Another delicious meal in the way of a clear soup with ricotta cheese based herbed gnocchi and lovely, healthy greens. A simple and tasty dish 🙂
A bit about gnocchi…
Gnocchi (/ˈnɒki/ or /ˈnjɒki/; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, breadcrumbs, or similar ingredients.
Like many Italian dishes, there is considerable variation in recipes and names across different regions. For example, the Tuscan malfatti (literally “poorly made”) are a sort of flour, ricotta, and spinach gnocchi; the Pugliese cavatielli are flour-based, and so on.
Gnocchi are eaten as a first course (primi piatti), alternatives to soups (minestre), or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from specialty stores. In supermarkets, industrially-produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.