Gnocchi

Gnocchi (pronounced NYOKI; [] or []) is the Italian word for dumpling, literally meaning "lumps." They can be made of potato and semolina (durum wheat) or flour, ricotta cheese (with or without spinach), or semolina. Although the dish is Italian, the word comes from a Germanic word for a knot (as in wood), possibly because of its short, squat shape. Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation.

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Gnocchi are easy to make and provide a filling meal. An example recipe:

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Cook two potatoes in boiling water, mash them, knead in about one and a quarter cups flour, and roll the dough into several thin (3 cm or so) tubes. Cut the tubes into short lengths. Flatten them with a fork (the grooves will help them collect sauce). Cook them batchwise in boiling water. As soon as the pieces float, they're done and can be removed to a colander. Makes four servings.

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Gnocchi cook faster than normal pasta and can fall apart if overcooked.

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Most people buy their gnocchi premade, which are cooked just like fresh gnocchi. The classic accompaniments of gnocchi are a tomato sauce, a burnt butter and sage sauce or melted butter and cheese.

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In the Tuscan area of Italy, spinach-and-ricotta-flavored gnocci are called strozzapreti, or priest-stranglers. Apparently a priest choked and died after eating too quickly, because the gnocci were so delicious.

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In Argentina, where Italian cuisine is especially popular, gnocchi (known as ?oquis) are traditionally eaten on the 29th of each month. This was the day before payday, when people were at their poorest. ?oquis made a cheap and hearty meal. On these occasions, some people leave a banknote under the plate to attract prosperity. Now in Argentine communities outside the country, Argentines gather each month for "?oquis del 29".

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In a curious reversal of meaning, in Argentine slang ?oqui has also become a way to denote a government employee that is listed in the payroll but only shows up to collect his or her paycheck around the 29th of each month.

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Dumpling: Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. They are either made from balls of dough or are small parcels of food encased in pastry, dough, batter, or leaves....

Potato: The potato (plural form: potatoes) (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. Potatoes are the world's most important tuber crop and fourth most important source of food energy (after rice, wheat, and maize): farmers and gardeners ...

Semolina: Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas...

Gnocchi related Images and Photos (experimental)

Homemade Gnocchi