Gnocchi (American Agriculturist, July 1846)

[Bapopik at AOL.COM]

   OED and Merriam-Webster have 1891 for "gnocchi."  I had posted a few earlier citations, with Baedeker's ITALY (1867) the earliest.
   From AMERICAN AGRICULTURIST (American Periodical Series online), July 1846, pg. 209:


ITALIAN MODES OF COOKING MAIZE.
(...)
"...had he never made any other dish than _Timballe de Polenta a la Savoyarde_, that alone should render him immortal."
(...) (Pg. 210--ed.)
   _Polenta gnocchi_ are also capital.  Stir in hot water, and simmer till of a consistence which just allows it to run from the pan.  Pour the mass on a board, and when cold cut it into diamonds of an inch square.  The thickness of the paste should not exceed three-eighths, or half an inch.  Put the squares close to each other in a dish, but they should not touch.  Pile layer above layer, a little butter and grated cheese between each; or, if you wish to eat it as a sweet or pudding, pounded cinnamon, sugar, or treacle.  The butter, cheese, or sugar, prevent the bits and layers sticking to each other.  Brown the whole by fire above and below, or bake in an oven, or steam until the cheese be softened, or the butter and sugar are incorporated in the paste.  The said gnocchi, made with common flour, are equally good.  It is the Roman popular dish, and no osteria's sign-board ever wants GNOCCHI FAMOSI inscribed upon it.  It is so general and common, that it forms the proverb invariably, should you officiously seek to interfere in the property belonging to another, or remonstrate on its abuse--_Ognum puo far della suo pasta gnocchi_.   Every one is at liberty to make gnocchi of his own paste, _i. e._, anybody may do what he likes with his own.
   AN OLD TRAVELLER.