THE GNOCCHI FARE | Delectable Bites to Relish this Winter Season..!

BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. However, gnocchi are not a form of pasta. It is actually a dumpling made out of potatoes.

The potato gnocchi actually originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain. There are potatoes that are starchier, that make light, airy dough and are responsible for the soft, pillowy texture and more potatoey flavor of the gnocchi.

The most common types of Gnocchi are: Gnocchi di Patate, alla Romana, and Parisienne.

• Gnocchi di Patate
• Gnocchi alla Romana.
• Gnocchi Parisienne.

Gnocchi di Patate – This type of gnocchi is featured in a lot of Northern Italian cuisine and is probably what most of us actually know as gnocchi. It’s made by mixing mashed potatoes with flour and egg to form a thick, starchy pasta dough. This dough is rolled into ropes and then cut into individual nuggets before being boiled. Potato gnocchi should ideally have a light, springy texture, and they’re great served in a simple sauce.

Gnocchi alla Romana – As you can probably guess from the name, these gnocchi also hail from Italy – and more specifically, from Rome. It’s made from semolina (coarsely ground durum wheat) that is cooked much like polenta by boiling the grain with milk or water.

The cooked mash is spread out onto a sheet pan to cool and solidify, and then it’s cut into rounds. The rounds get layered into a baking dish along with butter, cheese, and any other ingredients, and then baked until bubbly. Classic comfort food!

Gnocchi Parisienne – This is the French spin on the rustic gnocchi. In this preparation, the dumplings are made with pâte à choux! The prepared choux paste is piped directly into boiling water and the gnocchi float to the top when done. The texture of this kind of gnocchi is much lighter and airier than potato gnocchi.

Most often, the cooked gnocchi are briefly sautéed in butter, which gives them a browned and crunchy exterior to contrast the airy interior. You can serve gnocchi with a variety of sauces and toppings such as cheese, tomato sauce, cream or pesto, just like pasta. The word gnocchi may be derived from the Italian word Nocchio meaning a knot in wood, or from Nocca, meaning knuckle. 

It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. One ancient Roman recipe consists of a semolina porridge-like dough mixed with eggs; similar modern dishes include the famous Gnocchi alla Romana.

Here are a few easy to churn out Gnocchi Recipes with a Desi Twist attached to suit our taste buds:

Recipe-1] BAKED GNOCCHI WITH SPICED MINCE

Ingredients:

For the gnocchi mixture:

• Potatoes-3-4 med sized- boiled, peeled and mashed
• Olive oil/ butter-1 tsp
• Salt and pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/4 tsp
• Egg yolk-1 no or use 2 tsp roasted semolina for veg
• Refined flour- 1 cup
• Water to boil and cook the gnocchi- 1 lit.

For the mince mixture:

• Choose between soya keema or chicken/ meat keema-1 cup
• Oil-1 tsp
• Butter-1 tsp
• Garlic-1 tsp chopped
• Onion-1 small chopped
• Tomato puree-1/4 cup
• Garam masala powder-1/4 tsp
• Mixed herbs-1/4 tsp
• Water-1/4 cup
• Green peas boiled-1/4 cup
• Chili sauce-1 tsp
• Cheese-2-3 tsp grated
• Parsley-2 tsp chopped

To assemble the dish:

• Tomato ketchup-2-3 tbsp.
• Olives- 3-4 no black /green
• Cheese slices/ grated cheese- as desired
• Fresh basil leaves- 4-5 no
• White sauce-1 and a half cup

Method:

1. Prepare all the ingredients for the recipe as listed, prepare the gnocchi and the keema and keep aside.
2. Peel the boiled potatoes. Pass the potatoes through a grater or food processor into a large bowl. Add the egg yolk and mix until just combined. Slowly incorporate the flour, a little at a time, form into a dough be careful not to overwork the dough. If the dough still feels sticky, add a little more flour.
3. Transfer dough to a lightly floured surface, cut into 4 portions, roll out 1 portion into a long rope, about 1-inch-wide, cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon.
5. Finally assemble the dish, place white sauce at the base of the baking dish place the cooked gnocchi, drizzle tomato sauce, cheese, olives, herbs, and repeat the process, top with cheese and bake at 150 deg celsius for 20-25 mins, serve hot.

Recipe-2] BROCCO- GNOCCHI COMBO

Ingredients:

For the Gnocchi Mixture:

• Potatoes-3-4 med sized- boiled, peeled and mashed
• Olive oil/ butter-1 tsp
• Salt and pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/4 tsp
• Egg yolk-1 no or use 2 tsp roasted semolina for veg
• Refined flour- 1 cup
• Water to boil and cook the gnocchi- 1 lit.

