Gnocchi

What is Gnocchi?

Gnocchi are small, soft dumplings shaped from dough, most often made with potato, wheat flour, egg, and salt. Some versions use semolina, cheese, breadcrumbs, or cornmeal, and may include herbs or vegetables. The dough is rolled and cut into bite-sized pieces, sometimes pressed with a fork or board to create ridges. Gnocchi are usually pale and tender, and take on the flavor of the sauce they are served with. They can be homemade, bought fresh, or found dried or frozen.

Where does Gnocchi come from?

The name 'gnocchi' may come from Italian words for 'knot in wood' or 'knuckle'. Gnocchi have been part of Italian cooking since Roman times, when a semolina and egg dough was common. Potato became a main ingredient in the late 1800s, after potatoes spread through Europe and wheat became costly. Today, potato gnocchi are especially popular in regions like Lombardy, Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio. Gnocchi recipes and traditions have also spread to France, Croatia, and South America.

How is Gnocchi made?

To make gnocchi, wheat flour, potato, egg, and salt are mixed into a dough. Some recipes add semolina, cheese, or breadcrumbs. The dough is rolled into ropes and cut into small pieces, often about the size of a wine cork. Each piece may be pressed with a fork or a special board to make ridges that help hold sauces. Gnocchi are boiled in salted water until they float, then drained and dressed with sauces. They can be eaten fresh or frozen for later use.

How and when is Gnocchi eaten?

Gnocchi are usually served as a first course, taking the place of soup or pasta in an Italian meal, but can also be a side dish. They are commonly paired with sauces such as melted butter and sage, pesto, or cheese-based sauces. In Croatia, gnocchi are served with dishes like dalmatinska pašticada. In South America, they are eaten on the 29th of each month as part of a tradition. Gnocchi can be homemade or store-bought, and are enjoyed both in family meals and festive settings.

Kinds of Gnocchi

There are many regional types of gnocchi. In Italy, malfatti are made with ricotta, flour, and spinach, while gnudi from Tuscany use less flour. Some versions use polenta or semolina, layered with cheese and butter and baked. In France, gnocchis à la parisienne are made from choux pastry and served with béchamel. In Nice, potato gnocchi may include Swiss chard. South American versions, called ñoqui or nhoque, are popular in Argentina, Uruguay, and Paraguay.

What Gnocchi means

Gnocchi are a traditional Italian food with roots in Roman times. In Argentina, Uruguay, and Paraguay, eating gnocchi on the 29th of each month is thought to bring prosperity, with some placing money under their plates. In France and Croatia, gnocchi have become part of local cuisine. The dish is linked to both everyday meals and special occasions, and its many forms reflect local tastes and ingredients.

Questions people ask about Gnocchi

Good reading and sources

• The perfect pasta dish Sardinians refuse to shareBBC, Article

• Gnocchi on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data