Gnocchi

Gnocchi will be something we will find on most restaurant menus. Like pasta - what makes it is the sauce. Here at home, I found it in the freezer section of Meijers and then made a cheese sauce to go over it...very good!

Gnocchi (pronounced [ˈnɒki] or in Italian /ɲɔkːi/; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients.

The word gnocchi means "lump", and comes from nocchio, a knot in the wood.[1] It’s been a traditional Italian pasta type of probably Middle Eastern origin since Roman times[2] (Imperium Romanum). It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent. In the past 2000 years each country developed its own specific type of small dumplings, with the ancient Gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly in Sardinia (where they do not contain egg, however, and are known as malloreddus). One variety, gnocchi di pane (literally bread noodles), is made from bread crumbs and is popular in Friuli and Trentino-Alto Adige/Südtirol. Another variety from Trentino-Alto Adige/Sudtirol is spinach gnocchi, called strangolapreti. This translates to "choke the priest." The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.[3]

Gnocchi are eaten as entrées (primi piatti) in Italy or as alternatives to minestre ("soups") or pasta.

Gnocchi are widely available dried, frozen, or fresh in vacuum sealed packages in supermarkets and Italian specialty stores. Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.