gnocchi

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gnoc·chi

 (nyō′kē, nyŏk′ē)
pl.n.
Dumplings made of flour, semolina, or potatoes, boiled or baked and served with grated cheese or a sauce.

[Italian, pl. of gnocco, from dialectal Italian (Venetian); akin to Italian nocca, knuckle, of Germanic origin; akin to Middle High German knoche, bone and Middle English knokel, knuckle.]

gnocchi

(ˈnɒkɪ; ɡəˈnɒkɪ; ˈɡnɒkɪ)
pl n
(Cookery) dumplings made of pieces of semolina pasta, or sometimes potato, used to garnish soup or served alone with sauce
[Italian, plural of gnocco lump, probably of Germanic origin; compare Middle High German knoche bone]

gnoc•chi

(ˈnɒk i, ˈnyɒk i, ˈnoʊ ki, ˈnyoʊ-)

n. (used with a sing. or pl. v.)
small Italian dumplings made from potatoes, semolina, flour, or a combination of these.
[1890–95; < Italian]

gnocchi

Dumplings made from semolina paste, potatoes or choux pastry.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.gnocchi - (Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese
dumpling, dumplings - small balls or strips of boiled or steamed dough
Translations

gnocchi

[ˈnɒkɪ] NPLñoquis mpl

gnocchi

[ˈnɒki ˈnjɒki] nplgnocchis mpl

gnocchi

plGnocchi pl
References in periodicals archive ?
It was done by using a motion capture system BTS SMART-e 900 in the Laboratorio di Bioingenieria of the Don Gnocci Foundation (Milan, Italy) following the LAMB Bilateral protocol for the placement of markers (figure 2) and cameras, as recommended (20) and described (21).
From weaning babies to toddlers, dishes are designed to provide color and interested to cooks and their charges, from at-a-glance fold-out pages such as 'What Shall We Eat Today' which feature small color photos of the dishes in this book and page references to such fare as Carnival Curry and Sunshine Rice and Ultimate Beef Hotpot with Gnocci to Family Meal Planner charts for fill-in.
There are fresh pastas such as gnocci galluresi, as well as pizzas in the evening.
From learning how to make your own fresh pasta, gnocci and pizza, to perfecting the art of antipasti and other Italian classics.
My mum would make the most amazing potato gnocci, she'd cook her pasta sauce with meat slowly for 10 hours so the flavour was amazing, we'd have nice cuts of meat, the best steaks.
The main course roasts were shoulder of pork and chicken while "slow braised blade of beef", grilled salmon and roasted gnocci completed the Sunday handful.
There were four main plates to choose from, consisting of coley & chowder, bacon, mussels, spring onions and laverbread; plaice with broccoli, almonds and herb brown butter; lamb steak with aubergine, pickled red cabbage, pea and mint sauce and finally the veggy option of potato gnocci with peas, broad beans, spinach, watercress and lemon crumb.
Thus, you'll find exceptionally filling dishes that range from Chunky Potato and Lentil Soup to Chickpea Gnocci with Whole-Grain Mustard and Mexican Fajita Pie.
Gnocci and tortellini paired with various sauces ranged in price from $6.
Menu highlights include Gnocci with a Lobster Truffle Sauce, Osso Bucco Milanese with Gorgonzola Risotto, and a succulent Seafood Risotto.
One thing I always remember is how we used to help rolling out handmade gnocci.