My favorite travel memory is standing in an Italian kitchen, with the scent of fresh ingredients, as I learned to make gnocchi from scratch. It is my favorite dish because it’s more than just a meal; it’s the tradition and the experience of creating something by hand.
Making gnocchi with my family in Italy was amazing, and it is more than just a recipe. There are memories attached, with lots of laughs from my nonna and sister, while they were visiting me in Italy. As the instructor shared her techniques, the kitchen filled with an incredible aroma. I learned that the secret to the perfect, pillowy texture is just a gentle touch and patience. I was too busy trying to perfect mine in the beginning that I started struggling a bit. I soon relaxed and started to have fun, when the recipe began to flow better.
To maintain the light, airy texture that gives us the authentic gnocchi, use these tips from my time in Italy:
- Always use starchy potatoes to ensure the lightest final product.
- Gently fold the dough just until it comes together; overworking it will make the dumplings dense and tough.
- Boil the gnocchi in small batches, removing them the moment they float to the top of the water to maintain their delicate structure.
Pasta making is still how I connect with Italian culture and its history. As food culture changes, I think it’s important to keep learning about these classic traditions, especially to stay connected to the culture.
Do you have a favorite family recipe you learned to make while traveling that you still cook today?
Learn more about the art of traditional pasta making. Gnocchi Making
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