Gnocchi, in most people’s experience, are small potato dumplings that are usually commercially made, a bit gummy and dense, and not that appealing. Well-made gnocchi, on the other hand, are light and creamy in texture—a divine pleasure to the palette.
Gnocchi, Solo Gnocchi, explains the tricks of making one of Italy’s favorite first courses, as well as introduces to gnocchi lovers everywhere the many variations of Italian gnocchi, including canederli, cheese, sweet, stuffed, vegetable, and semolina based. Pronounced nyoh-kkee and translated dumpling, they were widely made and eaten without the addition of potato for many years before the potato was introduced to Italy. And as most foods change with the availability of ingredients, so has gnocchi changed over the decades.