Evan needed a culmination project for World History. The same day he told me he could choose to cook something I recieved a youtube notification from Tasting History with Max about a 14th Century Gnocchi. Evan loves gnocchi, and the recipe was simple enough and being that it was from the 14th Century no special equiment was needed. Max went into more detail in his video about it, but basically in the 14th century gnocchi exsisted but was made with cheese rather than the potato gnocchi we know today because potatoes had not yet arrived in Italy. Max made his gnocchi with goat cheese, but that generally has a strong flavor and we opted for ricotta for a more mild flavor.
Evan got a lot of compliments from his schoolmates on his gnocchi, and fingers crossed a good grade as well!
If you are interested in Max’s recipe (slightly different, we made two batches and made some adjustments), or his full video see the links below.
Video – https://www.youtube.com/watch?v=BiCWmv26uqE
Recipe – https://www.tastinghistory.com/recipes/gnocchi#recipe
Ingredients
- 1 lb Fresh Cheese we used Ricotta for a milder flavor, a soft cheese is best
- 3 Egg Yolks
- 1 cup Semolina Flour
- 2 tbsp basil pesto
- Hard Cheese we used parmesan, grated
Instructions
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Mash or mix the cheese until it is soft and piable, becasue we used ricotta this was not an issue.
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Add the egg yolks and mix to incorporate
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Begin adding the flour until you get a dough like consitency. Ours was still somewhat sticky.
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Roll 1/3 of the dough at a time into a log on a floured surface.
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Cut the log into approximately 10-14 pieces. Larger pieces cooked slowly and were tougher than the smaller pieces
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Drop the pieces individually into salted boiling water. When they float to the top, (30-60 seconds) remove with a slotted spoon and place on a baking sheet. We kept them in a warm oven until all of the gnocchi had cooked.
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Once all the gnocchi is cooked, place in a serving bowl top with basil pesto and freshly grated parmesan cheese.
Recipe Notes
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