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Gnocchi

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Gnocchi
Gnocchi diricottadressed in butter andsage
TypeDumpling
CoursePrimo(Italian course)
Place of originItaly
Main ingredientsPotatoes,semolina,wheat flour,breadcrumbs;sometimeseggs,cheese
Similar dishesGnudi

Gnocchi(/ˈn(j)ɒki/N(Y)OK-ee,[1]US:/ˈn(j)oʊki,ˈn(j)ɔːki/N(Y)OH-kee,N(Y)AW-;[2][3][4][5]Italian:[ˈɲɔkki];sg.:gnocco) are a varied family ofdumplingsinItalian cuisine.[6]They are made of small lumps ofdough,such as those composed of a simple combination ofwheat flour,[7]potato,[8]egg,[9]and salt. Variations of the dish supplement the simple recipe with flavour additives, such assemolinaflour,[10]cheese,[11]breadcrumbs,[12]cornmeal[13]or similar ingredients,[14][15][16]and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such assweet potatoesfor potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.[13]

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces.[13]They are usually eaten as a first course (primo) as an alternative to soups (minestre) orpasta,but they can also be served as acontorno(side dish) to some main courses.[13]Common accompaniments of gnocchi include melted butter withsage,pesto,as well as various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Small soup gnocchi are sometimes made by pressing the dough through a coarsesieveor a perforated spoon.

Origin[edit]

Gnocchi in slow simmered red sauce

The wordgnocchimay be derived from theItalianwordnocchio,meaning 'a knot in wood',[17]or fromnocca,meaning 'knuckle'.[18]It has been a traditional type of ItalianpastasinceRomantimes.[6][contradictory]It was introduced by theRoman legionsduring the expansion of the empire into the countries of the European continent. Oneancient Romanrecipe consists of asemolina porridge-like dough mixed with eggs; similar modern dishes include the bakedgnocchi alla romanaandSardinianmalloreddus,[19]which do not contain eggs.

After potatoes wereintroduced to Europe,they were eventually[when?]incorporated into gnocchi recipes.[20]Potato gnocchi are particularly popular inAbruzzo,Friuli-Venezia Giulia,Veneto,andLazio.

Ingredients and preparation[edit]

Gnocchi board orcavarola
Forming gnocchi with acavarola

Ingredients typically includewheat flour,[7]potato,[8]egg,[9]and salt. Variations of the dish supplement the simple recipe with flavour additives, such assemolinaflour,[10]cheese,[11]breadcrumbs,[12]cornmeal[13]or similar ingredients,[14][15][16]and possibly including herbs, vegetables, and other ingredients.

The dough for gnocchi is often rolled out before it is cut into small pieces about the size of awine corkor smaller.[21]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.[13]Professional tools exist for this purpose, known as gnocchi orcavarolaboards.

Making gnocchi
  • Eggs are added to mashed potatoes
    Eggs are added to mashed potatoes
  • Flour is added as needed to make a workable dough
    Flour is added as needed to make a workable dough
  • Gnocchi dough
    Gnocchi dough
  • Dough is rolled into long thick round strands, which are cut into pieces
    Dough is rolled into long thick round strands, which are cut into pieces
  • Pieces are shaped with a fork or gnocchi board
    Pieces are shaped with a fork or gnocchi board
  • Fresh raw gnocchi
    Fresh raw gnocchi
  • Gnocchi are boiled to cook them
    Gnocchi are boiled to cook them
  • Fresh gnocchi in sauce
    Fresh gnocchi in sauce

Gnocchi that are homemade are usually consumed the same day they are made. However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption. This method can allow the gnocchi to last two months in the freezer.

Commercial gnocchi are often sold under modified atmospheric packaging and may achieve a shelf life of two weeks or more under refrigeration.[22][23]Some are sold invacuum packagingthat isshelf-stable,only needing refrigeration once it is opened.[24]

Varieties[edit]

Gnocchi vary in recipe and name across different regions.

