Cookbook:Gnocchi
Gnocchi | |
---|---|
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Gnocchi (singular: gnocco) are a class of small Italian dumplings sometimes considered a type of pasta. They can be homemade or purchased commercially.
Production
[edit | edit source]Gnocchi are typically made of wheat flour, with different varieties containing potatoes, ricotta, semolina, and/or eggs. To shape gnocchi, the dough is usually formed into thin ropes before cutting into small pieces. The pieces may then be further shaped by pressing, cutting, and rolling.
Storage
[edit | edit source]Fresh gnocchi will keep for a couple days, covered, in the refrigerator. They can also be frozen in air-tight containers or bags for long-term storage.
Cooking
[edit | edit source]Gnocchi can be simply boiled in salted water until they float to the surface and are cooked through. They may be served with a variety of sauces or baked into a gratin or casserole.