Gnocchi (English pronunciation: /ˈnɒki/, /ˈnjɒki/; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, breadcrumbs, or similar ingredients.
Regional Variations of Gnocchi
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; the Pugliese cavatielli are flour-based, etc.
Read Also: Goats Farming Complete Practical Guide
Serving Gnocchi in Italian Cuisine
Gnocchi are eaten as a first course (primi piatti), alternatives to soups (minestre), or pasta. They are generally homemade 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.
Read Also: Introduction to Ruminant Animals Production
Historical Origins of Gnocchi
The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times.
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 Sardinia’s malloreddus (although they do not contain eggs).
Evolution of Potato Gnocchi
The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Ciociaria, and other provinces of Latium; they are best prepared with red potatoes.
Gnocchi in French Cuisine
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.
Do you have any questions, suggestions, or contributions? If so, please feel free to use the comment box below to share your thoughts. We also encourage you to kindly share this information with others who might benefit from it. Since we can’t reach everyone at once, we truly appreciate your help in spreading the word. Thank you so much for your support and for sharing!