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	Gnocchi - Wikipedia, the free encyclopedia
		Gnocchi (pronounced NYO-ki; [ˈɲjɒkːi]) is the Italian word for dumplings; in Italian, gnocchi is the plural of gnocco, which literally means "lump".
		Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation.
		The classic accompaniments of gnocchi are a tomato sauce, a brown butter and sage sauce or melted butter and cheese.
	en.wikipedia.org /wiki/Gnocchi (355 words)

	Okey-Gnocchi
		Gnocchi is mashed potatoes with style, attitude and a foreign accent.
		Gnocchi, the little dumplings thought to have originated in the Veneto region, invite a wide variety of traditional sauces, everything from meaty Bolognese to thick tomato, pesto or gorgonzola cream sauce -- actually, almost any cream sauce -- as well as game or mushroom ragù.
		Gnocchi with meat sauce is a way of honoring your meat-and-potato origins and transcending them at the same time.
	partners.nytimes.com /library/magazine/home/20010114mag-food.html (1293 words)

	GNOCCHI Recipe at Epicurious.com
		Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used.
		When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with pasta dishes.
		Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer.
	www.epicurious.com /recipes/recipe_views/views/101335?id=101335 (1315 words)

	Potato Gnocchi Recipe
		As children, we always loved it when Nona Zurlo made gnocchi, because after the dumplings were rolled and cut into pieces, they had to be pressed, with a fork, into little shells--a job always reserved for the kids.
		Gnocchi, like other forms of pasta, are served as a first course with any number of different sauces, but our family preferred only a few sauces.
		To shape gnocchi, hold a fork with its tines resting on the pasta board at a 45 degree angle and the inside of the curve toward you.
	www.crinellawinery.com /cookbook/pages/gnocchi.shtml (429 words)

	Gnocchi: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-11-06)
		Gnocchi is the Italian word for dumpling[For more info, click on this link], EHandler: no quick summary.
		Gnocchi are easy to make and can be a very satisfying meal.
		Argentina is a country in southern south america, situated between the andes in the west and the southern atlantic ocean in the east....
	www.absoluteastronomy.com /encyclopedia/g/gn/gnocchi.htm (778 words)

	Gnocchi (Site not responding. Last check: 2007-11-06)
		Handling the gnocchi as little as possible, quickly continue this operation until all the dough is used.
		Gnocchi should not be prepared too far in advance before cooking.
		To cook gnocchi it is preferable to use a large pot with a wide bottom, so that the heat underneath can spread well, allowing the water to return quickly to the boiling point again after the gnocchi have been added.
	www.milioni.com /Gnocchi/default1.htm (662 words)

	gnocchi
		The essential characteristics of gnocchi are that are light and fluffy, whether they are made of potatoes, ricotta, semolina flour or bread and spinach, as in the recipes that follow.
		Drain the gnocchi and transfer to a serving platter.
		To serve gnocchi as a soup, prepare either the Potato or Ricotta Gnocchi.
	www.mangiabenepasta.com /gnocchi.html (878 words)

	Istria on the Internet - Gastronomy - Ostaria - Gnocchi de Patate
		The last step for the standard gnocchi before boiling requires a hard cheese grater - either the small hand-held model or the multi-purpose bow grater pictured on the right The photograph shows the side with the larger holes which is not the site to be used.
		Cooking the gnocchi is a simple matter of placing the individual pieces into the salted boiling water and waiting for them to rise to the surface which takes only a minute or two.
		In questo modo i gnocchi saranno più morbidi.
	www.istrianet.org /istria/gastronomy/osteria/gnocchi.htm (1468 words)

	GourmetSleuth - Gnocchi
		Gnocchi, an Italian specialty, is served with a variety of sauces including a simple butter and parmesan, pesto, gorgonzola cream or a light marinara.
		Gnocchi is frequently served as a side dish to meats or poultry but may also serve as an appetizer or main course as well.
		A gnocchi board (gnocchi paddle) is used form the grooves on the gnocchi dumplings.
	www.gourmetsleuth.com /gnocchi.htm (397 words)

