Gnocchi - The Delicious but Underrated Pasta
Sometimes overlooked for more familiar pasta, gnocchi embodies the essence of Italian culinary tradition. The soft, pillowy dumplings, typically made from potatoes, flour, and eggs, come with a rich history and a unique texture that sets them apart from the more commonly known pasta varieties.
Let’s take a closer look.
The Origins of Gnocchi in Northern Italy
The roots of gnocchi can be traced back to Northern Italy, where the cooler climate favoured the cultivation of potatoes, a primary ingredient in most gnocchi recipes.
The word "gnocchi" is believed to derive from the Italian word "nocchio," meaning a knot in wood, or from "nocca," meaning knuckle, reflecting the small, rounded shape. Gnocchi's origins date back to Roman times, though the potato version we know today became more prevalent after the introduction of the potato to Europe in the 16th century.
In regions like Lombardy, Veneto, and Trentino-Alto Adige, gnocchi quickly became a staple part of the local diet. Each region has its own variation, influenced by local ingredients and traditions.
Classic Gnocchi Dishes to Try
Gnocchi’s versatility allows it to be featured in a range of dishes, each offering a distinct taste experience. Here are some classics that you should try when dining at an Italian restaurant.
Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is perhaps the best know, originating from the Campania region. This dish is a celebration of simple, high-quality ingredients.
The gnocchi are baked in a rich tomato sauce, with mozzarella and fresh basil, then finished with a sprinkle of Parmesan cheese.
The result is a dish that is both comforting and satisfying, with the melted mozzarella adding a delightful creaminess that complements the tender gnocchi. It is often served as a primo piatto, or first course, in Italian meals.
Gnocchi al Pesto
In the Liguria region, gnocchi is frequently paired with pesto, a vibrant green sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
Gnocchi al Pesto is a perfect example of how regional Italian cuisine brings together local ingredients to create something quite extraordinary. The delicate flavour of the gnocchi acts as a perfect canvas for the aromatic and slightly nutty pesto. It is light yet flavourful, making it an excellent choice for those who prefer their pasta with a hint of herb.
Gnocchi alla Romana
Unlike the more common potato-based gnocchi, this version is made from semolina flour. The dough is prepared by cooking semolina in milk, then shaped into small discs, which are baked with butter and Parmesan cheese until golden and crispy on top.
The result is a dish with a delightful contrast between the soft, creamy interior and the crisp, cheesy exterior. Gnocchi alla Romana is often served as a side dish or a light main course.
Gnocchi with Gorgonzola Sauce
Gorgonzola pairs wonderfully with gnocchi providing a dish that is rich and full of flavour. The dumplings are coated in a creamy sauce made from melted Gorgonzola, butter, and cream, sometimes with the addition of walnuts for extra texture.
This dish is indulgent and perfect for those who enjoy the distinctive taste of blue cheese. The soft, pillowy gnocchi serve as an ideal vehicle for the rich sauce, creating a dish that is both comforting and luxurious.
Gnocchi, with its rich history and versatile nature, is a true representation of the diversity within Italian cuisine. While it may not always take centre stage on the pasta menu, those who explore its various forms and flavours will undoubtedly discover a dish that is both comforting and satisfying.