The history of San Giovanni gnocchi has its roots in the principles of peasant cuisine, where the simplicity of local ingredients combines with careful preparation. There traditional recipe it is characterized by the combination of a few basic elements: potatoes, flour and eggs, which ensure softness, the presence of a characteristic earthy flavor and a very particular delicacy. The denomination “San Giovanni Bosco” refers to the patron saint of the Piedmont region and founder of the Salesians, known for his dedication to the education and well-being of young people.
The connection between this figure and a traditional first course could find a particular reference to a specific event or tradition linked to the saint, but the precise origins remain, in part, shrouded in mystery. Their preparation begins with cooking potatoeswhich are subsequently crushed and mixed with flour and eggs until a homogeneous mixture is obtained. Careful processing is essential to guarantee the right consistency and lightness of the dish. At the end of the procedure, the individual gnocchi are usually scored with a fork to facilitate the adhesion of the seasoning. Tradition dictates that this delicacy is served on special occasions, such as religious holidays or significant family events. Their versatility allows you to combine them with different sauces, but one of the most popular combinations is with a beef ragout or with one light butter and sage sauce. Try the gnocchi from San Giovanni Bosco and you certainly won’t be disappointed.
This recipe has already been read 43 times!