TABLE OF CONTENTS
Best Dumpling Type Types in the World
Gnocchi di patate is an Italian delicacy made by combining boiled potatoes with flour into small ropes, which are then cut into smaller pieces in order to make gnocchi. The dough is cooked in boiling water until it floats to the top. Potato gnocchi are best paired with a simple tomato and basil sauce, and it is recommended to garnish the dish with some freshly grated parmesan cheese.
This is the traditional Italian form of dumplings. Today, the word gnocchi usually refers to a dumpling made with potato-based dough shaped into thick bite-sized pieces and pressed into a ribbed wooden board or grater to create an imprint, which helps the sauce to adhere to each piece.
They are typically boiled in large amounts of salted water or fried in shallow oil, a technique typical for some Italian regions. Gnocchi are believed to have been a predecessor of pasta, and historical records show that the term gnocchi, or gnocco, was sometimes interchangeably used with the word maccherone, a word that once referred to all pasta in general.
VARIATIONS OF Gnocchi (Dumpling Type)
While traditional potato gnocchi take some time to prepare, gnocchi di Parmigiano can be prepared much quicker as an even more decadent version of this popular food. Made with Parmigiano Reggiano, ricotta, eggs, flour, and breadcrumbs, these delicious treats truly are easy and quick to prepare.
Full of flavor, gnocchi di Parmigiano are best paired with simple sauces such as fresh tomato sauce with a touch of basil.
Gnocchi di zucca or pumpkin gnocchi is a popular Italian dish consisting of pumpkin, eggs, butter, flour, and flavorings such as salt, pepper, and sage. The most popular variety is served in a sauce made with butter and sage, and the whole thing is then finished with Grana Padano or Parmigiano shavings on top.
Usually associated with northern Italy and the Tuscany region, chestnut gnocchi were one of the original gnocchi varieties. They are traditionally prepared with a combination of chestnut and wheat flour, although some combinations occasionally include mashed potatoes.
Their shape and size is similar to other varieties, and they are mainly distinguished by their light brown color. In the simplest form, chestnut gnocchi are merely paired with a sprinkle of olive oil and grated Pecorino cheese, but their rich flavor combines well with other types of cheese, pesto, or tomato-based sauces.
This gnocchi variety is similar to the traditional gnocchi, but instead of a mashed potato base, they consist of a finely ground cornmeal or cooked polenta. The classic version combines cornmeal, flour, and eggs and bitesize pieces are cooked before consumption.
Alternatively, cooked polenta is used as a base, and while still warm, it is shaped into bite-sized gnocchi. Traditionally, gnocchi di polenta are paired with creamy, cheese-based sauces.
MAIN INGREDIENTS
Gnocchi integrali is a traditional variety of gnocchi. It's usually made with a combination of mashed potatoes, whole wheat flour, eggs, and salt. The gnocchi can be enriched with additional ingredients such as nutmeg and baking powder. The dough is rolled into a bun, and it's left to rest for a few minutes.
It is then shaped into thin strings that are cut into smaller pieces and shaped into gnocchi during the process. If properly made, the gnocchi will be soft, smooth, and melting in the mouth once they've been cooked in a large pot of boiling salted water and served with a sauce of your choice.
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