Gnocchi
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Gnocchi (pronounced /'ɲɔkki/; singular "gnocco") are a type of Italian dumpling traditionally made from potato. They can also be made of durum wheat or ricotta cheese (with or without spinach).
Gnocchi are often listed among pasta dishes because they are so often served with pasta sauces. However, many types of gnocchi have different ingredients and modes of preparation than traditional semolina Italian pasta and therefore are sometimes not classified as pasta. Most gnocchi dishes cook faster than normal pasta and can fall apart if overcooked.
Gnocchi can be made at home or purchased dried, frozen, or fresh in vacuum sealed packages. The fresh ones are generally considered to be superior. Most people buy their gnocchi premade, which are cooked just like freshly made gnocchi. The classic accompaniments of gnocchi are a tomato sauce, a brown butter and sage sauce, or melted butter and cheese.
One variety, gnocchi di pane, popular in the Friuli and Trentino-Alto Adige/Südtirol regions, is made from bread crumbs. In Tuscany spinach-and-ricotta-flavored gnocchi are called strozzapreti, or priest-stranglers. According to popular local legend, a priest choked and died after eating too quickly, because the gnocchi were so delicious.[citation needed]
[edit] In Latin America
In Brazil, Argentina, Uruguay, and Venezuela, countries where Italian cuisine is especially popular, gnocchi (known as ñoquis in Argentina, Uruguay and Venezuela or nhoque in Brazil) are traditionally eaten on the 29th day of each month. This was the day before payday, when people were at their poorest. Gnocchi made a cheap and hearty meal. On these occasions, some people leave a banknote under the plate to attract prosperity. Uruguayans gather each month for "ñoquis del 29" (literally, "gnocchi of the 29th").
In a curious reversal of meaning, in Argentine and Uruguayan slang ñoqui 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.
[edit] References
- Jenkins, Nancy Harmon. Flavors of Tuscany. 1998.
[edit] External links
- Watch a chef make gnocchi from scratch.
- Gnocchi recipe with step-by-step pictures
- Illustrated recipe of Napoli strangolapreti 'priest-stranglers' gnocchis - in Englishde:Nocken (Gericht)
es:Gnocchi fr:Gnocchi ko:뇨키 it:Gnocchi he:ניוקי nl:Gnocchi ja:ニョッキ no:Gnocchi pt:Nhoque
