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Bacon Garlic Cheese Creamy Gnocchi Recipe

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Bacon Garlic Gorgonzola cheese gnocchi. Very simple to make, i mean really simple. Gnocchi (/ˈnjɒki/ or /ˈnɒki/ n(y)ok-ee, also US /ˈnjoʊki/, nyoh-kee; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients.
Like many Italian dishes, there is considerable variation in recipes and names across different regions. For example, the Tuscan malfatti (literally "poorly made") are a sort of flour, ricotta, and spinach gnocchi; the Pugliese cavatielli are flour-based, gnudi have much less flour, and so on. Gnocchi are eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from speciality stores. In supermarkets, industrially produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces. The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). It has been a traditional Italian pasta type of probable Middle Eastern origin since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. In the past 2,000 years, each country developed its own specific type of small dumpling, 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 the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs). The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, Ciociaria and other provinces of Latium. As with other mashed potato dishes they are best prepared with starchy potatoes to keep a light texture.
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