Among the many pasta recipes and dishes of the italian tradition, gnocchi are always a favorite. If you enjoy gnocchi too, and perhaps want to learn more about their history and preparation, you’re in the right place at the right time! 

Homemade pasta always hits differently. Luckily, gnocchi are very easy to make from scratch, so you really have no excuses! Learning this recipe can be a fun challenge to introduce yourself to the world of pasta making, as well as a “must” have-skill for homemade pasta lovers. But let’s begin by discovering the history behind this delicious tradition.

Historians agree that gnocchi should be primarily associated with northern Italy, particularly the regions of Lombardy, Piedmont, and Veneto. They emerged as a humble dish, with their roots tracing back to the introduction of potatoes from the Americas to Italy.

During a period of significant famine, potatoes became a staple food, gradually replacing bread as the primary dietary source for many italians. 

For this particular reason people started incorporating potatoes into various culinary creations, including bread and pasta. Gnocchi spread throughout the whole peninsula, but it’s their southern interpretations that you’ve probably already heard about. The most famous dish, in fact, could be the so-called “gnocchi alla Sorrentina”. 

Gnocchi alla Sorrentina, renowned worldwide and hailing from the heart of Campania, need no introduction. Whether cooked in a pan or baked in the oven, these gnocchi never fail to impress thanks to the amazing flavor of basel, tomato and mozzarella. Opting for the oven method allows the mozzarella to melt into irresistible strings of gooey goodness.

In this article we want to explore another recipe, which makes the most sense accompanied by our marvelous products. Gnocchi al ragù and a glass of Carpineto wine, what more could someone get from life? But first, let’s see how to prepare gnocchi the proper way!

Ingredients:

• 1 kg of potatoes

• 300 g of flour

• 1 egg

• Salt

Preparation:

1. Rinse the potatoes thoroughly and boil them for approximately 30 minutes or until they are very soft.

2. Drain the potatoes, allow them to cool slightly, then peel them and pass them through a potato masher while still hot.

3. Collect the potato puree on a wooden pastry board or work surface, and add the flour and salt.

4. Crack the egg into the mixture and begin combining the ingredients, first using a fork and then using your hands. Work the mixture until it forms a soft and non-sticky dough.

5. Once the dough is ready, divide it into 4-5 portions on the floured work surface.

6. Take each portion and roll it out into long sausages, slightly thicker than a finger.

7. Cut the sausages into pieces approximately a couple of centimeters wide.

8. Using the appropriate tool, such as a rigagnocchi or the tines of a fork, press each piece lightly with your finger to create the classic slightly concave and ridged shape.

9. Transfer the shaped gnocchi onto a well-floured flat container, ensuring they are arranged without overlapping.

10. The potato gnocchi are now ready to be boiled and seasoned.

For your seasoning, why not opting for a classical Italian ragù? To prepare the ragù, start by browning the mixed minced meat along with a sauté of herbs. Once browned, deglaze the pan with red wine and then add the tomato puree. Allow the mixture to simmer gently over low heat, allowing the flavors to meld together.

You can use a combination of minced beef and pork for a traditional ragù. Alternatively, you can experiment with regional variations such as Bolognese, Tuscan, or Neapolitan ragù. For a richer flavor, you can substitute pecorino cheese for Parmesan. Additionally, if there are vegetarian guests, you can serve the gnocchi with a fragrant basil pesto instead of ragù.

To accompany this delicacy, we recommend our classic Vino Nobile di Montepulciano Riserva DOCG 2018, always a great option when there is ragù involved. This exceptional red wine takes its name from the Renaissance town of Montepulciano, situated in the province of Siena. The term 'Nobile' likely stems from its historical association with the noble families of the town, who traditionally enjoyed exclusive access to its production.

This is a very rich wine with a dry, harmonic, fruity and velvety taste, as well as an elegant texture and long finish. Vino Nobile di Montepulciano from selected vintages is particularly exquisite when paired with complex dishes boasting rich aromas and structures, enhanced with high-quality ingredients. Additionally, it can be savored on its own as a wine for contemplation and appreciation. In this case, buon appetito for your gnocchi match!