Potato Gnocchi

Gnocchi ( /ˈnɒki/ ; ; singular gnocco ) is the Italian name for a variety of thick, soft noodles or dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti .

The word gnocchi means "lumps", and may derive from nocchio , a knot in the wood, or from nocca (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 2000 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 in Sardinia (where they do not contain egg, however, and are known as malloreddus ). One variety, gnocchi di pane (literally bread noodles), is made from bread crumbs and is popular in Friuli and Trentino-Alto Adige/Südtirol. Another variety from Trentino-Alto Adige/Sudtirol is spinach gnocchi, called strangolapreti . This translates to "choke the priest." The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.

Gnocchi are eaten as entrées ( primi piatti ) in Italy or as alternatives to minestre ("soups") or pasta.

Gnocchi are widely available dried, frozen, or fresh in vacuum sealed packages in supermarkets and Italian specialty stores. Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.

In Latin America

At the start of the 20th century waves of European immigrants arrived in Latin America. In Argentina, over 50% of those immigrants came from Italy, and they brought their traditions and cuisine along with them.

In Brazil, Argentina, Chile, Paraguay, Uruguay, and Venezuela, in countries where the Italian cuisine is especially popular, gnocchi (known as ñoquis in Spanish-speaking countries or nhoque in Brazil) are traditionally eaten on the 29th day of each month. Argentines, Paraguayans and Uruguayans gather each month (except February) specifically to eat " ñoquis del 29 " (literally, "gnocchi of the 29th"). On these occasions, some people leave a banknote under the plate to attract prosperity.

There are two popular explanations for these customs. One is that this is the day before payday, when money was tight and gnocchi were cheap and hearty fare. The other is that the 29th is the feast day of Saint Pantaleon, one of the patron saints of Venice, who was canonized on this date. Pantaleon was a doctor in the 8th century who, upon converting to Christianity, made a pilgrimage across Northern Italy. Along the way, he practiced miraculous healings that lead to his sainthood. On one occasion, he asked some poor farmers for a little bread, and they invited him to share their meagre meal. He blessed the farmers, who reported abundant crops the next year. Eating simple food (represented by the ñoquis) on his feast day is the customary way to honor that miracle and ask for prosperity and blessings.

In France

The name is also used in France in the dish known as "gnocchis à la parisienne", a hot dish comprising gnocchis formed of choux pastry, and served with Béchamel sauce.

See also

• Spätzle

References

1. ^ Oxford English Dictionary, 2nd edition, 1989
2. ^ Lo Zingarelli, 2008 .
3. ^ Serventi, Silvano; Françoise Sabban (2002). Pasta: The Story of a Universal Food . Trans. Antony Shugaar. New York: Columbia University Press. pp. 17. ISBN 0231124422.  
4. ^ Theisen, K. "World Potato Atlas: China - History and Overview". International Potato Center.
5. ^ Los Ñoquis del 29 (in spanish)

• Davidson, Alan. The Oxford Companion to Food , s.v. gnocchi.
• Jenkins, Nancy Harmon. Flavors of Tuscany . 1998.

External links

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  Potato Gnocchi Recipe : Michael Chiarello : Food Network

  Food Network invites you to try this Potato Gnocchi recipe from Michael Chiarello.

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  Potato Gnocchi Recipe - Paula Wolfert | Food & Wine

  You can dress up perfect gnocchi in as many ways as you can sauce pasta, garnishing them with an unheated pesto sauce as the Ligurians do, or tossing them with foaming butter and ...

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  Gnocchi, Potato and Otherwise

  Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.

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  Potato Gnocchi Recipe | Simply Recipes

  Classic Italian potato gnocchi recipe. Light potato dumplings made with baking potatoes, egg yolks, and flour.

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  Perfect Potato Gnocchi Recipe : Tyler Florence : Food Network

  Food Network invites you to try this Perfect Potato Gnocchi recipe from Tyler Florence.

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  Potato Gnocchi with Butter and Cheese Recipe | Food & Wine

  American chefs are busy riffing on this Italian classic. Here, F&W’s Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic ...

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  YouTube - Potato Gnocchi

  Chef had me make some of these last week - 3 Russets, one egg yolk, salt... we have a little wooden paddle with micro-ridges that's used to roll them.

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  Sweet Potato Gnocchi, Drunken Prunes, and Amaretti and more delicious ...

  Favorite recipes and video cooking tips from Martha Stewart on marthastewart.com. Great recipes for chicken, cakes, pasta, cookies, easy meals, healthy dishes, family-friendly ...

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  Gnocchi Recipes, Potato and Otherwise

  Most gnocchi are potato based, but they can be made with all sorts of other flours. In addition to being good as a first course, some of the latter kinds also do nicely as side ...

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  TRADITIONAL POTATO GNOCCHI RECIPE

  How to make potato gnocchi. ... Gnocchi di patate In the dark days of winter, the eggs for fresh egg pasta are in short supply .

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