BACKGROUND: Gnocchi is a small dumpling that may be made from semolina, ordinary wheat flour and egg, flour, egg, and cheese, potato, breadcrumbs, or similar ingredients. It has been a traditional Italian pasta type of probable Middle Eastern origin since Roman times.
Gnocchi are eaten as a first course, as an alternative to soups or pasta. They are generally home-made in Italian and diaspora Italian households.
A classic Italian pasta, these pillowy potato dumplings make for a hearty meal no matter how you serve them—baked with creamy cheeses, sautéed with wintery veggies, dressed in a tangy tomato sauce… you name it. You can’t go wrong with this satisfying, often-mispronounced pasta!