Gnocchi fatti a mano
Handmade gnocchi, often served with seasonal sauces.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Gnocchi's origins can be traced back to Roman times, when it was made from semolina-based dough. Potatoes were introduced later, around the 16th century after the European discovery of the Americas, eventually becoming a primary ingredient in many regional variations. Handmade gnocchi reflects Italy's cucina povera tradition, where simple, affordable ingredients are transformed into satisfying meals.
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Handmade gnocchi represents Italian home cooking and regional traditions. It's often a dish prepared with family, passed down through generations, and represents comfort and warmth. The specific ingredients and preparation methods vary considerably across Italy's regions, reflecting local agricultural products and culinary preferences.
Regional Variations
Different regions of Italy boast unique gnocchi variations. For example, gnocchi alla Sorrentina, from the Sorrento region, is baked with tomato sauce, mozzarella, and basil. In Friuli Venezia Giulia, gnocchi de susini are sweet gnocchi filled with plums, often served as a dessert.
Family Tradition
Making gnocchi from scratch is often a family affair, with different members contributing to the process. It's a way to connect with heritage and create lasting memories.
Seasonal Sauces
The choice of sauce often reflects the seasons. Lighter sauces like pesto and tomato sauce are popular in spring and summer, while richer sauces like brown butter and sage or creamy gorgonzola are favored in autumn and winter.
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The flavor of handmade gnocchi is delicately potato-forward, with a subtle richness enhanced by the sauce. The texture is light and pillowy, contrasting with the sauce's character.
The base flavor comes from the potatoes, usually russet or Yukon Gold. Flour is added to bind the dough, but too much flour can make the gnocchi dense and heavy. Salt seasons the dough. The sauce is critical for the overall flavor profile. Common sauces include: tomato-based sauces (marinara, arrabbiata), pesto (basil, pine nuts, garlic, parmesan), brown butter and sage, gorgonzola cream sauce, and ragu (meat sauce). Each sauce imparts a distinct flavor, from bright and acidic to rich and creamy.
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Potato Selection
Use starchy potatoes like russets or Yukon Golds. Older potatoes, with less moisture, are preferable. Baking the potatoes instead of boiling them helps to reduce moisture content, resulting in lighter gnocchi.
Dough Handling
Work the dough as little as possible to avoid developing gluten, which can make the gnocchi tough. Add flour gradually until the dough just comes together.
Cooking Time
Cook the gnocchi in boiling salted water. They are done when they float to the surface. Remove them immediately to prevent overcooking.
Texture
Experiment with the flour and potato ratio to find your perfect texture. More potato means a lighter gnocchi, while more flour will give it more structure.
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