Gnocchi

Gnocchi

Gnocchi of ricotta cheese dressed in butter and sage
Type	Dumpling
Course	Primo (Italian course)
Place of origin	Italy
Main ingredients	Potatoes, semolina, wheat flour, breadcrumbs, sometimes eggs, cheese, durum
Similar dishes	Gnudi
Cookbook: Gnocchi   Media: Gnocchi

Gnocchi^[a] are a varied family of pasta-like dumplings in Italian cuisine.^[6] They are made of small rolls of dough, such as those composed of a simple combination of wheat flour,^[7] potato,^[8] egg,^[9] and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour,^[10] cheese,^[11] breadcrumbs,^[12] cornmeal^[13] or similar ingredients,^[14][15][16] and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.^[13]

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces.^[13] They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses.^[13] Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

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