Traditional Italian gnocchi is very popular as a standalone dish and as a side dish. They are easy to prepare, but at the same time give a lot of room for imagination, allowing you to experiment and add different ingredients.
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Gnocchi are small oval dumplings made from potatoes, flour, semolina, cottage cheese, ricotta, spinach, pumpkin and even bread crumbs. Their history is rooted in the times of the Roman Empire, and it is believed that gnocchi are the prototype of most varieties of dumplings common in Europe: Germany, France, Czech Republic, Poland, Croatia. In Rome, gnocchi was served on Thursdays on the eve of Friday Lent. And in Verona, one of the main characters of the carnival is dedicated to them - Pope Gnocco, the king of the holiday, who holds in his hand a gilded fork with potato dumplings. The descendants of the Italians who once emigrated to Argentina, Brazil and Uruguay certainly eat gnocchi on the 29th of every month: there is a belief that this serves as a guarantee of wealth and prosperity in the family. In different regions of Italy, this dish is prepared according to their recipes with a variety of additives: cheese, herbs, vegetables, berries, etc. Gnocchi is also made of multi-colored, including tomato paste, carrot puree, parsley and basil. A combination with traditional Italian sauces (pesto, trade wind, arrabbiata, etc.) creates unusual compositions, a palette of tastes and aromas. Potato gnocchi are considered classic. To prepare them, you need to boil in their uniforms or bake 500 g of potatoes in the oven, peel and knead or rub through a sieve. Then the mass should be mixed with the egg, salt and, gradually adding 100 g of flour, knead a soft, but rather dense dough. At the end of kneading, you should get an elastic ball that does not stick to your hands. Next, you need to roll sausages with a diameter of 2 cm from the dough, cut into small pieces, give each oblong shape and slightly press down with a fork to make grooves. In Italy, gnocchi is formed using a special plate with a corrugated surface. Potato dumplings should be boiled in boiling salted water for 2-3 minutes: they are ready as soon as they pop up. Serve gnocchi preferably on warmed plates with sour cream, butter, grated cheese, and sauce to taste.