The gnocchi

What are

The gnocchi are a typically Italian culinary preparation, used mainly as a first course. In general, unless otherwise specified, the term "gnocchi" identifies "those of potatoes"; nevertheless there are innumerable nuances of a local nature.

The potato gnocchi are prepared by mixing the boiled potatoes, peeled and crushed, with the flour; the base mixture is then sectioned into small pieces to be cooked in boiling water. During mixing, you can also add additional ingredients, such as leafy vegetables, red turnips, squash, saffron, curry etc. Especially in the traditional recipe, the quality of the raw material and the care of the procedure are reflected directly in the quality of the finished product. There are also several alternatives to the classic gnocchi; potatoes and flour can in fact be replaced by flours, such as cornmeal (Tuscan polenta dumplings), semolina (Roman-style gnocchi), durum wheat flour (Sicilian gnocculi), potato starch (Roman milk dumplings), but also bread stale, pumpkin, ricotta, eggs, spinach etc.

In addition to the basic ingredients, another characterizing factor is the division of the dough into various pieces; these, in fact, have variable shapes and sizes based on the type of gnocchi: the "gnocchetti" or "chicche" are, for example, the miniature version of the most famous "cousins". Among other things, if in some regions the gnocchi have a smooth surface, in others they take on a striped appearance, ideal for collecting the sauce.

Preparing potato gnocchi is therefore an art deeply influenced by local and family traditions.

Ingredients

Potatoes for gnocchi

the potatoes must be mealy (rich in starch, with large granules), absolutely not too compact, not thin and not too rich in water. Keep in mind that they must always be well preserved; better to avoid the green ones, soft or with obvious buds (called "eyes"), since they could contain high amounts of solanine, a potentially toxic alkaloid which is better to do without!

The size of the potatoes must be medium (around 150-200g) but, having to choose, it is better to prefer them smaller instead of larger (in order to obtain a more uniform cooking).

Gnocchi flour

the flour must be of wheat, type 00 and with a medium presence of gluten. The flour has the function of compacting the dough and making it resistant to cooking. In practice, the less it is added, the better! Its strength (W), the quality of the potato and the right process, will make it possible to obtain a relatively dry pasta with a good resistance to cooking. Keep in mind that an excess of the latter ingredient (typical of doughs that exploit potatoes of unsuitable quality, cooked in chunks, without peel, processed cold) determines three negative aspects: excessive hardness of the dumplings (which will require more cooking long), the consequent need to cut them smaller so that they cook well inside and the excessive perception of the flour (both to the touch and to the taste) that excessively dominates the taste of the potato (main ingredient).

NB . The presence of additional ingredients must comply with specific proportions to prevent any excess from compromising the consistency and sealing of the dough during baking.

Method

After choosing the ingredients, to achieve an optimal result it is very important to implement a procedure that is nothing short of impeccable. First of all, the potatoes are cooked whole, with the peel and in cold water (read: types of cooking in water). Cooking them without peel would determine both the partial dissolving of the starch and the water absorption by the potato itself, to the detriment of the quality of the dough.

After cooking (about 45 'for medium-sized ones), the potatoes should be crushed with a "potato masher with narrow holes". During this procedure, it would be desirable to check that no water comes out of the holes in the instrument; in this case, delete it.

Keep in mind that potatoes should never be cold processed. The lowering of the temperature causes the hardening of the potato (which will be more difficult to work) and a lower plastic capacity; among other things, at the time of incorporation of the flour, the elevated temperature allows a greater hydration of the added starch which, like that of the potato, should start to swell and gelatinize.

With the mashed and still steaming potatoes, add the flour a little at a time (preferably sifted), a little salt and mix (initially by means of a fork, then with your hands). The gnocchi dough is ready when it is no longer sticky.

As soon as it is sufficiently stable, cut small pieces out of the dough and form loaves as thick as you want large gnocchi (about 2cm for the cousins and 1cm for the goodies). Then segment them with a knife and place them well sprinkled with flour on a tray.

Remember that the gnocchi dough is not amorphous; the flour continues to hydrate, the gluten relaxes and the consistency changes quickly. Once ready, it is therefore better to quickly cook them, pre-cook them or freeze them immediately.

