Actions

::Gnocchi

::concepts

Gnocchi::gnocchi    Italian::recipe    Potato::pasta    Flour::first    Potato::dishes    Wheat::ricotta

{{#invoke:Hatnote|hatnote}} {{#invoke:Infobox|infobox}} Gnocchi ({{#invoke:IPAc-en|main}} N(Y)OK-ee, also {{#invoke:IPAc-en|main}}, NYOH-kee; Italian: [ˈ*ɲɔkki], singular gnocco) are various thick, soft dough dumplings that may be made from semolina,<ref>Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853</ref> ordinary wheat flour,<ref>Buonassisi, recipe #831-833</ref> egg,<ref>Buonassisi, recipe #837-838</ref> cheese,<ref>Buonassisi, recipe #839-840</ref> potato,<ref>Buonassisi, recipe #854-857</ref> breadcrumbs,<ref>Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."</ref> or similar ingredients.<ref>Waverley Root, The Food of Italy, 1971 passim</ref><ref>Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim</ref><ref>Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim</ref>

Like many Italian dishes, there is considerable variation in recipes and names across different regions. For example, the Tuscan malfatti (literally "poorly made") are a sort of flour, ricotta, and spinach gnocchi;<ref>Buonassisi, recipe #875</ref> the Pugliese cavatielli are flour-based, gnudi have much less flour,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and so on.<ref>Buonassisi, recipe #895</ref>

Gnocchi are eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from speciality stores. In supermarkets, industrially produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces.


Gnocchi sections
Intro  Origin  Regional varieties  Confusion  Gallery  See also  References  Further reading  External links  

PREVIOUS: IntroNEXT: Origin
<<>>