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Like all historical towns, Verona has its own excellent recipes making up its culinary tradition, and which it guards jealously. Boiled meats with “pearà” a spicy bread sauce, polenta and gamebirds, the Pandoro cake, the “nadalin” There is also a particular dish which is not only tasty, but is also extremely festive as it is eaten at Carneval time; Gnocchi, or potato dumplings…. Would you like to try making them?

1 kilo potatoes
300g flour
One egg
2 pinches of salt

What you have to do:
Wash the potatoes, and boil them in water until they are soft. Then peel them, mash them and mix them together with the flour, the egg and the salt. Now comes the good bit: you must work the dough with your hands until it is well amalgamated, then divide it into large balls as big as your fist. Then roll each ball under the palm of your hand to form thick “worm-like” strips of dough. Each strip must then be cut into small dice-size pieces which you must toss into a saucepan of boiling water to cook…..watch carefully, because as soon as they float to the surface you must fish them out with a special ladle with holes in, put them onto a serving plate with melted butter and cheese and…..tuck in! These gnocchi are the favourite food of Papà del Gnoco who is the most famous character in the Veronese Carneval. They should be eaten on the Friday of Carneval week; the day known here as “Venerdì Gnocolar”!