When you hear someone talk about Italy, what is the first thing that comes to mind? For a lot of people, it’s-Gnocchi (pronounced n[y]ok-ee) Truth be told, this dish is (and always has been) very popular all around the world!
The History of The Dish
Gnocchi is one of the very first types of pasta made by man. Historically, the origins can be traced back to Roman times. Back then, the dish was either made from a semolina porridge, or just flour and water. Though the dish shared the same basic preparation, different areas had their own recipes and names. This dumpling truly is a world-class family gatherer that varies in tradition from one place to another.
How great it is to see such an enjoyable dish, with such humble beginnings, somehow share a bond with different cultures everywhere.
The famous pasta is usually made from potatoes, but could also be prepared from breadcrumbs, risotto, or even just flour. Many people argue that the potato-made gnocchi is a bit easier on the digestive system and all around the most delicious. Of course, this all depends on preference!
Popular Gnocchi recipes
These are just a couple of examples of how you can prepare Gnocchi. Try making a new recipe each time, there are endless possibilities!
Check on this beautifully presented, fresh take on Gnocchi. This fun, quick, and easy recipe will not only fill you up, but will satisfy your soul! The bacon adds a flavorful taste, and it pairs well with the escarole.
- 3 tablespoons extra-virgin olive oil
- 2 slices thick-cut bacon, cut into 1/4-inch pieces
- 1/2 onion, chopped
- 1 small head escarole, roughly chopped
- Kosher salt and freshly ground pepper
- 1 17.5-ounce package potato gnocchi
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 2 tablespoons chopped fresh parsley
Here is a wholesome vegan version of Gnocchi-tried and true. This dish is packed with flavor and will leave you feeling satisfied! Remember if you don’t like an ingredient (or want to add something) it’s highly encouraged to do so.
- 1/4 cup good-quality olive oil for cooking (not extra-virgin normally used in salad dressings)
- 2 cups shredded Brussels sprouts
- 1 tablespoon minced fresh garlic
- 1/2 tablespoon red chile flakes
- 4 cups lacinato kale, also known as dinosaur kale (if you don’t like kale you can easily use spinach or red Russian kale)
- 1 cup California walnuts, lightly toasted
- Kosher salt and freshly ground black pepper