Gnocchi are small Italian dumplings, and the word refers to their shape rather than to one recipe. This is why gnocchi can be made with potatoes, semolina, ricotta and spinach, stale bread, chestnuts or other vegetables. In this post I go through all the types of gnocchi we eat in Italy and their origin.
What does gnocchi mean?
The word "gnocchi" (pronounced NYOH-kee) likely comes from the Lombard term "knohhil", which refers to a knot of wood.
As it travelled south it became "gnocco" or "gnocchi" in the Veneto and Po Valley regions by the second millennium, where it came to mean morsels of pasta resembling wooden knots.
The term might also be connected to the South Tyrolean "knodel", which influenced the Trentino dumplings made with breadcrumbs.
History of Italian gnocchi
Gnocchi are among the oldest forms of pasta in Italian cuisine.
Long before the potato arrived in Europe, they were already a staple of peasant cooking in Northern Italy, made by mixing flour (fiore di farina) or stale breadcrumbs (mollica di pane or pane grattugiato) with water, egg yolks or cheese.
Cooks rolled the dough over a cheese grater (gratacascio) to give it ridges, boiled the gnocchi in water and served them with grated cheese, butter or a garlic sauce called agliata.
In medieval and Renaissance texts the words maccheroni and gnocchi were often used for the same dish, which was considered a descendant of the ancient Roman puls or pulmentum.
In the 14th century Giovanni Boccaccio described in the Decameron an imaginary land called Bengodi, with a mountain of grated Parmigiano down which people rolled maccheroni (at the time the word referred to gnocchi) and ravioli into giant cauldrons.
In 1548 the writer Ortensio Lando named garlic gnocchi (gnocchi all'aglio) as a speciality of Piacenza, and Renaissance court cooks like Cristoforo Messisbugo and Bartolomeo Scappi served "maccaroni, detti gnocchi" at their banquets.
The dish holds significance in Venetian, Emilian and Piedmontese culinary traditions.
The Roman style gnocchi alla Romana are made from semolina, and a similar recipe is found in Ancient Roman times in the book by Apicius, "De Re Coquinaria".
The fried gnocco fritto from Reggio Emilia is prepared with soft wheat flour cut into thin diamond shapes, fried and served with Parma ham or culatello.
Potatoes reached Italy from the Americas in the 16th century, but for almost two hundred years they were considered fit only for animal feed.
I tell how they became potato gnocchi in my Italian potato gnocchi recipe.
An 18th-century cookbook by an anonymous author in Reggio Emilia, written for the Cassoli counts, has detailed gnocchi recipes as we recognize them now, including millet gnocchi with garlic.
Vincenzo Corrado (1734-1836) wrote about cream gnocchi and lady's gnocchi in "Cuoco Galante", and in 1801 he published the earliest Italian potato gnocchi recipe.
By the late 19th century, as noted by Pellegrino Artusi in his seminal work "Science in the Kitchen and the Art of Eating Well," gnocchi had ascended from the realm of poor Italian food to a staple of bourgeois Italian cuisine.
Artusi listed several variations, from those in broths to those made of potatoes, semolina, or even milk for desserts.
After Artusi, potato gnocchi secured their place as a mainstay of Italian cooking, with sauces from meat to vegetables.
Types of Italian gnocchi
Today, the "gnocchi family is numerous," as Artusi aptly stated.
From the authentic Italian potato gnocchi to the pillowy spinach ricotta gnocchi and the vibrant Semolina gnocchi alla Romana, there's a version for every palate and occasion.
Whether you're making homemade gnocchi from scratch or opting for store-bought gnocchi, the possibilities are endless.
You can serve them as a first course, in the traditional Italian way, or even as a side dish on special occasions.
To find out more about how Italians structure their menus, you can read the article: Sunday dinner: a 6 meal courses.
With a variety of different sauces, from brown butter to heavy cream and Italian sausage, all the authentic Italian gnocchi recipes can be dressed up or down to suit any dinner table.
1. Authentic Italian Potato Gnocchi
Authentic Italian Potato Gnocchi is a classic dish from Northern Italy.
These homemade dumplings are made with old potatoes and simple ingredients.
While some recipes include egg, I'm a firm believer in the no-egg version for tender, authentic gnocchi.
My mother taught me this recipe, which she learned at her amateur cooking class at the Cordon Bleu in Rome.
They can be served with meat ragu sauce, or with tomato sauce, mozzarella and fresh basil to make the classic gnocchi alla Sorrentina.
2. Light and Fluffy Potato Gnocchi
These fresh potato gnocchi are lighter and more tender than traditional versions because they use less flour.
Completely egg-free, they let the authentic potato flavor take center stage.
Their smaller size makes them ideal for soaking up your best gnocchi sauce, especially more delicate ones like pesto or truffle.
3. Creamy Truffle Gnocchi
Truffle Potato Gnocchi brings a touch of luxury to your dinner table with the rich, earthy aroma of truffles.
While the gnocchi themselves are tender and delicate, the truffle sauce makes this dish special.
It is a dish for a special occasion, served as a first course or as a side dish.
