La cucina piccola fa la casa grande*

Carlo Vanzan, an inspiring member from Fotografiska Tallinn restaurant’s hospitality team, introducing children the customs and traditions of Italian kitchen.

What is gnocchi and how is it made?

Italy is often described as a land of pizza and pasta, but actually the differences between districts are quite big. Pasta is popular all over the Italy, but in the Northen Italy cuisine, there is also more potato and rice, also gnocchi and risotto. Potatoes became popular in the North in a time when whole-grain became too expensive to buy. In the early 19th century in Northen Italy, the ordinary food for a working class family was potatoes and polenta. Also whole-grain is not growing after certain altitude. In the Alps you find more potatoes and butter in the kitchens, than olive-oil and whole-grain.

Making preparations for the “Gnocchi di patate” workshop.
Getting acquainted to a new tool — a potato mash.
Making of the dough for “gnocchi di patate”.
Knead the dough as little as possible, yet as much as needed.
Gnocchi di patate.
Another new tool — a gnocchi board!
Preparing gnocchi in three different sauce.
Carlo Vanzan and young gnocchi-specialists.

Gnocchi di patate: (for 4):


  • 700g potatoes (for best results try red potato Laura)
  • 150g type 00 flour
  • 2 eggs
  • Salt
  • Rice flour

Simple tomato-basil sauce:


  • Fresh cherry-tomatoes, 500g
  • Fresh basil
  • 1 shallot onion
  • 1 garlic glove
  • Tomato pasta (passata di pomodoro) 200g
  • Salt
  • Pepper
  • Sugar (1 tsp)
  • Olive oil



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