Basic Gnocchi

Vegetarian Brazilian Gnocchi Recipe with Egg, Margarine, Parmesan Cheese, and Flour

Region / culture: Brazil | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gnocchi, a beloved Italian dish, has a rich history and a comforting, heartwarming presence on the dinner table. This basic gnocchi recipe offers a gateway into the world of Italian cooking, providing a simple yet delicious way to create a classic dish from scratch. With just a few ingredients and some patience, you can transform potatoes, flour, and an egg into a delightful meal that's sure to impress.

History

Gnocchi's origins can be traced back to the Roman times when soldiers would mix a semolina porridge-like dough with eggs. The evolution of gnocchi took a significant turn with the introduction of the potato to Europe from the Americas in the 16th century. This led to the potato-based version of gnocchi we are familiar with today, becoming a staple in Italian cuisine. Each region in Italy has its own variation, reflecting the local flavors and ingredients.

Ingredients

2 lb (907 g) long white potatoes
1 egg
1 tbsp margarine
1 tbsp salt
3 tbsp grated parmesan cheese
6 tbsp all-purpose flour

How to prepare

Place the potatoes in a pressure cooker with enough water to cover them.
Close the pressure cooker and set it to medium heat.
Cook for 5 minutes after the regulator starts to release steam or until the potatoes are tender.
Peel the potatoes and use a potato ricer to mash them.
Transfer the riced potatoes to a large bowl and refrigerate for at least 3 hours (preferably overnight).
In the refrigerated riced potatoes, combine the egg, margarine, salt, grated cheese, and mix well. Gradually add enough flour to prevent the mixture from sticking.
On a lightly floured surface, roll the dough into a rope that is 0.75 inch thick. Cut the rope into 1-inch long pieces.
Press each piece with a fork to create a pattern and slight indentation that will hold the sauce when served.
In a pot of salted water, boil the gnocchi in batches.
The gnocchi are done when they float to the surface, which usually takes about 2 minutes. Remove them with a slotted spoon and serve.

Variations

For a healthier twist, try substituting the all-purpose flour with whole wheat flour or a gluten-free alternative. Sweet potato can be used instead of white potatoes for a different flavor profile and additional nutrients.

Cooking Tips & Tricks

Achieving the perfect gnocchi texture is all about the moisture content of your potatoes. Choose dry, starchy potatoes like Russets for the best results. Be careful not to overwork the dough to avoid tough gnocchi. Also, chilling the riced potatoes before mixing with the other ingredients helps to keep the dough light and manageable.

Serving Suggestions

Serve the gnocchi with a light tomato sauce or a sage butter sauce to enhance the flavors without overpowering the delicate texture of the gnocchi. A sprinkle of freshly grated parmesan cheese and a side of green salad can complete the meal.

Cooking Techniques

Boiling is the traditional method for cooking gnocchi, but they can also be pan-fried after boiling for a crispy exterior. Another technique is to bake them in the oven with sauce and cheese for a gratin-style dish.

Ingredient Substitutions

For those avoiding dairy, vegan margarine and nutritional yeast can replace the margarine and parmesan cheese. A flaxseed egg can be used as a vegan alternative to the chicken egg.

Make Ahead Tips

Gnocchi can be made in advance and frozen on a baking sheet before being transferred to a freezer bag. They can be cooked directly from frozen, adding just a minute or two to the boiling time.

Presentation Ideas

Serve the gnocchi on a warm plate with a garnish of fresh herbs like basil or parsley. For an elegant touch, drizzle with a high-quality olive oil or truffle oil before serving.

Pairing Recommendations

A light, crisp white wine such as Pinot Grigio pairs beautifully with gnocchi, complementing its delicate flavors without overwhelming them. For a non-alcoholic option, a sparkling water with a squeeze of lemon is refreshing.

Storage and Reheating Instructions

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a pan with a bit of water or sauce to prevent them from drying out.

