The History Of Gnocchi
Gnocchi originates from the land of Northern Italy. But what makes it different from the traditional Italian pasta? For that, let's dive into the history of Italy. Due to the cold climate, it was unfavorable to harvest whole grains in Italy. Therefore, Italians started to make a unique version of pasta using potatoes. The tradition carried on, and today, gnocchi in its classic form primarily uses mashed potatoes, called Gnocchi di Patate.
Gnocchi is a small knotted ball, similar to dumplings. Although, you'll find many types of shapes and serving sauces for gnocchi throughout the European region. With increased diversity, gnocchi incorporates ingredients such as cheese, eggs, flour, pumpkin, spinach, and more! It all depends on your taste preference, in the end.
Common Versions of Gnocchi
We've already mentioned how there are endless options for making gnocchi. When talking about the most common types, here are a few:
Potato Gnocchi
First things first, let's discuss the fundamentals. The most popular variety of gnocchi you can find outside of Italy is potato gnocchi. As the name suggests, potato gnocchi uses mashed potatoes as the main ingredient, alongside flour and eggs. Italians adore the classic version of gnocchi to the extent that Italian pasta dishes often include gnocchi.
For the process of potato gnocchi, the dough is rolled over a gnocchi paddle to shape the ridges. In households, many use forks for the same purpose. Next, they're boiled for a few minutes until they rise to the top of the pot. Other methods include sautéing it in a frying pan or baking it in the oven. Servings consist of a simple butter and herb sauce, olive oil dressing, cheese sauce, or tomato sauce.
Gnocchi Parisienne
Not one to be left behind in the cuisine, the French devised their take on the Italian gnocchi. And guess what – the dough for this gnocchi is France's traditional pastry, the choux pastry. Once the dough formation is complete, the next step is to put the dough directly in a boiling water pot. Within a few minutes, the gnocchi rises to the top, indicating that it's cooked.
Next up, the gnocchi goes through the process of pan-frying in butter. Lemon juice and herbs add an extra touch of flavor. This version of gnocchi is comparatively much lighter and pillowy than the traditional.
Gnocchi Alla Romana
With its originating birthplace as Rome, as you can guess from the name. This type of gnocchi is a little different than the previous two. To make this gnocchi- add semolina, along with the addition of cheese, milk, and butter, in a frying pan. Once mixed, the dough starts to form. You will want to take it off the heat and transfer it to a baking tray.
Now, when the dough has completely cooled, the shape is cut out. They fill the cut-out gnocchi with more cheese and bake once more. With the combination of a golden shell and cheesy filling, this might be your next go-to comfort food.
Is Gnocchi Gluten-Free?
As discussed earlier, traditional gnocchi makes use of mashed potatoes. Although, more often than not, many add wheat flour as a binder to the dough mixture. Since you cannot consume wheat flour on a gluten-free diet, it causes trouble for gluten-free dieters and celiac disease. But, you may still want to enjoy a plate of gnocchi now and then.
To exclude the wheat content, use gluten-free flour alternatives. The taste of the gnocchi will slightly differ from the gluten-containing version. To exclude flour completely, you can make gnocchi with a ‘starchier' potato. Not only will this add an enriched potato-y taste, but also the stretchiness that comes with gluten as well. The best starchy potatoes for this purpose include russets, Yukon, and Idaho potatoes.
Is Store-Bought Gnocchi Good for You?
Gnocchi is rich in carbs and low in protein and other minerals, like most pasta. While gnocchi brings the nutrition of vegetables, you shouldn't be eating it every day. Especially for those who are keeping track of their daily carb intake. Similarly, if you're using store-bought gnocchi, always check the ingredients. Many manufacturers sneak in harmful additives that can boost the sodium levels in the gnocchi.
Remember, too much sodium daily is not great for your health either. Store-bought gnocchi can also consist of a high level of sugar and calories. Instead, make yourself homemade gnocchi yourself. Not only is it healthier, but you can also easily make it with a few staple ingredients. Try out different sauces with the serving, and indulge in nutritious gluten-free ingredients.
Can You Freeze Gnocchi?
We advise against freezing gnocchi, specifically if it's baked. Freezing the gnocchi can change its texture once it goes through the process of freezing and thawing. It's only going to get mushier in appearance.
If you're desperate to store gnocchi, keep it in an airtight container and refrigerate it for up to a week. Remember, you may also freeze it for a month, but expect a texture and taste change. To reheat the gnocchi, let it thaw, preferably overnight, and then microwave it.
