Editing Gnocchi (section)

==Varieties==
{{More citations needed|section|date=March 2019}}
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Gnocchi vary in recipe and name across different regions.

===Regional===
[[Lombard cuisine|Lombard]] and [[Tuscany|Tuscan]] {{lang|it|malfatti}} ({{literally|poorly made}}) are made with [[ricotta]], [[flour]], and [[spinach]], as well as the addition of various other herbs if required.<ref name="OCIF" /><ref>Buonassisi, recipe #875</ref> Tuscan {{lang|it|[[gnudi]]}} distinctively contains less flour;<ref>{{Cite web |last=Royer |first=Blake |date=April 15, 2010 |title=Homemade Gnudi from The Spotted Pig |url=http://www.thepauperedchef.com/2010/04/homemade-gnudi-from-the-spotted-pig.html |archive-url=https://web.archive.org/web/20140512232208/http://www.thepauperedchef.com/2010/04/homemade-gnudi-from-the-spotted-pig.html |archive-date=2014-05-12 |access-date=2014-05-12 |website=The Paupered Chef}}</ref> but some varieties are flour-based, such as the [[Campania]]n {{lang|it|strangulaprievete}}, the [[Apulia|Apulian]] {{lang|it|[[cavatelli]]}}, the [[Sardinia]]n {{lang|it|[[malloreddus]]}},<ref name="Farley 2017">{{Cite web |last=Farley |first=David |date=October 20, 2017 |title=The Perfect Pasta Dish Sardinians Refuse to Share |url=http://www.bbc.com/travel/story/20171018-the-perfect-pasta-dish-sardinians-refuse-to-share |access-date=September 15, 2018 |website=BBC |language=en |archive-date=September 12, 2018 |archive-url=https://web.archive.org/web/20180912054647/http://www.bbc.com/travel/story/20171018-the-perfect-pasta-dish-sardinians-refuse-to-share |url-status=live }}</ref> and so on.<ref>Buonassisi, recipe #895</ref>  Certain kinds are made of cooked [[polenta]] or [[semolina]], which is spread out to dry, layered with cheese and butter, and baked.<ref name="OCIF" />

{{lang|it|Gnocchi di pane}} ({{literally|bread lumps}}), derived from the {{lang|de|[[Knödel|Semmelknödel]]}}, is made from breadcrumbs and is popular in [[Friuli-Venezia Giulia]], [[Veneto]], and [[Trentino-Alto Adige/Südtirol|Trentino-Alto Adige]]. Another variety from the latter region is [[spinach]] gnocchi.

===International===

====Austria====
In [[Austria]], gnocchi are a common main or side dish, known by the original name and Austrian variant, ''nockerl'' ({{plural form}}: ''nockerln''). As a side dish, they may accompany main dishes such as [[goulash]].

====Croatia====
Gnocchi are very popular and often served as a dish in coastal [[Croatia]], typically being served as a first course or a side dish with ''[[Pašticada|dalmatinska pašticada]]''. The Croatian name for gnocchi is ''njoki''.<ref name="MacGregor 2016">{{Cite news |last=MacGregor |first=Sandra |date=June 17, 2013 |title=Varazdin: Croatia's 'Little Vienna' |work=The Telegraph |url=https://www.telegraph.co.uk/travel/destinations/europe/croatia/articles/Varazdin-Croatias-little-Vienna/ |access-date=November 5, 2016 |archive-date=November 6, 2016 |archive-url=https://web.archive.org/web/20161106062901/http://www.telegraph.co.uk/travel/destinations/europe/croatia/articles/Varazdin-Croatias-little-Vienna/ |url-status=live }}</ref>

====Slovenia====
Gnocchi, known locally as ''njoki'', are common in Slovenia's [[Slovene Littoral|Primorska]] region, which shares many of its culinary traditions with neighboring Italy.

