Gnocchi di patate
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Gnocchi di patate in Italian cuisine small dumplings ( cams ) of boiled potatoes , durum wheat - or wheat flour and depending on the recipe egg or grated Parmesan . Like pasta in Italy, gnocchi are usually eaten as the first course in a menu.
In Italy, waxy potatoes are preferred for preparation. Floury potatoes are recommended in many German recipes. The still hot potatoes are mashed and kneaded with the other ingredients and formed into rolls with a diameter of 15 to 20 mm, which are then cut into slices. Traditionally, these are pressed against a floured, smooth surface with a finger or fork, indenting or grooving in the middle to enlarge the surface.
Gnocchi can be found everywhere in Italy and increasingly also in German-speaking countries as semi-finished meals from the refrigerated counter.
literature
- The silver spoon . Phaidon Verlag, Berlin 2006, ISBN 0-7148-9665-9 .
