, vol.II, p.897).} maro_j fibre for rope; moros, mar.os rope prepared from fibre of paur tree; morosm, moras, moroli rope; maronj bark (Go.); murar-ci a cord (Ta.); mra_su rope made from hide (Kui); marcu rope attaching bullock to plough (Kuwi)(DEDR 4976). potti ear of co_l.am in sheath; ear of grain in sheath; tender palmyra root with unpeeled rind (Ta.lex.) pot.i bulb (e.g. of garlic); pot.inu (ears) to be filled with grain (N.); pot.ilo filled with grain (esp. of an ear)(N.)(CDIAL 8396).
Noun. 1. gnocchi - (Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese. dumpling, dumplings-small balls or strips of boiled or steamed dough.Translations.[ËnÉkÉª] NPL â noquis Ã±oquis. mploun. 1. gnocchi - (Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese. dumpling, dumplings-small balls or strips of boiled or steamed dough. Translations. [ËnÉkÉª] NPL â noquis Ã±oquis. mpl
1 Fettuccine: 1-1/2 minutes plus simmer 3 minutes w/sauce. 2  Gnocchi: Allow 4 to 6 quarts of water per pound. 3  Do not add salt to the water. 4  Boil gnocchi for 2 minutes or until all gnocchi is floating on top of water.ring water and 1 tablespoon salt to a boil. Shake pasta loose (do not cook more than 2 lbs. at a time). Add pasta to boiling water, stir, and begin timing. Once pasta is cooked, drain well and toss immediately with the sauce, coating evenly.