gnocchi
nounUK /ˈnjɒ.ki/ · US /ˈnjoʊ.ki/
Etymology From Italian gnocchi, plural of gnocco (“dumpling”, literally “lump”), related to nocchio (“knot (in wood)”), a borrowing from Lombardic knohha (“knuckle, bone, knot”), from Proto-Germanic *knukô (“bone”), *kneukaz (“tuber, knuckle”), from Proto-Indo-European *gnew- (“knot, bundle”). Cognate with Middle High German knoche (“bone, knot”) (modern German Knochen), Middle Dutch knoke (“knuckle, knob, knot”), Swedish knoge (“knuckle”). More at knuckle.
1
Plural normally Italian pasta-like dumpling(s) made of potato or semolina.
- Dip each gnocco into the flour, shaking off excess. Carefully lower the gnocchi, one at a time, into the simmering water. Cook a few at a time since they must not touch each other while cooking. The gnocchi will be cooked when they rise to the surface; this should take 2 to 3 minutes, depending on the gnocchi.1978, Nika Hazelton, The Regional Italian Kitchen, M. Evans and Company, Inc., →ISBN, page 129:
- Test one gnocchi by placing it in a large pot of rapidly boiling lightly salted water.1999, Thomas Keller, The French Laundry Cookbook, Artisan, →ISBN, page 119:
1 more example
- Silky, feather-light and with an other-worldly texture, home-made gnocchi is one of the most spoiling things you can make for someone, yet it is surprisingly simple to put together, especially when just for two.2017, Thomasina Miers, Home Cook: Over 300 Delicious, Fuss-Free Recipes, London: Guardian Books; Faber & Faber Ltd, →ISBN, page 159:
- Synonyms
- macaroni