Английская Википедия:Gnocchi

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Gnocchi (Шаблон:IPAc-en Шаблон:Respell, Шаблон:IPAc-en Шаблон:Respell; Шаблон:IPA-it; Шаблон:Singular: Шаблон:Lang) are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, 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.

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (Шаблон:Lang) as an alternative to soups (Шаблон:Lang) 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, as well as various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Most gnocchi are boiled in water and then served with a sauce. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

Origin

Файл:Gnocchi Red Sauce.jpg

Gnocchi in slow simmered red sauce

The word Шаблон:Lang may be derived from the Italian word Шаблон:Lang, meaning a knot in wood, or from Шаблон:Lang, meaning knuckle. It has been a traditional type of Italian pasta since Roman times.Шаблон:Contradictory inline It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. One ancient Roman recipe consists of a semolina porridge-like dough mixed with eggs; similar modern dishes include the baked Шаблон:Lang and Sardinian Шаблон:Lang, which do not contain eggs.

After potatoes were introduced to Europe, they were eventuallyШаблон:When incorporated into gnocchi recipes. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio.

Production and packaging

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 a gnocchi board or a cavarola board.

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 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.

Varieties

Шаблон:More citations needed Gnocchi vary in recipe and name across different regions.

Regional

Lombard and Tuscan Шаблон:Lang (Шаблон:Literally) are made with ricotta, flour, and spinach, as well as the addition of various other herbs if required. Tuscan gnudi distinctively contains less flour; but some varieties are flour-based, like the Campanian Шаблон:Lang, the Apulian Шаблон:Lang, the Sardinian Шаблон:Lang, and so on. Certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.

Шаблон:Lang (Шаблон:Literally), derived from the Шаблон:Lang, is made from breadcrumbs and is popular in Friuli-Venezia Giulia, Veneto and Trentino-Alto Adige/Südtirol. Another variety from the latter region is spinach gnocchi.

International

Austria

In Austria, gnocchi are a common main or side dish, known by the original name and Austrian variant, nockerl (Шаблон:Plural form: nockerln). As a side dish, they may accompany main dishes like goulash.

Croatia

Gnocchi are very popular and often served as a dish in coastal Croatia, typically being served as a first course or a side dish with Dalmatinska pašticada. The Croatian name for gnocchi is 'njoki'.

Slovenia

Gnocchi, known locally as "njoki", are common in Slovenia's Primorska region, which shares many of its culinary traditions with neighboring Italy.

Poland

An almost identical creation are 'kluski leniwe' ("lazy dumplings"), but these do not contain egg. They are often seasoned with various spices like pepper, cinnamon, or allspice. Similar in shape are kopytka ("hooves"), simple dough dumplings in the shape of a diamond, which do not contain cheese. Both are often served with sour cream, butter, caramelized onion, mushroom sauce, or gravy.

France

In France, Шаблон:Lang is a hot dish of dumplings made of choux pastry served with Béchamel sauce.

A specialty of Nice, Шаблон:Lang or Шаблон:Lang are made with potatoes, wheat flour, and eggs. Another version including Шаблон:Lang (Swiss chard) is called Шаблон:Lang (Шаблон:Literally).

In Provence, potatoes gnocchis can be made in a longer shape and called Шаблон:Lang.

South America

Due to the significant number of Italian immigrants who arrived in Argentina, Paraguay, and Uruguay, gnocchi, ñoqui (Шаблон:IPA-es), or Шаблон:Lang (Шаблон:IPA-pt), is a popular dish, even in areas with few Italian immigrants. In Uruguay, Paraguay, and Argentina, there is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to bring prosperity. Indeed, in Argentina and Uruguay ñoqui is slang for a bogus employee (according to corrupt accountancy practices, or, in the public sector, the distribution of political patronage), who only turns up at the end of the month to receive their salary.

See also

• List of pasta
• List of dumplings
• Schupfnudel

Further reading

• Davidson, Alan. The Oxford Companion to Food, s.v. gnocchi.
• Jenkins, Nancy Harmon. Flavors of Tuscany. 1998.
• Garnerone, Myriam. "Traditions et Cuisine du pays niçois, Recettes Niçoises de nos Grands-Mères". 2008.