fbpx
Wikipedia

Gnocchi

January 10, 2024

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
Gnocchi di ricotta dressed in butter and sage
TypeDumpling
CoursePrimo
Place of originItaly
Main ingredientsPotatoes, semolina, wheat flour, breadcrumbs; sometimes eggs, cheese
VariationsCavatelli, gnudi, malfatti, malloreddus, strangulaprievete
  • Cookbook: Gnocchi
  •   Media: Gnocchi

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces.[13] They are usually eaten as a first course (primo piatto) 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. Most gnocchi are boiled in water and then served with a sauce. 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] 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

Gnocchi vary in recipe and name across different regions.

Regional edit

Lombard and Tuscan malfatti (literally 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 (literally "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, pronounced [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 edit

  •  
    Gnocchi being prepared
  •  
    Spinach gnocchi with butter and sage
  •  
    Gnocchi with truffle

See also edit

References edit

  1. ^ . Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2019-12-16.
  2. ^ "gnocchi". Merriam-Webster.com Dictionary. 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. from the original on 2 October 2019. Retrieved 2 October 2019.
  6. ^ a b Serventi, Silvano; Sabban, Françoise (2002). Pasta: The Story of a Universal Food. Translated by Shugaar, Antony. New York: Columbia University Press. pp. 42. ISBN 0-231-12442-2.
  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 e f g 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
  17. ^ "gnocchi, n." Oxford English Dictionary. from the original on 2015-11-05. Retrieved 2010-12-18.
  18. ^ Lo Zingarelli, 2008.
  19. ^ a b Farley, David (October 20, 2017). "The Perfect Pasta Dish Sardinians Refuse to Share". BBC. from the original on September 12, 2018. Retrieved September 15, 2018.
  20. ^ Theisen, K. "World Potato Atlas: China - History and Overview." International Potato Center.
  21. ^ Davidson, Alan (2014). "Gnocchi". In Jaine, Tom (ed.). The Oxford Companion to Food (3rd ed.). New York, NY: Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  22. ^ Ohlsson, T.; Bengtsson, N., eds. (2002). Minimal Processing Technologies in the Food Industries. Cambridge: Woodhead Publishing. ISBN 1-85573-547-4.
  23. ^ Alessandrini, Laura; Balestra, Federica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla (2010). "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)". Journal of Food Science. 75 (9): S542–S547. doi:10.1111/j.1750-3841.2010.01842.x. PMID 21535629.
  24. ^ "Sam's Choice Italia Potato Gnocchi". Walmart. Retrieved April 29, 2022. Third image: Store in a cool and dry place (MAX 25°C). Once opened, keep refrigerated for max three days.
  25. ^ Buonassisi, recipe #875
  26. ^ Royer, Blake (April 15, 2010). . The Paupered Chef. Archived from the original on 2014-05-12. Retrieved 2014-05-12.
  27. ^ Buonassisi, recipe #895
  28. ^ MacGregor, Sandra (June 17, 2013). "Varazdin: Croatia's 'Little Vienna'". The Telegraph. from the original on November 6, 2016. Retrieved November 5, 2016.
  29. ^ Gray, Marlene Sorosky (April 4, 2010). "Bay Area Chefs Put Twists on Traditional French Pastry". SFGate. from the original on November 6, 2016. Retrieved November 5, 2016.
  30. ^ Médecin, Jacques. La cuisine du Comté de Nice.
  31. ^ Frommer, Arthur (2000). Frommer's Europe. Macmillan USA. p. 397.
  32. ^ Larousse, Librairie (2022-08-30). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. Clarkson Potter/Ten Speed. ISBN 978-0-593-57774-5.
  33. ^ McClaughlin, Kate (January 29, 2011). "New World Gnocchi". The Wall Street Journal. from the original on January 27, 2016. Retrieved January 21, 2016.
  34. ^ Schneider, Laura (February 4, 2014). "How Eating Italian Gnocchi Became a Monthly Tradition in Latin America". Global Voices. from the original on August 13, 2018. Retrieved January 21, 2016.
  35. ^ . Argentinaindependent.com. Archived from the original on 25 April 2018. Retrieved 15 September 2018.

Further reading edit

 
Wikimedia Commons has media related to gnocchi.
 
Look up gnocchi in Wiktionary, the free dictionary.
  • Davidson, Alan. The Oxford Companion to Food, s.v. gnocchi.
  • Jenkins, Nancy Harmon. Flavors of Tuscany. 1998.
  • Garnerone, Myriam. "Traditions et Cuisine du pays niçois, Recettes Niçoises de nos Grands-Mères". 2008.

