Article signed by @chefjocielibobinski
Post signed by @chefjocielibobinski
According to a legend, on the 29th day of the 4th century, Saint Pantaleon wandered hungry through an Italian village looking for a hot and delicious dish of food.
Camouflaged as a wanderer, Pantaleão knocked on one of the houses asking for food. Even though they were suspicious and had little food, a family let the stranger in.
The meal yielded exactly seven units of gnocchi for each of those present. In exchange for the kindness, the saint left a souvenir for the hosts. When collecting the dishes, the family noticed the presence of many gold coins under each dish.
After traveling the world, the story of fortune gnocchi became a ritual that is celebrated in several countries. To this day, families carry out the tradition of placing coins or notes under the plate and eating the seven masses at the end of each month.
According to belief, this brings fortune and good luck for the rest of the month for those who perform the ritual. Gnocchi was created in the Middle East,
In ancient times, when the Romans began exploring different areas, they discovered the recipe and took it to Italy. For this reason, the dish is known as originating from that region.
In Sardinia, it is possible to prepare it with various types of sauces such as, for example, white, sugo, bolognese, with cheese or even an invention of the cook.
*Nona’s Gnocchi*
400 g asterix potatoes, boiled and juiced
1 tablespoon unsalted margarine
1 pinch of salt
half a cup of grated parmesan cheese (50 g)
6 tablespoons of wheat flour
In a large bowl, place the potato, margarine, salt and 3 tablespoons of grated parmesan, and mix well. Add the wheat flour, little by little, and knead quickly until smooth and homogeneous.
On a smooth, floured surface, make ribbons with the dough and cut the gnocchi. Cook them in plenty of boiling water until they rise to the surface. Drain, transfer to a serving dish and pour over the reserved tomato sauce. Sprinkle with the remaining grated cheese and serve immediately.
Sauce:
2 tablespoons of Olive Oil
1 large chopped onion
4 medium tomatoes, seedless (600 g)
1 box of tomato pulp (500 g)
1 pinch of salt
1 and a half cups of water (300 ml)
In a medium pan, add the Olive Oil and heat over high heat. Add the onion and fry for 4 minutes, or until golden.
Add the tomato and sauté for 5 minutes. Add the tomato pulp, salt and water, and cook, with the pan half covered, for 40 minutes, or until the sauce reduces by half.
Remove from heat and keep warm.