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Potato gnocchi

Hey,

this time We did enroll my aunt. She lives in the north of Italy. Rotzo is a lovely village on the Asiago upland. This is the choir of Asiago singing a traditional song "Rindola". The song was written by Giuseppe "Bepi" De Marzi.

It is 40 years now that in Rotzo it is celebrated "la festa della patata".

The Rotzo potato has a red or white peel. It is a "montana" mountain variety (it is cultivated on mountain lands at 700-1000 m above the sea level) and has an extremely high content of starch. The most common variety are the Bintje, the Désirée, the Spunta, the Monalisa, and the Alba with white or light yellow paste.

The potatoes are generally used for making gnocchi which can be served in many different ways, from salvia and butter to sugar and cinnamon. During the festa della patata you can taste many different types of gnocchi recipe and the typical polenta considera prepared with potatoes, flour, onion, lard, parmesan, and cinnamon.

Ingredients for 5/6 people include 1 kg of potatoes and 300 gr of flour. Boil the potatoes and peel them, while are still hot. Smash the potatoes. 

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Mix the flour and the smashed potatoes, have a look how auntie does it. The amount of flour depend very much on the humidity of the smashed potatoes.

Once the dough is ready, cut it in pieces, roll it and cut it small cubes (here you are). 

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You can dress the gnocchi as simple as can be butter and salvia or with tomato sauce. 

Here are the Gnocchi al Tegamino, with tomato, parmesan, and mozzarella. First boil the gnocchi, then mix it with tomato, parmesan, and mozzarella and keep cooking in the oven. 

Buon appetito!!!

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