One Italian dish that is far too often overlooked is Gnocchi. They are small Italian dumplings traditionally made from flour and potatoes. They are rolled and cut into bite-size pieces quickly cooked in boiling water. They are sometimes called dumplings or pillows. The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle.
Gnocchi has been a traditional type of Italian pasta since the 8th century. The Romans introduced it to the European continent during their expansion. The ancient Roman recipe consists of semolina (coarse, purified wheat middlings of durum wheat) porridge-like dough mixed with eggs. Middling is the intermediate milling stage where the wheat is not flour.
In places like Northern Italy, the cooler climate was better suited for potatoes than grain. This new staple was incorporated into traditional dishes, which led to a new form of gnocchi: the potato dumpling. Every area of Italy, particularly in the north, has its distinct gnocchi style and sauce. Potato gnocchi dressed with a simple butter and Parmesan salad or a creamy, cheesy sauce put on a grill to brown the top before dishing can be found in Piedmont or Lombardy.
Gnocchi is also known as “macaroni” in Venice. They’re made using flour, milk, and egg foundation that’s cooked and molded into little discs, then baked with butter and cheese.
The most common way to serve them in Italy is with a light butter sauce and fresh sage. In a light butter or extra virgin olive oil base, toss gnocchi with small savory ingredients like toasted pine nuts, mushrooms, and a splash of cream. 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.
Gnocchi is usually eaten as a first course, as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses.
