英和和英

語源

From Italian gnocchi, plural of gnocco (“dumpling”, literally “lump”), related to nocchio (“knot (in wood)”), a borrowing from Lombardic knohha (“knuckle, bone, knot”), from Proto-Germanic *knukô (“bone”), *kneukaz (“tuber, knuckle”), from Proto-Indo-European *gnew- (“knot, bundle”). Cognate with Middle High German knoche (“bone, knot”) (modern German Knochen), Middle Dutch knoke (“knuckle, knob, knot”), Swedish knoge (“knuckle”). More at knuckle.

発音

• (英国発音) IPA: /ˈnjɒ.ki/, (sometimes proscribed) /ˈnɒ.ki/
• (米国発音) enPR: nyōʹkē, IPA: /ˈnjoʊ.ki/, (humorous) /ɡ(ə)ˈnoʊ.ki/, /ɡ(ə)ˈnɑk.t͡ʃi/
• 韻: (英国発音) -ɒki, (米国発音) -oʊki

名詞

gnocchi (countable and uncountable, plural gnocchis) or gnocchi pl (normally plural, singular gnocco)

1. Italian pasta-like dumpling(s) made of potato or semolina.
   • 1978, Nika Hazelton, The Regional Italian Kitchen, M. Evans and Company, Inc., →ISBN, page 129:

     Dip each gnocco into the flour, shaking off excess. Carefully lower the gnocchi, one at a time, into the simmering water. Cook a few at a time since they must not touch each other while cooking. The gnocchi will be cooked when they rise to the surface; this should take 2 to 3 minutes, depending on the gnocchi.

   • 1999, Thomas Keller, The French Laundry Cookbook, Artisan, →ISBN, page 119:

     Test one gnocchi by placing it in a large pot of rapidly boiling lightly salted water.

   • 2017, Thomasina Miers, Home Cook: Over 300 Delicious, Fuss-Free Recipes, London: Guardian Books; Faber & Faber Ltd, →ISBN, page 159:

     Silky, feather-light and with an other-worldly texture, home-made gnocchi is one of the most spoiling things you can make for someone, yet it is surprisingly simple to put together, especially when just for two.

同意語

• macaroni (obsolete)

Further reading

• gnocchi on Wikipedia.Wikipedia