Njoki

Gnocchi ɒki/ N(Y)OK-ee, US: /ˈn(j)oʊki, ˈn(j)ɔːki/ N(Y)OH-kee, N(Y)AW-; Italian: [ˈɲɔkki]; sg.: gnocco) are a varied family of dumplings in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon. The word gnocchi may be derived from the Italian word nocchio, meaning 'a knot in wood', or from nocca, meaning 'knuckle'. It has been a traditional Italian dish since Roman times.[contradictory] It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. One ancient Roman recipe consists of a semolina porridge-like dough mixed with eggs; similar modern dishes include the baked gnocchi alla romana and Sardinian malloreddus, which do not contain eggs.

Source: Wikipedia