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Gnocchi Recipes, Potato and Otherwise

Most gnocchi are potato based, but they can be made with all sorts of other flours. In addition to being good as a first course, some of the latter kinds also do nicely as side dishes. And there are sweet gnocchi for dessert!

Gnocchi, Potato and Otherwise
Gnocchi, Potato and Otherwise: Gnocchi are little dumplings, and though gocchi di patata -- potato gnocchi -- are the best known, there are many other tasty varieties of gnocchi.

Basic instructions for making Potato Gnocchi
Tired Of Pasta And Don't Feel Like Making a Risotto? Gnocchi (pronounced nee-okkee) are an excellent alternative: They're fantastic with all sorts of sauces, from a simple summer tomato sauce to the richest winter meat sauce.

Alessio Pesucci's Ricotta Gnocchi With Squash Blossom Sauce
Mention gnocchi and most people think of potato gnocchi, because they're the most common kind. However, the word gnocco (pronounced neeocco) means dumpling, and they can be made many ways. Chef Alessio Pesucci made ricotta gnocchi this time, and served them with a tasty squash blossom sauce.

Making Aunt Emma's Gnocchi alla Romana Lite: An Illustrated Recipe
Gnocchi alla Romana are tremendously satisfying, but they are also rich, to the point that dieticians would frown on one's making them too often. This variation Elisabetta's Aunt Emma learned while living in Rome many years ago is much lighter: It doesn't have any eggs, and reduces the milk as well.

Michela's Gnocchetti Cimbri with Leeks, Pancetta, and Cauliflower
Michela Chiarolaro makes a quick, surprisingly easy, extraordinarily tasty variation on gnocchi, and seasons it with a rich cauliflower and leek sauce. Winter comfort food at its best, and the sauce will be quite nice over regular potato gnocchi or pasta too.

No-Fail Gnocchi
This no-fail gnocchi recipe comes from Leatrice, who writes, I thought I'd send you a no-fail recipe that's shockingly easy. Generally I'm not a "short-cut cook" but I think you'll agree that this is the way to go. The recipe was passed on to me from my sister-in-law, who is married to a Sicilian, and it was given to him by his Italian restaurant-owner friends. GNOCCHI (depending on how much you like to eat, serves 2):

Michela's Gnocchetti Cimbri with Leeks, Pancetta, and Cauliflower
Michela Chiarolaro makes a quick, surprisingly easy, extraordinarily tasty variation on gnocchi, and seasons it with a rich cauliflower and leek sauce. Winter comfort food at its best, and the sauce will be quite nice over regular potato gnocchi or pasta too.

Roman Gnocchi -- Gnocchi alla Romana
Gnocchi alla Romana are surprisingly good; indeed their only defect is that they have a way of disappearing off your plate. Artusi begins his recipe for them with, "I hope you will like these as much as my guests have. If you do, make a toast to my health if I’m still alive, or say a rest in peace if I’ve gone to push up cabbages." He goes on to suggest that you double the recipe if you are serving more than three people.

Gnocchi with Sardines, or Gnocchetti con le Sarde
A quick, easy fish sauce for gnocchi. Quite tasty!

Gnocchi with Artichokes and Walnuts -- Gnocchi con Carciofi e Noci
Gnocchi with Artichokes and Walnuts, or Gnocchi con Carciofi e Noci: Artichokes and walnuts might sound like an unusual combination, but instead work quite well.

Gnocchi with Chestnut Flour and Squash Recipe - Gnocchi con Castagne e Zucche
A tasty fall recipe for gnocchi that also contain squash and chestnut flour!

Ciciones -- Sardinian gnocchi, with a beef sauce
Ciciones: Sardinian gnocchi, with a beef sauce. One generally associates gnocchi with potatoes, but semolina is also an excellent base for them. Here they gain a pretty, brilliant yellow color from saffron. The recipe is Sardinian

Versilian Squash Gnocchi -- Gnocchi di Zucca alla Versiliese
Versilian Squash Gnocchi, or Gnocchi di Zucca alla Versiliese: Italian yellow squash is one of the most frugal foods there is, and is also a food that many of the generations old enough to remember the Second World War want little to do with, because in many areas little else was available for the duration. If it doesn't bring back terrible memories, on the other hand, these are quite nice. If Italian yellow squash is not available where you are, butternut squash is a good substitute.

Stringy Potato Gnocchi -- Gnocchi di Patata alla Bava
Stringy Potato Gnocchi, Gnocchi di Patata alla Bava: The word bava actually means drool, of the stringy kind produced by some dogs. However, in this case we're referring to the stringiness of the cheese sauce, not the reaction of the diners to hearing what's on the menu. The recipe is one of the newer creations from the Valle D'Aosta, and has become extremely popular.