Regional[edit]

LombardandTuscanmalfatti(lit. 'poorly made') are made withricotta,flour,andspinach,as well as the addition of various other herbs if required.[13][25]Tuscangnudidistinctively contains less flour;[26]but some varieties are flour-based, such as theCampanianstrangulaprievete,theApuliancavatelli,theSardinianmalloreddus,[19]and so on.[27]Certain kinds are made of cookedpolentaorsemolina,which is spread out to dry, layered with cheese and butter, and baked.[13]

Gnocchi di pane(lit. 'bread lumps'), derived from theSemmelknödel,is made from breadcrumbs and is popular inFriuli-Venezia Giulia,Veneto,andTrentino-Alto Adige.Another variety from the latter region isspinachgnocchi.

International[edit]

Austria[edit]

InAustria,gnocchi are a common main or side dish, known by the original name and Austrian variant,nockerl(pl.:nockerln). As a side dish, they may accompany main dishes such asgoulash.

Croatia[edit]

Gnocchi are very popular and often served as a dish in coastalCroatia,typically being served as a first course or a side dish withdalmatinska pašticada.The Croatian name for gnocchi isnjoki.[28]

Slovenia[edit]

Gnocchi, known locally asnjoki,are common in Slovenia'sPrimorskaregion, which shares many of its culinary traditions with neighboring Italy.

Poland[edit]

An almost identical creation arekluskileniwe('lazy dumplings'), but these do not contain egg. They are often seasoned with various spices such as pepper, cinnamon or allspice. Similar in shape arekopytka('hooves'), simple dough dumplings in the shape of a diamond, which do not contain cheese. Both are often served with sour cream, butter, caramelized onion, mushroom sauce or gravy.

France[edit]

InFrance,gnocchis à la parisienneis a hot dish of dumplings made ofchoux pastry[29]served withbéchamel sauce.

A specialty ofNice,gnocchiorgnoques de tantifla a la nissarda[30]are made with potatoes, wheat flour, and eggs. Another version includingblette(Swiss chard) is calledmerda dé can(lit. 'dog shit'[31]).

InProvence,potatoes gnocchis can be made in a longer shape and calledlongettes.[32]

South America[edit]

Due to the significant number of Italian immigrants who arrived inArgentina,Paraguay,andUruguay,gnocchi,ñoqui(Spanish:[ˈɲoki]), ornhoque(Portuguese:[ˈɲɔki]), 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.[33][34]Indeed, in Argentina and Uruguayñoquiis 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.[35]

Gallery[edit]

  • Gnocchi being prepared
    Gnocchi being prepared
  • Spinach gnocchi with butter and sage
    Spinach gnocchi with butter and sage
  • Gnocchi with truffle
    Gnocchi with truffle

See also[edit]

Media related toGnocchi (dumplings)at Wikimedia Commons The dictionary definition ofgnocchiat Wiktionary

References[edit]

