This Summer Vignamaggio harvested its first organic potatoes, and even if most of the them has already been eaten, we still have some stocks for this fall. To celebrate the beginning of Autumn with you, we thought about one of the easiest recipes of the Italian cuisine, but a real pronunciation challenge for many foreigners: the GNOCCHI.
(/ˈnjɒki, ˈnɒ-, ˈnoʊ-, ˈnɔː-/[1][2][3] n(y)ok-ee or noh-kee, naw-kee)
The etymology of the word can be traced from gnocco (dumpling) back to nocciuolo (kernel), noce (walnut), nucleo (nucleus) because of its plump, round shape.
WHAT WE NEED
Dough
- 350g flour 00
- 3 eggs
- 1 kg potatoes
- 300g ricotta
- Salt
Sauce
- Butter 150 g
- Parmisan 150 g di parmigiano
- Sage (8 leaves)
WHAT WE DO
Dough
Boil the potatoes and then mash them with a potato masher or a fork.
Add the flour, eggs, ricotta and some salt to the potatoes and work into a smooth dough. Shape dough into a long, wide rectangle for cutting. Cut dough into 8-10 pieces, about 5 cm long. Roll each piece into rolls and cut into 1-inch pieces. To prevent sticking, toss them with extra flour while they are waiting to be cooked.
Cooking and Sauce
Cook the gnocchi in boiling water until they float to the top (2-3 minutes) and serve hot with your favourite sauce or simply with smelted butter.
Sage & Butter
Melt the butter in a pan, add the sage and 3 tablespoons of hot water and stir. Drizzle over the gnocchi and serve with coarsely grated parmesan cheese.
THE WINE
We suggest to pair the potato gnocchi with our Chianti Classico DOCG Terre di Prenzano 2016.