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Definición y significado de gnocchi

Definición

gnocchi (n.)

1.(Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese

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Definición (más)

definición de gnocchi (Wikipedia)

Sinónimos

gnocchi (n.)

dumpling

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Frases

Diccionario analógico

Wikipedia

Gnocchi

                   
  Gnocchi di ricotta
  Gnocchi being prepared.
  Gnocchi
  Gnocchi with tomato
  Gnocchi with a tomato-chorizo sauce
For the Italian Baroque composer, please see Pietro Gnocchi.

Gnocchi (/ˈnɒki/ or /ˈnjɒki/; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dumplings. They may be made from semolina,[1] ordinary wheat flour,[2] flour and egg,[3] flour, egg, and cheese,[4] potato,[5] breadcrumbs,[6] or similar ingredients.[7][8][9]

Like many Italian dishes, there is considerable variation in recipes and names across different regions. For example, the Tuscan malfatti are a sort of flour, ricotta, and spinach gnocchi;[10] the Pugliese cavatielli are flour-based, and so on.[11]

Gnocchi are eaten as a first course (primi piatti), alternatives to soups (minestre), or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from specialty stores. In supermarkets, industrially-produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.

Contents

  Origin

The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood,[12] or from nocca (meaning knuckle).[13] It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times.[14] It was introduced by the Roman legions during the enormous expansion of the empire into the countries of the European continent. In the past 2,000 years, each country developed its own specific type of small dumplings, with the ancient gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs).

The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.[15] Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, Ciociaria and other provinces of Latium; they are best prepared with red potatoes.[citation needed]

  Regional varieties

One variety, 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.[citation needed]

  In Croatia

Gnocchi are a very popular and often served 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'.

  In France

The name is also used in France in the dish known as "gnocchis à la parisienne", a hot dish comprising gnocchi formed of choux pastry, and served with Béchamel sauce.

  In South America

Due to the significant number of Italian immigrants that arrived in Argentina, Brazil and Uruguay, gnocchi, ñoqui (Spanish, [ˈɲoki]) or nhoque (Portuguese, pronounced: [ˈɲɔki]) is a popular dish, even in areas with few Italian immigrants. There is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to bring prosperity.

  In the United States

The American chain restaurant Olive Garden serves gnocchi in soup. In addition, real gnocchi can be ordered at fine Italian restaurants in the United States.

  American chain restaurant chicken and gnocchi soup

  In Bulgaria

Gnocchi is becoming increasingly popular in Bulgaria, particularly a Japanese-fusion style gnocchi with a seafood cream sauce.

  See also

  References

  1. ^ Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853
  2. ^ Buonassisi, recipe #831-833
  3. ^ Buonassisi, recipe #837-838
  4. ^ Buonassisi, recipe #839-840
  5. ^ Buonassisi, recipe #854-857
  6. ^ Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."
  7. ^ Waverley Root, The Food of Italy, 1971 passim
  8. ^ Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim
  9. ^ Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim
  10. ^ Buonassisi, recipe #875
  11. ^ Buonassisi, recipe #895
  12. ^ Oxford English Dictionary, 2nd Edition. Oxford University Press. 1989. http://www.oed.com/view/Entry/79506. 
  13. ^ Lo Zingarelli, 2008.
  14. ^ Serventi, Silvano; Françoise Sabban (2002). Pasta: The Story of a Universal Food. Trans. Antony Shugaar. New York: Columbia University Press. pp. 17. ISBN 0-231-12442-2. 
  15. ^ Theisen, K. "World Potato Atlas: China - History and Overview". International Potato Center.
Notes

  External links

Media related to Gnocchi at Wikimedia Commons

   
               

 

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