There is not much to say for cooking. It is to be done in boiling, abundant and already salted water. It is necessary that the heat treatment is very fast. The water must NOT absolutely lose its boiling, which is why, especially if the gnocchi are frozen, it is better not to save on the size of the casserole, on the amount of water and on the flame of the stove. It would be better, after having dipped them, to avoid mixing the gnocchi to avoid breaking them or crushing them. It is therefore necessary to wait for them to emerge from the bottom, a process that (in compliance with the recommendations just mentioned) will take place within a few moments. In theory, if the gnocchi were produced with a good dough (little flour), at the time of emergence they should be more or less ready; this is especially true for goodies. However, better to taste them or touch them before draining them.

WARNING! Homemade gnocchi, unlike pasta, should not be "finished" in a pan. This treatment (very useful for macaroni, tagliatelle, rigatoni, spaghetti etc.) would destroy them superficially without finishing cooking them inside. Moreover, due to their nature, gnocchi bind the sauce even when the flame is out.

Purchase Tips

Watch out for the Label!

When buying any food, including dumplings, it is good to read the label carefully. In fact, it contains valuable information on the quality of the product; if, for example, the wording "potato gnocchi" appears on the package, it means that these tubers are indeed the main ingredient; if, on the contrary, the word "gnocchi with potatoes" appears, it is very likely that the most important ingredient is flour. Generally, as already reiterated for those home-made, the gnocchi are all the more tasty and valuable the higher the potato content.

In any case, the consumer should bear in mind that the order in which the ingredients appear on the label is not accidental, but regulated by law. In particular, the various components must appear in descending order of quantities; it means that the first ingredient of the list is more abundant than the second, which in turn is more abundant than the third and so on.

Nutritional Values and Calories

If they are prepared following the traditional recipe, potato gnocchi are a food with a modest content of calories, much lower than rice and pasta. More elaborate preparations, such as those used in the industrial field, are instead more risky, both from a strictly caloric and a health perspective. In fact, it is not uncommon to find products enriched with vegetable fats and / or margarine. It must also be considered that the caloric intake rises when various dumplings and sauces are added to the dumplings.

FOOD [100 grams]	Calories	Protein	Grassi	Carbohydrates
	Kcal	g	g	g
Gnocchi*	124	2.8	2.8	23.1
Gnocchi alla Romana **	136	7.7	8.5	7.8
Pasta	353	10.9	1.4	79.9
Rice	332	6.7	0.4	80.4
* Ingredients : potatoes 400 grams + flour 80 grams + tomato sauce 150 grams + butter 15 grams + spices
ingredients** : durum wheat semolina 250 grams, 2 eggs, 1 liter of milk, 50 grams of butter, 100 grated Parmesan cheese + spices

As for energy nutrients, gnocchi have a caloric intake mainly covered by carbohydrates; proteins are not scarce but not even excellent (of medium biological value) and lipids are rather insignificant. The fibers are present, while the cholesterol is not.

From the saline point of view, the gnocchi do not stand out for any particular concentration. The iron content is higher than that of pasta and, using fortified potatoes, even selenium or iodine (depending on the type) should be significant.

Even for what concerns the vitamins, the gnocchi do not excel. The portion of ascorbic acid (vitamin C) contained in the potatoes, although discrete, is inactivated by cooking. For the rest, small quantities of various molecules belonging to group B are not missing.

The gnocchi seasoned with a little extra virgin olive oil and / or tomato sauce are a first course suitable for any diet (including the one for the overweight, hypercholesterolemic and hypertensive subject). They have a fairly high glycemic index, which is why, in the case of type 2 diabetes mellitus and / or hypertriglyceridemia, it is better to reduce the portion and increase the fiber intake with a vegetable-based dressing.

The average portion of gnocchi is about 200g; in case of overweight, diabetes or high triglycerides, better to reduce to 150g.

Gnocchi Recipes

Homemade Potato Gnocchi - The Basic Recipe

In the Video Recipe of our personal poker you can find, in addition to the ingredients and doses of the basic recipe, all the "tricks" to prepare potato gnocchi at home.