Gnocchi Antipasto For National Gnocchi Day | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Gnocchi Antipasto For National Gnocchi Day | The Nibble Webzine Of Food Adventures
 
 
 
 
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RECIPE: Gnocchi Antipasto For National Gnocchi Day


[1] Serve this gnocchi appetizer in small portions, or make it into a lunch-size salad atop greens (photo © DeLallo Foods).


[2] Cook and drain the gnocchi (photo © iGourmet).


[3] Roasted red pepper strips, a.k.a. pimento or pimiento (photo © Monjardin)./span>


[4] Artichoke hearts (photo © La Tienda).


[5] Genoa salami—salame in Italian (photo © DeLallo Foods).


[6] Prosciutto di Parma (Parma ham) (photo © Di Bruno Bros.).

 

First, let us say that National Gnocchi Day occurs on the 29th of every month, in Argentina.

The history of Argentina’s Gnocchi Day is below

We’d never pass up a reason to eat gnocchi. So here’s a recipe adapted from DeLallo Foods.

It’s an appetizer, not a main dish.

In fact, it’s gnocchi antipasto!

We preferred to bulk up the antipasto by placing it on a bed of lettuce, whether for an appetizer or as a luncheon salad.

There are more gnocchi recipes below.

> What Are Gnocchi?

> The History Of Gnocchi
 
 
RECIPE: GNOCCHI ANTIPASTO

Ingredients For 4 Appetizer Portions

  • 1 (16-ounce) package DeLallo Potato Gnocchi (or other gnocchi)
  • 1 (12-ounce) jar roasted red peppers, sliced
  • 1 (12-ounce) jar artichoke hearts, plain or marinated, quartered
  • ½ pound Genoa salami, chopped
  • ½ pound prosciutto, chopped
  • 8 ounces ciliegine or perlini (cherry tomato-size mozzarella balls or pearl-size)†
  • Optional base: romaine lettuce, chopped, or iceberg lettuce, shredded
  • Garnish: ½ cup fresh basil, julienned or torn
  • Zest from 1 lemon
  •  
    For The Dressing

  • ¼ cup quality red wine vinegar
  • 1 teaspoon Italian seasoning* or to taste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped garlic
  • ¾ cup extra virgin olive oil
  • Salt and freshly-ground pepper to taste
  •  
    Preparation

    1. COOK the gnocchi according to package instructions. Drain, rinse with cool water to stop cooking, and let cool for at least 30 minutes.

    2. PREPARE the dressing. Whisk together in a small bowl the vinegar, Italian seasoning, lemon juice and garlic. While whisking, add the olive oil in a slow, steady stream. Whisk to further emulsify as needed.

    3. TOSS together in a large bowl the gnocchi, peppers, artichokes, salami and prosciutto. Add in the dressing and toss to coat.

    4. PLATE over the lettuce, if using. Garnish with the basil and lemon zest.

    ______________

    *Italian Seasoning Recipe: If you don’t have an Italian seasoning blend, you can combine 1-1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage. Keep in a tightly-closed jar. If you don’t have marjoram, use 2 teaspoons of oregano instead.

    †Substitute fresh-grated parmesan cheese.
    ______________
     

    MORE GNOCCHI RECIPES

  • Acorn Squash Soup With Sauteed Gnocchi
  • Baked Eggs With Gnocchi & Pesto
  • Gnocchi Clam Chowder With Pancetta
  • Pumpkin Gnocchi With Sage Sauce
  • Pumpkin Soup With Bacon, Sage & Gnocchi
  •  

    THE HISTORY OF GNOCCHI DAY IN ARGENTINA

    The story credits the occasion to the Italian immigration to Argentina (their descendants now make up about 50% of Argentina’s population.

    This Argentine custom has been a tradition since the first wave of Italian immigrants migrated to the country in 1814 [source].

    Since the 29th is almost the end of the month, many families were tight on cash as they waited for their next paycheck, which came on the first of the month.

    Potatoes and flour are inexpensive ingredients that enabled the housewife to make a filling (and tasty!) meal.

    Some say that the 29th commemorates a patron saint of Venice, San Pantaleon, who was canonized on the 29th, so on each month the 29th is celebrated as his feast day [source].

    What About Good Luck?

    As people from the “old country” brought their superstitions along with their recipes, a superstition accompanies the gnocchi.

    It assures the eater that good luck may be on the horizon.

  • Eat gnocchi on the 29th of the month and place a coin or bill under your plate while you’re eating.
  • Then, take that money with you after the meal and carry it with you. It will bring you good luck.
  • A variation of the superstition says to donate the money to charity in order to reap the good fortune.
  •  
    The tradition spread to neighboring Paraguay and Uruguay, and hey: Will someone please bring it up north to the U.S.A.?

     

     
      

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