{"id":1455,"date":"2010-12-11T11:46:42","date_gmt":"2010-12-11T10:46:42","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/gnocchi-francais\/"},"modified":"2010-12-11T11:46:42","modified_gmt":"2010-12-11T10:46:42","slug":"gnocchi-francais","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/gnocchi-francais\/","title":{"rendered":"Gnocchi di pane – recette d’Italie"},"content":{"rendered":"

Gnocchi – Nom et origine<\/h2>\n

Gnocchi<\/strong>, qui se prononce \u00abNjocki\u00bb et non pas \u00abGnotschi\u00bb, sont la variante italienne des quenelles. En Italie, on distingue trois principales variantes : les Gnocchi di patate<\/em> \u00e0 base de pommes de terre, les Gnocchi di polenta<\/em> \u00e0 base de semoule de ma\u00efs et les Gnocchi alla romana<\/em> (quenelles de semoule de bl\u00e9 romaines). De plus, certains fabricants de p\u00e2tes d\u00e9signent \u00e9galement leurs p\u00e2tes en forme de coquilles<\/a> sous le nom de Gnocchi ou Gnocchetti. Le nom Gnocchi signifie tout simplement \u00abquenelles\u00bb. Il est probable que la recette provienne du Moyen-Orient (bien que ni la variante \u00e0 base de pommes de terre ni celle \u00e0 base de ma\u00efs pour des raisons historiques) et a \u00e9t\u00e9 diffus\u00e9e par les Romains en Italie et dans les provinces.<\/p>\n

\"Gnocchi
Gnocchi \u00e0 la sauce tomate<\/figcaption><\/figure>\n

Recette des Gnocchi di pane<\/h2>\n

Une variante, qui n’a pas \u00e9t\u00e9 mentionn\u00e9e ci-dessus, est les Gnocchi di pane, c’est-\u00e0-dire \u00e0 base de miettes de pain. Cette recette est r\u00e9pandue en Frioul et dans le Tyrol du Sud.<\/p>\n

Ingr\u00e9dients pour 4 personnes :<\/span>
\n75 cl de lait, 4 tranches de pain blanc, 2 \u0153ufs, 40 g de beurre, Parmesan r\u00e2p\u00e9, noix de muscade, poivre<\/a>, sel<\/a>, 1 \u00bd c. \u00e0 soupe de farine
\nPr\u00e9paration :<\/span>
\nTremper le pain dans le lait pendant deux heures. \u00c9goutter et passer au tamis. M\u00e9langer avec les \u0153ufs, la farine, le poivre, le sel et une pinc\u00e9e de noix de muscade, puis travailler en une p\u00e2te. D\u00e9couper en petites quenelles. Cuire quelques minutes dans de l’eau bouillante sal\u00e9e. \u00c9goutter et servir avec du beurre et du parmesan r\u00e2p\u00e9.<\/p>\n

Notre conseil : Avec de la beurre de truffe<\/a>, ce plat simple atteint un niveau plus raffin\u00e9.<\/p>\n

Vous trouverez d’autres recettes<\/a> dans notre collection.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Les gnocchi italiens, prononc\u00e9s \u00ab\u00a0Njocki\u00a0\u00bb, se d\u00e9clinent en trois variantes principales : \u00e0 base de pommes de terre, de semoule de ma\u00efs et \u00e0 la romaine avec du semoule de bl\u00e9. Certains fabricants de p\u00e2tes d\u00e9signent aussi leurs p\u00e2tes en forme de coquillage sous le terme gnocchi ou gnocchetti. D’origine probablement moyen-orientale, cette recette fut popularis\u00e9e par les Romains. Un autre type, les gnocchi di pane, \u00e0 base de pain, est courant dans le Frioul et le Sud-Tyrol.<\/p>\n","protected":false},"author":2,"featured_media":1454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"\nGnocchi di pane - recette d'Italie - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/gnocchi-francais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gnocchi di pane - recette d'Italie - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les gnocchi italiens, prononc\u00e9s "Njocki", se d\u00e9clinent en trois variantes principales : \u00e0 base de pommes de terre, de semoule de ma\u00efs et \u00e0 la romaine avec du semoule de bl\u00e9. Certains fabricants de p\u00e2tes d\u00e9signent aussi leurs p\u00e2tes en forme de coquillage sous le terme gnocchi ou gnocchetti. D'origine probablement moyen-orientale, cette recette fut popularis\u00e9e par les Romains. 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