The other day when Brion & I had time to do a walk-about through Winners, we noticed some ‘corn’ potato gnocchi. Being gnocchi lovers we decided to give it a try. Of course, you might know I would inevitably have to research the company before making it just for interest’s sake…..
The corn potato gnocchi from Siena Artie are crafted using rehydrated potatoes (70%), corn flour, potato starch, corn starch, rice flour, salt, and acidity regulators.
The inclusion of corn flour and starch instead of wheat is designed to provide a gluten-free alternative that retains the traditional texture and flavor of Italian potato gnocchi. These gnocchi are produced in Italy, emphasizing a ‘traditional Italian recipe’.
The corn potato gnocchi produced by Siena Artie is a modern commercial adaptation of a traditional Italian staple that traces its roots back centuries. While Siena Artie specifically markets these products as being made from old Italian family recipes, the use of corn and potato reflects the broader history of the dish.
Gnocchi originated in Roman times, originally made from a semolina porridge-like dough mixed with eggs. Potatoes were introduced to Italy in the 16th century but only became the ‘star’ ingredient in gnocchi in the late 19th century. This shift occurred largely because potatoes grew more easily in the cooler climates of Northern Italy than traditional grains.
The inclusion of corn (maize) or corn meal in gnocchi is a regional variation found throughout the Italian peninsula. Like potatoes, corn became a vital substitute when wheat was scarce or too expensive for small landowners.
Siena Artie’s recipes often use approximately 70% rehydrated potatoes, adhering to the 19th-century standard where mashed potatoes became the foundation of the dough.
By offering variations like whole wheat or corn-based gnocchi, the company mirrors the historical ‘cucina povera’ (poor cuisine) tradition of using whatever local starch—such as chestnut flour, breadcrumbs, or corn—was available.
While traditional gnocchi were hand-rolled—a time-consuming process often saved for Sundays or special occasions—Siena Artie provides a shelf-stable or vacuum-sealed version that maintains the classic ribbed texture designed to hold sauce.
I crafted a recipe using a pork/beef combo along with some of our favorite veggies to go with the corn/potato gnocchi. This is what developed.
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- 1 Tbsp butter,
- 500 gm corn potato gnocchi
- 250 gm lean pork/beef combo
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dry mustard (optional)
- 1 small leek, white & light green parts only, halved lengthwise & thinly sliced
- 100 gm mushrooms, sliced
- 1 small zucchini, julienned
- 2/3 cup corn niblets
- 3-4 cloves garlic, minced
- 296 ml seasoned, diced tomatoes
- 1 cup beef broth
- 60 gm Gorgonzola Dolce, crumbled
- 50 gm white, old cheddar cheese, grated
- 2 green onions, sliced thinly for garnish
Ingredients
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- Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer & cook on one side for 2-3 minutes until browned & toasted. Shake the pan to toss the gnocchi & continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate & set aside.
- Preheat oven to 350 F.
- Turn the heat to high & return skillet to stove. When the pan is hot, add the pork/beef combo & season with salt, pepper, cumin, paprika & mustard powder. Stir-fry for a few minutes until the meat starts to turn brown. Add the leeks, mushrooms, zucchini, corn & garlic. Cook, stirring occasionally, until meat is cooked & veggies are tender-crisp. Drain if necessary.
- Add the tomatoes, broth, gorgonzola cheese & gnocchi back into the skillet. Stir to combine. Pour mixture into an 11 x 7-inch casserole dish. Top with remaining cheese.
- Cover with foil & bake for 20 minutes then remove foil & continue to bake another 10 minutes or until bubbling. Remove from oven & top with sliced green onions. Allow to cool for 5-10 minutes then serve with some crusty bread.
