Looking for an authentic gnocchi recipe? We have several here that are straight from Italian kitchens around Italy and therefore traditional Italian recipes that have been used for hundreds of years.
You really have to be careful with gnocchi. The first time I tasted gnocchi was in Italy, when we rented a villa with friends just outside Cortona
. My friend made homemade gnocchi for dinner one night, and I have to confess, they were like bullets! She is an excellent cook, so we blamed the recipe.
However, as this was my first introduction to gnocchi I was less than impressed. In fact so off-putting was the experience that it took me almost 10 years to be brave enough to try them again. I did, this last summer of 2011, and oh my goodness! What a difference. They were light, fluffly and devine!
So you see, you really have to be careful when making them that you get the texture just right so that they are good and not the bullets we ended up eating that evening.
You will see from these gnocchi recipes that there are many ways in which you can make gnocchi and other ingredients that you can serve with it, making it a very versatile dish, and a change from rice or pasta.
A GNOCCHI RECIPE WITH FARINA (Gnocchi di Semolina)
1 pint of milk
1/2 cup of farina
Butter and cheese
Put the milk on, and when it boils add salt. Take a wooden spoon and, stirring constantly, add the farina little by little. Cook for ten minutes, stirring constantly. Take off the stove and break into the farina one egg; mix very quickly, so that the egg will not have time to set.
Spread the farina onto the breadboard about the height of a finger. Allow it to cool, then cut it into squares or diamonds about two or three inches across.
Butter well a baking-dish, and put in the bottom a layer of the squares of farina; sprinkle over a little grated Parmesan cheese, and put here and there a small dab of butter. Then put in another layer of the squares of farina; add cheese and butter as before.
Continue in this way until your baking-dish is full, having on the top layer butter and cheese.
Bake in a hot oven until a brown crust forms. Serve in the baking-dish.
A POTATO GNOCCHI RECIPE
Take six medium-sized potatoes and put them on to boil in their skins. When they are done, peel them and pass them through a fine colander. Add a little salt.
Take one cup of flour, and mix on the bread-board with the potatoes until they form a paste. Roll this paste with the hands into a sausage about the thickness of three fingers.
Cut this roll across into pieces about an inch long. Press these pieces lightly with the finger or the handle of the knife, so they will take little cup-shaped forms. Leave these to one side, and put two quarts of salted water on to boil.
When it boils add the gnocchi a few at a time, until all are in the water. When the gnocchi rise to the surface of the water, take them out with the skimmer.
Put them into a platter a few at a time, adding each time gravy and cheese, and covering them well. Put a layer of grated cheese sprinkled on top. Serve with meat, or as a first course.
A MILK GNOCCHI RECIPE - A DESSERT
1 cup of milk
1 level tablespoon of powdered starch
2 or 3 drops of vanilla extract
2 yolks of eggs
2 tablespoons of sugar
Put all these ingredients together into a saucepan and mix together with a wooden spoon for a few moments. Then put onto the back of the stove where it is not too hot, and cook until the mixture has become stiff. Cook a few moments longer, stirring always; then turn out onto a bread-board and spread to a thickness of a finger and a half.
When cold, cut into diamonds or squares the width of two fingers. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven.