[Sca-cooks] gnoochi italian feast

[Ariane H]

Greetings!

I'm not sure how much help I can be with the recipe itself, but the 
pronunciation question I can take care of.  "Gnocchi" (notice the two 
c's instead of two o's - although it can be easy to confuse them in 
print!) is pronounced like "nyoh-kee," accent on the first syllable.  
The Italian "ch" is always, always a hard "k" sound.  The "gn," same as 
in words like "lasagna" or "compagna" is pronounced "ny." 

As for the recipe - I assume you're not talking about modern gnocchi, 
which are made from potatoes?  The word literally means "dumpling" so 
while it is used most often for the potato pasta, it could refer to any 
number of dishes.  I vaguely recall that there is a period Italian 
recipe for flour, cheese and egg dumplings, as you describe - it was 
served at a feast I helped out with about four years ago, but I can't 
remember anything about the source or even preparation (whether they 
were baked, boiled, etc.).  If you have more information or a more 
detailed recipe you could share with us, that would be awesome!  :-)  It 
might also make it easier to get answers to your questions...


Vittoria

karen_ostrowski at yahoo.com wrote:

>Good morning Cooks!
>
>    Need some experience /knowledge about gnoochi.  {correct pronunciation
>for instance:  no chee / no kee / nu chi?}  I made some from cooking a paste
>of semolina flour, water & milk, after it was cooked, adding egg, butter and
>parmasean.  Allowed that to set on a wet countertop, cut it into squares,
>shingled squares into a baking dish, brushed with butter, garlic basil,  and
>more parmasean.  Baked that for about 15 20 minutes, and found it all gooped
>together again. {what the????}   Maybe I need to find a recipe that has the
>shape {little  1/2 teaspoon dumplings} I usually asociate with gnoochi.
>Ideas, suggestions? Could I possible leave the square cutting step out?
>I'm putting together an Italian Menu for the Shire's Twelfth Night.
>
>Thanks!
>Caointiarn
>  
>