XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

ILLUMINATI PSYCHE TWO STATION 2 -STORY SCROLL SITE

-AND-

-WEBSITE CONGLOMERATION PATH REPORTING--

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
DISCLAIMER--
IDEAS ISSUES IF
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
DISLCAIMER -
VARIABLES IN LIFE LAW SUITES TO SITE DATA ALSO GIST AND METAL VARIABLES IN
LIFE HOT WORD - LEARN LATER WITH STORY LONG VIDEOS ISSUE TO NOTES LESS
FEELS NOTES ISSUE TO NOTES
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
GO NATURAL- GHOST– CLICHE SITE
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

 

 

 

WON KNOT IN WOOD

 

 

en.wikipedia.org › wiki › GnocchiGnocchi - Wikipedia

 

 

 

Gnocchi in slow simmered red sauce. The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times.

 

 

  • Place of origin: Italy

 

 

 

 

Gnocchi

43 languages

 

Tools
 
 
 
 
 
 
 

 

 

 

 
From Wikipedia, the free encyclopedia
 
Gnocchi
Gnocchi di ricotta dressed in butter and sage
TypeDumplingCoursePrimo (Italian course)Place of originItalyMain ingredientsPotatoes, semolina, wheat flour, breadcrumbs; sometimes eggs, cheeseVariationsCavatelli, gnudi, malfatti, malloreddus, strangulaprievete

Gnocchi (/ˈn(j)ɒki/ N(Y)OK-ee,[1] US also /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 dumpling 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, as well as 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.

Origin[edit]

Gnocchi in slow simmered red sauce

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood,[17] or from nocca, meaning knuckle.[18] It has been a traditional type of Italian pasta since Roman times.[6][contradictory] It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. One ancient Roman recipe consists of a semolina porridge-like dough mixed with eggs; similar modern dishes include the baked gnocchi alla romana and Sardinian malloreddus,[19] which do not contain eggs.

After potatoes were introduced to Europe, they were eventually[when?] incorporated into gnocchi recipes.[20] Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio.

Production and packaging[edit]

The dough for gnocchi is often rolled out before it is cut into small pieces about the size of a wine cork or smaller.[21] The dumplings may be pressed with a textured object, such as a fork or a cheese grater, to make ridges or cut into little lumps.[13] Professional tools exist for this purpose, known as a gnocchi board or a cavarola board.

Gnocchi that are homemade are usually consumed the same day they are made. However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption. This method can allow the gnocchi to last two months in the freezer.

Commercial gnocchi are often sold under modified atmospheric packaging and may achieve a shelf life of two weeks or more under refrigeration.[22][23] Some are sold in vacuum packaging that is shelf-stable, only needing refrigeration once it is opened.[24]

Varieties[edit]

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed.
Find sources: "Gnocchi" – news · newspapers · books · scholar · JSTOR (March 2019) (Learn how and when to remove this template message)

Gnocchi vary in recipe and name across different regions.

Regional[edit]

Lombard and Tuscan malfatti (lit. 'poorly made') are made with ricotta, flour, and spinach, as well as the addition of various other herbs if required.[13][25] Tuscan gnudi distinctively contains less flour;[26] but some varieties are flour-based, like the Campanian strangulaprievete, the Apulian cavatelli, the Sardinian malloreddus,[19] and so on.[27] Certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.[13]

Gnocchi di pane (lit. 'bread lumps'), derived from the Semmelknödel, is made from breadcrumbs and is popular in Friuli-Venezia Giulia, Veneto and Trentino-Alto Adige/Südtirol. Another variety from the latter region is spinach gnocchi.

International[edit]

Austria[edit]

In Austria, gnocchi are a common main or side dish, known by the original name and Austrian variant, nockerl (pl.: nockerln). As a side dish, they may accompany main dishes like goulash.

Croatia[edit]

Gnocchi are very popular and often served as a dish in coastal Croatia, typically being served as a first course or a side dish with Dalmatinska pašticada. The Croatian name for gnocchi is 'njoki'.[28]

Slovenia[edit]

Gnocchi, known locally as "njoki", are common in Slovenia's Primorska region, which shares many of its culinary traditions with neighboring Italy.

Poland[edit]

An almost identical creation are 'kluski leniwe' ("lazy dumplings"), but these do not contain egg. They are often seasoned with various spices like pepper, cinnamon, or allspice. Similar in shape are kopytka ("hooves"), simple dough dumplings in the shape of a diamond, which do not contain cheese. Both are often served with sour cream, butter, caramelized onion, mushroom sauce, or gravy.

France[edit]

In France, gnocchis à la parisienne is a hot dish of dumplings made of choux pastry[29] served with Béchamel sauce.

A specialty of Nice, gnocchi or gnoques de tantifla a la nissarda[30] are made with potatoes, wheat flour, and eggs. Another version including blette (Swiss chard) is called merda dé can (lit. 'dog shit'[31]).

In Provence, potatoes gnocchis can be made in a longer shape and called longettes.[32]

South America[edit]

Due to the significant number of Italian immigrants who arrived in Argentina, Paraguay, and Uruguay, gnocchi, ñoqui (Spanish: [ˈɲoki]), or nhoque (Portuguese: [ˈɲɔki]), is a popular dish, even in areas with few Italian immigrants. In Uruguay, Paraguay, and Argentina, there is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to bring prosperity.[33][34] Indeed, in Argentina and Uruguay ñoqui is slang for a bogus employee (according to corrupt accountancy practices, or, in the public sector, the distribution of political patronage), who only turns up at the end of the month to receive their salary.[35]

Gallery