Ingredients
5 lb potatoes
2 cup flour ( approximately )
6 qt boiling water
3 tbsp salt
4 cup any favorite tomato sauce
4 tbsp grated parmesan cheese
Directions
Boil potatoes until well done. Cool a little, peel & mash thoroughly.
Place on floured board & mix well with flour. Some potatoes will
require more flour than others. Knead potato dough well. Roll into
finger-thin roll & cut into 2 inches long. Press each piece lightly
with fork. Place about 20 gnocchi in boiling salted water. When then
come to surface, remove from water with strainer & place in serving
dish. Keep water boiling briskly, repeat until all gnocchi are
cooked. Add sauce, mix well, sprinkle with Parmesan Cheese & serve.
Serves 6. Submitted By RDOWDLE@OSF1.GMU.EDU (RODNEY B DOWDLE) On 22
DEC 1995 113106 -0700
Servings: 6 servings
Potato Gnocchi 2 Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have traced the existance of recipes far back into history, certainly as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to academics is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. During Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans made use of many herbs, including some familiar names like basil, fennel and dill. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books dating from the 14th Century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that is served today, but rather descriptions of the types of meals on the tables of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many spices and herbs from the East, such as coriander, parsley, and basil. The introduction of these new culinary ideas led to an explosion in recipe publications, the majority of which still exist in private collections. Over the following few hundred years, the powerful and rich houses competed with each other to lay on the most exotic banquets, and as a result cooks and their recipes were much in demand. However, it was during the 19th century that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cook books were in high demand, mostly due to increased literacy, people having more spare time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Potato Gnocchi 2 recipe.
