Discover the delicious simplicity of Italian gnocchi

Gnocchi are traditional Italian dumplings that have gained worldwide popularity. The main ingredient is potatoes, which, when combined with flour and eggs, create a delicate dough. These dumplings are distinguished by their characteristic grooves, which allow sauces to better adhere, enhancing the flavor of each dish.

Italian gnocchi are often compared to other dumplings, but they mainly differ in shape. While many dumplings are cut from dough rolls, gnocchi are traditionally formed into small balls with grooves pressed in using a fork. To make preparations easier, you can also cut them when making them at home. The finished dumplings are soft and delicate in flavor. The way they are served, just like their preparation, varies by region in Italy. Thanks to their "grooves," they work perfectly with a variety of sauces.

These potato dumplings are perfect for lunch or a warm dinner. They pair well with sauces such as tomato, cream, mushroom, or spinach. Italians also enjoy serving them simply with melted butter, fresh or dried herbs, and grated cheese. They can also be served with vegetables, like spinach, which adds freshness and lightness to the dish. Gnocchi make a great side dish for main courses, especially meats with sauce. Italians don't hesitate to add them to soups as well. They taste delicious in tomato or vegetable soup. Their versatility makes them a staple, especially in their basic form.

Classic gnocchi can be easily prepared with just four ingredients. There are variations that incorporate pumpkin, beets, or spinach, which not only alter the flavor but also change the color of the gnocchi. However, if you haven't tried making this Italian dish yet, it's best to start with the traditional version.

Ingredients:

• About 2 pounds of floury potatoes
• 1 cup of all-purpose flour, preferably durum wheat
• 1-2 eggs
• A teaspoon of salt

Preparation method:

1. Thoroughly scrub and rinse the potatoes. Once clean, cover them with cold water and cook. Then drain, dry, and allow them to cool slightly. When they are warm, peel the skins off.
2. Grind the prepared potatoes using a meat grinder with medium-sized holes or a potato ricer.
3. Add the egg, salt, and a cup of flour to the potatoes. Knead the mixture just until the ingredients are combined.
4. Divide the potato mixture into several parts and form each one into a log about 0.6 inches thick.
5. Cut the dough into dumplings and create "grooves" in each using a fork.
6. Cook the dumplings in batches in salted boiling water. After they float to the top, let them cook for about 1.5 more minutes.