Gnocchi
Gnocchi are various thick, soft dough “dumplings” that may be made from different basic ingredients such as semolina, ordinary wheat flour, egg, cheese, potato or breadcrumbs. Like many Italian dishes, there is a considerable variation in recipes moving from place to place, region to region. For example, in Lombardy and Tuscany there is a varierty called “malfatti” based on flour, ricotta cheese and spinach. Gnocchi are usually eaten as a first course, ad an alternative to soups or pasta dishes. It has been a traditional type of Italian pasta of Middle Eastern origin since Roman times: infact, it was introduced by the Roman legions during the expansion of the Empire to the east pat of the European continent. It has been proved that in the past 2000 years each country developed its own peculiar type of “small dumpling”: all these varieties originate from the same common ancestor, which can be found in gnocchi. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked Gnocchi alla Romana. The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century: Gnocchi di patate are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto and Ciociaria. Caution: in some places gnocchi – as they are an Italian dish – are considered a kind of pasta, when in fact in Italy they are seen as an alternative to pasta.

Gnocchi

Gnocchi are various thick, soft dough “dumplings” that may be made from different basic ingredients such as semolina, ordinary wheat flour, egg, cheese, potato or breadcrumbs. Like many Italian dishes, there is a considerable variation in recipes moving from place to place, region to region. For example, in Lombardy and Tuscany there is a varierty called “malfatti” based on flour, ricotta cheese and spinach. Gnocchi are usually eaten as a first course, ad an alternative to soups or pasta dishes. It has been a traditional type of Italian pasta of Middle Eastern origin since Roman times: infact, it was introduced by the Roman legions during the expansion of the Empire to the east pat of the European continent. It has been proved that in the past 2000 years each country developed its own peculiar type of “small dumpling”: all these varieties originate from the same common ancestor, which can be found in gnocchi. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked Gnocchi alla Romana. The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century: Gnocchi di patate are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto and Ciociaria. Caution: in some places gnocchi – as they are an Italian dish – are considered a kind of pasta, when in fact in Italy they are seen as an alternative to pasta.
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