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Gnocchi are a varied family of pasta-like in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour,Buonassisi, recipe #831-833 potato,Buonassisi, recipe #854-857 egg,Buonassisi, recipe #837-838 and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour,Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853 cheese,Buonassisi, recipe #839-840 breadcrumbs,Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..." cornmeal or similar ingredients,Waverley Root, The Food of Italy, 1971 passimLuigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passimAccademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. 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. 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.
After potatoes were introduced to Europe, they were eventually incorporated into gnocchi recipes.Theisen, K. "World Potato Atlas: China - History and Overview." International Potato Center. Potato gnocchi are particularly popular in Lombardy, Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio.
The dough for gnocchi is often rolled out before it is cut into small pieces about the size of a wine cork or smaller. The dumplings may be pressed with a textured object, such as a fork or a cheese grater, to make ridges or cut into little lumps. Professional tools exist for this purpose, known as gnocchi or cavarola boards.
Gnocchi that are homemade are usually consumed the same day they are made. However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption. This method can allow the gnocchi to last up to two months in the freezer.
Commercial gnocchi are often sold under modified atmospheric packaging and may achieve a shelf life of two weeks or more under refrigeration. Some are sold in vacuum packaging that is shelf-stable, only needing refrigeration once it is opened.
A specialty of Nice, gnocchi or gnoques de tantifla a la nissarda are made with potatoes, wheat flour, and eggs. Another version including blette (Chard) is called merda dé can ().
In Provence, potato gnocchi can be made in a longer shape called longettes.
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