Gnocchi with Gigione

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). All I know is it involves a sack load of patate (potatoes). We boiled and peeled around 1.5 kilos of them. Enough to feed a Roman legion. Gnocchi has been a traditional type of Italian pasta since Roman times. Although, I suspect the Roman legions discovered it while conquering some country whose cuisine didn't extend beyond boiled potatos at the time–the British perhaps. Over a period of 2,000 years, the Italians added flavour in the form of herbs, each region developing its own unique type of type of gnocchi, sharing one common ancestor. Basically, the recipe is:

Mash 1,2 kilogrammes of boiled potatoes.

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Mix in flour and add fresh chopped herbs, we used basil.

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Knead the pasta (dough).

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Oh shit, don't forget the egg.

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Knead the pasta (dough) again.

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Roll out cylindrical, snake looking tubes and cut the size dumpling you prefer. I would have gone with big cigar size snakes and thumb-sized dumplings, but Francesca felt little delicate dumplings would be more suitable.

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Cover your dumplings in flour and let them dry out. How long? I have no idea, we stuck them in the fridge overnight.

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When you're hungry, boil them in water for a couple of minutes. They're ready when they float to the top. If they don't float to the top, or clump together in a pulpy kind of mass. You fucked something up.

Add the sauce of your choice, and bon appetit (andiamo a mangiare)–we eat!

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And so does Gigi, cause Gigi è sempre fame! gnocchi-7