Complete, Unabridged Guide to Gnocchi. Get the information you need--fast! This comprehensive guide offers a thorough view of key knowledge and detailed insight. It's all you need.
Here's part of the content - you would like to know it all? Delve into this book today!..... : In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs).
... One variety, gnocchi di pane (literally bread lumps), derived from the Semmelknödel, is made from breadcrumbs and is popular in Friuli-Venezia Giulia, Veneto and Trentino-Alto Adige/Südtirol.
... The name is also used in France in the dish known as gnocchis à la parisienne, a hot dish comprising gnocchi formed of choux pastry, and served with Béchamel sauce.
... Due to the significant number of Italian immigrants that arrived in Argentina, Brazil and Uruguay, gnocchi, ñoqui (Spanish, ['¿oki]) or nhoque (Portuguese, pronounced: ['¿¿ki]) is a popular dish, even in areas with few Italian immigrants.
There is absolutely nothing that isn't thoroughly covered in the book. It is straightforward, and does an excellent job of explaining all about Gnocchi in key topics and material. There is no reason to invest in any other materials to learn about Gnocchi. You'll understand it all.
Inside the Guide: Gnocchi, Italian cuisine, Friuli-Venezia Giulia, Entrée, Dumpling, Abruzzo