Gnocchi Thursday
A little bit of history:). The expression “Giovedi gnocchi” or “Thursday gnocchi” has its own place In Roman food culture. This expression comes from the saying “Giovedi gnocchi, Venerdi pesce, Sabato trippa” (Thursday gnocchi, Friday fish, Saturday tripe), which has it’s roots in Trastevere, one of the most “picturesque” Rome neighbourhoods. In the old times, usually people were fasting on Fridays eating fish based dishes and on Thursday they were maximising energy intake with dishes like gnocchi :).
https://www.lacucinaitaliana.com/italian-food/italian-dishes/gnocchi-thursday-a-roman-ritual
Keeping the quantities under control and using high quality ingredients we can make a light and tasty version suitable for the days we live :). I tried it and it was successful… and also very simple and fun to prepare…
The recipe
Simmer the potatoes for 30 minutes without peeling them. ( I put them in a heavy pot in water brought the water to boil then I transferred the pot in the oven for 45 minutes at 215 C.) Let them cool down then peel them and mash them.
While the potatoes are still hot, add the egg yolk, the flour, the olive oil and a pinch of salt and and mix all ingredients until you obtain a smooth batter. Cut the batter in thin bars then cut the bars in smaller pieces and shape the gnocchi with a fork. You can watch a video or let them as they are shaped by hand.
Peel the garlic, cut it in small pieces and put it in a heavy casserole with a spoon of olive oil, 20 ml of water and a pinch of salt. Bring the liquid to a boil, let it simmer it for about 5 minutes then add the tomato juice and let it simmer again until it is reduced about a half. For me it took about 30 minutes to reach the desired consistency. You can add some dried or fresh basil or oregano but this time I let it simple.
To cook the gnocchi, add them in salted boiling water and boil them until they float to the surface, then transfer them in a casserole or a saucepan for finishing the dish.
Pour over the tomato sauce and sprinkle with freshly grated parmesan cheese. A drizzle of olive oil is always welcome.
Enjoy :)
INGREDIENTS - for about 4 persons
Organic / Best you can get tomato juice or tomato paste - 500 ml juice or about 300 grams paste
Organic / Best you can get potatoes - 600 grams peeled
Organic / Best you can get 650 or wholemeal flour - 100 - 120 grams
Organic / Best you can get egg yolks - 1 medium egg yolk
Organic / Best you can get garlic - 3-4 medium garlic cloves
Organic / Best you can get parmesan cheese - 25 grams
Good quality extra virgin olive oil - 20 ml
A pinch of salt
