Everything about Gnocchi totally explained
Gnocchi (in Italian; singular
gnocco) is the Italian name for a variety of
dumpling. They may be made from
potato,
semolina, ordinary
wheat flour, bread crumbs, or other ingredients. Outside Italy, the most popular form is based on potatoes.
The word
gnocco means "lump", and comes from
nocchio, a knot in wood. 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. One variety,
gnocchi di pane, popular in the
Friuli and
Trentino-Alto Adige/Südtirol regions, is made from bread crumbs.
Gnocchi are eaten as
entrées (
primi piatti) in Italy, as alternatives to
minestre ("soups") or
pasta.
Gnocchi are widely available dried, frozen, or fresh in vacuum sealed packages in
supermarkets and Italian speciality stores. Classic accompaniments of gnocchi include
tomato sauces,
pesto, and melted butter (sometimes burnt butter) with cheese.
In Latin America
In
Brazil,
Argentina,
Uruguay, and
Venezuela, countries where 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, the day before payday, when money was tight and gnocchi were cheap and hearty fare. On these occasions, some people leave a
banknote under the plate to attract prosperity. Argentines and Uruguayans still 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's listed in the payroll but only shows up to collect his or her paycheck around the 29th of each month.
Further Information
Get more info on 'Gnocchi'.
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