Chese-Gnocchi-art - 5/28/17 "Cheese Gnocchi: Little Medieval Pillows of Love" by Baroness Ysabeau Tiercelin, OP, OL. NOTE: See also the files: pasta-msg, pasta-gnocchi-msg, pasta-stufed-msg, Pasta-Hndout-art, Medievl-Pasta-art, eggs-msg, flour-msg, dumplings-msg. ************************************************************************ NOTICE - This article was added to this set of files, called Stefan's Florilegium, with the permission of the author. These files are available on the Internet at: http://www.florilegium.org Copyright to the contents of this file remains with the author or translator. While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file. Thank you, Mark S. Harris...AKA:..Stefan li Rous stefan at florilegium.org ************************************************************************ You can find more work by this author in the AEthelmearc Gazette. https://aethelmearcgazette.com Cheese Gnocchi: Little Medieval Pillows of Love by Baroness Ysabeau Tiercelin, OP, OL At today’s Hael Storm, we did a short class on making cheese Gnocchi, a popular dish at the Hael’s Masked Ball in December. The original recipe is from a manuscript Frammento di un libro di cucina del sec. XIV, edited by Olindo Gierrini in the late 1800s. This redaction is from The Medieval Kitchen: Recipes from France and Italy, Redon, Saabban and Serventi, University of Chicago Press, 1998. If you have made modern gnocchi, you will notice that the technique has not changed in hundreds of years. The ingredients, however, are different; most modern gnocchi recipes use potatoes, which are a New World food. The original translation: If you want some gnocchi, take some fresh cheese and mash it, then take some flour and mix it with egg yolks as in making migliacci. (Note: interestingly, there is a Corsican specialty bread still made today called migliacci that is made with fresh sheep’s cheese, eggs and flour.) Put a pot full of water on the fire, and when it begins to boil, put the mixture on a dish and drop it into the pot with a ladle, and when they are cooked, place them on dishes and sprinkle with plenty of grated cheese. The Recipe: 3 8 oz. packages cream cheese 6 egg yolks 1 1/2 cups (more or less) flour salt to taste grated parmesan chicken broth Mash up the cream cheese and mix in the flour with your hands. -Put cream cheese and flour in large bowl Add salt to taste and blend in the egg yolks. Keep kneading to form a smooth mixture. It should be about the consistency of a soft bread dough. - Mix flour, cream cheese and egg yolks by hand. Separate out balls about as big as your fist, and roll into inch thick ropes. Add more flour as needed to maintain consistency. Cut off pieces (the rolling on the fork thing is a later invention) and drop into boiling water. When they rise to the top, they are done. You can also cook in broth. For the Masked Ball feast we cooked them in water, and then served them in bowls of broth, just enough to coat, not enough to make soup. Sprinkle with the grated cheese. Another Hael Storm hit! - Knead on board until consistency of soft bread dough. Then roll pieces into 1″ snakes. - Cut into small pieces. - Gnocchi ready to drop into water. - Rising to the top – they are done. This will only take a minute or two at a rolling boil. ------ Copyright 2015 by Phoebe Sharp. . Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy. If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan. Edited by Mark S. Harris Chese-Gnocchi-art 5 of 5