Gnocchi di patate, or potato gnocchi is one of the great treasures of Italian gastronomy. Its texture is soft and pleasantly chewy, like little edible clouds. Many consider gnocchi a delicacy, but this does not take away from the fact that it is a very approachable dish. It pairs perfectly with just about any sauce and is easy to make at home.
The word gnocchi derives from the Longobard knohhil, meaning knot of wood. Gnocchi was actually present in medieval Italian cuisine, but it was not the potato dumplings that we eat today. Rather, it was a round, doughy pasta made from either flour or semolina. Our beloved potato gnocchi only first came into existence at the end of the 18th century because the potato came from the New World, and when it was first introduced to Europe everyone had strong aversions to it. When solanin and scopolamine were discovered in the potato’s leaves, it began to be used to feed the infirm and sickly. But, despite its virtues, reactions to the potato remained ambiguous since these compounds had the ability to produce hallucinogenic effects and were believed to give witches the power fly.
After 1663, when famine struck Ireland, Europeans began to see the potato as another source of nourishment. However, it was not until the famous French scientist and agriculturalist Antoine Parmentier, that the potato became a fundamental part of the continent’s cuisine. While being held captive by the Prussians during the Seven Years War (1756-1763), Parmentier witnessed firsthand the potato’s uncanny ability to nourish people, even a group as large as an army. Upon returning to France, he studied the potato extensively and discovered that it was healthy and full of nutrients. Thanks to Parmentier’s efforts, the potato became recognized as an edible food and many potatobased recipes followed, like the famous soupe Parmentier, made from potatoes, cream, chervil, salt and pepper, which is named in his honor. Parmentier was able to bring such fame to the lowly potato that he even managed to convince Louis XVI of its virtues, which made the king decide to grow them in the royal gardens.
At the beginning of the 19th century the potato received its definitive consecration through Antonin Carême, one of the era’s great chefs who was famous for preparing meals for the European nobility, when he included it in his haute cuisine. Thanks to this blessing, potatoes became an ingredient worthy of the most exquisite dishes, which helped turn the gnocchi into the gnocchi di patate.
by Christopher O’Leary
1 pound baking potatoes,scrubbed and unpeeled
1 egg
salt
1 cup flour, plus extra
4 cups pre-made sauce, heated
Parmigiano-Reggiano, grated
1. Place the potatoes in a large pot with enough water to cover them by 2 inches. Bring to a boil, then simmer until tender when pierced with a knife, about 15 minutes. While still hot, peel, put through a potato ricer onto a clean work surface and set aside to cool. 2. Mix in the egg and a pinch of salt, then add the flour, a little bit at a time, until the dough comes together. 3. Cut the dough into 3 pieces and roll each one into long, even ropes, about the thickness of your finger. Cut into 1-inch pieces and roll each piece off the grooves of a gnocchi board or the tines of a fork. Spread them out on a floured surface. 4. Bring a large pot of water to a boil. Add salt and drop in a few gnocchi at a time. As soon as they float to the surface, lift with a slotted spoon, drain well and place in a bowl. 5. Serve with you favorite pre-made sauce and Parmigiano. Serves 6 to 8
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