Gnocchi ( Italian: gnocchi ) - Italian dumplings , usually oval. Most often, wheat flour , semolina , eggs , cheese , ricotta , potatoes , spinach , bread crumbs are used for their preparation. Small gnocchi are called "gnocchetti".
| Gnocchi | |
|---|---|
 Gnocchi with ricotta | |
| Included in national cuisines | |
| Italian food | |
| Place of origin | |
| Components | |
| The main | |
Gnocchi is usually served as a first course in combination with cheese, tomato sauce , pesto or melted butter . In supermarkets and specialty stores, frozen, dried, and fresh (sealed) gnocchi are widespread. However, Italian and Italian-American households prefer home-made gnocchi.
Content
Origin
The word gnocchi is supposedly derived from the Italian word nocchio, that is, a wooden branch, or nocca, the fist. Gnocchi became widespread during the expansion of the Roman Empire into the countries of the European continent. Over the past 2000 years , various varieties of dumplings have appeared. It is believed that their common prototype is gnocchi. In the Roman Empire, gnocchi was made from a mixture of eggs and semolina dough. Today, similar gnocchi (but without the addition of eggs) can be found in Sardinia .
The addition of potatoes can be called a relatively recent innovation, since it was introduced into Europe only in the 16th century. Potato gnocchi have been known since about 1860 and are especially popular in Abruzzo , Chocharia and other provinces of Lazio . In their preparation, red potatoes are often preferred.
Regional Differences
One of the varieties is bread gnocchi ( Italian: gnocchi di pane ). They are made from breadcrumbs and are popular in Friuli and Trentino-Alto Adige . Spinach gnocchi are also widespread in the latter of these regions.
In Croatia
Gnocchi is very popular in Croatia , where they are served as a first course or side dish to Dalmatinska pašticada (braised beef cooked in a special sauce).
In France
In France , a dish called "gnocchis à la parisienne" is known, which is prepared from custard dough and served with bechamel sauce .
In Argentina, Brazil, and Uruguay
Due to the significant number of Italian emigrants who arrived in these countries, gnocchi - ñoqui, as they are called in Spanish, or nhoque - in Portuguese - became widespread. The popularity of this dish has contributed to the emergence of the tradition of eating gnocchi on the 29th of every month. On this day, some people put money under a plate of gnocchi: according to legend, it attracts prosperity.
See also
- Spetsle
Literature
- Davidson, Alan. The Oxford Companion to Food , sv gnocchi. page 343. ISBN 0-19-280681-5 , ISBN 978-0-19-280681-9