Sie suchten nach: njoki (Kroatisch - Englisch)

najpoznatiji su fuži i njoki .
the most popular are fuž i and gnocchi .

njoki i tjestenina su namirnice brojnih prednosti .
gnocchi and pasta are food products with numerous benefits .

njoki se pripremaju od tijesta čiji su osnovni sastojci brašno , jaja i krumpir .
gnocchi are prepared with flour , eggs and potatoes kneaded into dough .

uz to jelo, kao dodatci služe se krumpir ili valjušci od tijesta (njoki).
potato or pastry dumplings are served as a side dish.

iz priloženog je jasno da njoki predstavljaju niskokaloričnu namirnicu koja se može odlično uklopiti u prehranu svih populacijskih skupina .
it is clear that gnocchi are a low-calorie food product which can fit into the nutrition of all age groups .

fuži i njoki najčešće se poslužuju uz razne umake , šuga kako ih u puli zovu , a najtradicionalniji je žgvacet .
fuž i and gnocchi are usually served with various sauces , locally known as š ugo .

njoki predstavljaju odličan izvor uglijkohidrata , prvenstveno onih složenih . 100 g sirovih njoka osigurava 34, 2 grama ugljikohidrata .
gnocchi are an excellent source of carbohydrates and of the complex ones in particular . 100 g of raw gnocchi provide 34.2 g of carbohydrates .

u pravljenju njoka , preferira se stari krumpir zbog manjeg sadržaja vode , a većeg udjela škroba što znači manju potrošnju brašna pa su i dobiveni njoki mekše teksture .
when it comes to the preparation of gnocchi , old potatoes are preferred since they contain less water and more starch resulting in lesser consumption of flour and making the gnocchi of a softer texture .

njoki su dobar izvor bjelančevina te gotovo beznačajan izvor masti – 100 g sirovih njoka , naime , sadrži samo 0. 3 grama masti .
gnocchi are a good source of protein and almost an insignificant source of fat – 100 g of raw gnocchi , namely , contains only 0.3 g.

svaka je zemlja razvila svoju verziju valjušaka koristeći razne sastojke poput pšeničnog brašna ili mrvica kruha , a njoki kakve ih poznajemo danas prvi su put uobličeni dolaskom krumpira u europu u 16 . stoljeću .
each country developed its own version of gnocchi using various ingredients such as wheat flour or bread crumbs , but the gnocchi as we know them today were first made with the arrival of potatoes to europe in the 16th century .

u starinskom ambijentu njihove konobe dočekat će vas kruh iz krušne peći , pršut , sir , panceta , maneštra , fuži , njoki , rafioli ili meso ispod čripnje .
in a traditional setting of konoba ( wine cellar ) you will have a opportunity to taste bread baked in the bread oven , prš ut or a smoked ham , cheese , panceta or straked bacon , maneš tra or istrian stew , fuž i – istrian pastry or njoki – istrian dumplings , rafioli – filled pastry or meat from č eripnja ( bread oven ) .

lagane juhe od svježeg sezonskog povrća , poznato rapsko sočivo , kuhana svježa riba ili pripremljena na gradele uz prepoznatljiv miris češnjaka i ružmarina , meso pirjano u umacima sa vinom ili prošekom , nezaobilazni njoki i tjestenine , dio su načina prehrane otočana i njihovih gostiju .
light soups of fresh seasonal vegetables , famous dish of rab “ soč ivo” , steamed fresh fish or grilled fish “ na gradele” with the recognizable smell of garlic and rosemary , meat stewed in wine or sherry sauces , unavoidable dumplings and pasta are the part of the meal of islanders and their guests .