Gnocchi Thursday!

Chestnut gnocchi and Porcini mushrooms sauce

For generations in the old trattories of Rome, the Thursday menu is dedicated to Gnocchi pasta. I grew up with the saying:  gnocchi Thursday !

 So , after discovering that even here in Umbria , Thursday is the day for  Gnocchi , I thought it was necessary to understand WHY such precision . What is the story behind  Gnocchi and Thursday??

After a little research , I discovered that the reason is actually religious. The  fact  that for Christians, Friday is a day of repentance and  by tradition that meant  a light meal , something hearty was needed the day before ( in Rome we also say:  fish Friday). Gnocchi are a type of pasta made with potatoes and flour, simple ingredients that produce a substantial filling dish.  Eaten with a basic tomato passata or a more rich meat sauce and even pesto  ….so whatever  the   preference , in every Italian home , Gnocchi is a dish that makes everyone happy .
 In keeping with tradition , as today is Thursday  I’ve prepared  chestnut gnocchi! Meaning  that  in addition to regular flour I added chestnut flour too.  Regarding the sauce I thought of using Porcini mushrooms and fresh parsley. Another happy family here!!!!

Making gnocchi is very easy and fast, so I suggest you  give it a go . But don’t worry ,I promise that if you decide to make  gnocchi any other day of the week, I’ll  keep it quiet …. because the truth is , Gnocchi are good every day !!!!!

Serves 4
For the Gnocchi:700 grams of red potatoes
100 grams of flour
100 grams of chestnut flour
1 egg
salt and pepper

nutmeg
For the sauce:
50 grams or 200 grams dried porcini mushrooms if frozen
100 grams of mixed mushrooms, sliced.
1 clove garlic
Chopped parsley
Evo oil
Salt and pepper
A dash of white wine
A handful of grated parmesan cheese.

 How it works:
Boil the potatoes and remove skin. Mash potatoes through a ricer . Form a hole in the center and  add egg ,salt pepper , nutmeg and both sifted flours. Knead with hands until the dough becomes  compact. Divide the dough into three parts. Working with your hands roll each piece in to a long cylinder . Cut the gnocchi three centimeters long, more or less. Repeat until the end of the dough.
For the sauce:
Boil water add the dried porcini and let stand off the heat for 10 minutes. Squeeze the porcini mushrooms and cut into small pieces , set aside. In a pan heat Evo oil with garlic, when almost  golden add the mixed mushrooms and the Porcini. Cook over high heat and add the wine. cook for 10 minutes, add salt, pepper and  parsley. Cook for 3 minutes more. In a boiling water cook the gnocchi  with a pinch of salt. Once they begin to rise remove from water using a slotted spoon.  Drain the gnocchi and add directly into the pan with the mushrooms. Mix well and serve with pecorino cheese and parsley on top.