With a name thought to originate from the Italian word for ‘knuckles’ or the Lombard word for ‘knots of wood’, these little pillows of potato have been around since about the 17th century and we know why they haven’t budged from our culinary repertoire since – they are simply divine. Saveur have written up a gorgeous account of the history of these elegant little mouthfuls and I encourage you to read it because you’ll love them even more.
Not a pasta but a dumpling, gnocchi are a real favourite at home and a repeated request for lessons by students in my private cooking classes. They go with just about any sauce or vegetable and make a great accompaniment to any meat dish too. They can be made small or large depending on the dish. I love to serve them with slow cooked lamb and roasted tomatoes or sautéed greens and tender stem broccoli – whatever is in season and always topped with a generous grating of parmesan cheese.
This recipe is a culmination of my many attempts to find the perfect texture with the easiest method. I hope you enjoy them! I certainly do.
For lessons in hand made pasta and gnocchi, do get in touch and I’ll pop by to teach you all the tricks to this very special dish.[SHARE]