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[1] Gnocchi gratin with leeks and chanterelle mushrooms. The recipe is below (photos #1 and #6 © Colavita Recipes).
[2] Pumpkin soup with bacon-sage gnocchi. Here’s the recipe (photos #2, #3, #4, and #5 © DeLallo).
[3] Gnocchi antipasto salad. Here’s the recipe.
[4] Gnocchi with cabbage and kielbasa. Here’s the recipe.
[5] Gnocchi mac and cheese. Here’s the recipe.
[6] Look for gnocchi in your grocer’s refrigerated case.
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While Americans have Taco Tuesdays, the 29th of every month is National Gnocchi Day in Argentina. Here’s the origin of the holiday, and there are more gnocchi recipes below.
Given how easy it is to make gnocchi (starting out with store-bought fresh or frozen versions), why not port the holiday into your home?
There are 15+ delicious recipes below, most of which don’t use a traditional Italian red or white sauce. But first:
> The history of gnocchi.
> The history of pasta.
> The different types of pasta: a glossary.
> The difference between pasta and noodles, below.
> The year’s 20 pasta holidays.
WHAT ARE GNOCCHI?
Gnocchi (NYO-kee) are not pasta, but light and fluffy Italian dumplings. The word “gnocchi” means “dumplings” in Italian. There are two suggestions for the origin of the word:
Nocchio, “gnarl,” referring to a gnarl in wood.
Nocca, “knuckle,” referring to the knob-like appearance.
The most commonly known in the U.S. are made from potatoes and flour, although other styles are noted below. You can find butternut squash, spinach, and sweet potato gnocchi on modern menus, and creative chefs can create myriad flavors.
Shapes and ingredients vary by region in Italy, and some recipes even substitute semolina for potato flour.
Gnocchi not Italian! They’re of Middle Eastern origin (and the originals were, in fact, made from semolina dough). As the Roman Empire expanded, favorite recipes were brought home and adapted, based on local ingredients and preferences.
Depending on where you are in Italy, you can find:
Gnocchi alla romana (Roman-style gnocchi), made with semolina flour and rolled out in a thick, flat dough. Circles are cut from the dough and then baked.
Gnocchi di ricotta (ricotta gnocchi), which uses ricotta instead of potatoes with the flour and egg mixture.
Gnocchi di patate (potato gnocchi), shown in the photos above; is essentially mashed potatoes with egg and flour, cut into small pillows, and boiled.
Gnocchi Parisienne (Parisian gnocchi), made with boiled pâte à choux (cream puff dough, which can be used in savory recipes). They are often pan-fried in butter and great tossed with fresh herbs.
Whether covered in sauce, tossed in butter, or pan-fried, gnocchi are crowd pleasers.
> The history of gnocchi.
> The history of potatoes.
> The history of pasta.
> What are gnudi, and how are they related to gnocchi?
RECIPE: GNOCCHI GRATIN WITH LEEKS AND CHANTERELLE MUSHROOMS
This rich gnocchi recipe from Colavita is a festive side dish for everyday dinners or special occasions.
There are 14 more recipes below.
Ingredients
1 package Colavita Potato Gnocchi (or substitute)
1 tablespoon extra virgin olive oil
2 medium leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups)
2 tablespoons Dijon mustard
1 cup heavy cream
1 tablespoon minced fresh rosemary, divided
6 ounces fresh goat cheese
½ pound Chanterelle mushrooms
¼ cup chopped walnuts
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Preparation
1. BRING a large pot of water to a rolling boil. Once boiling, add a handful of salt.
2. ADD the gnocchi to the salted, boiling water. When the gnocchi float to the top of the water (about 3-4 minutes), they are finished cooking. Scoop them out of the water with a sieve or slotted spoon and place them in a colander to drain. Reserve 1 cup of the gnocchi cooking water.
3. DRIZZLE the cooked gnocchi with olive oil so they don’t stick, and set aside.
4. HEAT the Colavita olive oil in a large skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper.
4. ADD the chanterelles, and cook until just softened, about 3 minutes.
5. ADD the Dijon mustard, cream, and rosemary. Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed.
6. ADD the cooked gnocchi to the sauce and stir to incorporate. If necessary, add some of the reserved gnocchi water, a little bit at a time. This will loosen up the sauce and make it creamy (without adding any extra cream!).
7. REMOVE from the heat and mix in the grated Parmesan cheese. Serve.
15+ MORE GNOCCHI RECIPES
Acorn Squash Soup With Sauteed Gnocchi
Baked Chicken Parmesan With Gnocchi
Baked Eggs With Gnocchi & Pesto
Gnocchi Alla Sorrentina, a baked casserole
Gnocchi Antipasto Salad
Gnocchi Carbonara
Gnocchi Clam Chowder With Pancetta
Gnocchi Gratin With Leeks & Mushrooms
(above)
Gnocchi Mac & Cheese
Gnochi Potato Salad (Or Is it Pasta Salad?)
Gnudi With Ricotta & Spinach
Pumpkin Gnocchi With Sage Sauce
Pumpkin Soup With Bacon & Sage Gnocchi
Roasted Acorn Squash Soup With Gnocchi
Samosa Gnocchi With Quick Mango Chutney
Sweet Potato Gnocchi With Mascarpone Cheese
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