 Gnocchi ofricotta cheese dressed in butter and sage | |
| Type | Dumpling |
|---|---|
| Course | Primo (Italian course) |
| Place of origin | Italy |
| Main ingredients | Potatoes,semolina,wheat flour,breadcrumbs, sometimeseggs,cheese,durum |
| Similar dishes | Gnudi |
Gnocchi[a] are a varied family ofpasta-likedumplings inItalian cuisine.[6] They are made of small rolls ofdough, such as those composed of a simple combination ofwheat flour,[7]potato,[8]egg,[9] and salt. Variations of the dish supplement the simple recipe with flavour additives, such assemolina 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 assweet 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) orpasta, but they can also be served as acontorno (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 coarsesieve or a perforated spoon.
The wordgnocchi may be derived from theItalian wordnocchio, meaning 'a knot in wood',[17] or fromnocca, meaning 'knuckle'.[18] It has been a traditional dish sinceRoman times.[6] It was introduced by theRoman legions during the expansion of the empire into the countries of the European continent. Oneancient Roman recipe consists of asemolina porridge-like dough mixed with eggs; similar modern dishes include the bakedgnocchi alla romana andSardinianmalloreddus,[19] which do not contain eggs.
After potatoes wereintroduced to Europe, they were eventually[when?] incorporated into gnocchi recipes.[20] Potato gnocchi are particularly popular inLombardy,Abruzzo,Friuli-Venezia Giulia,Veneto, andLazio.
Ingredients typically includewheat flour,[7]potato,[8]egg,[9] and salt. Variations of the dish supplement the simple recipe with flavour additives, such assemolina flour,[10]cheese,[11] breadcrumbs,[12]cornmeal[13] or similar ingredients,[14][15][16] and possibly including herbs, vegetables, and other ingredients.
The dough for gnocchi is often rolled out before it is cut into small pieces about the size of awine 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 gnocchi orcavarola boards.
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 up to two months in the freezer.
Commercial gnocchi are often sold undermodified atmospheric packaging and may achieve a shelf life of two weeks or more under refrigeration.[22][23] Some are sold invacuum packaging that isshelf-stable, only needing refrigeration once it is opened.[24]
Lombard andTuscanmalfatti (lit. 'poorly made') are made withricotta,flour, andspinach, as well as the addition of various other herbs if required.[13][25] Tuscangnudi distinctively contains less flour;[26] but some varieties are flour-based, such as theCampanianstrangulaprievete, theApuliancavatelli, theSardinianmalloreddus,[19] and so on.[27] Certain kinds are made of cookedpolenta orsemolina, which is spread out to dry, layered with cheese and butter, and baked.[13]
Gnocchi are very popular and often served as a dish in coastal Croatia, typically being served as a first course or a side dish withdalmatinska pašticada. The Croatian name for gnocchi isnjoki.[28]
In France,gnocchis à la parisienne is a hot dish of dumplings made ofchoux pastry served withbéchamel sauce.[29]
A specialty ofNice,gnocchi orgnoques de tantifla a la nissarda[30] are made with potatoes, wheat flour, and eggs. Another version includingblette (Swiss chard) is calledmerda dé can (lit. 'dog shit'[31]).
InProvence, potato gnocchi can be made in a longer shape calledlongettes.[32]
Due to the significant number of Italian immigrants who arrived in Argentina, Paraguay, and Uruguay, gnocchi,ñoqui (Spanish:[ˈɲoki]) ornhoque (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 Uruguayñoqui 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]
Media related toGnocchi (dumplings) at Wikimedia Commons
Third image: Store in a cool and dry place (MAX 25°C). Once opened, keep refrigerated for max three days.
...the unfortunately namedmerda de can (lit. 'dog shit'), which is gnocchi stuffed with spinach - it's a lot more appetizing than it sounds.
