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Topic: Sum1 in a thread said Gnocchi cause its potato is not Pasta. Pasta is made from more then Wheat-Rice

Syntax + Google started this discussion 9 years ago #58,659

Some 1 in a thread said Gnocchi cause its potato is not Pasta. Pasta is made from mor then Wheat-Rice

Soba Flour: Buckwheat - Buckwheat is a terrific flour for pancakes and makes tasty noodles

Flour: Rice
Chinese rice noodles and rice vermicelli are the most known rice noodles out there. However, other ethnicities such as Vietnamese and Indonesian also have their own versions. Rice noodles come in various forms: fresh, dried, thick, thin, sticks, bundles and even in macaroni shape. They taste great in soups or cold salads.

Thai Glass Noodles

Flour: Mung Bean
Gluten-free? Yes, but make sure it's made in a wheat-free facility
Thai call them glass noodles whereas Chinese call them bean threads or bean vermicelli. They are also known as cellophane noodles and usually turn translucent after being cooked.

Tofu Shirataki

Flour: Potato Family

Japanese harusame is made with potato flour; the greyish Korean dang myun is made with sweet potato flour. The popular Tofu Shirataki is made with yam flour and tofu.

Pure Yam or Pure Sweet Potato noodles

When I order Sukiyaki I ask for both Mung Bean noodles and the wider Yam Noodles. When I make it at home I go 50-50 with each

Kelp noodles - Have not run in2 these

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood,or from nocca (meaning knuckle) or nookie (meaning when a guy and gal do it) It has been a traditional type of Italian pasta of (probable) Middle Eastern origin since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. In the past 2,000 years, each country has developed its own specific type of small dumpling, with the ancient gnocchi as their common ancestor.[citation needed] In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus which do not contain eggs.

The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, Ciociaria and other provinces of Latium. As with other mashed potato dishes they are best prepared with starchy potatoes to keep a light texture.

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Anonymous B joined in and replied with this 9 years ago, 2 minutes later[^] [v] #749,707

Syntax (OP) replied with this 9 years ago, 8 minutes later, 10 minutes after the original post[^] [v] #749,711

Anonymous B replied with this 9 years ago, 2 minutes later, 13 minutes after the original post[^] [v] #749,712

Syntax (OP) replied with this 9 years ago, 32 minutes later, 45 minutes after the original post[^] [v] #749,714

@previous (B)
All Veggie Noodles.
Probably not any potato in that mix but could be. French fries well hey if a Wildchild with stick n stones can put on a dress and call himself a girl then he might call a French fry hummmmm not sure what the wannabe girl wood say

Anonymous C joined in and replied with this 9 years ago, 9 hours later, 10 hours after the original post[^] [v] #749,731

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Syntax (OP) replied with this 9 years ago, 13 minutes later, 11 hours after the original post[^] [v] #749,740

@previous (C)
Willy wood be proud of you and so wood Mark Twain
Gnocchioligist

Wood be a good word for Scrabble and one wonders if one could get a job as Gnocchioligist and spread the wonder and mystery of Gnocchi - It can be served with just Basil n Garlic or the many splendors of Pasta sauces - Pesto and Gnocchi wood n eye need say nor more

I planted a huge amount of Basil yesterday and Gnocchi is on my list when its grown enough to harvest a few leaves

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Syntax + Google (OP) replied with this 9 years ago, 9 hours later, 1 day after the original post[^] [v] #749,904

@749,790 (Indy !KUahHbg6fY)
From your own link
> The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle).
> It has been a traditional type of Italian pasta

@749,800 (C)

> It's not pasta. It's potatoes. It should be with the vegetables

Wheat Pasta - Wheat is a Grain and can be eating as a vegetable.

@749,803 (Indy !KUahHbg6fY)

> Gnocchi is certainly not pasta, and all of the great chefs and experts know this.

This Chef is published with multiple Multiple Many Multiple cook books and is on TV often as an Expert Chef.

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and

Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

Credentials

Editorial Reviews
Review

"James Beard Award winner Green teams up again with photographer Legato (after The Fishmonger’s Apprentice) to produce a beautifully photographed directory on how to make all types of pasta in your own kitchen, with just a few kitchen tools. And don’t think only of Italian—there are a few representative recipes from other countries, such as pot stickers, pierogi, and udon noodles. Recipes vary by shape, flour type, and flavoring. By following the easy, step-by-step instructions and hundreds of photographs, readers will be inspired to make their own delicious creations. The book contains many useful extras such as nutrition information, resources, and a glossary, but those who want to serve a homemade sauce along with their pasta fresca may need to consult another resource. VERDICT: This is a terrific choice for any library as it will be useful for both experts and novices alike. Mangia!"—Library Journal

About the Author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, G

I could go on and list many other famous Chefs who are published and probably not one of them has a failed blog on food to boast about

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