gnocchi

简明释义

英[ˈnjɒki]美[ˈnjɑːki]

n. （面粉或马铃薯做的）团子

n. （Gnocchi）人名；（西、意）尼奥基

英英释义

单词用法

同义词

反义词

例句

1.With chopsticks (or a thin bamboo sheet of the tool) pick a stuffing on the rice-chip corporation, Then switch to side heal while hands and made gnocchi.

用筷子(或薄竹片状的工具)挑一团馅放在糯米片上，再用双手边转边收口做成汤团。

2.Wenzhou people eat dumpling as auspicious as there has always been gnocchi hospitality customs.

温州人视吃汤团为吉祥，历来有汤团待客的风俗习惯。

3.Yuri: : Well traditionally you have the first course, usually it's pasta or gnocchi, whatever.

尤里：传统上，第一道菜通常是意面或意大利土豆团子。

4.Artichokes, potato & gnocchi alla Romanaare like the "cherry on a cake" to implement Lazio region flavors.

洋蓟，马铃薯和意式面疙瘩就像“蛋糕上的草莓”一样完美的呈现了拉齐奥地区的本土风味。

5.There are various potato dishes:stewed potatoes and beef, diced/sliced potatoes, potato soup, potato and pork, potato cake, mashed potato, hash browns, fench fries, gnocchi, baked potato, …etc.

有各种不同的土豆菜肴：红烧土豆和牛肉，切块/切片土豆，土豆汤，土豆和猪肉，土豆饼，土豆泥，薯饼，薯条，土豆团，烤土豆，…等等。

6.Shiny smooth surface of the gnocchi well, and some remained a SMB, like Peach.

做得好的汤团表面光滑发亮，有的还留一个尖儿，像桃形。

7.I ordered a plate of gnocchi for dinner.

我点了一盘土豆饺子作为晚餐。

8.The restaurant's signature dish is their homemade gnocchi.

这家餐厅的招牌菜是他们自制的土豆饺子。

9.Have you ever tried gnocchi with pesto sauce?

你尝试过配香蒜酱的土豆饺子吗？

10.My grandmother makes the best gnocchi from scratch.

我奶奶做的土豆饺子是最好的，完全是手工制作的。

11.We had gnocchi at the Italian restaurant last night.

我们昨晚在意大利餐厅吃了土豆饺子。

作文

When I first encountered the word gnocchi, I was intrigued by its unique sound and the culinary delights it promised. Gnocchi refers to a type of Italian pasta made from potatoes, flour, and sometimes eggs. These small, dumpling-like morsels are not only delicious but also versatile, making them a favorite in many households around the world. The origins of gnocchi can be traced back to ancient Rome, where similar dishes were created using various ingredients available at the time. Over the centuries, gnocchi has evolved into different regional variations, each with its own distinct flavor and texture. One of the reasons I love gnocchi is its comforting nature. When prepared correctly, gnocchi has a light, fluffy texture that melts in your mouth. This delightful dish can be served with a variety of sauces, from rich tomato-based sauces to creamy Alfredo. My personal favorite is gnocchi tossed in brown butter with sage, which elevates the simple dumplings to a new level of gourmet dining. The nutty flavor of the browned butter perfectly complements the soft texture of the gnocchi, creating a harmonious balance on the palate. Making gnocchi from scratch can be an enjoyable and rewarding experience. The process begins with boiling potatoes until they are tender, then mashing them until smooth. Once cooled, the mashed potatoes are combined with flour and eggs to form a dough. The key to perfect gnocchi lies in not overworking the dough; otherwise, the dumplings can become too dense. After rolling the dough into long ropes and cutting them into bite-sized pieces, the characteristic ridges can be created using a fork or a special tool. These ridges help hold onto the sauce, ensuring that every bite is full of flavor. Cooking gnocchi is a simple yet satisfying task. They are typically boiled in salted water until they float to the surface, indicating that they are done. This quick cooking time makes gnocchi an excellent option for busy weeknight dinners. Pairing gnocchi with seasonal vegetables or protein, such as grilled chicken or sautéed mushrooms, can create a balanced meal that pleases everyone at the table. In addition to being a staple in Italian cuisine, gnocchi has gained popularity worldwide. Many restaurants now feature gnocchi on their menus, showcasing innovative takes on this classic dish. From gnocchi served in a spicy arrabbiata sauce to those topped with fresh pesto and cherry tomatoes, the possibilities are endless. This versatility allows home cooks and chefs alike to experiment with flavors and ingredients, making gnocchi a canvas for culinary creativity. In conclusion, gnocchi is more than just a type of pasta; it is a beloved dish that holds a special place in the hearts of many food enthusiasts. Its rich history, comforting texture, and adaptability make gnocchi a cherished part of Italian cuisine and a delightful addition to any meal. Whether enjoyed at a fine dining restaurant or made at home with loved ones, gnocchi continues to bring joy and satisfaction to those who indulge in its deliciousness.