Nutrition Information

Calories per serving

A serving of this basic gnocchi recipe contains approximately 250-300 calories. The exact number of calories can vary based on the size of the servings and any additional ingredients or toppings added to the dish.

Carbohydrates

This basic gnocchi recipe, primarily made from potatoes and flour, is high in carbohydrates. A serving of gnocchi contains approximately 40-45 grams of carbohydrates, providing the body with energy. The carbohydrates in gnocchi are mostly complex, which digest slower, offering a more sustained energy release compared to simple carbohydrates.

Fats

The fat content in this gnocchi recipe comes from the margarine and the egg. Overall, the dish is low in fats, with a serving containing about 5-7 grams of fat. The use of margarine instead of butter can reduce the amount of saturated fat, making it a slightly healthier option.

Proteins

Gnocchi is not particularly high in protein, with a serving providing approximately 8-10 grams. The protein in this dish comes from the egg and the parmesan cheese. For a more protein-rich meal, consider serving gnocchi with a protein-packed sauce or side dish.

Vitamins and minerals

Potatoes, the main ingredient in gnocchi, are a good source of vitamin C, vitamin B6, and several minerals, including potassium, magnesium, and iron. The egg adds a small amount of vitamin D and B vitamins, while parmesan cheese provides calcium.

Alergens

This gnocchi recipe contains common allergens: eggs, dairy (parmesan cheese), and gluten (all-purpose flour). Individuals with allergies to these ingredients should avoid this dish or look for suitable substitutions.

Summary

Overall, gnocchi is a carbohydrate-rich dish with moderate calories, low in fats, and with a modest amount of protein. It provides essential vitamins and minerals, making it a nutritious addition to a balanced diet when consumed in moderation.

Summary

This basic gnocchi recipe is a wonderful introduction to Italian cooking, offering a simple yet satisfying dish that's versatile and comforting. With tips for achieving the perfect texture and ideas for variations and serving, anyone can bring a taste of Italy to their table.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook, and I always admired her talent for creating delicious dishes from scratch.

On this particular day, Maria was busy preparing a batch of homemade gnocchi. As I watched her expertly mix the ingredients and shape the dough into little dumplings, I couldn't help but be intrigued by the process. I had never made gnocchi before, and I was eager to learn how to recreate this traditional Italian dish.

As Maria worked, she shared with me the story of how she learned to make gnocchi from her own grandmother. She told me about how her Nonna would spend hours in the kitchen, teaching her the art of making the perfect gnocchi. Maria's eyes lit up as she spoke, and I could see the love and pride she had for her family's culinary traditions.

I was inspired by Maria's story, and I knew that I wanted to learn how to make gnocchi from scratch as well. So, I asked Maria if she would be willing to teach me her grandmother's recipe. With a smile, she agreed, and we spent the rest of the afternoon working together in the kitchen.

Maria patiently walked me through each step of the process, from boiling the potatoes to mixing in the flour and forming the gnocchi. She showed me how to roll the dough into long ropes and cut them into bite-sized pieces, then gently press each one with a fork to create the signature ridges.

As we worked, Maria shared with me some of her own tips and tricks for making the perfect gnocchi. She emphasized the importance of using the right type of potatoes and not overworking the dough, as this can make the gnocchi tough and dense. She also showed me how to tell when the gnocchi were ready to be cooked, explaining that they should float to the top of the boiling water when they were done.

After several hours of hard work and laughter, we finally sat down to enjoy a plate of freshly cooked gnocchi. The dumplings were light and pillowy, with a delicate texture that melted in my mouth. I couldn't believe that I had helped to create such a delicious dish from scratch, and I felt a sense of pride and accomplishment.

From that day on, I knew that gnocchi would hold a special place in my heart. Whenever I make this dish now, I think back to that warm summer day in Maria's kitchen and the memories we shared as we worked together to create something truly special. And I am grateful for the opportunity to learn from such a talented cook and dear friend.