Gnocchi
Small potato dough gnocchi are originally from Italy. They are served as a side dish or main course and are based on potatoes, flour and eggs. Semolina flour is often used in the production of gnocchi in Italy, which has a beautiful light yellow color and a high gluten content.
GNOCCHI – small potato dough gnocchi are originally from Italy. They are served as a side dish or main course and are based on potatoes, flour and eggs. Semolina flour is often used in the production of gnocchi in Italy, which has a beautiful light yellow color and a high gluten content. However, you can also use classic plain 00, rice or whole grain flour. You can also add spinach, beetroot or pumpkin puree to the dough, and your dishes will be even more varied.
What goes well with gnocchi
Traditionally, gnocchi are shaped using a wooden serrated plate. This is also used to shape cavatelli pasta, but in our conditions, the back of a fork will do.
There are countless ways to prepare gnocchi – from a combination with classic tomato sauce, to creamy, vegetable or pumpkin sauce, to gnocchi with spinach, ricotta and parmesan. They can also be baked, served with sauerkraut and smoked meats, or with roasted duck.
In Italy, gnocchi is popular everywhere, but each region has its own traditional way of preparing it. In Argentina, it is customary to prepare gnocchi on the 29th of every month.