当我第一次遇到这个词gnocchi时，我被它独特的声音和它所承诺的美食吸引了。Gnocchi指的是一种意大利面食，由土豆、面粉和有时的鸡蛋制成。这些小巧的饺子状食物不仅美味，而且用途广泛，成为世界各地许多家庭的最爱。Gnocchi的起源可以追溯到古罗马，当时制作了类似的菜肴，使用当时可用的各种食材。几个世纪以来，gnocchi演变成不同的地区变体，每种都有其独特的风味和质地。 我喜欢gnocchi的原因之一是它的舒适感。当制作得当时，gnocchi具有轻盈、蓬松的质地，入口即化。这道令人愉悦的菜肴可以与各种酱汁搭配，从浓郁的番茄酱到奶油阿尔弗雷多酱。我个人最喜欢的是将gnocchi与褐色黄油和鼠尾草一起翻炒，这使得简单的饺子提升到了新的美食水平。褐色黄油的坚果香味完美地衬托出gnocchi的柔软质地，在味蕾上创造出和谐的平衡。 从零开始制作gnocchi是一种愉快且令人满意的体验。制作过程始于将土豆煮至嫩滑，然后将其捣成光滑的土豆泥。冷却后，将土豆泥与面粉和鸡蛋混合以形成面团。制作完美的gnocchi的关键在于不要过度揉捏面团；否则，饺子可能会变得太密实。在将面团滚成长条并切成小块后，可以使用叉子或特殊工具制作出特征性的凹槽。这些凹槽有助于抓住酱汁，确保每一口都充满风味。 烹饪gnocchi是一项简单而令人满意的任务。它们通常在加盐的水中煮，直到浮到水面上，表明它们已完成。这种快速的烹饪时间使得gnocchi成为繁忙工作日晚餐的绝佳选择。将gnocchi与时令蔬菜或蛋白质（例如烤鸡或炒蘑菇）搭配，可以创造出均衡的餐点，让桌上的每个人都满意。 除了作为意大利美食的主食外，gnocchi在全球范围内也越来越受欢迎。许多餐厅现在在菜单上提供gnocchi，展示了对这道经典菜肴的创新改编。从用辛辣的阿拉比亚塔酱调味的gnocchi到用新鲜的香蒜酱和樱桃番茄装饰的gnocchi，可能性是无穷无尽的。这种多样性使家庭厨师和厨师能够尝试不同的风味和食材，使gnocchi成为烹饪创意的画布。 总之，gnocchi不仅仅是一种面食；它是一道深受许多美食爱好者喜爱的菜肴。它丰富的历史、舒适的质地和适应性使得gnocchi成为意大利美食中珍贵的一部分，也是任何餐点的美味补充。无论是在高档餐厅享用，还是在家与挚爱的人一起制作，gnocchi继续为那些沉醉于其美味的人带来快乐和满足。