The Gnocchi potato pasta is usually eaten as the first course (primo piatto) and complemented with melted butter, a sauce, sage or Pesto
Gnocchi, pronounced “Njocki” rather than “Gnotschi”, is the Italian variant of Nocken. In Italy, three main variants are distinguished: Gnocchi di Patate made from potatoes, Gnocchi di Polenta made from corn semolina and Gnocchi alla Romana (Roman wheat semolina dumplings).
I recently wrote about the Schupfnudeln, a German potato pasta which is very similar, except you use your fingers and not a fork to form the noodle. If you don’t have Semolina flour, you can use cornstarch, basically omit the Semolina flour and change the recipe to 1 cup white flour and 3 tbsp cornstarch, 1 egg and salt.
In addition, some pasta manufacturers also refer to their shell-shaped pasta as Gnocchi or Gnocchetti. The name Gnocchi simply means “dumplings”.
The recipe probably originated in the Middle East (though for historical reasons neither the potato nor the cornmeal variant) and was circulated by the Romans in Italy and the provinces.
What ingredients can be used for the colors?
I have four color variants for you, so that with the white classic gnocchi you have a total of five different colors on your plate. The following ingredients were used for coloring: spinach (green), carrot (orange), beetroot (purple), tomato paste (red).
For making rainbow Gnocchi you can ultimately use any color-intensive ingredient. From saffron to herbs to Seppia ink, anything is actually possible. It is important that the consistency of the dough is not too sticky at the end, so that you can no longer form gnocchi from it. Of course you can then add a little more flour, but this can have a negative effect on the firmness of the gnocchi, so that they are too firm or rubbery after cooking, for example.
Gnocchi di Patate
Ingredients
- 1 lb (400g) Russet potatoes
- ½ cup white flour
- ½ cup Semolina flour
- 1 egg
- 1 dash salt and pepper
The following ingredients can be used for Rainbow Gnocchi: spinach (green), carrot (orange), beetroot (purple), tomato paste (red). It is important that the consistency of the dough is not too sticky at the end, so that you can no longer form gnocchi from it. Of course you can then add a little more flour, but this can have a negative effect on the firmness of the gnocchi, so that they are too firm or rubbery after cooking, for example.
Instructions
- Cook the potatoes with their skins (in water or with steam) until done.
- While still hot peel the potatoes.
- Press the still warm potatoes through a potato ricer.
- Add the flour, semolina and egg, salt and pepper and knead everything into a smooth dough.
- Let the dough rest for 1 hour (do not refrigerate).
- Use 2 teaspoons to scoop out some of the dough and form a sample dumpling of it.
- Bring plenty of salted water to a boil.
- Add the gnocchi pieces to the boiling water.
- Reduce the heat until the water is no longer boiling and let the gnocchi simmer for 8 minutes.
- Remove the Gnocchi from the water with a ladle and taste it.
- If it is too soft, knead more semolina into the dough.
- Now form the potato dough into rolls that are about 2 cm (3/4”) wide and cut off 2 cm long pieces.
- Press in the typical groove pattern with the tines of a fork.
- Let all the gnocchi simmer in salted water over a medium heat for about 8 minutes until they swim on top.
- Remove them from the hot water with a perforated ladle and let them drain in a colander.
Notes
If you don’t have Semolina flour, you can use cornstarch. Basically you omit the Semolina flour and change the recipe to 1 cup white flour and 3 tbsp cornstarch, 1 egg, salt and pepper.
Refrigerate for about 3 days, or freeze in airtight container or bag. Can be reheated by microwaving or frying in a pan with butter
