Gnocchi are a varied family of pasta-like dumplings in Italian cuisine. potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, 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. or from , meaning 'knuckle'. It has been a traditional dish since Roman times. 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 and Sardinian , Potato gnocchi are particularly popular in Lombardy, Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio.

Ingredients and preparation

thumb|Gnocchi board or

thumb|Forming gnocchi with a

Ingredients typically include wheat flour, 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. Some are sold in vacuum packaging that is shelf-stable, only needing refrigeration once it is opened.

Varieties

Italy

Lombard and Tuscan () are made with ricotta, flour, and spinach, as well as the addition of various other herbs if required. Tuscan distinctively contains less flour; but some varieties are flour-based, such as the Campanian , the Apulian , the Sardinian , and so on. Certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.

France

In France, is a hot dish of dumplings made of choux pastry served with béchamel sauce.

A specialty of Nice, or are made with potatoes, wheat flour, and eggs. Another version including (Swiss chard) is called ().

In Provence, potato gnocchi can be made in a longer shape called .

South America

Due to the significant number of Italian immigrants who arrived in Argentina, Paraguay, and Uruguay, gnocchi, ñoqui () or () 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. 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.

See also

  • List of pasta
  • List of pasta dishes
  • List of dumplings

Notes

References

Further reading

  • 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.