Bread Crumb Gnocchi With Cheese Sauce, Gnocchi Al Taleggio
These gnocchi are made with breadcrumbs, and served with a tasty Taleggio cheese sauce.

Eggplant Gnocchi -- Gnocchetti di Melanzane
Eggplant Gnocchi, or Gnocchetti di Melanzane: Annina posted this the It.Hobby.Cucina newsgroup a couple of years ago, and observes that the gnocchi are tasty and as delicate as one can expect a gnocco to be. Also, that the scampi that go into the sauce should be fresh.

Artusi's Recipe for Gnocchi alla Romana
Pellegrino Artusi only included a few Roman dishes in his classic, La Scienza in Cucina, and modern Romans say he doctored what he did include, and some imply he developed this recipe for Gnocchi alla Romana. It is quite good, so good he begins with: I hope you will like these as much as my guests have. If you do, toast me if I'm alive, or say a Rest in Peace if I've gone to push up cabbages.

Aunt Emma's Gnocchi alla Romana Lite
Gnocchi alla Romana are tremendously satisfying, but they are also rich, to the point that dieticians would frown on one's making them too often. This variation Elisabetta's Aunt Emma learned while living in Rome many years ago is much lighter: It doesn't have any eggs, and reduces the milk as well.

Trofie
Ian asked for trofie, Ligurian gnocchi made with flour, water and a little bran; they're made between Camogli and Bogliasco, and are a specialty of Recco. They're hand made, with pointy ends, and Alessandro Molinari Prdelli notes, in la Cucina Ligure that Ligurians don't use the back of a cheese grater or the tines of a fork to shape gnocchi with hollow fronts and decorated backs, but wrap the bleb of pasta around a finger so as to obtain a small tortiglione with pointy ends.

Gnocchi alla Romana with Leeks and Speck
Gnocchi alla Romana made following the basic recipe are quite simple. And tasty too, but simple enough to invite variations. Here's a simple one based on leeks and speck, the glorious smoked ham of the Südtyrol. If you cannot find speck, use Prosciutto.

Gnocchi with Wild Spinach & Hot Pepper -- Gnocchetti con Orapi e Peperoncino
Gnocchetti con Orapi e Peperoncino, or Gnocchi with Wild Spinach & Hot Pepper: In the past the people of the Abruzzo Region often seasoned their pasta with wild greens, rather than a meat-based sauce. Orapi are a local variety of wild spinach that isn't available outside the Abruzzo; in the absence of wild spinach I would substitute for them with a mixture of regular spinach and a little broccoli rabe.

Pin -- Gnocchi from Piacenza
There are many different kinds of gnocchi in addition to the now standard potato variety. These, from Piacenza, combine greens with ricotta and Parmigiano. To serve 6:

Gnocchi made with Greens -- Gnocchi di Erbette
A simple, tasty variation on the more standard potato gnocchi, from Emilia Romagna.

Milk Gnocchi -- Gnocchi di Latte
Most gnocchi are savory. But not all, these milk gnocchi are a tasty vanilla-laced dessert from Artusi.

Roman Gnocchi -- Gnocchi alla Romana
Gnocchi alla Romana are surprisingly good; indeed their only defect is that they have a way of disappearing off your plate. Artusi begins his recipe for them with, "I hope you will like these as much as my guests have. If you do, make a toast to my health if I’m still alive, or say a rest in peace if I’ve gone to push up cabbages." He goes on to suggest that you double the recipe if you are serving more than three people.

Corn Meal Gnocchi -- Gnocchi di Farina Gialla
According to Pellegrino Artusi, Corn meal gnocchi are easy on the digestion: "Should you feel somewhat bloated because you have over eaten, you will be able to neutralize the sensation with these gnocchi, which have very little substance. You will be even more successful in your recovery if you follow them with another easy to digest dish."

Gnocchi in Brodo
A slight variation on standard gnocchi, served in broth.

Gnocchi alla Sorrentina
A touching story and a tasty recipe to greet the birth of a little girl.

Four Gnocchi Recipes
From The Artisan: Four recipes from Alessandro Pradelli's Grande Libro della Cucina Italiana: Gnocchi alla romana (semolina) alla piemontese (potatoes & flour), al formaggio (cheese) and di pane (bread & flour).

Sue's Gnocchi Recipes
Several recipes from various sources, including gnocchi alla romana, spinach gnocchi and sweet potato gnocchi. The results all commented upon, which is a big help!

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