As Easter normally falls in April, Italian food writer Pellegrino Artusi’s reliable suggestions for this month’s Italian menu consist of plenty of dishes that you could traditionally find on an Easter table, including the ones that Italians call magro or lean. In other words, fish or vegetables but no meat, the diet to be followed on Good Friday. Among a list of some of my favourite spring dishes, such as artichoke tart, broad beans served raw, Easter lamb and chocolate gelato, is the irresistible recipe for gnocchi alla Romana.
Quite different from the traditional potato gnocchi that many are used to, these are made from semolina flour and are considerably easier to make if one is not as skilled as a northern Italian nonna at rolling gnocchi off the tines of a fork. Here is an adapted version of Artusi’s recipe.