We usually have it as a starter for our Christmas lunch.
4. Chestnut Gnocchi
These vegan Chestnut Gnocchi offer a unique twist to the classic Italian dish.
Made with a blend of chestnuts and potatoes, they bring a nutty richness to the colder months.
The recipe is egg-free, aligning with vegan dietary preferences.
The chestnuts not only add flavor but also contribute to the gnocchi's delicate texture.
These gnocchi pair with a simple brown butter sauce or your favorite sauce.
5. Sweet Potato Gnocchi
Sweet Potato Gnocchi brings a unique flair to the classic homemade potato gnocchi, featuring vibrant color and natural sweetness.
Made from fresh sweet potatoes, this authentic Italian recipe results in tender, pillowy gnocchi that stands out in both flavor and appearance.
The dish offers an alternative to traditional gnocchi, adding a splash of color and a hint of sweetness to your dinner table.
It's a good gnocchi choice for those looking to try something different yet authentically Italian.
6. Purple Potato Gnocchi
These Purple Potato Gnocchi offer a unique twist on a classic Italian dish.
Made with vibrant purple potatoes, these homemade gnocchi bring a nutty flavor and stunning color to the dinner table.
7. Pumpkin Gnocchi
These vegan pumpkin gnocchi are made for special occasions like Thanksgiving.
They're made with a unique blend of pumpkin and potatoes, and the sauce is a festive mix of brown butter, cinnamon, and walnuts.
In Italian cuisine we often find cinnamon in savory dishes, especially in the Veneto region, as Venice was the center of the spice merchants.
The gnocchi are egg-free and ricotta-free, making them a great vegan option.
They can also serve as a flavorful side dish, pairing well with turkey and cranberry sauce.
8. Spinach Ricotta Gnocchi (Gnudi or Malfatti)
These spinach ricotta gnocchi, also known as gnudi, offer a delicate twist to traditional Italian dishes.
Made with a blend of creamy ricotta and fresh spinach, they're a lighter, more tender alternative to potato-based gnocchi.
They are ideal with simple sauces that let their texture and taste come through.
9. Semolina Gnocchi (Gnocchi alla Romana)
Gnocchi alla Romana are a different kind of gnocchi, made from coarse durum wheat semolina instead of potatoes.
These round patties are generously topped with cheese and baked to achieve a crispy exterior while maintaining a tender interior.
Unlike potato-based gnocchi, these are easier to make and have a consistency similar to polenta.
As a side dish for stews or roasts, they absorb gravies and sauces.
A true nod to Roman times, this dish is an authentic Italian culinary experience.
10. Bread Gnocchi (Canederli)
Canederli, also known as bread gnocchi, are a comforting dish hailing from South Tyrol.
Made from stale bread, milk, and speck, these hearty dumplings are a staple in Italian cucina povera.
Whether served in a rich stock or with melted butter, they offer a satisfying and traditional Italian dining experience.
11. Parisian Gnocchi
Parisian gnocchi offers a unique take on the classic dish.
Made from choux pastry and gruyere cheese, these gnocchi are boiled, and then baked.
The result is a light, fluffy interior with a slightly crispy top.
They suit dinner parties because you can prepare them in advance.
This recipe gives you a different way to enjoy gnocchi.
12. Gnocco Fritto
Gnocco Fritto is a classic Italian appetizer hailing from Emilia Romagna.
Unlike traditional gnocchi, this dish features light and airy fried dough made from simple ingredients like flour, water, and lard.
Often shaped into small diamonds or rectangles, it's fried until golden.
Ideal as a starter, it pairs wonderfully with a variety of cold cuts and cheeses, embodying the versatility and charm of Emilian cuisine.
FAQ
No, Italian gnocchi recipes are not limited to potatoes. Gnocchi alla Romana are made with semolina, gnudi with ricotta and spinach, canederli with stale bread, and gnocco fritto is a fried dough from Emilia Romagna.
Gnocchi originate from Northern Italy. The word became common in the Veneto and Po Valley regions by the second millennium, and it was originally a staple of peasant cuisine.
Conclusion
Italian gnocchi go far beyond the classic potato version.
From the Creamy Truffle Gnocchi to Gnocco Fritto, there's a gnocchi for every taste and occasion.
Whether you're new to gnocchi or a seasoned fan, these 12 authentic recipes give you different ways to enjoy this Italian staple.
If you are making these Authentic Italian gnocchi recipes, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
Shanna
This was so clever to use different types of potatoes.
Laura
Thank you, I do love the different colors
Angela
So much great information here. You take the guess work out of making gnocchi.
Laura
Thank you, they are easy to make once the steps are clear
Beth
This looks fantastic and so delicious! I can't wait to give this a try! My family is going to love this!
Laura
I am sure they will. Thank you
Emily Liao
My gnocchi turned out perfectly! So soft and chewy 😉
Laura
So glad to hear, thank you for your feedback
Bintu | Recipes From A Pantry
Now I am craving a bowl of gnocchi! These rainbow gnocchis all look so good and I love that they're all completely vegan too!
Laura
Thank you, yes totally vegan