Gnocchi della Mamma
Excellent Homemade Recipe
Very Cute video featuring the Recipe in Italian with Subtitles.
Gnocchi were introduced by the Roman legions during the expansion of the empire into the countries of the European continent. In the past 2,000 years, each country developed its own specific type of small dumpling, with the ancient gnocchi as their common ancestor.
The word gnocchi may be derived from the Italian word nocchio. Nocchio means a knot in wood, from nocca (meaning knuckle). It has been a traditional type of Italian pasta of (probable) Middle Eastern origin since Roman times. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia‘s malloreddus which do not contain eggs.
The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century.
Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio. As with other mashed potato dishes they are best prepared with starchy potatoes to keep a light texture.