One of the many varieties, but undoubtedly the most popular: the potato gnocchi represent the typical Sunday dish of Italian families, perfect to be seasoned with sauce or pesto and with an unmistakable taste. In particular, their flavor allows you to take a step back in time and appreciate the authenticity of the foods of the past, but who exactly invented this dish? Let’s delve into one of the many compelling stories of the kitchen.
The Renaissance origins
With the discovery of America, many hitherto unknown products were imported into Europe. One of these was precisely the potatoes: in the 1500s there were gnocchi, but the dough did not yet include the use of tubers, but with the breadcrumbs, milk and almonds (the name was obviously different). In the 1600s they changed their name again and became known as “badly made” , including flour, water and eggs among the ingredients.
Alessandro Volta
The name of Alessandro Volta it is associated with the invention of the battery and the discovery of methane, less known is the story that associates it with potato gnocchi. This aspect of his life should be deepened by remembering the figure of a French pharmacist, Antoine Parmentier , who was taken prisoner during the Seven Years War (1756-1763) and interned in Germany. He was fed exclusively with potatoes, then used almost exclusively for feeding animals, and once he returned from captivity he exalted this food, even making it known to the court of Louis XVI. Volta was also present at the court of France and as a good gastronome he favored the cultivation of potatoes in Italy, dispelling the myth of their toxicity. He probably made a mistake in the preparation and composition of a mashed potato, actually creating the potato gnocchi, realizing how light they were compared to those obtained from wheat flour.
Modern recipes
The potato gnocchi then gradually established themselves, with growing success. They have become the typical dish of many local traditions, with dedicated festivals and events and the recipes have increased over time. They are perfect, for example, to obtain a delicate and sweet first course like dumplings with cream and walnuts , without forgetting a must of the Campania cuisine, namely the gnocchi alla sorrentina . Therefore, they are not just a simple first course, but a dish with a long and curious history that is worth knowing.
