Sohla Makes Medieval Gnocchi (with Carla Lalli Music!) | Ancient Recipes With Sohla

Sohla Makes Medieval Gnoc­chi (with Car­la Lal­li Music!) | Ancient Recipes With Sohla



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Sohla is joined by Car­la Lal­li Music to recre­ate the ear­li­est known recipe for the cutest Ital­ian pas­ta there is — gnoc­chi! This recipe is from Bar­tolomeo Scap­pi, one of the first celebri­ty chefs in his­to­ry, and con­tains no pota­toes, which did not arrive in Italy until 1570. Buon appetito!

Watch more of Car­la Lal­li Music at:

THE RECIPES

For the Gnocchi:
— 1 pound stale white bread
— 2 pounds flour, plus more for forming
— 4 large egg yolks
— kosher salt
— provatu­ra cheese
— ground cinnamon
— sugar
— salt­ed Euro­pean-style butter

1. In a large bowl, fine­ly grate the stale bread. Add the flour and stir to combine.
2. Make a well, and stir in enough water to just come togeth­er into a dough. Add the egg yolks and knead into a dough.
3. Roll the dough out into a long snake. Cut off pieces about 1 inch long. Form the gnoc­chi on a board, fork or cheese grater by press­ing the dough into the sur­face using your thumb and rolling down so the dough curls over onto itself.
4. Bring a pot of water to a boil. Gen­tly drop in gnoc­chi. Remove gnoc­chi when they float to the top.
5. Fin­ish cooked gnoc­chi with cheese, cin­na­mon, sug­ar, and cubes of butter. 

For Carla’s Spicy Toma­to Sauce:
— 3 large beef­steak toma­toes (about 2 pounds)
— ¼ cup extra vir­gin olive oil
— Kosher salt; fresh­ly ground pepper
— 4 gar­lic cloves, thin­ly sliced
— ½ tea­spoon crushed red pep­per flakes, plus more for serving
— Hand­ful basil leaves, torn, plus small sprigs, for serving
— Pre­pared gnocchi

1. Cut a thin slice off the base of each toma­to. Hold toma­to at stem end and use large holes of a box grater to grate flesh and pulp into a large bowl. The skin should unfurl as you go, until you’re left with just the stem and shred­ded skin in your hand (which you can dis­card). Some skin might pass through the grater, and that’s fine.
2. In a large skil­let, com­bine olive oil, gar­lic, and pep­per flakes. Place over medi­um heat and cook, stir­ring occa­sion­al­ly until gar­lic is translu­cent and very fra­grant, about 2 minutes.
Add grat­ed toma­to and sea­son with salt and pep­per. Sim­mer until sauce is slight­ly thick­ened, about 10 minutes.
3. Add basil, stir to com­bine, then remove from heat.
4. After boil­ing gnoc­chi, add to skil­let with toma­to sauce and place over medi­um heat. Cook, gen­tly spoon­ing sauce over gnoc­chi, until sauce is hot and every­thing is combined.
5. Serve gnoc­chi and toma­to sauce with some pep­per flakes sprin­kled over, topped with a few basil sprigs.

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its ori­gins. In each episode, Sohla El-Wayl­ly details the sur­pris­ing his­to­ry of some of our favorite dish­es as she attempts to recre­ate the orig­i­nal ver­sion using his­tor­i­cal cook­ing tech­niques and ingre­di­ents. Along the way, Sohla high­lights the dif­fer­ences between the ancient recipe and how we would pre­pare the mod­ern ver­sion today.

Fol­low Adam Rich­man as he trav­els the coun­try and tries the most icon­ic and for­got­ten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sun­days at 10/9c on The His­to­ry Channel.

#Ancien­tRecipes

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CREDITS

Host
Sohla El-Waylly

Cre­at­ed By
Bri­an Huffman

Exec­u­tive Producers
Sarah Walker
Bri­an Huffman
Jon Erwin

Exec­u­tive Producer
Sohla El-Waylly

Co-Pro­duc­er
John Schlirf

Writer
Jon Erwin

His­to­ri­an — Scripts
Ken Albala

Guest
Car­la Lal­li Music

Post-Pro­duc­tion Supervisors
Jon Erwin
John Schlirf

Edi­tor
Craig Brasen

Col­orist
John Schlirf

Mix­er
Tim Wagner

Man­ag­er, Rights & Clearances
Chris Kim

Exec­u­tive Cre­ative Direc­tor, A+E Networks
Tim Nolan

VP, Mar­ket­ing Pro­duc­tion, A+E Networks
Kate Leonard

VP, Brand Cre­ative, History
Matt Neary

Music Cour­tesy of
Extreme Music
A+E Sig­na­ture Tracks

Addi­tion­al Footage & Pho­tos Cour­tesy of
Get­ty Images
Alamy
Pond5
Wikimedia



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