Gnocco

Gnocco is a type of Italian dumpling, which can be made from semolina, wheat flour, potato, bread crumbs, or similar ingredients. The term 'gnocco' is derived from the Italian word 'nocchio', meaning a knot in wood, due to its typical shape.

History

The origin of gnocco can be traced back to the Roman times, where it was a staple food for soldiers. The recipe has evolved over centuries, with regional variations emerging across Italy.

Preparation

Gnocco is typically boiled in salted water, although it can also be baked or fried. The dough is often mixed with ingredients such as eggs, cheese, and herbs to enhance the flavor. Once cooked, gnocco can be served with a variety of sauces, including tomato sauce, pesto, or butter and sage.

Variations

There are several regional variations of gnocco in Italy. For example, in the region of Emilia-Romagna, a popular dish is 'gnocco fritto', which is a fried version of the dumpling. In Tuscany, 'gnocchi alla fiorentina' is a baked dish made with spinach and ricotta cheese.

See also

• Gnocchi
• Italian cuisine
• Pasta