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Italien, 14. Jhd.

My sole motivation for choosing it is that it sounded good when I came across it in a book. I also enjoy the opportunity to present foods that may be more familiar (and therefore more accessible) to modern diners, which I believe these to be.
Since the recipe calls for "fresh cheese," I chose a mild, semi-soft farmers cheese rather than a harder cheese like parmesan.
I used whole eggs instead of egg yolks, as it became apparent after I added the fourth egg yolk that it was going to take many more egg yolks than I had on hand at the moment. As I have seen period recipes that call for a certain number of eggs or twice as many egg yolks, I felt that the substitution was justified.
For flour, I used ordinary modern flour which, in addition to being bleached, is much finer and purer than medieval flours would have been. For a future redaction, I would like to experiment with other flours, such as unbleached wheat flour, spelt flour, etc.
Since I was preparing the gnocchi the night before they were to be served, I decided to add the extra step of melting the cheese in the oven, even though it wasn't specified in the original recipe. That way, the gnocchi could be cooked the night before, and re-heated during the melting process.


If you want some gnocchi, take some fresh cheese and mash it, then take some flour and mix with egg yolks as in making migliacci. 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.

Frammento di un libro di cucina del secolo XIV.; Redon, Kochkunst; Arwen Southernwood, The Stewpot Period Culinary Guild (SCA)