For the Broccoli mixture:

• Oil-1 tsp
• Butter-1 tsp
• Garlic-1 tsp chopped
• Shallots/ madras onions 8-10 peeled cut 1 x 2
• Celery-1 stalk chopped
• Salt and pepper to taste
• Mixed herbs and chili flakes to taste
• Water/stock-1/2 cup
• Fresh cream-1/2 cup
• Cream Cheese- 2-3 tbsp.
• Broccoli- 400 gms florets, cleaned and blanched
• Fresh herbs-1-2 tbsp.
• Cherry tomatoes- 6-8 no

Method:

1. Prepare all the ingredients for the Brocco- Gnocchi combo recipe.
2. Peel the boiled potatoes. Pass the potatoes through a grater or food processor into a large bowl. Add the egg yolk and mix until just combined. Slowly incorporate the flour, a little at a time, form into a dough be careful not to overwork the dough. If the dough still feels sticky, add a little more flour.
3. Transfer dough to a lightly floured surface, cut into 4 portions, roll out 1 portion into a long rope, about 1-inch-wide, cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon.
5. Finally assemble the dish, heat oil and butter in a saute pan and add in the garlic, shallots and saute for 1 min add in the assorted veggies of your choice and also the seasonings, herbs, pepper and chili flakes to taste, mix well. Add in the broccoli and cherry tomatoes, cream and cream cheese little stock and add boiled gnocchi and give it a nice toss, cook for 2 mins, add fresh herbs and serve hot.

Recipe-3] GNOCCHI TOMATINO

Ingredients:

For the Gnocchi Mixture:

• Potatoes-3-4 med sized- boiled, peeled and mashed
• Olive oil/ butter-1 tsp
• Salt and pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/4 tsp
• Egg yolk-1 no or use 2 tsp roasted semolina for veg
• Refined flour- 1 cup
• Water to boil and cook the gnocchi- 1 lit.

For the tomatino sauce:

• Olive oil- 2 tsp
• Butter-1 tsp
• Garlic- 1 tsp chopped
• Onion-1 small chopped
• Blanched tomatoes-4-5 no and puree
• Tomato ketchup-2 tbsp.
• Red chili sauce-1 tsp
• White wine-2 tsp
• Water-1/4 cup
• Salt and pepper to taste
• Mixed herbs and chili flakes to taste
• Fresh herbs-2 tsp parsley etc
• Olives- black/ green- 3-4 no
• Cheese- 2-3 tbsp. grated
• Cream-2-3 tsp

Method:

1. Prepare all the ingredients for the Gnocchi Tomatino recipe.
2. Peel the boiled potatoes. Pass the potatoes through a grater or food processor into a large bowl. Add the egg yolk and mix until just combined. Slowly incorporate the flour, a little at a time, form into a dough be careful not to overwork the dough. If the dough still feels sticky, add a little more flour.
3. Transfer dough to a lightly floured surface, cut into 4 portions, roll out 1 portion into a long rope, about 1-inch-wide, cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon.
5. Finally assemble the dish, heat oil and butter in a saute pan and add in the garlic, onions and saute for 1 min add in the tomatoes, sauce etc and also the seasonings, herbs, pepper and chili flakes to taste, mix well. Cook for 4-5 mins on low flame and then add in the boiled gnocchi, cream and cream cheese little stock and add boiled gnocchi and give it a nice toss, cook for 2 mins, add fresh herbs and serve hot.

Recipe-4] GNOCCHI VEGGIE DELIGHT

Ingredients:

For the Gnocchi Mixture:

• Potatoes-3-4 med sized- boiled, peeled and mashed
• Olive oil/ butter-1 tsp
• Salt and pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/4 tsp
• Egg yolk-1 no or use 2 tsp roasted semolina for veg
• Refined flour- 1 cup
• Water to boil and cook the gnocchi- 1 lit.
• To saute the gnocchi at the end 2 tsp oil + 2 tsp butter

For the pesto sauce:

• Fresh basil leaves-1 cup
• Garlic-1 tsp chopped
• Olive oil-2 tbsp.
• Cold water-1 tbsp.
• Cashews-5-7 no
• Lime juice-2 tsp
• Cheese-2 tbsp. grated
• Salt and pepper to taste
• Grind together and chill
• Zucchini-1/2 cup sliced, green or yellow
• Capsicums-1/2 cup cubes
• Cherry tomato-4-5 no cut 1 x 2
• Sliced mushrooms-1/2 cup saute
• Fresh herbs-2-3 tbsp.
• Salt and pepper to taste
• Blanch and saute and keep ready.

Method:

1. Prepare all the ingredients for the Gnocchi Veggie Delight recipe.
2. Peel the boiled potatoes. Pass the potatoes through a grater or food processor into a large bowl. Add the egg yolk and mix until just combined. Slowly incorporate the flour, a little at a time, form into a dough be careful not to overwork the dough. If the dough still feels sticky, add a little more flour.
3. Transfer dough to a lightly floured surface, cut into 4 portions, roll out 1 portion into a long rope, about 1-inch-wide, cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon.
5. Finally assemble the dish, heat oil and butter in a saute pan and add in the cooked gnocchi and saute them in the pan for a couple of minutes, add salt, pepper, herbs, chili flakes, add ¼ cup stock and boil for 1 min, add in the cooked veggies as desired, add in the cheese as desired mix and turn off the flame and finally add in the chilled pesto sauce mix and serve immediately.

