Talk:Gnocchi

message: Should gnudis be mentioned on this page, or the page for ravioli? Do they deserve their own page? Fench (talk) 02:44, 24 March 2014 (UTC)
thread_title:  Gnudi 

message: Gernoki theys the potatoes nots the pastas--Biebersbro (talk) 06:57, 30 June 2011 (UTC)
thread_title:  Gernoki is not pasta 

message: And how common a dish is this in Brazil?  I could see Argentina, due to the large Italian population, but Brazil? Michael 08:20, 10
July 2006 (UTC)
:Gnocchi is probably popular in Brazil for pretty much the same reason as Argentina - there are a huge number of Italian Brazilians - AKeen 13:13, 10 July 2006 (UTC)
thread_title:  Brazilian 

message: Gnocchi (Nocken, Nockerl) are also standard dishes in Southern Germany, Austria, Hungary and Slovenia. - —Preceding unsigned comment added by 62.217.46.133 (talk • contribs) 
:So should we say everywhere it is eaten or the primary?  One could easily add the U.S. to that list.  In other words, are we focusing on place of origin or everywhere that food has extended to? Mike 7 07:15, 8 August 2006 (UTC)
replies: text: Starting a list of everywhere gnocchi is eaten will eventually look a bit ridiculous. Imagine if this was done with pizza. It makes more sense to describe its origins and comment that it has become popular in many places, if not globally. The links on this page to Argentine, Uruguayan and Brazilian cuisine look kind of silly, considering. Jsjoberg 19:45, 7 August 2007 (UTC)
replies: text: Any claim about this kind of noodle originating in Italy (or on the Italian peninsula) would  require a reference. This kind of noodle occurs throughout Eastern Europe, where it has multiple names not derived from "gnocci"), and in China. --Una Smith (talk) 22:03, 24 August 2008 (UTC)
thread_title:  Gnocchi in other countries... 

message: Gnocchi is a very popular food, espcially if it has the flavor of the all famous truffle .
Gnocchi's are best when homemade, as is any food. They are delicious small pasta made from flour and ricotta cheese. Once the dough is mixed and is let to rise it is cut into small individual strips. These  strips are then processed by hand through a machine. This machine is cranked by hand chopping the dough and curling them into small pieces of pasta. Gnocchi's go best with a nice red meat sauce but can ideally go with any sauce you desire.   —Preceding unsigned comment added by Epapagni (talk • contribs) 06:03, 29 September 2009 (UTC)
replies: text: Yes, gnocchi is indeed a popular food but, as an Italian, I wouldn't say something like "especially if it has the flavor of the all famous truffle". As reported in the article, gnocchi comes in many different recipes and the truffle is not really necessary as an ingredient for a typical gnocchi-based dish: me, for example, I've usually had gnocchi flavored with fontina cheese melted in a bit of butter, according to the so-called gnocchi alla valdostana ("Valdostan gnocchi") recipe - it is actually one of the many variations to the recipe itself, which often includes other ingredients such as milk, nutmeg, etc. In my case, I'm from Northern Italy so this might be the reason why I've usually had gnocchi alla valdostana rather than other gnocchi-based dishes. I also love gnocchi flavored with tomato sauce or pesto alla genovese ("Genoan pesto", another specialty from Northern Italy) but my favorite recipe is definitely gnocchi alla valdostana, that's the one I've learned to love ever since I was a little kid.--Teno85 (talk) 01:13, 4 January 2016 (UTC)
thread_title:  gnocchi 

message: Gnocchi is not pronounced /no key/. Gn in Italian sounds like ñ in Spanish or nh in Portuguese. The ñ/nh in señorita/senhorita sounds like the gn in gnocchi.
ICE77 -- 81.104.129.226 21:28, 9 July 2007 (UTC)
thread_title:  The real pronunciation for gnocchi 

message: I am sorry but this template banner   states there will be a reason for the comment on the talk page.  Well there are no "talk" pages in Wikipedia, the non techie name is "discussion" page, thus the banner is not very accurate or verifiable itself and I removed it. Plus I saw one reference, so it is time for it to go.  
All such banner belong on the discussion page in my opinion, because while interesting, they are off topic.  Nothing personal, but those things are getting to me.  --Rcollman (talk) 03:07, 8 February 2008 (UTC)
replies: text: You can't remove templates just because you think they're ugly. Wikipedia works on consensus and verifiability. I've re-added the template, as it is still, as of April 2008, unverified and unsourced. GregChant (talk) 15:49, 22 April 2008 (UTC)
replies: text: It would be more productive to mention what issues need more evidence, either on the discussion page or with  tags rather than tag the whole article. --Macrakis (talk) 19:31, 22 April 2008 (UTC)
replies: text: In long articles or where the verifiability problem is only in part of the article, sure, but in this article, nothing has been sourced. It would be less productive to tag each sentence with a citation request: the entire article requires verification and citation. GregChant (talk) 20:33, 22 April 2008 (UTC)
replies: text: Nothing has been sourced, but little is controversial.  I certainly agree that our information should be sourced, but banners on content pages (as opposed to discussion pages) are supposed to be for end-users, warning them that they should be aware of problems with the information. I don't see major problems with the information here, though no doubt it can be improved in many ways. --Macrakis (talk) 21:17, 22 April 2008 (UTC)
thread_title:  Ugly, inaccurate banners on the article page

