Gnocchi di ricotta burro e salvia. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. The word gnocchi may be derived from potatoes porridge Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times.

After potatoes were introduced to Europe, they were eventually incorporated into gnocchi recipes. The dough for gnocchi is often rolled out before it is cut into small pieces about the size of a wine cork or smaller. The dumplings may be pressed with a textured object, such as a fork or a cheese grater to make ridges or cut into little lumps. Gnocchi that are homemade are usually consumed the same day they are made.

However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption. This method can allow the gnocchi to last two months in the freezer. Commercial gnocchi are often sold under modified atmospheric packaging and may achieve a shelf life of two weeks or more under refrigeration. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Gnocchi vary in recipe and name across different regions.

As a side dish, they may accompany main dishes like goulash. Gnocchi are very popular and often served as a dish in coastal Croatia, typically being served as a first course or a side dish with Dalmatinska pašticada. The Croatian name for gnocchi is ‘njoki’. Gnocchi, known locally as “njoki,” are common in Slovenia’s Primorska region, which shares many of its culinary traditions with neighboring Italy. Often they are seasoned with various spices like pepper, cinnamon, or allspice.