In an hour you could have a delicious pasta dish on the table and you can say “I did it myself”.Your CNN account Log in to your CNN accountĮrma Bombeck famously once said, “My second favorite household chore is ironing. So anytime you are craving a tasty home-made pasta dish, and you need it now and fast, Gnocchi are perfect. When you cook them there is no need to defrost, just add them to boiling salted water. The Gnocchi can also be frozen, place the uncooked gnocchi on a cookie tray in the freezer, leave for approximately 20 minutes then place them in an airtight freezer bag. They will last up to three days in the fridge. Cooking may be a little longer because they will have dried out a bit in the air.Īny leftover cooked gnocchi should be stored in an airtight container and refrigerated. Potato gnocchi can be left uncooked for no more than a couple of hours (covered). Either or both are definitely worth trying. Two of our favourites are a Baked Creamy Cheese White Sauce Gnocchi and a Baked Gnocchi Double Cheese Tomato Sauce. Gnocchi can be served on their own in your favourite sauce or you can also bake them in the oven as a typical Italian baked pasta dish. Once they have been added to the salted boiling water give them a couple of stirs and watch carefully, it doesn’t take long for them to cook 1-2 minutes (sometimes less), once the float to the surface they are done. A lower protein flour will make them softer and more tender. I think it all depends on preference, I always use all purpose, in Italy it’s called Manitoba but some people prefer 00 or a lower protein flour. New potatoes contain more water which absorbs too much flour. The perfect potato is an old potato, in other words no new potatoes. Pelati tomatoes are skinned plum (san marzano) tomatoes that are canned in their own juice with no additives such as salt, garlic basil etc. You can also use canned chopped tomatoes or even passata as long as there is nothing added to the tomatoes. Although you should wait for the riced potato to cool before adding to the flour (or denaturation may occur).An easy way to peel the potato is stick a fork through and peel it using a knife.Peel the potato and place through a potato ricer immediately, because the cooler they get the stickier they become.Boil the potatoes with the peel on, that way the potato absorbs less water.There are several ways that you can serve Gnocchi, probably the most popular being a simple tomato sauce, you could also toss them with Pesto, butter and salvia or even a simple cream sauce. So over the years I have acquired a good friend and some good recipes. My move from Canada to Italy was a little more extreme, but it was something we had in common and gave us something to break the ice. With the store business and family to take care of she doesn’t see them as often as she wishes. She is originally from the South of Italy and left her family to marry and move North. Over the years the woman who owns the store has also become a friend. I have a great little family owned supermarket just down the street from me where I can get fresh eggs and really good cold cuts, slabs of pancetta, fresh nuts and other goodies and my just-purchased pressure cooker. In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.It was probably invented around the 16th century when potatoes were imported to Italy from America. The term gnocco (which is the singular form of gnocchi) mean knot (or nodo), it refers to something hard such as the knuckles (nocche) of a finger.
They are small pieces of dough, usually round or oblong in shape that are boiled in water or broth and then tossed with different sauces.
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