	Gnocchi
		There is an odd Italian expression that goes: “Eat gnocchi on Thursdays, tripe on Saturdays.” No one seems to agree on the genesis of this phrase, though many believe it somehow relates to the Christian practice of eating fish on Fridays.
		In any case gnocchi have been a longtime culinary demon of mine, lurking in the back of my mind (and my recipe file).
		Gnocchi are potato dumplings that date back to 12th century Italy.
	homepage.mac.com /jacobsaariaho/iblog/C18326260/E1201833009 (583 words)

	Gnocchi - Four Versions
		As each rope is cut, run the gnocchi over the tines of a fork, or a special gnocchi grater.
		On the evening preceding the day that the gnocchi are to be made, soak the bread in the milk.
		Cook the gnocchi in plenty of salted, boiling water until they are al dente.
	www.theartisan.net /Gnocchi_Quattro_Versione.htm (879 words)

	Original vegan gnocchi recipes - PadleyWood (Site not responding. Last check: 2007-11-06)
		Bring back to the boil and simmer for 3 - 5 minutes: the gnocchi should float to the surface and should not feel sticky when run through with a sharp knife.
		Prepare gnocchi as described, mixing the chopped coriander with the flours before adding water.
		Mix the drained gnocchi with the mushroom mixture and divide onto plates.
	mysite.wanadoo-members.co.uk /padleywood/gnocchi.htm (923 words)

	GNOCCHI DI PATATE
		Cook the gnocchi in a large pot of rapidly boiling, lightly salted water.
		When all the gnocchi are cooked, turn the sauté pan up to medium high and stir gently with the sauce until the consistency is thick and coating the gnocchi.
		To make the gnocchi ahead and freeze, cook as directed above and use a slotted spoon or skimmer to remove them to a bowl of ice water as they rise to the surface.
	www.west175productions.com /cucinaamore/recipes/recipe019.htm (547 words)

	Waitrose.com recipes - Potato Gnocchi - Recipe Search
		Repeat with the remaining gnocchi until all are cooked.
		For potato gnocchi, mashing with a mouli or ricer ensures light, fluffy results, but an ordinary masher is fine.
		Gnocchi are best cooked and eaten as soon as possible after making.
	www.waitrose.com /food_drink/recipes/recipesearch/recipe/0406098-r01.asp (541 words)

	Masterful gnocchi / An Italian chef demonstrates the secrets of making those feather-light dumplings (Site not responding. Last check: 2007-11-06)
		Gnocchi should be cooked as soon as they are shaped or they will start to stick.
		With gnocchi made of winter squash or spinach, sage leaves are often added to the butter.
		Among the traditional partners for potato gnocchi are tomato sauce, meat ragu, pesto or mushroom sauce.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2003/01/29/FD152821.DTL (2773 words)

	Gnocchi (Site not responding. Last check: 2007-11-06)
		Boil the gnocchi in batches in plenty of salted water.
		The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve.
		If the gnocchi do not float after 2 minutes and are hard, you used too much flour.
	www.cookbrazil.com /gnocchi.htm (281 words)

	Il Forno: My tiny culinary institute: gnocchi (Site not responding. Last check: 2007-11-06)
		Some were nice but in few of them the gnocchi were prepared with methods that seemed quite weird, and as far as I could tell had very high chances of giving gummy gnocchi.
		The pieces are already gnocchi but to make the sauce you'll be serving with them stick better you should make them ribbed using a gnocchi board or a fork (some help here is always welcome).
		Traditional sauces for gnocchi are: burro e salvia (sage butter), simple tomato sauce with basil, cheese sauces (for example gorgonzola sauce: lots of gorgonzola melted in a little milk), sometimes also meat sauces (hare ragout and similar).
	ilforno.typepad.com /il_forno/2003/11/my_tiny_culinar.html (1000 words)

	GNOCCHI MADE WITH SPINACH AND RICOTTA I - Gnocchi Verdi
		Take a small amount of the gnocchi mixture and shape into an oval about an inch in length, approximately one and a half times the size of an olive.
		By the time you have finished preparing the gnocchi the water should be boiling.
		Remove the gnocchi with a slotted spoon 4 to 5 minutes after the water has returned to a simmer.
	www.e-rcps.com /pasta/rcp/gnocchi/spin_ric_1.shtml (373 words)

