Gnocchi

Gnocchi

Gnocchi di ricotta, dressed in butter and sage
Type	Dumpling
Course	Entrée
Place of origin	Italy
Main ingredients	Potatoes (or semolina or wheat flour or breadcrumbs); sometimes eggs, cheese
Variations	cavatielli, gnudi, malfatti, malloreddus, strangulaprievete

Gnocchi (/ˈnjɒki, ˈnɒ-, ˈnoʊ-, ˈnɔː-/N(Y)OK-ee or NOH-kee, NAW-kee; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour,egg,cheese,potato, breadcrumbs,cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes. The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork. They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi are usually eaten as a replacement for pasta as a first course, but they can also be served as a contorno (side dish) to some main courses.