====France====
In [[France]], {{lang|fr|gnocchis à la parisienne}} is a hot dish of dumplings made of [[choux pastry]]<ref name="Gray Chronicle 2010">{{Cite web |last=Gray |first=Marlene Sorosky |date=April 4, 2010 |title=Bay Area Chefs Put Twists on Traditional French Pastry |url=http://www.sfgate.com/recipes/article/Bay-Area-chefs-put-twists-on-traditional-French-3193548.php |access-date=November 5, 2016 |website=SFGate |archive-date=November 6, 2016 |archive-url=https://web.archive.org/web/20161106061840/http://www.sfgate.com/recipes/article/Bay-Area-chefs-put-twists-on-traditional-French-3193548.php |url-status=live }}</ref> served with [[béchamel sauce]].

A specialty of [[Nice]], {{lang|fr|gnocchi}} or {{lang|fr|gnoques de tantifla a la nissarda}}<ref>{{Cite book |last=Médecin |first=Jacques |title=La cuisine du Comté de Nice}}</ref> are made with potatoes, wheat flour, and eggs. Another version including {{lang|fr|blette}} ([[Chard|Swiss chard]]) is called {{lang|fr|merda dé can}} ({{literally|dog shit}}<ref>{{cite book |last1=Frommer |first1=Arthur |title=Frommer's Europe |date=2000 |publisher=Macmillan USA |page=397 |isbn=978-0-02-862995-7 |url=https://books.google.com/books?id=ZdxXAAAAYAAJ|quote=...the unfortunately named {{lang|fr|merda de can}} ({{literally|dog shit}}), which is gnocchi stuffed with spinach - it's a lot more appetizing than it sounds.}}</ref>).

In [[Provence]], potato gnocchi can be made in a longer shape called {{lang|fr|longettes}}.<ref>{{Cite book |last=Larousse |first=Librairie |url=https://books.google.com/books?id=mmWBEAAAQBAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2022-08-30 |publisher=Clarkson Potter/Ten Speed |isbn=978-0-593-57774-5 |language=en}}</ref>

====South America====
Due to the significant number of Italian immigrants who arrived in [[Argentina]], [[Paraguay]], and [[Uruguay]], gnocchi, ''ñoqui'' ({{IPA|es|ˈɲoki|lang}}), or {{lang|it|nhoque}} ({{IPA|pt|ˈɲɔki|lang}}), is a popular dish, even in areas with few Italian immigrants. In Uruguay, Paraguay, and Argentina, there is a tradition of eating gnocchi on the 29th of each month, with some people putting money beneath their plates to bring prosperity.<ref>{{Cite news |last=McClaughlin |first=Kate |date=January 29, 2011 |title=New World Gnocchi |work=The Wall Street Journal |url=https://www.wsj.com/articles/SB10001424052748703555804576102420697798968 |access-date=January 21, 2016 |archive-date=January 27, 2016 |archive-url=https://web.archive.org/web/20160127054338/http://www.wsj.com/articles/SB10001424052748703555804576102420697798968 |url-status=live }}</ref><ref>{{Cite web |last=Schneider |first=Laura |date=February 4, 2014 |title=How Eating Italian Gnocchi Became a Monthly Tradition in Latin America |url=https://globalvoices.org/2014/02/04/how-italian-gnocchi-became-a-monthly-mealtime-tradition-in-latin-america/ |access-date=January 21, 2016 |website=Global Voices |archive-date=August 13, 2018 |archive-url=https://web.archive.org/web/20180813073508/https://globalvoices.org/2014/02/04/how-italian-gnocchi-became-a-monthly-mealtime-tradition-in-latin-america/ |url-status=live }}</ref> Indeed, in Argentina and Uruguay ''[[ñoqui]]'' is slang for a bogus employee (according to corrupt accountancy practices or, in the public sector, the distribution of political patronage), who only turns up at the end of the month to receive their salary.<ref>{{Cite web |title='I Am Not a Ñoqui' – The Story Behind the State's Mass Layoffs |url=http://www.argentinaindependent.com/currentaffairs/i-am-not-a-noqui-the-story-behind-the-states-mass-layoffs/ |access-date=15 September 2018 |website=Argentinaindependent.com |archive-date=25 April 2018 |archive-url=https://web.archive.org/web/20180425145617/http://www.argentinaindependent.com/currentaffairs/i-am-not-a-noqui-the-story-behind-the-states-mass-layoffs/ |url-status=dead }}</ref>