Italy Lombard and
Tuscan () are made with
ricotta,
flour, and
spinach, as well as the addition of various other herbs if required. Tuscan distinctively contains less flour; but some varieties are flour-based, such as the
Campanian , the
Apulian , the
Sardinian , and so on. Certain kinds are made of cooked
polenta or
semolina, which is spread out to dry, layered with cheese and butter, and baked.
France In France, is a hot dish of dumplings made of
choux pastry served with
béchamel sauce. A specialty of
Nice, or are made with potatoes, wheat flour, and eggs. Another version including (
Swiss chard) is called (). In
Provence, potato gnocchi can be made in a longer shape called .
South America Due to the significant number of Italian immigrants who arrived in Argentina, Paraguay, and Uruguay, gnocchi,
ñoqui () or () 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. 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. ==Gallery==