Pasta's Predecessor: The History of Gnocchi (2024)
There are many regions that lay claim to the origins of gnocchi. While they are generally associated with northern Italy, the truth is that these dumplings are found all over the peninsula and in many diverse forms, made with a variety of base ingredients depending on where they come from: flour, corn meal, semolina, bread, chestnut flour, ricotta, or vegetables—from pumpkin to spinach to the classic potato.
The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.
The most famous potato gnocchi that are known and loved world-wide date back to the sixteenth or, more likely, seventeenth century—well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens.
But other forms of gnocchi have been around since the Renaissance (and likely much earlier), as the sort of elegant dish you might find on banquet tables for important occasions. In fifteenth century Lombardy, gnocchi made of bread, milk, and ground almonds were called zanzarelli. In his 1570 cookbook, Bartolomeo Scappi has a recipe for "gnocchi" made from a dough of flour and breadcrumbs mixed with water and pushed through the holes of a cheese grater. A little later, egg, flour, and water were introduced to the recipe, which became known as malfatti. The word means "badly made" and is still the name that Tuscans apply to their spinach and ricotta dumplings, gnudi.
In the nineteenth century, Pellegrino Artusi, the "grandfather" of Italian cuisine, published a recipe for potato gnocchi prepared in exactly the same way that we see today, complete with the story of a woman whose gnocchi disappeared in the pot she was boiling them in—because she hadn't used enough flour to hold them together. He first shapes his gnocchi into pinky-sized pieces and then rolls them against the back of a cheese grater for texture. That texture, whether created by rolling gnocchi with the tines of a fork or with a special wooden implement, help give the otherwise smooth dumplings little nooks and crannies where sauce can hide, and guarantee full flavor with every bite.
Every region in Italy, especially in the north, has its own gnocchi variation and its own specific sauce or serving style. In Piedmont or Lombardy, you might find potato gnocchi tossed in a simple dressing of butter and Parmesan, or in a creamy, cheesy sauce passed under a grill to brown the top before serving. In Verona, potato gnocchi is traditionally served in a tomato sauce—it’s a dish associated with Carnival that goes as far back as the 1500s.
In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese. It's an almost identical preparation to Lazio's famous gnocchi alla romana: round, flat discs of cooked and cooled semolina. Still further south, on the coast of Sorrento, a Sunday lunch typically includes potato gnocchi baked in the oven with a bright tomato sauce, fresh mozzarella and basil: gnocchi alla sorrentina.
The gnocchi family is numerous, to paraphrase Artusi, and when you look at the extended family tree, you see that in many ways, these recipes—the early bread-and-flour versions in particular—are the predecessors of pasta. But even moreso than pasta, this humble and beloved preparation has largely remained a homemade one, keeping the Italy’s traditions safe in the kitchen.
It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.
Gnocchi originate in Northern Italy, where the colder climate rendered great potatoes, but poorer quality grain. That being said, the use of potato in Italian cuisine is a relatively recent development, since potatoes were only introduced to Europe in the 16th century.
Due to their simple staple ingredients, gnocchi can be really vegan-friendly. Gnocchi dough can be made from semolina flour, potatoes, cornmeal or even bread crumbs. Eggs or cheese are sometimes added, so check the label. Gnocchi may be poached, baked, fried or poached and baked.
The authentic gnocchi are made of potatoes, floor and eggs ( these are the main ingredients ) . They don't have a filling. You cannot call them either dumplings or pasta.
The origins of gnocchi can be traced back to ancient times, with some claiming that the Romans were the first to discover and introduce dumplings to Europe. The Romans made their dumplings using semolina flour and eggs, creating a simple yet satisfying dish.
Gnocchi, while typically made from potatoes, can be higher in carbohydrates and lower in fiber compared to whole-grain pasta. However, both can be part of a balanced diet when enjoyed in moderation and paired with nutritious toppings or sauces.
Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.
This super simple 20 minute Pan Fried Gnocchi recipe is a perfect dinner side or dinner in itself! No boiling necessary, fry up the gnocchi until crisp and golden and toss in a garlic, lemon herb butter for an amazing dish everyone will love!
Traditional gnocchi is made with eggs making it not vegan. My vegan gnocchi recipe has two substitution options. Option 1 (my favorite): I've included a recipe to make a simple homemade egg yolk. This yolk recipe will provide all the flavor and color of eggs which really makes this gnocchi so tasty!
Prep Tips. Any kind of gnocchi can be used, but shelf stable potato gnocchi works the best, and it is what Olive Garden uses in their soup. Gnocchi can be found in the pasta aisle of your grocery store.
The general consensus among classic Italian chefs is that gnocchi is a dumpling that is eaten like pasta. The first gnocchi was typically made with either breadcrumbs or straight up seminola flour. That flour based gnocchi would probably be considered pasta.
Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.
Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.
Gnocchi is more than just pasta, but an irresistibly airy, filling and versatile foundation to a number of quick and easy recipes. Not just gnocchi and tomato sauce, but baked pasta and soup and salad—yes, even salad. We're here to say: give your pantry something to brag about.
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