	TRADITIONAL POTATO GNOCCHI RECIPE
		Some cooks like to roll the gnocchi over large holes of a cheese grater or the tines of a fork to give them a pattern, one of those niceties that's fun to do it you have time, but not really necessary.
		IF you wish, roll each gnocco (yes, that's the singular of gnocchi) over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern.
		SERVE immediately, with a Bolognese sauce, or one of these sauces (these gnocchi have a wonderful, delicate taste and can be served with a bit of melted butter or a few drops of good olive oil, and grated Parmesan), Simple Tomato Sauce, Tomato sauce with oregano, Butter and Sage.
	www.e-rcps.com /pasta/rcp/gnocchi/gn_potato.shtml (564 words)

	[No title] (Site not responding. Last check: 2007-11-06)
		Serve the gnocchi ungarnished as a side accompaniment to roasted meats or poultry.
		Fat-Free Potato Gnocchi Servings: 4 Ingredients: 2 lbs large baking potatoes 1 cup whole wheat pastry flour 1/2 tsp salt 2 cups pasta sauce Gnocchi are little dumplings that are eaten like pasta.
		Like all pasta, gnocchi should not be crowded in the pot, so cook them in several batches if necessary.
	web.mit.edu /wchuang/www/cooking/recipes/Pasta/Potato_Gnocchi.txt (538 words)

	Parisienne Gnocchi, Recipe of the Month June 2002
		Repeat, scooping and releasing the gnocchi as quickly as possible into the water until all the dough is used up.
		Using a slotted spoon, lift the gnocchi carefully (they will not be completely cooked inside) from the water and drop them in a bowl of iced water to cool.
		When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter.
	www.jacquespepin.net /recipes/june2002.html (528 words)

	Wattleseed Gnocchi recipes australian italian italy vegetarian fusion (Site not responding. Last check: 2007-11-06)
		Gnocchi can be a daunting dish to prepare but with a little practice it's easy.
		Gnocchi: Place the potatoes with their skin on in a saucepan with water and bring it to the boil and reduce to a strong simmer.
		Gnocchi is also great with simply melted butter and sage or try a creamy goats cheese sauce.
	www.foodiesite.com /recipes/2000-08/wattlegnochi.jsp (490 words)

	Recipes : Perfect Potato Gnocchi : Food Network
		Gnocchi in Waxahacie, TX/Paella in Mt. Kisco, New
		The gnocchi should be slightly curved and marked with ridges.
		If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_15137,00.html (312 words)

	Tomatilla!
		IMBB #7 - Sage and Parmesan Gnocchi with a Browned Sage and Chili Butter Sauce
		Gnocchi with a Browned Sage and Chili Butter Sauce
		Put all the ingredients for the gnocchi in a mixing bowl and carefully mix them together until they are just evenly mixed.
	www.tomatilla.com /2004/08/imbb-7-sage-and-parmesan-gnocchi-with.html (887 words)

	Potato Gnocchi - recipes italian italy (Site not responding. Last check: 2007-11-06)
		Gnocchi Dough: Lightly beat the egg into the potatoes then gradually beat in the flour until you have a slightly sticky dough (you may not need all the flour as the potatoes will vary in moisture) season the dough with a little salt and pepper.
		Cook the gnocchi in the water in batches until they just rise to the surface then remove with a slotted spoon and place in a bowl while you cook the remaining gnocchi (if partially cooking in advance to reheat in a hot sauce, plunge them in a bowl of iced water).
		Serve the gnocchi with parmesan shavings and sprinkled with walnuts (optional).
	www.foodiesite.com /recipes/2000-01/gnocchi.jsp (413 words)

	Egg Pasta Flour and Potato Gnocchi Flour Homemade Ravioli
		The gnocchi we tested was light, pillowy and easily made in 10 minutes.
		Gnocchi, small Italian potato dumplings, can be an alternative to pasta, rice, or "just-the-usual" potao side dish.
		Made with durum flour and eggs for the pasta flour (and potato flakes, flour and eggs in the gnocchi) Ecco La Pasta is available plain or in three flavors: spinach, garlic parsley, and sun-dried tomato.
	www.eccolapasta.com /reviews.html (585 words)

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