Gnocchi is essentially a dough
dumpling and a staple in Italian cuisine. Gnocchi is made with a variety of
base ingredients; for example semolina, flour, cornmeal, different vegetables
and the classic potato.
As with many dishes, many
regions lay claim to where gnocchi originated from. However, it is often
associated with the northern region of Italy where the classic potato gnocchi
is from. This was because potatoes were easier to grow than grain because of the
colder climate of that region. The word "Gnocchi" is thought to
originated from the word nocca which
literally means knuckle or the Lompard/German word knohha which means a knot in wood. All which portraits something
tight and small like the gnocchi we all know and love today.
Surprisingly, the potato
gnocchi is a relative new innovation dating only back to the 16th Century as
opposed to the other form of gnocchi, recorded served at banquets and important
functions around the Renaissance period (or probably earlier).
Today, I will share my attempt
on the potato gnocchi. Here we go:
