Cooking with Patty, my personal collection of Italian recipesThere are only a few recipes but they are so good they deserve their own page. I'll be adding other gnocchi recipes soon:
Canederli or Knödel in German are bread dumplings, made with dry old bread softened with eggs and milk, flavored with onions, cheese and nutmeg in this case. It’s a typical dish from the Alto Adige, the Northern part of the Trentino Alto Adige region where the cuisine is typically Tyrolean.
There are many variations of this [...]
Simple, surprisingly tasty and easy to make. You can’t go wrong with this one. When I prepare gnocchi I usually serve them with different sauces and I always start with this one because of its delicate flavor, followed by tomato sauce, Bolognese sauce and pesto.
This is a classic way to serve gnocchi in Verona. My grandmother always ate gnocchi like this. Traditionally these gnocchi were served with butter, cinnamon and sugar, this is a heritage from the Austrian Empire. I’ll leave that up to you and your sweet tooth, personally I skip the sugar.
If you love cheese as much as I do and you are crazy about gnocchi you can’t go wrong with this combination.
This famous sauce is the perfect condiment for potato gnocchi. The ragù can be prepared also the day before and reheated when gnocchi will be ready.
If you like gorgonzola cheese and you like gnocchi you’ll love this recipe.
Gnocchi with pesto is one of my favorite way to serve gnocchi. Pesto sauce is a specialty from Liguria where basil has a particular and inimitable taste and aroma. Its leaves are smaller and light green but if planted elsewhere it won’t come out the same due to a complete different environment. I cultivate pesto [...]
This is such a simple sauce, but it’s so tasty with gnocchi.
This is a real classic. They take a little time but they are easy to make and more than worth the effort. In Verona every year we have a Gnocchi festival called, “Venerdì Gnocolar.”
This is my grandma’s recipes. When my sister and I were little we used to help her cutting the semolina mixture into disks. We were eating half of it raw while we were cutting it.
