Pronounced "NYOK-ee," thick, soft dough dumplings that can be made from semolina, ordinary wheat flour, or potato flour.
Across Italy gnocchi can be found in hundreds of varieties that reflect the flavors and ingredients of the country's many regions. For example, traditional Tuscan gnocchi is made from ricotta and spinach, whereas the Campanian variety is made from a simple wheat flour. Some regions serve gnocchi on certain nights of the week or days of the month to bring good luck and plenty of cash for the days ahead. When prepared well, gnocchi are light and rich - and almost addictive! They are not meant to be as hard as hockey pucks nor mushy and pasty like mashed potatoes. They should not require extra chewing and should create a happy marriage with any sauce you choose to pair them. Gnocchi should literally melt in your mouth! When making gnocchi at home, you can even add a little curve to the shape so as to allow the pasta to capture even more of your favorite sauce. As with many Italian pastas, gnocchi can be prepared as a standalone dish or as a side to a main entree such as chicken, portabellas, or fish.
Recipes with Gnocchi