Recipe-5] GNOCCHI CHICKEN DUET

Ingredients:

For the Gnocchi Mixture:

• Potatoes-3-4 med sized- boiled, peeled and mashed
• Olive oil/ butter-1 tsp
• Salt and pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/4 tsp
• Egg yolk-1 no or use 2 tsp roasted semolina for veg
• Refined flour- 1 cup
• Water to boil and cook the gnocchi- 1 lit.
• To saute the gnocchi at the end 1 tsp oil + 1 tsp butter

For the chicken mixture and sauce:

• Oil-2 tsp
• utter-1 tsp
• Garlic-1 tsp chopped
• Onion- 1 small chopped
• Water/chicken stock-2 cups
• Chicken sausages- 2-3 sliced/cubed
• Chicken pieces- 5-7 no, cut into small sizes
• Assorted veggies- carrot cubes/ green peas/ Babycorn/ mushrooms-1/2 cup
• Salt, pepper, herbs, chili flakes to taste
• Soya sauce-2 tsp
• Green chili sauce-1 tsp
• Peanut butter-2 tsp
• Cream-2-3 tbsp.
• Cheese- 2-3 tbsp.
• Fresh herbs-2-3 tsp

Method:

1. Prepare all the ingredients for the Gnocchi Chicken Duet recipe.
2. Peel the boiled potatoes. Pass the potatoes through a grater or food processor into a large bowl. Add the egg yolk and mix until just combined. Slowly incorporate the flour, a little at a time, form into a dough be careful not to overwork the dough. If the dough still feels sticky, add a little more flour.
3. Transfer dough to a lightly floured surface, cut into 4 portions, roll out 1 portion into a long rope, about 1-inch-wide, cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon.
5. Finally assemble the dish, heat oil and butter in a saute pan and add in the cooked gnocchi and saute them in the pan for a couple of minutes, add salt, pepper, herbs, chili flakes, remove and keep aside.
6. Heat oil and butter add in garlic, onions, chicken pieces, chicken sausages, veggies, salt, pepper, herbs, chili flakes and saute for 1-2 mins add 1 cup stock and boil, simmer for 12-15 mins, add in the peanut butter and all sauces as per taste, add cream and cheese as desired mix and turn off the flame mix and with the gnocchi and serve immediately.

Recipe- 6] PAN FRIED GNOCCHI COCO FIESTA

Ingredients:

For the Gnocchi Mixture:

• Potatoes-3-4 med sized- boiled, peeled and mashed
• Olive oil/ butter-1 tsp
• Salt and pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/4 tsp
• Egg yolk-1 no or use 2 tsp roasted semolina for veg
• Refined flour- 1 cup
• Water to boil and cook the gnocchi- 1 lit.
• To saute the gnocchi at the end 1 tsp oil + 1 tsp butter

For the Coco Fiesta Toss:

• Oil-1 tsp
• Butter-1 tsp
• Garlic-1 tsp chopped
• Onion-1 small chopped
• Spinach leaves-1 cup blanched and cut
• Mushrooms-1/2 cup sliced
• Water chestnuts-1/2 cup sliced
• Salt and pepper to taste
• Mixed herbs and chili flakes to taste
• White wine-2 tbsp.
• Mustard paste-1/2 tsp
• Peanut sauce/ peanut butter-2 tsp
• Water/stock-1/4 cup
• Cheese- 2 -3 tbsp. grated
• Fresh tender coconut flesh/ malai- 2-3 tbsp. shredded
• Fresh herbs-2-3 tbsp.
• Flax seeds/ melon seeds/ pumpkin seeds-2 tsp

Method:

1. Prepare all the ingredients for the Pan fried Gnocchi Coco Fiesta recipe.
2. Peel the boiled potatoes. Pass the potatoes through a grater or food processor into a large bowl. Add the egg yolk and mix until just combined. Slowly incorporate the flour, a little at a time, form into a dough be careful not to overwork the dough. If the dough still feels sticky, add a little more flour.
3. Transfer dough to a lightly floured surface, cut into 4 portions, roll out 1 portion into a long rope, about 1-inch-wide, cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon.
5. Finally assemble the dish, heat oil and butter in a pan and add in the cooked gnocchi and saute them in the pan for a couple of minutes, add salt, pepper, herbs, chili flakes, pan fry the gnocchi and remove, keep aside.
6. Now heat up oil and butter in a pan saute garlic and onions for a few seconds, add in the mushrooms, water chestnuts and spinach leaves and saute for 2-3 min, add in salt, pepper, herbs, chili flakes to taste. Add in the wine, mustard paste, peanut sauce/butter and little water/stock and bring to a boil, simmer allow all the veggies to cook for 2 mins. Finally add in the cheese and pan fried gnocchi and serve hot garnished with tender coconut.