases) made using potatoes. Since it is not hollow or thinly shaped, is also a dumpling. Gnocchi is boiled, just like pasta and potato dumplings.
So how were the first gnocchi made?
Well, the first recipe of this specialty comes to us from the second half of the 16th century, when two of the greatest chefs of the Renaissance described how to make this first course with flour, breadcrumbs, boiling water and eggs. For many years this will be the most popular recipe, but then we come to 1790 when we find the recipe for “German gnocchi”, where breadcrumbs, milk, rice (only in some cases), butter and spices are added in the preparation.
Also at the end of the 1700s we also find another recipe, that of water gnoccchi, which is very reminiscent of the one used to make beignets pasta. These gnocchi were in fact prepared using a polenta based on water (or milk), butter, flour, whole eggs and egg yolks. It is also in these years that the gnocchi we more or less know today began to spread, made in most cases with potatoes, water and flour.
However, this recipe will not remain widespread until the early 1900s. And we finally come to today, years in which potato gnocchi are the most accomplished and consumed recipe. It has also evolved over the years, so much so that we find some very interesting variations in the classic dough, such as the addition of pumpkin, beetroot, spinach … in short, so on and so forth! [/et_pb_text][et_pb_text _builder_version=”4.9.1″]
Italian Grandma Makes Gnocchi
FAQ
What nationality is gnocchi from?
Which is the German version of Italian gnocchi?
Are pierogies and gnocchi the same thing?
Who invented potato gnocchi?
What is a gnocchi in Italy?
gnocchi, potato dumplings of northeastern Italian origin with dozens of variations, though often served like pasta with a tomato or pesto sauce. Gnocchi (pronounced “NYO-key”) are a longtime culinary tradition in the Veneto region of northeastern Italy, where the weather is cool enough to permit potato cultivation.
Are gnocchi pasta?
Gnocchi are considered pasta, but they are a kind of Italian dumplings made of potatoes, flour and other ingredients added at your choice. What do gnocchi taste like?
How do you pronounce gnocchi?
Gnocchi is an Italian dish, made from potatoes or other ingredients such as flour, cheese or vegetables. Gnocchi are small round balls with a soft and fluffy texture. This dish is a staple in Italian cuisine, traditionally served as a main course or side dish. How do you pronounce it? It is pronounced “nyoh-kee”
Is Gnocchi a Piatto?
Gnocchi typically find a place on the Italian table as a primo piatto, or first course, although it is substantial enough that it could be eaten as an entrée. In Italian cuisine gnocchi are usually served with a meatless sauce, and the dish often precedes a second course of meat or fish.