Cookbook:Gnocchi
Gnocchi | |
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Cookbook | Recipes | Ingredients
Gnocchi (singular: gnocco) are a class of small Italian dumplings sometimes considered a type of pasta. They can be homemade or purchased commercially.
Production[edit | edit source]
Gnocchi are typically made of wheat flour, with different varieties containing potatoes, ricotta, semolina, and/or eggs. To shape gnocchi, the dough is usually formed into thin ropes before cutting into small pieces. The pieces may then be further shaped by pressing, cutting, and rolling.
Storage[edit | edit source]
Fresh gnocchi will keep for a couple days, covered, in the refrigerator. They can also be frozen in air-tight containers or bags for long-term storage.
Cooking[edit | edit source]
Gnocchi can be simply boiled in salted water until they float to the surface and are cooked through. They may be served with a variety of sauces or baked into a gratin or casserole.