Gnocchi, whose name comes from the Italian word Nocca, which means knuckles, or knohha, which means knot, are small potato dumplings that originated in the North of Italy. The Romans ate dumplings as a staple and expanded its use throughout its empire, which has lead to so many regional variations. However, the Roman’s version did not include potatoes, just flour. The reason why? Well, 1492….the potato was not introduced to Europe until the Spanish came back from the New World in the 16th century.
When prepared well, Gnocchi are light and rich, just like “Pillows from Heaven,” and can become addictive. As a matter of fact, in Southern Italy Gnocchi are called Strangolapreti, which literally translates to “Priest Chokers,” alluding to the reputations of priests having a fondness for gnocchi!
Gnocchi get their characteristic shape by being rolled on a fork tine to create ridges, which help hold the sauce, insuring full flavor with each bite. We will be making Gnocchi from scratch from our own recipe, which uses Yukon Gold potatoes instead of the traditional russets because it provides a lighter texture and more of a potato flavor. We also will be using imported Doppio Zero, or “00” Italian flour, which is finely ground and powdery, yielding a light and porous dough, and the flour we use for all of our pastas and gnocchi.
The Gnocchi takes just a minute to cook to perfection.
Choice of sauces includes:
Pamodoro - Tomato, Garlic, Basil
Braised Short Rib Ragu - Tomato, Veal Stock, Herbs
Pesto - Basil, Pine Nuts
Carbonara - Basil, Pork Belly, Duck Egg
Time to Cook: 30 min.
Cook by Day: Friday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.
Meal Contains (including add-ons): Milk, Wheat, Egg, Tree Nuts (Pesto). We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.