Gnocchi does not get much fresher than made that morning unless of course, you are making it right before it goes in the pot at dinnertime. Predominantly found in Italy, the actual origins of gnocchi are not really known. What is known is that it is commonly found in Italian cooking, and frequently made by Italian home cooks. Gnocchi is frequently made of just potato, as opposed to pasta that is made of semolina flour (usually).The dough is made, kneaded, cut and then rolled into the little pillow-shaped dumplings. The ridges come from the careful and precise rolling with a fork. Critical to the shape, these little gorges and peaks will hold the sauce and give you the burst of flavor that comes with every bite. Creamy, tangy, tomatoey, gnocchi is a clean backdrop to lots of different sauces. Be bold-experiment. Found in the fresh pasta section of the grocery store, the bag or box will give you directions that are easy to follow.
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