In this short article, we will answer the question “How do you pronounce gnocchi?” and will show you contextual information about this delectable dish.
Number one on the list of gastronomic preferences of many lovers of Italian cuisine, gnocchi arouses overwhelming passions. It is one of the most celebrated recipes in Italy and the most successful around the world.
But when it comes to these delicious potato delicacies, there is a merciless elephant, which insists on taking up a good amount of space on the plate: good gnocchi; light, velvety.
It is one of those relics that turn curious customers into faithful and confessed habitues, if not fanatics. Chefs never get tired of saying that the recipe is easy, simple, and uncomplicated, and anyone can do it.
However, it is not at all simple to find a restaurant that serves memorable gnocchi. Even on tours of Italy, it is easy to see those who taste the dish cursing the restaurant’s kitchen.
The fact is that in my personal experience, searching for gnocchi capable of causing eye rolls and deep sighs was arduous. A series of frustrating visits to dozens of Italian canteens. But it was always worth it when, finally, a wonderful specimen was savoured.
How do you pronounce gnocchi?
The right pronunciation for gnocchi is: no-kee
What are the secrets to the perfect gnocchi?
See below the precious tips for making gnocchi:
Before practice, theory.
Their original version is that it all started in northern Italy, more specifically in Veneto. The recipe was different, made only with semolina and water.
The Roman occupation discovered the flour balls and spread them throughout their territories, until Europeans brought the potato from the Americas and, around the 17th century, it was integrated into the ancient recipe for water and semolina.
The result was a much lighter and more flavorful dough. It was enough for much of Italy to fight to this day over the authorship of the dish, which was transformed in countless ways.
Today, they already make gnocchi with yams, sweet potatoes, yams, pupunha, ricotta, pine nuts, rice, and polenta.
Since then, despite the various creative adaptations, the gnocchi created with the potato is the champion in litres of mouth-watering. And to do that, you need to master some essential tricks.
When buying the ingredients:
Starting with the choice of potato. Those cute ones at the top of the pile are to be solemnly ignored. It’s the arch-rival type of good gnocchi, because, as they are new, they contain a lot of liquid inside. Go without fear in those older potatoes, with a sad, withered faces.
They are drier on the inside, with less moisture, and make the best gnocchi. It is also worth opting for other variants of the tuber, such as the Asterix potato and the Dutch one.
After shopping, hands-on. Peel the potatoes and cut them into slices; not too thin, not too wide. Wash the potato slices under running water to remove excess starch and ensure the best result.
Pour everything into a pan of cold water, with a bay leaf and salt (exact amounts are in the recipe on the side). Turn the heat to medium and leave them there until they are cooked. Here comes another golden tip. It’s not time to mash the potato yet.
Drain all the water from the pan and return everything to the fire, dry, with the lid open. They will vaporize and become even less humid, ideal for the recipe. Leave in the pan until they start to stick to the bottom.
Pass them through the juicer while still hot. The puree should be kept in the fridge until it cools down.
Finally, it’s time to add good quality wheat flour to the puree (another differential) and freshly grated Parmesan. Also add the grated nutmeg, butter and salt. Mix everything with your hands, until the dough comes off easily from your hands.
Roll the dough into long rolls and cut them into pieces. You can send them straight to boiling water or you can freeze them, distributing them in a form sprinkled with wheat flour. If you are cooking on the spot, make sure the water is boiling, add the salt and the gnocchi.
In six minutes, on average, they will come from the bottom of the pan to the surface. Before serving the desired gnocchi, it is worth offering the bruschetta as a starter.
Precious tips for you to prepare one of the favourite dishes of Italian cuisine and leave the dough light and velvety, to be the envy of any chef
Now, the recipe:
- 200g of potato
- 5g unsalted butter
- 5g of salt
- 70g of wheat flour
- 140g of filet mignon
- 5g of parmesan
- 1 bay leaf
- 1 pinch of grated nutmeg
Method of preparation:
- Follow the recipe taught in the article to make the gnocchi dough.
- The sauce is left to the cook’s taste. Four cheeses, bolognese, pesto, sugo. Everything goes well with the gnocchi.
- You can make the sauce is made from strips of filet mignon with meat sauce, fresh cream and parsley.
In this short article, we answered the question “How do you pronounce gnocchi?” and have shown you contextual information about this delectable dish.