Gnocchi

Gnocchi
Gnocchi di ricotta dressed in butter and sage
TypeDumpling
CoursePrimo (Italian course)
Place of originItaly
Main ingredientsPotatoes, semolina, wheat flour, breadcrumbs, sometimes eggs, cheese
Similar dishesGnudi

Gnocchi (/ˈn(j)ɒki/ N(Y)OK-ee,[1] US: /ˈn(j)oʊki, ˈn(j)ɔːki/ N(Y)OH-kee, N(Y)AW-;[2][3][4][5] Italian: [ˈɲɔkki]; sg.: gnocco) are a varied family of dumplings in Italian cuisine.[6] They are made of small lumps of dough, such as those composed of a simple combination of wheat flour,[7] potato,[8] egg,[9] and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour,[10] cheese,[11] breadcrumbs,[12] cornmeal[13] or similar ingredients,[14][15][16] and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.[13]

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces.[13] They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses.[13] Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

  1. ^ "gnocchi". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2019-12-16.
  2. ^ "gnocchi". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 2 October 2019.
  3. ^ "gnocchi". Dictionary.com Unabridged (Online). n.d. Retrieved 2 October 2019.
  4. ^ "gnocchi". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 2 October 2019.
  5. ^ "gnocchi". Collins English Dictionary. HarperCollins. Archived from the original on 2 October 2019. Retrieved 2 October 2019.
  6. ^ Cite error: The named reference ss42 was invoked but never defined (see the help page).
  7. ^ Buonassisi, recipe #831-833
  8. ^ Buonassisi, recipe #854-857
  9. ^ Buonassisi, recipe #837-838
  10. ^ Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853
  11. ^ Buonassisi, recipe #839-840
  12. ^ Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."
  13. ^ a b c d Riley, Gillian (2007). The Oxford Companion to Italian Food. Oxford: Oxford University Press. ISBN 978-0-19-860617-8.
  14. ^ Waverley Root, The Food of Italy, 1971 passim
  15. ^ Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim
  16. ^ Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim