Gnocchi (Njoki)

Gnocchi (Njoki) Recipe - Vegetarian Italian Dish with Potatoes and Flour

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gnocchi, also known as Njoki, is a traditional Italian pasta dish made from potatoes, flour, and eggs. These small dumplings are versatile and can be served with a variety of sauces and toppings.

History

Gnocchi has been a popular dish in Italy for centuries, with variations found in different regions of the country. The word "gnocchi" is believed to come from the Italian word nocchio, meaning a knot in wood. It is thought that gnocchi was originally made with breadcrumbs and later evolved to include potatoes.

Ingredients

2 lb (907 g) of cooked and mashed potatoes
1.5 lb (680 g) of flour
2 eggs
2 tbsp of Soy oil
1.5 tsp of salt

How to prepare

Mix all the ingredients together and roll the mixture into a diameter of about 3 inches.
Cut off a double-fistful, approximately a fourth of the mixture.
On a dry, flour-powdered surface, roll out the mixture to a round shape of about 0.75 inches thick, then cut it into pieces that are 1-0.25 inches long.
To create an interesting pattern, roll the pieces along the underside of a larger grating surface.
By applying finger pressure, the pieces will take on a shell-like appearance. Alternatively, you can use a deep-textured surface such as a wide mesh colander or sieve.
Zagrebcanke shape the pieces in their hands to resemble large chocolate drops, and use their thumbs to concave the underside. Dalmatinke roll the small pieces in their hands, fold them over, and shape them into 0.5-inch pretzels (sometimes these are deep-fried and served with broiled meat).
Keep dusting the pieces with flour as you work with them.
Bring 3 qt (2.84 liters) of water to a boil, adding 2 tbsp of salt.
Add approximately one-third of your gnocchi to the pot and cook for about 5 minutes. They are done when they float to the surface.
Place the cooked gnocchi in a serving dish and add a bit of your favorite tomato, spaghetti, or meat sauce.
Repeat the previous step with the remaining two-thirds of your gnocchi.
Serve the gnocchi with your choice of meat and/or sauce, and sprinkle with Parmesan cheese.

Variations

Sweet potato gnocchi: Substitute sweet potatoes for regular potatoes for a sweeter twist on this classic dish.
Gluten-free gnocchi: Use gluten-free flour or potato flour to make a gluten-free version of gnocchi.
Spinach and ricotta gnocchi: Add cooked spinach and ricotta cheese to the dough for a flavorful variation.

Cooking Tips & Tricks

Be sure to use starchy potatoes, such as russets, for the best texture in your gnocchi.

- Avoid overworking the dough, as this can make the gnocchi tough.

- To prevent sticking, dust your work surface and hands with flour while shaping the gnocchi.

- Cook the gnocchi in small batches to ensure they cook evenly and don't stick together.

Serving Suggestions

Gnocchi can be served with a variety of sauces, such as tomato, pesto, or cream-based sauces. It pairs well with meats, seafood, and vegetables.

Cooking Techniques

Gnocchi can be boiled, baked, or pan-fried, depending on your preference. Boiling is the most common method and results in light and fluffy dumplings.

Ingredient Substitutions

If you don't have potatoes on hand, you can use instant mashed potatoes or leftover mashed potatoes in this recipe. You can also substitute olive oil for soy oil if desired.

Make Ahead Tips

You can make the gnocchi dough ahead of time and refrigerate it for up to 24 hours before shaping and cooking. Cooked gnocchi can also be frozen for up to 3 months.

Presentation Ideas

Serve the gnocchi in a shallow bowl or plate, topped with your favorite sauce and a sprinkle of Parmesan cheese. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Pairing Recommendations

Gnocchi pairs well with a variety of wines, such as Pinot Grigio, Chardonnay, or Sangiovese. It also goes well with a side salad or crusty bread.

Storage and Reheating Instructions

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil the gnocchi in water for a few minutes until heated through.

Nutrition Information

Calories per serving

One serving of gnocchi typically contains around 200-250 calories, depending on the portion size and any added sauces or toppings.

Carbohydrates

Gnocchi is a carbohydrate-rich dish, with the main ingredients being potatoes and flour. One serving of gnocchi typically contains around 30-40 grams of carbohydrates.

