Gnocchi are dumplings made from semolina. They are extremely soft in texture. They may be also made from flour and eggs, plain flour, potato, breadcrumbs, cheese and other similar types of ingredients. There, are also ricotta, Tuscan ’malfatti’ and spinach gnocchi types found. Gnocchi in cuisine is eaten first, making it a substitute to soups and other pasta items. It is basically a first course. They can be made at home and can be bought from stores too. They are available in the dried, frozen or refrigerated versions. The word gnocchi actually means knot. It originated in Italy. They can be served both warm and hot. They differ as they travel through the regions of Croatia, France and South America. They are a popular dish in coastal Croatia and it called ‘njoki’. Gnocchi is extremely popular in France too and is called “gnocchis à la parisienne”. Gnocchi is rich in iron, calcium, vitamin A and Vitamin C. It also has dietary fibres, sugar and proteins. IT also contains sodium, potassium, cholesterol and fat. It however does not contain any trans fat.
- 1 large pot
- 4 tbsp butter
- Pre-packed gnocchi
- Colander or strainer
- 6 sage leaves
- Juice of 1 lemon
- ½ parmesan cheese
- Sauté pan
- Cannot be ascertained
- First boil 6 quarts in a large pot with salt.
- Take the saucepan and heat it. Add butter and allow the butter to melt very slowly till the colour of the butter turns light brown.
- Add the sage leaves to the butter in the pan and stir the mixture till a nice smell is released and now remove the sauté pan.
- Cook the gnocchi as per the packet instructions
- Drain out the water from the gnocchi in a colander.
- Place the pan on medium heat on a stove. Now add the lemon juice, gnocchi and the remaining water. Heat the mixture of pasta and sauce till it is warm and now add the parmesan cheese.
Points to be remembered:
- All white wines compliment gnocchi sauce so adding a dash of white wine will only enhance the flavours.