Gnocchi are a family of small dumplings in Italian cuisine, distinct from true pasta though often grouped with it. The dish has been made in Italy since Roman times and was carried throughout the empire by Roman legions; the now-familiar potato-based version became widespread in the late 19th century as an economical substitute when wheat-milling fees grew too costly for small landowners. The base recipe combines wheat flour, potato, egg and salt, with regional variations adding semolina flour, cheese, breadcrumbs, cornmeal, herbs or vegetables. Gnocchi are boiled in salted water and most often served with butter and sage or with pesto, and in Italian meal structure they are typically eaten as a primo, or first course, though they can also serve as a side dish; they are produced both fresh at home and commercially in refrigerated, dried or frozen forms.
Facts
Disputed
Origin Period, To (Year)Sourced to the subject's own accountMarks the introduction of potato-based gnocchi, the now-dominant modern form, which the cited source dates only to the late 19th century; 1890 is a representative year for that range, not an exact attested year. This is the emergence of the modern potato form, not the ancient dish own origin, which the source dates only broadly to Roman times with no fixable year. Origin RegionSourced to the subject's own account Connections
In Cuisine
Uses Ingredient
Sources
1. Gnocchi (Wikipedia)
WikipediaOrigin sectionQuote, Origin section
After the potato was introduced to Europe, it was incorporated into gnocchi recipes in the late 19th century, as fees for milling wheat became too expensive for small landowners in central and northern Italy, encouraging the use of alternatives to flour when feasible.
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