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Gnocchi (pronounced NYO-ki) is the Italian word for dumplings (in Italian, gnocchi is the plural of gnocco, which literally means "lump"). They can be made of potato and semolina (durum wheat) or flour, ricotta cheese (with or without spinach), or semolina. One variety, gnocchi di pane, popular in the Friuli and Trentino-South Tyrol regions, is made from bread crumbs. Although the dish is Italian, the word originates from a Germanic word for a knot (as in wood), possibly because of its short, squat shape. Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation. They can be purchased dried, or fresh in vacuum sealed packages. The fresh ones are generally considered to be superior in taste. Gnocchi cook faster than normal pasta and will fall apart if overcooked.

The classic accompaniments of gnocchi are tomato sauce, brown butter and sage sauce, or melted butter and cheese.

In the Tuscan area of Italy, spinach-and-ricotta-flavored gnocchi are called strozzapreti, or priest-stranglers. Apparently a priest choked and died after eating too quickly, because the gnocchi were so delicious.

In the region of Puglia gnocchi or cavatelli are served with cooked vegetables.

In Argentina and Brazil, countries where Italian cuisine is especially popular, gnocchi (known as ñoquis and nhoque, respectively) are traditionally eaten on the 29th day of each month. This was the day before payday, when people were at their poorest. Gnocchi made a cheap and hearty meal. On these occasions, some people leave a banknote under the plate to attract prosperity. Now today in Argentine communities outside the country, the people gather each month for "ñoquis del 29".

Our Product

  •  A wholesome product made with cooked mashed potatoes and Enriched 100% Canadian Durum Wheat Semolina.  Available in traditional or cheese versions.  The Gnocchi is precooked and ready to server after a brief (2 minute) immersion in boiling water or soup.
  •  The cheese version contains both fresh Ricotta and Romano cheese.

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