gnocchi

Store boughten gnocchi is grainier and can't be as soft as homemade without making it soggy.

I hear lots of pronunciations for words like gnocchi, usually until people are shamed into saying it correctly.

On a somewhat related note, a long time ago I learned how to make gnocchi from an elderly Italian woman.

Families can dry their ski clothes by the fire while hanging out in a living room while grandma makes her famous gnocchi for dinner.

This must be location dependent because my TJ’s always runs out of cauliflower gnocchi and meatless meatballs and they never bother to fill in the space.

Homemade spatzle and gnocchi have noticeably different textures.

Hey @gnocchi - that's actually a great idea.

Here's an idea, don't put this on pasta, make some freaking gnocchi and don't wind up with a pair of moldy boiled potatoes in the back of your refrigerator.

I personally love making butter sage gnocchi or ravioli (it doesn’t work as well with olive oil), but I only make it every couple of months.

Nor potatoes (gnocchi), corn (polenta), zucchini, prickly pear, peppers...

I never made dried pasta at home, but I find it impossible (even in Italy) to buy fresh gnocchi that are as good as the ones that you can make at home.

Right now I just opened a random page of prepared food for one of the big-3 supermarkets and I can see Tortellini for 35,90kr; Gnocchi for 28,90kr; Tikka chicken for 56,90kr.

In Argentina the term is "ñoqui", which means "gnocchi".

There's also the whole menagerie of nuclear pasta [1] where gnocchi and spaghetti you could maybe consider "nuclei" unto themselves.

There's also waffles & lasagna, but when you get into the anti-spaghetti and anti-gnocchi realms, then you're into the "one nucleus" region.

Does GP really think that the Spanish and the French say "guh-nocci" for gnocchi?

Gnocchi being made from potatoes and anything tomato based in Italian cooking.

Gnocchi is super easy to make yourself, especially with dried potato flakes.