Pronunciation: [NYOH-kee; NOH-kee]
Italian for "dumplings." Gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and Parmesan or a savory sacue. The dough can also be chilled, sliced and either baked or fired. Gnocchi are usually served as a side dish and make excellent accompaniments for meat or poultry.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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