message: Lumpy fresh noodles or dumplings are made throughout the Old World, and have been brought to the New World by many Old World peoples.  I propose merging all the existing articles about these noodles, by all their various names.  --Una Smith (talk) 19:03, 24 August 2008 (UTC)
replies: text: I removed the tags. As stated, the results of the vote were pretty clear. - AKeen (talk) 01:03, 11 September 2008 (UTC)
thread_title:  Merger proposal 

message: What is the point of the North America section? Is it an advert for a restaurant? It adds nothing.  — Preceding unsigned comment added by 94.174.115.15 (talk) 15:37, 22 August 2012 (UTC)
replies: text: Agreed. Removed section. Pseudomonas(talk) 12:30, 26 August 2012 (UTC)
thread_title:  North America? 

message: "(...) made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, (...)"
Are you sure that this is what did you want to say? :-)  — Preceding unsigned comment added by 86.167.119.252 (talk) 15:56, 18 March 2013 (UTC)
thread_title:  Ingredients 

message: Te article states that the word gnocchi may derive from words meaning "knots of wood" or "knuckles" but no literal translation is given other than in the un-cited gnocchi di pane where a literal translation of "lumps of bread" is given.  Is this accurate?  Does gnocchi have a "literal" translation, other than that defined in full by this article?  — Preceding unsigned comment added by 174.29.170.61 (talk) 16:34, 3 November 2013 (UTC)
thread_title:  English translation and "literally" 

message: * Gnocchi Outline
Below is the outline of what we hope to add to the Gnocchi Wikipage, as well as resources we hope to use in order to contribute accurate information.
* History
The culture significance of this food will be discussed, as well as its traditional and cultural significance.
* Ingredients
Ingredients added will be discussed, as well as different ingredients used in variations of this food will also be discussed.
*  Manufacturing
Machinery used, or techniques used in order to preserve this food. In what conditions or locations this food is produced.
*  Storage
A brief explanation on packaging techniques, and what additions are made in order to help preserve this food.
* References
We plan to use the following reference:
* http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01842.x/epdf
* http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-1047
* http://www.oxfordreference.com/view/10.1093/acref/9780199234875.001.0001/acref-9780199234875-e-2455
* https://books.google.ca/books?hl=en&lr=&id=-HStec87HdcC&oi=fnd&pg=PT8&dq=%22Gnocchi%22+and+%22Italian%22+and+%22food%22&ots=zItSe22xGa&sig=_TCrGjBB4QJ1rDaT8FoES_AFJnM#v=onepage&q=Gnocchi&f=false
* Alessandrini, Laura, et al. "Physicochemical and Sensory Properties of Fresh Potato‐Based Pasta (Gnocchi)." Journal of Food Science 75.9 (2010): S542-7. Web.
* Del Torre, M., et al. "Prevalence of Clostridium Species and Behaviour of Clostridium Botulinum in Gnocchi, a REPFED of Italian Origin." International Journal of Food Microbiology 96.2 (2004): 115-31. Web.
Article: When traditions become innovations and innovations become traditions in everyday food pedagogies
Author: Benny, Helen
Journal: Australian journal of adult learning
ISSN: 1443-1394
Date: 11/01/2012
Volume: 52
Issue: 3
Page: 595
---
Article: The geography of the Italian pasta, Author: Alexander, David,Journal: The Professional geographer,Date: 08/01/2000,Volume: 52,Issue: 3,Page: 553
---
Sofi, Francesco, et al. "Identification of Change-Points in the Relationship between Food Groups in the Mediterranean Diet and overall Mortality: An ‘a Posteriori’ Approach." European Journal of Nutrition 51.2 (2012): 167-72. Web.
Luisi, Maria Luisa Eliana, et al. "Efficacy of a Nutritional Education Program to Improve Diet in Patients Attending a Cardiac Rehabilitation Program: Outcomes of a One-Year Follow-Up." Internal and Emergency Medicine 10.6 (2015): 671-6. Web.
The First European Conference on Sensory Science of Food and Beverages: “A Sense of Identity”, Food Quality and Preference, Volume 17, Issues 1–2, January–March 2006, Pages 43–52,
PastelPink (talk) 08:03, 13 February 2016 (UTC)
thread_title: New content proposals

message: Some recent content has included extracts from various technical manuals or patents about particular approaches to making or preserving gnocchi. They were added without any indication of whether these particular techniques were common or widespread, or if they were just a particular manufacturer's approach. After all, most patents are never put into practice. I have removed this content. --Macrakis (talk) 23:50, 30 March 2016 (UTC)
thread_title: How to use technical references

message: The following makes absolutely no sense to me: "A study conducted with the potato puree showed that, between two samples analyzed, the product which engaged in dual lower pressure treatments resulted in the most suitable production of gnocchi in terms of physicochemical and textural properties."
What is this line even trying to say? And what benefit is there to the reader? I propose this is removed.
--86.164.58.92 (talk) 20:25, 13 August 2019 (UTC)
thread_title:  Very confusing language 

message: Ashkenazik Jewish "Shlishkas" are literally gnocchi and sold labeled as such.
Drsruli (talk) 22:33, 22 October 2021 (UTC)
thread_title:  Shlishkas