What Are Italian Dumplings? Gnocchi are Italy's famed Italian dumpling. The classic Italian pasta is traditionally made with either potatoes or ricotta cheese. The word gnocchi comes from the Italian word nocchio, meaning a knot in wood, which explains their petite size.
Gnocchi are a type of dumpling-style pasta popular in Italian cuisine. The dumplings can range in from the size of a champagne cork to smaller bean shape sizes, but most are roughly the size of a thimble. Most gnocchi have ridges or a bumpy shape to help catch sauce, while others have smooth sides.
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.
gnocchi, potato dumplings of northeastern Italian origin with dozens of variations, though often served like pasta with a tomato or pesto sauce. Gnocchi (pronounced “NYO-key”) are a longtime culinary tradition in the Veneto region of northeastern Italy, where the weather is cool enough to permit potato cultivation.
Among the most popular food that people associate with Italian cuisine, and sort of a staple in most Italian restaurants in the United States, are potato gnocchi [nyoh-ki]. These tiny dough dumplings most typically are made of semolina, parmesan cheese, flour, eggs, salt, and potatoes.
Gnocchi are Italy's famed Italian dumpling. The classic Italian pasta is traditionally made with either potatoes or ricotta cheese. The word gnocchi comes from the Italian word nocchio, meaning a knot in wood, which explains their petite size. It has been a traditional food-staple in Italy since Roman times.
Dumplings are either boiled, steamed, or fried, but there's a couple of different ways to further differentiate these techniques: Boiled dumplings can be cooked in water or directly in the soup or stew in which they will be served.
However, for ease of understanding, they can be classified into two main types – crescent-shaped dumpling (gao) and purse-shaped dumplings (bao). Within these two types, there are several variations, many of which such a shui jiao, guo tie and more have been mentioned in our article.
Jiaozi. The jiǎozi ( 餃子) is a common Chinese dumpling, generally consisting of minced meat and finely-chopped vegetables wrapped into a dough skin. The shape is likened to that of a human ear. The skin can be either thin and elastic or thicker, and it is sometimes said that the skin of a dumpling determines its quality ...
In the West Country dumplings are known as 'doughboys' and in the Norfolk area dumplings are not made with suet but with just flour, water and baking powder. In the Cotswolds, dumplings are made with cheese, rolled in breadcrumbs and fried, not steamed in a stew.
Chinese Soup Dumplings, or xiaolongbao (小笼包), are perhaps the most perfect single bite of food ever conceived by man. This tantalizing, dreamy snack is probably the most famous dish to come out of the Jiangnan region of China.
(Other definitions for gnocchi that I've seen before include "Italian dumpling made of potato, flour or semolina" , "Small Italian dumplings similar to pasta" , "2 [PASTA]" , "Dough" , "Dumpling dish" .)
The most common way to serve them in Italy is with a light butter sauce and fresh sage. In a light butter or extra virgin olive oil base, toss gnocchi with small savoury ingredients like toasted pine nuts, mushrooms, and a splash of cream.
There is another story going back to year 1690 in a small town from Piamonte, where the wheat crop had been spoiled. Even though potatoes were used to feed the animals, misery was so rampant that [potatoes] were cooked for eating and mixed with flour, and that is how gnocchi originated.
These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia.
The word quenelle is borrowed from the French word for "dumpling." In France, this kind of preparation was first made with pike (French: Brochet), but nowadays, it can be made with other fishes like cod or salmon.
A traditional French recipe from Lyon, quenelles are easy to prepare and serve as a starter or main dish. Covered in sauce, this delicious dish is one to love. Appetizers and Starters.
Around the world the basics are the same: make a flour dough, roll it out, cut it up, and stuff it with whatever comes to hand. You can fry it, you can boil it, you can steam it, and you can serve it with or without a sauce. It's a very basic concept.
Matzo balls, otherwise known as Knaidlach, are dumplings made form ground matzo, eggs, fat, liquid and seasoning, most traditionally served on Passover, but many Jewish people serve them all year round on Shabbat in their chicken soup.
The jiaozi dumpling is like the prototype for all dumplings varieties, as the original style created in China. Still a very commonly eaten dumpling in Chinese cuisine, the jiaozi is made from minced meat and vegetables wrapped in a thin layer of dough.