SC - gnocchi (v long)

[Philip & Susan Troy]

Lee-Gwen wrote:
> 
> ----- Original Message -----
> From: Angeline
> > Does anyone know of a period recipe for gnocchis and where would I find
> it?
> 
> >From "The Medieval Kitchen" by Odile Redon, Francoise Sabban, & Silvano
> Serventi.

etc., etc.

On the subject of what makes gnocchi gnocchi, or what characteristic
defines gnocchiness: Why Redon, Sabban, and Serventi should quibble
about boiled balls of dough being gnocchi in the modern sense and then
give a recipe for boiled balls of a paste made of flour, cheese, and
eggs, and state that nothing like modern gnocchi existed in the Middle
Ages, I have no idea. The word "gnocchi" seems to derive (as do nockerl,
noque, and even quenelle and knödel) from Indo-European roots meaning
"lump". Their resemblance to roots meaning "nut", shown in words like
"nucato", named for the nuts themselves and not for any lumpiness, may
or may not be coincidental.  

Adamantius, rising from the grave, or feeling like it
- -- 
Phil & Susan Troy

troy at asan.com