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gnocchi

American  
[nyoh-kee, no-, noh-, nyawk-kee] / ˈnyoʊ ki, ˈnɒ-, ˈnoʊ-, ˈnyɔk ki /

noun

(used with a singular or plural verb)
  1. a dish of little dumplings made from potatoes, semolina, flour, or a combination of these ingredients.


gnocchi British  
/ ˈɡnɒkɪ, ɡəˈnɒkɪ, ˈnɒkɪ /

plural noun

  1. dumplings made of pieces of semolina pasta, or sometimes potato, used to garnish soup or served alone with sauce

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of gnocchi

1890–95; < Italian, plural of gnocco, originally Upper Italian (Veneto), perhaps cognate with Tuscan nocca, nocco knuckle < Langobardic *knohha joint; knuckle

Explanation

If you like pasta but are tired of spaghetti, you might want to give gnocchi a try. These Italian potato dumplings, which are boiled or baked, are thick and delicious. Gnocchi consists of small dumplings made of potato, flour, and semolina. Like other types of pasta, gnocchi is served with cheese and sauce. Like spaghetti, this is a plural world: the singular gnocco is rarely seen in English. Make sure you have a full appetite before eating a plate of gnocchi because it will fill you up.

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Vocabulary lists containing gnocchi

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

"So we launched Dirty Gnocchi in our back garden of our restaurant and that went from strength to strength."

From BBC • Mar. 5, 2024

Per the suggestion of one Redditor, the Gnocchi al Gorgonzola pairs nicely with "a heaping spoonful" of TJ's Crunchy Chili Onion — an amalgamation of chili oil and crunchy garlic bits — and diced pancetta.

From Salon • Jul. 17, 2022

Gnocchi is a perennial favorite at his East Village restaurant Hearth, and there are recipes for whole-wheat pasta dishes in this cookbook.

From Slate • Sep. 18, 2018

“The Gnocchi Truffle Mac” was more a fondue of fontina, Gruyère and rosemary truffle oil with floating starchy nuggets.

From Seattle Times • May 17, 2016

Aurelio instructed in the art Pietro Gnocchi; and, if I mistake not, he was surpassed by his pupil, both in selection and in good taste.

From The History of Painting in Italy, Vol. IV (of 6) from the Period of the Revival of the Fine Arts to the End of the Eighteenth Century by Lanzi, Luigi Antonio

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