  1. ^"gnocchi".LexicoUK English Dictionary.Oxford University Press.Archived fromthe originalon 2019-12-16.
  2. ^"gnocchi".Merriam-Webster Dictionary.Retrieved2 October2019.
  3. ^"gnocchi".Dictionary Unabridged(Online). n.d.Retrieved2 October2019.
  4. ^"gnocchi".The American Heritage Dictionary of the English Language(5th ed.). HarperCollins.Retrieved2 October2019.
  5. ^"gnocchi".Collins English Dictionary.HarperCollins.Archivedfrom the original on 2 October 2019.Retrieved2 October2019.
  6. ^abServenti, Silvano; Sabban, Françoise (2002).Pasta: The Story of a Universal Food.Translated by Shugaar, Antony. New York: Columbia University Press. pp.42.ISBN0-231-12442-2.
  7. ^abBuonassisi, recipe #831-833
  8. ^abBuonassisi, recipe #854-857
  9. ^abBuonassisi, recipe #837-838
  10. ^abVincenzo Buonassisi,Il nuovo codice della pasta,Rizzoli 1985, recipe #850-853
  11. ^abBuonassisi, recipe #839-840
  12. ^abBuonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."
  13. ^abcdefghRiley, Gillian (2007).The Oxford Companion to Italian Food.Oxford: Oxford University Press.ISBN978-0-19-860617-8.
  14. ^abWaverley Root,The Food of Italy,1971passim
  15. ^abLuigi Carnacina, Luigi Veronelli,La cucina rustica regionale(4 vol.), Rizzoli 1966,passim
  16. ^abAccademia Italiana della Cucina,La Cucina: The Regional Cooking of Italy,tr. Jay Hyams, Rizzoli, 2009,passim
  17. ^"gnocchi, n."Oxford English Dictionary.Archivedfrom the original on 2015-11-05.Retrieved2010-12-18.
  18. ^Lo Zingarelli,2008.
  19. ^abFarley, David (October 20, 2017)."The Perfect Pasta Dish Sardinians Refuse to Share".BBC.Archivedfrom the original on September 12, 2018.RetrievedSeptember 15,2018.
  20. ^Theisen, K. "World Potato Atlas: China - History and Overview."International Potato Center.
  21. ^Davidson, Alan (2014)."Gnocchi".In Jaine, Tom (ed.).The Oxford Companion to Food(3rd ed.). New York, NY: Oxford University Press.doi:10.1093/acref/9780199677337.001.0001.ISBN978-0-19-967733-7.
  22. ^Ohlsson, T.; Bengtsson, N., eds. (2002).Minimal Processing Technologies in the Food Industries.Cambridge: Woodhead Publishing.ISBN1-85573-547-4.
  23. ^Alessandrini, Laura; Balestra, Federica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla (2010). "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)".Journal of Food Science.75(9): S542–S547.doi:10.1111/j.1750-3841.2010.01842.x.PMID21535629.
  24. ^"Sam's Choice Italia Potato Gnocchi".Walmart.RetrievedApril 29,2022.Third image: Store in a cool and dry place (MAX 25°C). Once opened, keep refrigerated for max three days.
  25. ^Buonassisi, recipe #875
  26. ^Royer, Blake (April 15, 2010)."Homemade Gnudi from The Spotted Pig".The Paupered Chef.Archived fromthe originalon 2014-05-12.Retrieved2014-05-12.
  27. ^Buonassisi, recipe #895
  28. ^MacGregor, Sandra (June 17, 2013)."Varazdin: Croatia's 'Little Vienna'".The Telegraph.Archivedfrom the original on November 6, 2016.RetrievedNovember 5,2016.
  29. ^Gray, Marlene Sorosky (April 4, 2010)."Bay Area Chefs Put Twists on Traditional French Pastry".SFGate.Archivedfrom the original on November 6, 2016.RetrievedNovember 5,2016.
  30. ^Médecin, Jacques.La cuisine du Comté de Nice.
  31. ^Frommer, Arthur (2000).Frommer's Europe.Macmillan USA. p. 397.ISBN978-0-02-862995-7....the unfortunately namedmerda de can(lit. 'dog shit'), which is gnocchi stuffed with spinach - it's a lot more appetizing than it sounds.
  32. ^Larousse, Librairie (2022-08-30).Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated.Clarkson Potter/Ten Speed.ISBN978-0-593-57774-5.
  33. ^McClaughlin, Kate (January 29, 2011)."New World Gnocchi".The Wall Street Journal.Archivedfrom the original on January 27, 2016.RetrievedJanuary 21,2016.
  34. ^Schneider, Laura (February 4, 2014)."How Eating Italian Gnocchi Became a Monthly Tradition in Latin America".Global Voices.Archivedfrom the original on August 13, 2018.RetrievedJanuary 21,2016.
  35. ^"'I Am Not a Ñoqui' – The Story Behind the State's Mass Layoffs ".Argentinaindependent.Archived fromthe originalon 25 April 2018.Retrieved15 September2018.

Further reading[edit]

  • 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.
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