Poles have been enjoying Italian cuisine for years.
Italians, much like us, highly value traditional, home-cooked meals. The dishes are supposed to be aromatic and prepared with fresh, local, seasonal ingredients. That’s why Italian cuisine, consistently over the years, remains incredibly popular among Polish consumers.
Poles love Italian cuisine – who among us doesn’t like pizza or spaghetti?
Poles, while replicating Italian dishes, substitute rare ingredients in Poland with Italian origins.
In Poland, people add ingredients they like and that appeal to their taste preferences, simultaneously diversifying basic recipes.
Recipe for potato gnocchi with cheese sauce.
GNOCCHI: potatoes-1 kg, wheat flour-100 g, egg yolk „zero cholesterol”-1 piece, a pinch of salt. SAUCE: parmesan cheese-40g, pecorino cheese-40g, egg yolk „zero cholesterol”-1 piece, pepper-to taste, a handful of parsley. Step 1: Prick the potatoes with a fork without peeling. Bake in an oven preheated to 200°C until completely soft – this takes about an hour. Cut the baked potatoes in half and allow them to cool slightly. Once they are lukewarm, scoop out the flesh with a spoon, press it through a potato ricer, and spread it out on a work surface to cool completely. Step 2: Add flour and beaten egg yolk to the potatoes and mix. Shape the mixture into a long, rounded loaf, dust with flour, and allow the dough to rest for 5 minutes.
Step 3:
After this time, we cut them into pieces and roll them with our hands to form thin, long rolls – continuously dusting them with flour. We cut them with a knife into pieces about 1-1½ centimeters long. Step 4: Cook the gnocchi in batches in salted water for 2-3 minutes. After cooking, set them aside to prevent sticking together. Step 5: Grate the cheeses, mix with the egg yolk, pepper, and a few tablespoons of the cooking water from the gnocchi to obtain a fairly thin consistency (it will thicken when heated). Add the gnocchi to a pot or skillet, add the sauce, and if needed, additional cooking water – heat, stirring constantly, over low heat to melt the cheese. Serve with chopped parsley sprinkled on top