Cookbook:Gnocchi

Gnocchi

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

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.

Shaping gnocchi with a grooved board

Storage

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

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.

External links

• https://www.bbcgoodfood.com/glossary/gnocchi-glossary
• https://www.lacucinaitaliana.com/glossary/gnocchi
• https://www.allrecipes.com/article/what-is-gnocchi/