Italian Gnocchi

We know Gnocchi as a soft potato-based dumpling, but the dish has a longer story that goes back to ancient times, evolving alongside Italy’s culture and ingredients.

The earliest forms of gnocchi date back to Roman times. These early gnocchi were not made with potatoes, which only arrived in Italy from the Americas in the 16th century, but instead were crafted from a dough made of semolina or flour and sometimes breadcrumbs.

Potatoes were introduced to Italy around the 16th century, becoming popular in northern regions like Lombardy and Veneto, where the cooler climate was ideal for growing them. Potatoes offered a new, affordable way to make gnocchi softer and more versatile. Soon, families were gathering around the kitchen table to make gnocchi together—shaping each dumpling by hand, sharing stories, and passing down the tradition from one generation to the next.

Today, gnocchi is enjoyed worldwide, with countless adaptations and flavors. Whether served with a simple tomato sauce, creamy cheese, or a rich ragu, gnocchi continues to bring warmth and comfort to dinner tables everywhere, a testament to Italian culinary tradition and its power to create something wonderful from simple ingredients and shared moments.

Here the Roman Gnocchi recipe provided by Supercook Italy

*Photo by Freepik.com