January 10, 2024
gnocchi, also, ɔː, italian, ˈɲɔkki, gnocco, varied, family, dumpling, italian, cuisine, they, made, small, lumps, dough, such, those, composed, simple, combination, wheat, flour, potato, salt, variations, dish, supplement, simple, recipe, with, flavour, additi. Gnocchi ˈ n j ɒ k i N Y OK ee 1 US also ˈ n j oʊ k i ˈ n j ɔː k i 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 GnocchiGnocchi di ricotta dressed in butter and sageTypeDumplingCoursePrimoPlace of originItalyMain ingredientsPotatoes semolina wheat flour breadcrumbs sometimes eggs cheeseVariationsCavatelli gnudi malfatti malloreddus strangulaprieveteCookbook Gnocchi Media GnocchiGnocchi are commonly cooked in salted boiling water and then dressed with various sauces 13 They are usually eaten as a first course primo piatto 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 Most gnocchi are boiled in water and then served with a sauce Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon Contents 1 Origin 2 Production and packaging 3 Varieties 3 1 Regional 3 2 International 3 2 1 Austria 3 2 2 Croatia 3 2 3 Slovenia 3 2 4 Poland 3 2 5 France 3 2 6 South America 4 Gallery 5 See also 6 References 7 Further readingOrigin edit nbsp Gnocchi in slow simmered red sauceThe 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 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 editThe 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 editThis 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 literally 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 literally bread lumps derived from the Semmelknodel is made from breadcrumbs and is popular in Friuli Venezia Giulia Veneto and Trentino Alto Adige Sudtirol 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 pasticada 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 a la parisienne is a hot dish of dumplings made of choux pastry 29 served with Bechamel 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 de 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 noqui Spanish ˈɲoki or nhoque Portuguese pronounced 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 noqui 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 edit nbsp Gnocchi being prepared nbsp Spinach gnocchi with butter and sage nbsp Gnocchi with truffleSee also edit nbsp Italy portal nbsp Food portalList of pasta List of dumplings SchupfnudelReferences edit gnocchi Lexico UK English Dictionary Oxford University Press Archived from the original on 2019 12 16 gnocchi Merriam Webster com Dictionary Retrieved 2 October 2019 gnocchi Dictionary com Unabridged Online n d Retrieved 2 October 2019 gnocchi The American Heritage Dictionary of the English Language 5th ed HarperCollins Retrieved 2 October 2019 gnocchi Collins English Dictionary HarperCollins Archived from the original on 2 October 2019 Retrieved 2 October 2019 a b Serventi Silvano Sabban Francoise 2002 Pasta The Story of a Universal Food Translated by Shugaar Antony New York Columbia University Press pp 42 ISBN 0 231 12442 2 Buonassisi recipe 831 833 Buonassisi recipe 854 857 Buonassisi recipe 837 838 Vincenzo Buonassisi Il nuovo codice della pasta Rizzoli 1985 recipe 850 853 Buonassisi recipe 839 840 Buonassisi recipe 877 Al Pien si tratta di gnocchi delicatissimi secondo un antica ricetta mantovana a b c d e f g Riley Gillian 2007 The Oxford Companion to Italian Food Oxford Oxford University Press ISBN 978 0 19 860617 8 Waverley Root The Food of Italy 1971 passim Luigi Carnacina Luigi Veronelli La cucina rustica regionale 4 vol Rizzoli 1966 passim Accademia Italiana della Cucina La Cucina The Regional Cooking of Italy tr Jay Hyams Rizzoli 2009 passim gnocchi n Oxford English Dictionary Archived from the original on 2015 11 05 Retrieved 2010 12 18 Lo Zingarelli 2008 a b Farley David October 20 2017 The Perfect Pasta Dish Sardinians Refuse to Share BBC Archived from the original on September 12 2018 Retrieved September 15 2018 Theisen K World Potato Atlas China History and Overview International Potato Center Davidson Alan 2014 Gnocchi In Jaine Tom ed The Oxford Companion to Food 3rd ed New York NY Oxford University Press doi 10 1093 acref 9780199677337 001 0001 ISBN 978 0 19 967733 7 Ohlsson T Bengtsson N eds 2002 Minimal Processing Technologies in the Food Industries Cambridge Woodhead Publishing ISBN 1 85573 547 4 Alessandrini Laura Balestra Federica Romani Santina Rocculi Pietro Rosa Marco Dalla 2010 Physicochemical and Sensory Properties of Fresh Potato Based Pasta Gnocchi Journal of Food Science 75 9 S542 S547 doi 10 1111 j 1750 3841 2010 01842 x PMID 21535629 Sam s Choice Italia Potato Gnocchi Walmart Retrieved April 29 2022 Third image Store in a cool and dry place MAX 25 C Once opened keep refrigerated for max three days Buonassisi recipe 875 Royer Blake April 15 2010 Homemade Gnudi from The Spotted Pig The Paupered Chef Archived from the original on 2014 05 12 Retrieved 2014 05 12 Buonassisi recipe 895 MacGregor Sandra June 17 2013 Varazdin Croatia s Little Vienna The Telegraph Archived from the original on November 6 2016 Retrieved November 5 2016 Gray Marlene Sorosky April 4 2010 Bay Area Chefs Put Twists on Traditional French Pastry SFGate Archived from the original on November 6 2016 Retrieved November 5 2016 Medecin Jacques La cuisine du Comte de Nice Frommer Arthur 2000 Frommer s Europe Macmillan USA p 397 Larousse Librairie 2022 08 30 Larousse Gastronomique The World s Greatest Culinary Encyclopedia Completely Revised and Updated Clarkson Potter Ten Speed ISBN 978 0 593 57774 5 McClaughlin Kate January 29 2011 New World Gnocchi The Wall Street Journal Archived from the original on January 27 2016 Retrieved January 21 2016 Schneider Laura February 4 2014 How Eating Italian Gnocchi Became a Monthly Tradition in Latin America Global Voices Archived from the original on August 13 2018 Retrieved January 21 2016 I Am Not a Noqui The Story Behind the State s Mass Layoffs Argentinaindependent com Archived from the original on 25 April 2018 Retrieved 15 September 2018 Further reading edit nbsp Wikimedia Commons has media related to gnocchi nbsp Look up gnocchi in Wiktionary the free dictionary Davidson Alan The Oxford Companion to Food s v gnocchi Jenkins Nancy Harmon Flavors of Tuscany 1998 Garnerone Myriam Traditions et Cuisine du pays nicois Recettes Nicoises de nos Grands Meres 2008 Retrieved from https en wikipedia org w index php title Gnocchi amp oldid 1193309238, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.