Gnocchi, one of the most popular and most mispronounced Italian food ever.
But no worries gli gnocchi is an actual tongue-twister, many Italians are not able to pronounce this expression as well.
Lo gnocco is the singular form, and the example I always use while teaching Italian articles.
A food probably originated in the Middle East and introduced in Italy by the Romans at the time of their expansion, is a soft pasta made from semolina, regular flour, potatoes, or bread, with eggs, cheese and other ingredients. As other Italian foods there are many regional variants.
The most common type now a days is the gnocchi di patate (‘potatoes gnocchi’).
Gnocchi making is normally a team work, and an excellent way to involve husband and kids in cooking. First you prepare a dough with boiled mashed potatoes and eggs, then you rolled it in little dowels, then you cut them in little pieces, finally roll each piece on a fork or concave side of cheese grater or the specific gnocchi-tool in the picture below.
Cook them in boiling water and rinse them as soon as they float, using a perforated spoon.
Serve immediately, no matter what.
There are many possible dressing:
Burro e salvia: simple and delicious
Pomodoro e basilico: mon amour
Gnocchi alla sorrentina (Sorrento style): pomodoro e basilico, gratin with mozzarella
Ragù: who doesn’t like it?
Sugo di funghi: mushroom sauce (with fresh or dryed mushrooms)
Pesto: another big classic
Gnocchi ai quattro formaggi: anything is better with cheese