Gnocchi di patate
Gnocchi di patate is an Italian classic. Before moving to Italy,
I thought Italian cuisine was all Lasagne, Pizza and Pasta. Starting from two
years ago I discovered the whole new world of dishes and flavors! One of my
favorite is Gnocchi di patate. All
you need is potatoes, an egg, some flour and a pinch of salt. You can find a
recipe here. Despite being so simply to prepare and so
“poor” in ingredients, they taste divinely.
It was Sunday and it should
have been my special Italian lunch. I was so enthusiastic about it! I chose to
serve my Gnocchi with Funghi & Brie sauce. I heated the
oil, added an onion (sorry, I’m Serb) and after a while, I added chopped
mushrooms. I spiced everything and left it to cool. When it was cold enough I chopped Brie on it (Is the crust edible? I
always throw it away). I put my boiled Gnocchi
into the sauce, mixed everything on light fire for a few minutes and my dish
was ready to be served.
As simple as it sounds, but the result wasn’t as I expected. My Gnocchi
were heavy and gummy. The sauce was perfect, the result wasn’t bad, but that’s just not what I wanted.
When I think about
gummy bears, I think about Mateja Markovic (coach of TKP Pozarevac).
It was Sunday. Not the
Gnocchi Sunday, but the previous one.
A great friend of mine and I went running 15K. At some point, after the 10th
kilometer, I felt really bad. I felt cold, a shiver down my spine and I started
feeling dizzy. My friend took my hand and was surprised how cold I was. In just
a second I was covered by cold sweat. I didn’t know what was happening. We
walked for 10min and when I felt fine again, we ran the last 5K.
I was afraid. I have never
felt that bad before, but that’s not the problem. The problem is that I don’t
know what caused that awful feeling! Maybe I was dehydrated, maybe I was too tired, I
don’t know. Besides, I realized I was low on energy those days, I was always
hungry and I put on 3kg(?!). I decided to cut on trainings (and ice creams). The
first week I trained less and the second one (the one that we have just left
behind) I made a four-day-pause. I didn’t give up, nor I was thinking about
giving up. But I felt the need for some rest.
I restarted today. My
training was 15K running and I felt good. I even lost 3kg that I had put on
(What? How? Dunno). I feel fine now and I am ready for new adventures!
It’s all about Gnocchi
I had Dejan on my
side, his professional help and his training plans. I was eating (more or less)
healthy, I was sleeping enough, I wasn’t stressed. Generally speaking, my sauce
was just fine. I think that the problem is that before starting this program, I
wasn’t very active. I didn’t run for more than a month because my foot hurt me
and I ran just 2-3 times per week before that because I had to think about my
Master thesis. From the moment it was all over, I just started being
hyperactive, spending all my spare time in the movement. From a coach-potato, I
wanted to become a great Gnocchi. But
I turned to be a gummy bear made of potato starch. I have nothing against gummy
bears, but it’s not what I wanted to make! For great Gnocchi dough, you need
the best and very special kind of potato, a genuine raw material. I decided to
build my basis slowly, from the scratch. I will listen to my body and have a
rest when I need it. As for Gnocchi, I
will search for the right potato and once I find it, I will make a great Gnocchi blindfolded.
Bon appetite!