Italian
Menu
    Umbra Home
  • About
    • About Us
    • Professional Affiliations
    • Umbra Mission
    • Administration & Staff
    • Umbra Central Location
    • Umbra Facilities
    • Umbra Student Body
    • Contact Us
    • Close
  • Academics
      • Academics
        • Academic Programs
        • Courses at Umbra
        • Academic Calendar
        • Italian Language and Culture at Umbra
        • Library Resources
        • Umbra Faculty
        • Perugia Food Conference
      • Semester Programs
        • Build Your Own Semester Program
          • Independent Study
          • Music Courses
          • Online Learning While Abroad
          • Semester Internships with Umbra
        • Food, Sustainability & Environmental Studies
        • Multicultural Psychology Program
        • SCHOLARS Program and Independent Research
        • Italian Language & Culture: Direct Enrollment
        • University of Perugia:
          Direct Enrollment
        • Accademia di Belle Arti:
          Direct Enrollment
      • Summer Programs
        • General Studies Program
        • Summer Italian Language & Culture Program
        • Trasimeno Archaeology Field School – Summer 2020
        • Summer Internships
      • Community Engagement
        • Overview of CE Opportunities
        • Seminar and Practica Courses
        • Community-Based Courses
        • Courses with Service Learning
        • Volunteer Opportunities
    • Close
  • Students
      • Prospective Students
        • Apply Now
        • Why Study at Umbra?
        • Student Life in Perugia
        • Student Housing
        • Student Activities & Travel
        • Transcripts & Credits
        • Program Fees
        • Scholarships & Financial Aid
      • Discover More
        • Ask Former Umbra Students
        • Umbra Photos
        • Umbra Videos
        • Umbra Institute Reviews
        • Umbra for Parents/Guardians
        • Downloadable Brochures
        • Study Abroad in Italy
        • Contact Us
      • Accepted Students
        • Matriculation Checklist
        • Housing Request Form
        • Umbra Optional Group Trip
        • Pre-Departure Guides
        • Budgeting for Your Time Abroad
        • Academic Calendar
      • Current Students
        • Academic Field Trips Dates
        • Events Calendar
        • Umbra Optional Trip
        • Independent Travel Form
        • Housing Maintenance Form
        • Student Discounts
        • Umbra Clubs
        • Visitor Guide
        • Traveling
    • Close
  • Study Abroad Advisors & Faculty
    • Umbra at a Glance
    • Collaborate with Umbra
    • Faculty-Led Programs
    • Teaching Opportunities
    • Graduate Teaching Fellowship
    • Arrange a Visit
    • Download Brochures
    • Subscribe to Umbra Newsletter
    • Partner Portal
    • Close
  • Alumni
    • Umbra Alumni
    • Request a Transcript
    • Close
  • News & Blog

Carrying on the Art of Gnocchi-Making

Friday, June 15th, 2007

Christine Hickman, instructor of Umbra’s Gnocchi Making night, first learned how to make homemade potato gnocchi on the shores of the beautiful Umbrian lake, Lago Trasimeno in the small but charming town of Castiglione del Lago. While studying the intricacies of la cucina italiana she learned the recipe from a local restaurant owner Anna Maria Rodriquez D’Amato, who she came to know as her Gnocchi Mamma.

Gnocchi is plural for gnocco, which translates to “lump” and can be purchased in various forms—dried, frozen, fresh and vacuum sealed. But store-bought gnocchi can often be gummy and dense. Christine says it best when she states, “Well-made gnocchi, on the other hand, are light pillows with a creamy texture, a divine pleasure to the palette.” It seems as though just as with everything else, homemade is best.

As students kneaded the dough, Christine explained that the secret to good gnocchi is not to work the dough too much. Her explanation is simple, in the end, the mixture of flour, egg and potato should feel like a baby’s bottom—in weight and texture.

Once the dough is just right, students rolled it out into long strands to be cut into small half-inch pieces. Once the pieces are cut they must be given a quick roll on what’s called a gnocchi paddle. The paddle is very small and ribbed, giving the gnocchi its trademark texture. Rolling the gnocchi across the paddle may seem tedious, but its importance is vital as it helps allow the sauce to stick to each gnocco. The small dents can also be made with a fork, but Christine suggests purchasing a wooden gnocchi paddle, pointing out that it also makes a great souvenir.

The popular dish can be made out of potato, semolina (durum wheat) as well as with ricotta cheese, sometimes combined with spinach in the Tuscan region. Gnocchi is commonly accompanied by classic sauces such as tomato, butter and sage. Sometimes their fluffy goodness may simply be enjoyed with a pat of butter and grated Parmigiano Reggiano cheese sprinkled on top.

Just as Christine’s Gnocchi Mamma taught her how to make the perfect little lumps of pasta and potato, Christine passed on the “art of gnocchi-making” to Umbra students. At then end of the evening the students exclaimed, “You’re now OUR Gnocchi Mamma!”

