Gnocco

Gnocco refers to a type of dumpling popular in Italian cuisine. The most common variety is gnocco fritto, which translates to "fried gnocchi." This dish is made from a simple dough of flour, water, and often lard or butter, which is then cut into diamond or rectangular shapes and deep-fried until puffed and golden. Gnocco fritto is typically served as an appetizer or side dish, often accompanied by cured meats like prosciutto and salumi, and cheeses. It has regional variations, with some versions incorporating a bit of baking soda for extra lightness.

Another less common but related dish is simply called gnocchi, which are potato dumplings. However, when referring to gnocco in a general Italian context, especially in Emilia-Romagna and Lombardy, gnocco fritto is usually implied. The texture of gnocco fritto is light and airy on the inside with a crisp exterior, making it a popular accompaniment to richer flavors. It is a traditional dish often enjoyed during festive occasions and family gatherings. The name "gnocco" itself can broadly refer to a dumpling, but the fried version is distinct due to its preparation and typical consumption.