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Carnival week is here. The word
Carnival probably derives from the Latin carnem levare literally
remove flesh. Indeed, during Lent, for religious reasons, it
was forbidden to eat meat and Lent starts immediately after
Carnival. It is one way of remembering "to enjoy oneself and
let off steam now before the period of penitence starts." Carnival
was originally the time of bingeing, a welcome stage prior to
the forthcoming pangs of hunger one would feel throughout the
fasting of Lent. Its main dishes are therefore, delightful and
tempting and include gluttonous puddings that literally make
your mouth water. Part of this tradition are potato gnocchi
(dumplings), a major feature at the Verona Carnival, sweet fritters
called in many different ways according to region in Italy,
tortelli and fritelle.
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Potato gnocchi |  |
1 kg. floury yellow potatoes - 200 g./7 oz. flour - water - salt
Wash the potatoes, boil in salted water, peel and mash (using a potato masher). Sprinkle your rolling board with flour, knead the mashed potatoes working in a little flour at a time, until the mixture becomes soft and smooth. Divide the mixture into pieces and create fat cylinders about the size of a finger. Cut into approx. 2 cm (just under 1 inch) pieces and imprint one side of each one with your grater, fork prongs (hump side) or special wooden tool, pressing slightly to give them their characteristic shape. Boil lots of salted water in a pan and throw in the gnocchi a few at a time. When they come to the surface after 2-3 minutes remove using the colander ladle, drain and serve with butter and sage condiment or tomato sauce.
N.B. Ingredients are given for 4 portions.
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