Pronounced ‘nyoh-kee’, these are dumplings that were originally made from semolina or flour, the use of potato along with the flour came much later. Gnocchi are soft and dense and goes well with pasta sauce or even plain melted butter seasoned with salt and pepper. There are endless ways one can use and experiment with the gnocchi.
I have never prepared this earlier nor have I even tasted this until today. I first heard of gnocchi in one of the cookery shows in TLC. From then I have been wanting to try my hand at this quite an arduous preparation. I read up about how this can be prepared at home and here I am sharing my recipe with my friends.
The gnocchi requires just 2 ingredients – potatoes and flour. But preparing the traditional gnocchi is pretty time consuming.
After I made up my mind to prepare this for dinner tonight, I had to also decide what sauce I am going to serve this with.
I had some celery, dry rosemary, Parmesan at home so decided to make a pesto sauce. Went to store and bought basil and mozzarella. In a traditional pesto, pine nuts are used, I have used blanched almonds and roasted groundnuts.
The end result was worth the effort – the soft gnocchi with the nutty green pesto was ‘just awesome’! I was pretty impressed with myself.
Notes – If you do not want the ridges on the gnocchi you can skip it and just make small oval shapes and give a little dent with the thumb on one side.
Refer to my previous post on how to make the pesto sauce here.