Our gluten-free expert, Georgi Page-Smith, approves of Nocca’s gluten-free gnocchi (NYAW-kee). Gnocchi are soft dough dumplings that may be made from semolina or ordinary wheat flour and filled with cheese, potato or other ingredients .
Nocca is an Italian pasta company that specializes in quick-to-the-table, shelf-stable gnocchi.
They make conventional gnocchi with wheat flour and a potato filling, plus a gluten-free version made with rice flour.
When I discovered Nocca Gnocchi at last summer’s Fancy Food Show (alas, no show this year due to COVID), I was thrilled for an opportunity to sample the gluten-free version which, as they say, can be ready to serve in as little as 2 minutes on the boil.
Perhaps their quick-cooking nature has to do with the size of Nocca’s gnocchi.
Tender, with a slight tang, they are a delicious foil for fresh pesto (photo #1).
This is the gnocchi you want for a light lunch, or when you are putting dinner together quickly and still want something satisfying and/or different.
It’s also comfort food.
Nocca makes one plain variety of gnocchi (Original) for the gluten-sensitive, but also makes several other varieties of wheat-based gnocchi for those who can tolerate gluten: Cocoli (mini), Original, Pesto, Truffle and Whole Wheat.
The line is available in stores across the Northeast and can be found via their store locator.
You might have to call first to see if they carry the gluten-free variety; but you can buy them on Amazon, along with the wheat-based varieties.
The word “gnocchi” has an unknown origin, but it may have derived from the Italian word nocca, meaning knuckle. The oval-ish shape of the pasta is somewhat reminiscent of a knuckle!
They’re not Italian: gnocchi are of Middle Eastern origin. As the Roman Empire expanded, favorite foods and recipes were brought home and adapted, based on local ingredients and preferences.
How about gnocchi for breakfast?
For breakfast or brunch, take a look at this Egg & Gnocchi Casserole Recipe.
For lunch and dinner:
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