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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 de gnocchi (Wikipedia)
gnocchi (n.)
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gnocchi (n.)
entremets (fr)[Classe]
pâte alimentaire italienne (fr)[Classe]
dumpling, dumplings[Hyper.]
Wikipedia
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.
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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]
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]
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'.
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.
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.
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.
Gnocchi is becoming increasingly popular in Bulgaria, particularly a Japanese-fusion style gnocchi with a seafood cream sauce.
Media related to Gnocchi at Wikimedia Commons
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