Somewhat in the shadow of Italy’s national staple, pasta, potato gnocchi are an often overlooked Italian comfort food. Most varieties these days tend to be made from potatoes, but as with so many Italian foods, the regional and historical variations are manifold, and gnocchi can be based on all sorts of ingredients, from breadcrumbs and ricotta to ordinary wheat flour and polenta. In Roman times, they were made from a semolina porridge-like dough mixed with eggs, and can still be found in similar forms in several regions today. One of the best things about shop-bought gnocchi are their versatility – it takes very little to transform a packet into a hearty meal, as they go well with a multitude of sauces but are equally delectable with just a little butter and a light sprinkling of Parmesan cheese.
1 DE CECCO GNOCCHI DI PATATE