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Traditional Gnocchi de Patate
When I was little I would sit and watch my mother make gnocchi from scratch. Being Italian she learnt how to make this dish from her mother in the small Friuli village where she was born. She never measured out the ingredients and never used a bowl. The mashed potato would be dished out onto the wooden table, flour was then added, a bit of salt, a couple of eggs and away she would go kneading the mixture into dough.
As kids we absolutely loved this dish and so looked forward to seeing it served up at dinner time. These thoughts have stayed with me even today and whenever I see gnocchi on a menu at a restaurant or for sale in those unappealing plastic containers at the supermarket I generally have to try it to see if it matches my mother's recipe, but invariably it is never even close.
Of course what this means is that there is nothing like making it yourself and fortunately gnocchi is easy to make. There are not many ingredients and there are very few steps to actually making it. The problem with gnocchi however, is that these little dumplings can turn to mush if they are not prepared correctly and it may take a little bit of practice to get the dough just right
So what is potato gnocchi?
Gnocchi is one of those traditional Italian specialties that is known the world over. A staple on many restaurant menus this Italian dish is so versatile that it would be almost impossible to count the number of ways to serve it.
How is gnocchi made?
The dough is cut into pieces and each piece is rolled into a long sausage shape which is then cut into small dumpling size pieces. Each dumpling is then rolled along a fork to form ridges.
The gnocchi is then placed into boiling water, one serving plate size at a time. Once the gnocchi rises to the surface, usually about 2 minutes, it is ready and should be removed using a slotted spoon to avoid damaging the gnocchi.
It can be then placed on a plate and served with your favorite sauce.
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