Gnocchi di patate
gnocchisay NYOH-kee
Pillows ridged by a fork.
- Region
- Italy
- First record
- 1801 · Empires & migration
- Fold
- Heap of small pieces
- Cooked
- Boiled
- Dough
- Potato dough
- Made with
- Potato-flour
- Cooked
- Boiled
- Size
- About 6 cm across
Tastes of
- potato
- butter
- sage
- tomato
Texture
- soft, pillowy
Field notes
Story
Potato and flour dumplings. Pre-potato gnocchi date back to the 15th century; the first potato version is probably Corrado's 1801 recipe.
- How to eat it
- Ridges catch the sauce: butter and sage, pesto or ragù.
- When
- "Giovedì gnocchi" (Thursday gnocchi) in Rome.
History
Proto-gnocchi "zanzarelli" in Maestro Martino (c. 1450). "maccaroni detti gnocchi" in Scappi 1570. First potato gnocchi probably Vincenzo Corrado's Il Cuoco Galante (1801 edition). Artusi 1891. The claim that Artusi was first is wrong. Verona "Venerdì gnocolar" carnival (G).
Did you know In Argentina people eat ñoquis on the 29th of each month with money under the plate.
Where
From Italy (north).
- OriginItaly
Evidence
Fairly sure. A dated text records it by 1801.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record Vincenzo Corrado, Il Cuoco Galante / potato treatise, 1801, first potato gnocchi (D)
This entry is drawn from the World Dumpling Atlas, §6.17, the project's source report. Its grade, D dated text, says how far that has been checked against a primary source.
The tagline and story are editorial; facts trace to the atlas research.
Family E