Too Much or Too Little Flour?
Both call for disastrous situations that will most likely ruin your gnocchi's taste and texture. If you're adding too much gluten-free flour, it'll result in hard gnocchi without the delicious potato-y flavor to it.
Meanwhile, too little, and it's a crumbly dough that won't form the tiny round balls. We suggest you add ¼ cup flour at a time and mix it in the dough. Continue adding the flour until you see that the dough is tender, neither chewy nor crumbly.
Dough Drying Out?
Shaping the dough into gnocchi takes considerable duration. And if you leave the dough while you're shaping the gnocchi, it'll dry out. Hence, the tip is to cut the dough into small pieces and shape them. Simultaneously, place a wet towel on the remaining dough when you're working on one side.
Shaping the Gnocchi
If you're a perfectionist and you love eating gnocchi, it's probably best to buy a gnocchi board. Gnocchi boards make the process of shaping easier. The board comes with inbuilt ridges that give the small gnocchi balls the shape you want.
You can also use forks if you don't have a gnocchi board. Using the fork tines, press down on the dough to create ridges. Although, make sure you don't flatten them out too much.
How to Make Gluten-Free Gnocchi
Are you craving good ole' potato gnocchi, but you need a gluten-free recipe since you're on your diet? Don't worry; we've been there as well. Here's a recipe that'll make tasty gnocchi with four simple ingredients.
Total Time- 65 minutes
Servings- 6
Ingredients
- 2 pounds russet potatoes, washed
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 2 large eggs
- Kosher salt
Instructions:
- Preheat the oven to 400°F. Using a fork, pierce the potatoes. Take the potatoes and place them on a baking sheet, and roast for one hour. Next, let them cool.
- Whisk the white rice flour and sweet rice flour together. Peel the potatoes and mash them using a potato ricer or masher.
- Whisk the eggs and one teaspoon of salt together. Pour this mixture over the potatoes. Mix well until the mixture is sticky.
- Next, start adding in the flour, a little at a time, and kneed the dough side to side. Keep going until the dough forms shape. Add more flour, ¼ cup at a time, if needed. The mixture should be firm instead of being sticky.
- Cut out the dough into quarters. Next, cut the quarters into the shape of logs and make bite-sized pieces. Shape the gnocchi using a fork or gnocchi board.
- Place the gnocchi on a tray.
- Boil a pot of salted water. Add the gnocchi and cook for around 3-4 minutes until they float to the top. Take out the gnocchi from the stockpot. Repeat with the remaining dough.
- Serve with an olive oil drizzle or sauce. Enjoy!
Nutritional Value Per Serving:
Calories: 168kcal | Carbohydrates: 62g | Protein: 5.2g | Fat: 1.9g | Sodium: 60mg | Sugar: 2g
Conclusion
Once you make gnocchi, you'll want to make it every week.
This hearty Italian comfort food goes along with just about anything. Eat it as an appetizer, or maybe even a full meal. All you've to do is ensure the ingredients are gluten-free and follow the tricks for gluten-free gnocchi. You will soon discover your favorite sauces to go with them also.
Enjoy!
Easy Gluten-Free Gnocchi Recipe
Equipment
- Gnocchi Board
Ingredients
- 2 Pounds Russet Potatoes Washed
- 1 Cup White Rice Flour
- 1/2 Cup Sweet Rice Flour
- 2 Large Eggs
- Kosher Salt
Instructions
- Preheat the oven to 400°F.
- Using a fork, pierce the potatoes. Take the potatoes and place them on a baking sheet, and roast for one hour. Next, let them cool.
- Whisk the white rice flour and sweet rice flour together.
- Peel the potatoes and smash them using a potato ricer or masher.
- Whisk the eggs and one teaspoon of salt together. Pour this mixture over the potatoes. Mix well until the mixture is sticky.
- Next, start adding in the flour, a little at a time, and kneed the dough side to side. Keep going until the dough forms shape. Add more flour, ¼ cup at a time, if needed. The mixture should be firm instead of being sticky.
- Cut out the dough into quarters. Next, cut the quarters into the shape of logs and make bite-sized pieces. Shape the gnocchi using a fork or gnocchi board.
- Place the gnocchi on a tray.
- Boil a pot of salted water. Add the gnocchi and cook for around 3-4 minutes until they float to the top. Take out the gnocchi from the stockpot. Repeat with the remaining dough.
- Serve with an olive oil drizzle or sauce. Enjoy!
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Is There Gluten in Gnocchi?
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