what is gnocchi?

Answer 1

If you look it up in food dictionary you'll find -- Gnocchi is the Italian word for dumplings; in Italian, gnocchi is the plural of gnocco, which literally means "lump". They can be made of potato, semolina (durum wheat), flour, or ricotta cheese (with or without spinach). One variety, gnocchi di pane, popular in the Friuli and Trentino-Alto Adige/Südtirol regions, is made from bread crumbs. The classic accompaniments of gnocchi are a tomato sauce, a brown butter and sage sauce, or melted butter and cheese. Gnocchi are traditionally eaten on the 29th day of each month. This was the day before payday, when people were at their poorest.

Answer 2

Gnocchi are italian potato dumplings. An alternative to pasta.

You don't need to do anything sophisticated to them.

Drop them in boiling water and wait till they float.
Drain them and put them on a plate.
Drizzle over a little olive oil.
Shave some parmesan over them.
Finish with a good grind of black pepper.

Yummmm!

Answer 3

Is a Potato pasta all you mix is 3 cups of Four 6 to 10 potatoes 1 or 2 cups Parmesan cheese and a bit of salt and pinch of sugar make the dough then make little 1 centimeter long fingers and roll them through a fork to make ridges then you can freeze them separated on a cookie sheet and later package them to keep for another date or you can dump them into boiling water until they float serve with a great bolognesa sauce and more cheese on top, The best ever, you can substitute the potatoes for sweet potatoes

Answer 4

Gnocchi is surprisingly tastless with the aid of its self many times i will make a sauce myself with a tin of chopped tomatoes onions sweetcorn and a few tuna if Im being lazy i will merely purchase a waiting made sauce. Dont overlook the garlic bread

Answer 5

POTATO GNOCCHI


Gnocchi di patate

In the dark days of winter, the eggs for fresh egg pasta are in short supply . Then it's time for other types of first courses, like these potato gnocchi, which are simplicity itself and delicious when made with a flavorful potato variety like Yukon Gold or Yellow Finn. Some cooks like to roll the gnocchi over large holes of a cheese grater or the tines of a fork to give them a pattern, one of those niceties that's fun to do it you have time, but not really necessary.


2 lbs yellow-fleshed potatoes, such as Yukon Gold
Salt to taste
1 3/4 cups unbleached all-purpose flour
Prepared separately: tomato or other sauce and grated cheese to dress the gnocchi
Rack and pot to steam potatoes (ideally), food mill or coarse sieve to process potatoes.

SCRUB the potatoes and place them, unpeeled, on a vegetable rack set over - but not in - a large pot of boiling water. Steam until tender all the way through but not falling apart (a kitchen knife passes all the way through with some resistance). You can also boil them to the same tenderness.

IT'S important that the potatoes not be overcooked. (Overdone, they will absorb too much water and take up so much flour that the gnocchi will sink like heavy little stones to the bottom of the stomach.)

AS soon as the potatoes are tender enough to push through a vegetable mill, remove them from the rack and when they can be handled, but while they're still hot, peel them and pass them through the vegetable mill into a large bowl. (Don't be tempted to try a food processor for this; it will turn them to glue.)

ADD a healthy pinch of salt and all the flour to the potatoes, working in the flour with a wooden spoon; then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface.

TASTE and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple.

DIVIDE the dough into 5 or 8 equal pieces.

ROLL each piece into a rope about 3/4 inch in diameter and 8 to 10 inches long. Cut each snake into regular pieces about 3/4 inch long. Continue until all the dough has been rolled and cut.



IF you wish, roll each gnocco (yes, that's the singular of gnocchi) over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern.

BRING a large pot of lightly salted water to a rolling boil and drop in the gnocchi. (Do this in two batches if it's easier.)

BOIL the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl.

SERVE immediately, with a Bolognese sauce, or one of these sauces (these gnocchi have a wonderful, delicate taste and can be served with a bit of melted butter or a few drops of good olive oil, and grated Parmesan), Simple Tomato Sauce, Tomato sauce with oregano, Butter and Sage.

SPOON half of the sauce over the gnocchi and mix gently, then garnish with the remaining sauce or ragu' and a little grated cheese, if desired.

Answer 6

They are fresh pasta made with potatoes and flour. They're around half an inch wide and 1 unch long, and shaped like round dumplings, but have no fillings. Great with homemade pesto.

Answer 7

Italian potato dumpling. Usually eaten with bolognese sauce. It's like pasta.

Answer 8

Oh so yummy! It's a little pasta dumping with potato inside. You really don't get a lot of potato flavor, but the pasta in whole is de-lish and very filling!

serve up with your favorite sauce (but I find it tastes best with a cheese sauce) and veggies with chicken. YUM!

I also had it served with grilled salmon with a cheese/italian sauce, YUM! =)

Answer 9

A yummy little Italian pasta made with potato

Answer 10

A potato dumpling that the italians eat. Delicious baked with mozarella and bolognaise sauce.