Fats

Gnocchi is relatively low in fat, with most of the fat content coming from the eggs and any added oils or sauces. One serving of gnocchi usually contains around 2-5 grams of fat.

Proteins

Gnocchi is not a significant source of protein, as the main ingredients are potatoes and flour. One serving of gnocchi typically contains around 5-8 grams of protein.

Vitamins and minerals

Gnocchi is a good source of vitamin C, potassium, and fiber, thanks to the potatoes used in the recipe. It also contains small amounts of iron and calcium.

Alergens

Gnocchi contains eggs and wheat flour, making it unsuitable for those with egg or gluten allergies. It may also contain dairy if served with cheese or cream-based sauces.

Summary

Gnocchi is a relatively low-fat, carbohydrate-rich dish that provides a good source of vitamins and minerals. It is best enjoyed in moderation as part of a balanced diet.

Summary

Gnocchi is a delicious and versatile dish that can be enjoyed with a variety of sauces and toppings. With a few simple ingredients and some practice, you can create homemade gnocchi that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, my grandmother Nonna Maria and I were sitting in her cozy kitchen, surrounded by the comforting aroma of simmering tomatoes and herbs. Nonna Maria was a master in the kitchen, a true Italian Nonna who knew all the secrets to creating delicious and authentic dishes.

On that particular day, Nonna Maria was teaching me how to make one of her favorite dishes - gnocchi, also known as Njoki in our dialect. Gnocchi are small dumplings made from potatoes and flour, a simple yet comforting dish that always brings back memories of my childhood. As we worked together in the kitchen, Nonna Maria began to share the story of how she learned to make gnocchi.

"It all started when I was a young girl, just like you," Nonna Maria began, her eyes sparkling with nostalgia. "I used to spend my summers with my Nonna in the countryside, where she taught me everything I know about cooking. One day, she decided it was time for me to learn how to make gnocchi."

Nonna Maria's Nonna was a formidable woman, known for her culinary skills and her strict but loving demeanor. She was a true master in the kitchen, and Nonna Maria always looked up to her with admiration and respect.

"We spent the entire day in the kitchen, peeling potatoes, boiling them, and then mashing them into a smooth paste," Nonna Maria continued. "My Nonna showed me how to form the dough into small dumplings, using just the right amount of flour to achieve the perfect texture. It was a labor of love, but the end result was worth it - the most delicious gnocchi I had ever tasted."

Nonna Maria's eyes glazed over as she reminisced about that day, a fond smile playing on her lips. I could see the joy and pride in her face as she remembered the time spent with her Nonna in the kitchen, learning the art of making gnocchi.

"After that day, I made gnocchi every chance I got," Nonna Maria continued. "I perfected the recipe, adding my own twist with a sprinkle of nutmeg and a dash of Parmesan cheese. It became a staple in our household, a dish that always brought the family together around the dinner table."

As Nonna Maria shared her story, I could see the passion and love she had for cooking shining through. Her eyes lit up as she talked about her Nonna and the traditions she had passed down to her, and I felt a deep connection to my heritage and the art of Italian cooking.

From that day on, gnocchi became a regular dish in our family, a recipe that was passed down from generation to generation. Nonna Maria taught me the secrets of making the perfect gnocchi - the importance of using the right potatoes, the precise measurements of flour, and the gentle touch needed to form the dumplings.

As we finished making the gnocchi together, I felt a sense of pride and accomplishment. I had learned from the best, my Nonna Maria, who had learned from her Nonna, and so on down the line. The tradition of making gnocchi had been passed down through the generations, a link that connected us to our Italian roots and the love of cooking.

As we sat down to enjoy our meal, the gnocchi glistening with melted butter and freshly grated Parmesan cheese, I felt grateful for the opportunity to learn from my grandmother. The recipe for gnocchi was more than just a list of ingredients and instructions - it was a story, a memory, a connection to my heritage that I would cherish forever.

And so, every time I make gnocchi, I think of my Nonna Maria and her Nonna, and the love and passion they put into every dish they made. I feel their presence in the kitchen with me, guiding my hands as I knead the dough and shape the dumplings, keeping the tradition alive for future generations to enjoy. The recipe for gnocchi may have come from various places and people over the years, but the love and memories that go into making it will always remain the same.