Inside Italian kitchens: The gnocchi tradition unveiled

Gnocchi are traditional Italian dumplings that have gained popularity worldwide. Their main ingredient is potatoes, which, when combined with flour and eggs, create a delicate dough. They are identifiable by their distinctive grooves, which allow sauces to be absorbed better, enhancing the flavour of each dish.

Italian gnocchi are often compared with traditional dumplings. However, they mainly differ in shape. Typical dumplings are cut from dough rolls, while gnocchi are traditionally formed into small balls with grooves pressed in using a fork. The homemade version may be cut without forming grooves for ease of preparation. The finished dumplings are soft and delicate in flavour. How they are served, like how they are prepared, depends on the region of Italy. Thanks to the grooves above, they pair perfectly with sauces.

These potato dumplings are great for lunch or a warm dinner. They pair excellently with sauces such as tomato, cream, mushroom, or spinach. Italians also serve them simply with melted butter, fresh or dried herbs, and grated cheese. Gnocchi can also be served with vegetables, like spinach, which adds freshness and lightness to the dish. They also make a superb side dish for the main course, especially for meat accompanied by sauce. Italians readily add them to soups as well. They taste delicious with tomato or vegetable soup. Gnocchi are incredibly versatile dumplings, particularly in their basic form.

Classic gnocchi can be easily prepared with only four ingredients. There are also versions of these dumplings with pumpkin, beetroot, or spinach, which not only impart a different flavour but also alter their colour. However, if you haven't made this Italian dish yet, it's best to start with the traditional version.

Ingredients:

• About 1 kg of floury potatoes,
• 120 g of all-purpose flour, durum wheat is ideal,
• 1-2 eggs,
• A teaspoon of salt.

Preparation method:

1. Thoroughly scrub and rinse the potatoes. Once clean, cover them with cold water and cook. Then drain, dry, and leave them to cool slightly. When they are still warm, peel the skins off.
2. Grind the prepared potatoes in a meat grinder using medium-sized holes or a potato ricer.
3. Add the egg, salt, and flour to the potatoes. Knead the mixture just until the ingredients are combined.
4. Divide the potato mixture into several parts and form each one into a log about 1.5 cm thick.
5. Cut the dough into dumplings and make grooves in each. A fork will be helpful for this.
6. Cook the dumplings in batches in salted boiling water. After they float to the top, they need about 1.5 minutes more.