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Gnocchi are a type of Italian dumpling that comes in a variety of shapes and sizes. They’re created with little lumps of dough made with semolina, regular wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or other similar materials, as well as herbs, vegetables, and other seasonings. Gnocchi dough is usually flattened out first before being cut into little pieces approximately the size of a wine cork. To form ridges, crush the dumplings with a fork or a cheese grater, or chop them into little lumps. Gnocchi is typically served as a first course, although they can also be served as a side dish with some main dishes.

Distinct areas have different recipes and names for gnocchi. Lombard and Tuscan malfatti (meaning “poorly produced”), for example, are created with ricotta, flour, and spinach, with the addition of other herbs as needed. Tuscan gnudi has a lower flour content, although certain variations, such as the Campanian strangulaprievete, Apulian cavatelli, Sardinian malloreddus, and others, are flour-based. Gnocchi is typically cooked alone in salted boiling water and then topped with a variety of sauces. Certain types, on the other hand, are composed with cooked polenta or semolina that is spread out to dry, topped with cheese and butter, and baked.

As an alternative to soups (minestre) or pasta, gnocchi is served as a first dish (primo piatto). Gnocchi is frequently served with melted butter and sage, pesto, and a variety of sauces. Gnocchi can be prepared at home, purchased in specialist stores, or mass-produced and delivered chilled, dry, or frozen. The majority of gnocchi are cooked in water before being served with a sauce. The dough is occasionally pressed through a coarse sieve or a perforated spoon to make little soup gnocchi.

The term gnocchi comes from the Italian word nocchio, which means knot in wood, or from the word nocca, which means knuckle. Since Roman times, it has been a classic form of Italian pasta. It was introduced by the Roman soldiers during the empire’s expansion into the European continent’s territories. A semolina porridge–like dough is combined with eggs in one ancient Roman recipe; comparable modern meals include baked gnocchi alla romana and Sardinian malloreddus, which do not contain eggs.

Gnocchi, oqui (Spanish, ) or nhoque (Portuguese, pronounced ), is a popular dish in Argentina, Brazil, Paraguay, and Uruguay, owing to the large number of Italian immigrants that came. On the 29th of each month, people in Uruguay, Paraguay, and Argentina eat gnocchi, with some placing money beneath their plates to bring wealth. Indeed, in Argentina and Uruguay, oqui is slang for a fictitious employee who only shows up at the end of the month to get their wage (due to fraudulent accounting methods or, in the public sector, the allocation of political patronage).

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