Sohla Makes Medieval Gnocchi (with Carla Lalli Music!) | Ancient Recipes With Sohla
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Published 2021-08-14
Watch more of Carla Lalli Music at:
/ @carlalallimusic123
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.
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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
All Comments (21)
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You have no idea how much it means to me that all the people who left bon appetit are thriving <3
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Solha and Carla hanging out and cooking together all is right with the world.
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Guys I JUST MADE THIS and it’s awesome! I did one alteration though and it made the biggest difference - use boiling water. The texture was so much better and scalding the flour prevents gluten formation. It was way easier than using Potatoes, and carla’s tomato sauce? Chefs kiss. I’ll be making gnocchi like this from now on!
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I am a descendent of bartolomeo scappi!!!! I literally screamed and called my relatives!
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Let's be honest, we all would have watched them fully grate those pieces of bread, even with the noise.
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I think an interesting thing about it being so chewy and dense, is that back then average people didn't have that much, so their portions would have probably been very small . So the fact that it would take a long time to chew and eat, was probably a good thing. It would make you feel more full and satiated. And the fact that it would sit heavy on your stomach would be a good thing too. You would feel full for longer when in fact you didn't have that much.
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Seeing the struggle with closing the food processor made me feel so much better about myself every time I use mine :p
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Loved seeing everyone thriving after BA!! So happy to see Carla again as well:)
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I literally screamed when I saw Carla in your video!!
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Scappi would likely have been using French pounds for the weight, which were 12 ounces rather than 16. Does wonders for the ratios.
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Re.breadcrumbs: A large mortar and pestle (standard equipment in those days) could have been used to make the breadcrumbs from dry bread. Much easier than a grater.
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So excited to see Carla and Sohla together!! So much fun
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I love how much they enjoy each other's company.
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Yay! Love seeing old friends pop in! 😍🤩🥰
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“I have a lazy modern palate that doesn’t want to chew this much” - Sohla 2021
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My mom always taught me to roll the gnocchi on their cut side if that makes sense.. like the flat part where they got cut should sit on the board. It makes them rounder and prettier.
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Aw I love Sohla so much and seeing Carla appear here just made it so much more heartwarming! I love how smart, Informed, skilled, a funny these women are! So much fun. Even if the gnocchi wasn’t the best haha.
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This show is the only reason I'm subscribed to the history Channel. It's always great to see it
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It does my heart some good to see these two together in what I truly hope is a much better working environment both mentally and financially ❤️
