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In France, gnocchis à la parisienne is a hot dish of dumplings made of choux pastry [29] served with béchamel sauce. A specialty of Nice, gnocchi or gnoques de tantifla a la nissarda [30] are made with potatoes, wheat flour, and eggs. Another version including blette (Swiss chard) is called merda dé can (lit. ' dog shit ' [31]).
[2] [3] [4] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [5] Gnudi is the Tuscan word for "naked" (in standard Italian nudi ), [ 6 ] the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of ...
Gnocchi: various thick, small, and soft dough dumplings May be derived from the Italian word nocchio, meaning a knot in wood, [162] or from nocca, meaning knuckle Gnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddus various
A dish of ball-shaped dumplings, made of breadcrumbs, pecorino cheese and eggs, baked with a tomato sauce Pansotti alla salsa di noci: Liguria: A dish of pansoti dumplings, filled with prescinsêua cheese and a mix of boiled wild herbs called preboggion in Genoa's dialect, served with a walnuts sauce Pappardelle al cinghiale: Tuscany
Gnocchi, gnocchi al Castelmagno, gnocchi all'ossolana, gnocchi alla bava, gnocchi alla romana (or gnocchi di semolino), gnocchi alla sorrentina, gnocchi alla veneta, gnocchi con radicchio, noci e salsa di gorzongola, gnocchi di malga (or gnochi sbatùi), gnocchi di patate, gnocchi di ricotta, gnocchi di zucca, gnocchi ricci; Gnudi
This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. [ 1 ] [ 2 ] The dough can be based on bread , flour or potatoes , and may be filled with meat , fish , cheese , vegetables , fruits or sweets .
Finally, dumplings (Nocken, diminutive: Nockerl, cf. Gnocchi) of the mixture are baked in an oven until lightly brown on the outside (10-12 minutes). [1] Salzburger Nockerl are always freshly prepared and served warm with powdered sugar, sometimes with a raspberry sauce or any other fruit spread layered on the bottom of the soufflé. [2]
Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.