Umbra will be hosting a third gnocchi making night next Thursday, June 21st. For more information on gnocchi or cooking with Christine Hickman, visit her website www.sonomarcella.com

Article by Mauro Renna / Umbra Blog

Quick Links

  • QUICK LINKS
  • Apply Now
  • Contact Us
  • In the News at Umbra
  • Photos
  • Student Activities
  • Courses Offered
  • Tuition & Budgeting
  • Academic Calendar

Archives

  • ▼2021 (4)
    • ►February (2)
    • ►January (2)
  • ►2020 (38)
    • ►November (1)
    • ►October (5)
    • ►September (2)
    • ►August (4)
    • ►July (5)
    • ►June (1)
    • ►May (4)
    • ►April (4)
    • ►March (5)
    • ►February (5)
    • ►January (2)
  • ►2019 (25)
    • ►December (2)
    • ►November (5)
    • ►October (3)
    • ►August (3)
    • ►June (1)
    • ►May (1)
    • ►March (6)
    • ►February (4)
  • ►2018 (29)
    • ►December (1)
    • ►November (3)
    • ►October (3)
    • ►September (1)
    • ►August (2)
    • ►July (4)
    • ►June (4)
    • ►May (3)
    • ►April (3)
    • ►March (4)
    • ►February (1)
  • ►2017 (43)
    • ►December (1)
    • ►November (1)
    • ►October (2)
    • ►June (5)
    • ►May (3)
    • ►April (8)
    • ►March (6)
    • ►February (9)
    • ►January (8)
  • ►2016 (92)
    • ►December (5)
    • ►November (8)
    • ►October (13)
    • ►September (10)
    • ►August (3)
    • ►July (2)
    • ►June (10)
    • ►May (4)
    • ►April (7)
    • ►March (17)
    • ►February (9)
    • ►January (4)
  • ►2015 (69)
    • ►December (9)
    • ►November (7)
    • ►October (5)
    • ►September (5)
    • ►August (2)
    • ►July (3)
    • ►June (8)
    • ►May (4)
    • ►April (7)
    • ►March (9)
    • ►February (4)
    • ►January (6)
  • ►2014 (54)
    • ►December (3)
    • ►November (4)
    • ►October (9)
    • ►September (8)
    • ►July (2)
    • ►June (4)
    • ►April (8)
    • ►March (3)
    • ►February (10)
    • ►January (3)
  • ►2013 (110)
    • ►December (3)
    • ►November (10)
    • ►October (10)
    • ►September (11)
    • ►July (16)
    • ►June (13)
    • ►May (4)
    • ►April (12)
    • ►March (12)
    • ►February (11)
    • ►January (8)
  • ►2012 (118)
    • ►December (3)
    • ►November (11)
    • ►October (14)
    • ►September (6)
    • ►August (2)
    • ►July (11)
    • ►June (14)
    • ►May (7)
    • ►April (12)
    • ►March (12)
    • ►February (13)
    • ►January (13)
  • ►2011 (112)
    • ►December (7)
    • ►November (22)
    • ►October (12)
    • ►September (10)
    • ►July (4)
    • ►June (8)
    • ►May (19)
    • ►April (8)
    • ►March (7)
    • ►February (9)
    • ►January (6)
  • ►2010 (91)
    • ►December (6)
    • ►November (8)
    • ►October (9)
    • ►September (15)
    • ►August (3)
    • ►July (1)
    • ►June (5)
    • ►May (5)
    • ►April (8)
    • ►March (10)
    • ►February (10)
    • ►January (11)
  • ►2009 (83)
    • ►December (6)
    • ►November (11)
    • ►October (11)
    • ►September (8)
    • ►July (1)
    • ►June (5)
    • ►May (3)
    • ►April (11)
    • ►March (7)
    • ►February (12)
    • ►January (8)
  • ►2008 (82)
    • ►December (6)
    • ►November (8)
    • ►October (6)
    • ►September (9)
    • ►August (5)
    • ►July (1)
    • ►June (3)
    • ►May (2)
    • ►April (9)
    • ►March (10)
    • ►February (12)
    • ►January (11)
  • ►2007 (84)
    • ►December (5)
    • ►November (10)
    • ►October (8)
    • ►September (17)
    • ►August (2)
    • ►July (2)
    • ►June (7)
    • ►May (1)
    • ►April (7)
    • ►March (6)
    • ►February (11)
    • ►January (8)
  • ►2006 (79)
    • ►December (4)
    • ►November (12)
    • ►October (6)
    • ►September (8)
    • ►July (4)
    • ►June (7)
    • ►May (6)
    • ►April (10)
    • ►March (5)
    • ►February (7)
    • ►January (10)
  • ►2005 (30)
    • ►December (5)
    • ►November (8)
    • ►October (10)
    • ►September (6)
    • ►August (1)

QUICK LINKS

  • Emergency Contact
  • Photos
  • Umbra Partner Portal
  • Apply Now
  • Housing
  • Tuition & Fees
  • Videos

Connect With US

UMBRA INSTITUTE PERUGIA

Piazza IV Novembre 23; Perugia, Italy 06123
Tel: (39) 075-573-4595
Email: [email protected]

UMBRA

  • About
  • Academics
  • Prospective Students
  • Accepted Students
  • Events Calendar
  • Advisors and Faculty
  • Bentornati Alumni


© 2021 The Umbra Institute · Privacy · Contact

APPLY