Gnocchi italian style

Gnoccchi: are they pasta or dumplings?

I say they are both, whitch allows me to include my favourite gnocchi recipes in this book. These beautiful potato (or not) cushions are another masterpiece of la cucina italiana. They should be soft and light enough that you can squash them against your palate with your tongue to get instant flavour.

Gnocchi are so nourishing and comforting that in Italy, when you are sad or something has gone wrong, we say : «Vai a casa che la mamma ha ta fa i gnocchi» (Go home so mammy can make you some gnocchi)

There are many types of gnocchi, with different sizes, shape and of cource, sauces, and we discuss many of them in this chapter – including some made without potatos, these potato-less gnocchi have different names in different in different parts of Italy but all are from poor and peasant origins. Have seen some being prepeared by my mother or my Aunty  Anna; others i have only been told by members of the family Some are the same size as regular gnocchi , while others are much bigger Most of the time they are cooked water and and then tossed in the sauce, but occationally they are cooked directly in the sauce. the one thing they all have in common is that they are deliziosi