LUNCH

Homemade Gnocchi

Homemade Gnocchi

Gnocchi is a traditional Italian dish, but very popular in many other countries. They’re tender, delicious, and perfect to pair with your favorite sauce. Here’s the detailed recipe in Spanish to make them at home.

Detailed Introduction

Gnocchi (or gnocchi in Italian) are much more than just a simple potato pasta: they’re a symbol of tradition, survival, and culinary adaptation . From its humble origins in the peasant kitchens of Europe to becoming an iconic dish in countries like Argentina and Italy, gnocchi have won over palates thanks to their soft texture, versatility, and cultural significance .

On this tour, we’ll explore:
Its fascinating history (from Ancient Rome to Italian immigration).
The most popular variations around the world.
Secrets to preparing them perfectly (without them becoming tough or falling apart).
Customs and rituals (such as the famous “gnocchi del 29” to attract abundance).

History of Gnocchi

Gnocchi is one of the oldest and most beloved dishes in Italian cuisine, but its history dates back to times before Italy’s very existence as a nation. Its evolution is linked to agriculture, migration, and the culinary creativity of the working classes.

Ancient Origins

1. The first “gnocchi” in Antiquity

The first records of a gnocchi-like dough are believed to come from the Roman Empire , where a pasta called “puls” or “trofie” was prepared , made from semolina and water.
There are also references in Ancient Greece to a dish called “maza” , a mixture of flour and water that was boiled.

2. The potato arrives in Europe (and everything changes)

Gnocchi as we know it today would not exist without the potato , which was brought to Europe from America in the 16th century.
At first, the potato was rejected by Europeans (believed to be poisonous), but in poor regions such as northern Italy and Germany, it was adopted for its easy cultivation and high yield.
By the 18th century, potatoes were already a staple in the peasant diet, and thus potato gnocchi were born .

Gnocchi in Italy

3. A poor man’s dish, but with a lot of tradition

In northern Italy (especially Lombardy, Piedmont and Veneto ), gnocchi became a staple food for humble families, as they required few ingredients.
Originally they were made with flour and soaked stale bread , but with the introduction of the potato, the recipe evolved.
In southern Italy , there are also versions with semolina (such as “gnocchi alla romana”).

4. The tradition of “Gnocchi del 29”

In Argentina, Uruguay and some regions of Italy, there is a custom of eating gnocchi on the 29th of each month .
The tradition was born among poor Italian immigrants who, at the end of the month, only had potatoes and flour to eat.
Today, money is placed under the plate to attract prosperity (a mixture of superstition and solidarity).

Gnocchi in the World

5. From Italy to Latin America

With the great wave of Italian migration (19th-20th centuries), gnocchi arrived in countries such as Argentina, Uruguay, Brazil and Chile , where they became very popular.
In Argentina, they are a national dish and are usually served with tuco (tomato sauce) or stew.

6. Variants around the world

Ricotta gnocchi (Italy): Typical of the Rome region, softer and creamier.
Cassava gnocchi (Brazil): Common in the north, with a more elastic texture.
Polenta gnocchi (Italian Alps): Made with corn flour.

The Gnocchi Today

Today, gnocchi are a symbol of home cooking and the fusion of tradition and modernity. From gourmet versions with truffles to grandma’s classics, they remain a dish that unites generations .

Did you know that in some Italian restaurants they serve them on a wooden board instead of a plate? It’s quite an experience!

What is your favorite version?

Classic potato gnocchi?
Spinach gnocchi?
Or maybe with four cheese sauce?

The history of gnocchi continues to be written in every kitchen where they are prepared!

Ingredients:

1 kg of potatoes (best if they are floury, such as the Russet or white variety)
2 eggs (medium)
1 tablespoon of margarine or butter (melted)
1½ cups of wheat flour (approximately, may vary depending on the moisture content of the potatoes)
Salt (to taste, for cooking water and dough)
Pepper (optional, for flavor)
Nutmeg (optional, a touch for flavoring)

Step by Step Preparation:

Cooking the potatoes:

Wash the potatoes well and boil them with their skins on in salted water (this prevents them from absorbing too much water).
Cook until tender (pierce with a knife; they should be soft but not falling apart).
Drain them, peel them while still hot (carefully), and mash them. Make sure there are no lumps!

Prepare the dough:

In a large bowl, mix the mashed potatoes with the eggs , melted margarine/butter , salt, pepper and nutmeg if using.
Add the flour little by little , mixing with a spoon or your hands until combined. The dough should be soft and manageable , but not sticky. If it’s too wet, add more flour (be careful not to overdo it so it doesn’t become tough).

Form the gnocchi:

Divide the dough into portions and roll it into finger-thick rolls on a floured surface.
Cut into 2-3cm pieces and, if you want the classic design, pass them through a fork or gnocchi board (this helps them retain the sauce better).

Cooking:

Boil salted water in a large pot and cook the gnocchi in batches (without overcooking). When they float (in 2-3 minutes), remove them with a slotted spoon.
If you don’t use them right away, you can cool them in cold water and store them in the refrigerator with a little oil.

Serve:

Pair them with tomato sauce , pesto, butter, and sage, or simply with grated cheese and pepper. Ideal with a touch of olive oil!

Tips:

Just the right amount of flour : If you add too much, the gnocchi will be dense.
Taste one : Before cooking everything, taste one to adjust the seasoning or texture.
Frozen : You can freeze them raw on a tray and then store them in bags.

Enjoy your homemade gnocchi ! Would you prefer them with red or white sauce?

Frequently Asked Questions and Fun Facts

1. Why are they called “gnocchi”?

The term comes from the Italian “gnocchi ,” which in turn derives from “nocca” (knuckle), due to its shape. In Spanish, it was adapted as “ñoqui.”

2. Are gnocchi pasta or not?

Technically, they’re not pasta (made with just flour and water/egg). Gnocchi contain potatoes, which makes them a distinct “dumpling dish.”

3. Can you make gnocchi without potatoes?

Yes! There are versions with:

Ricotta (creamier).
Spinach (green and colorful).
Corn flour (as in the Italian Tyrol).
Yucca or sweet potato (common in South America).

4. Why do gnocchi float when they are ready?

When cooked, the potato starch expands, creating air bubbles inside the gnocchi. When they float , it means they’re light and cooked.

5. How to prevent them from becoming gummy?

Don’t use too much flour (just enough to keep the dough from sticking).
Boil the potatoes with their skin on (so they don’t absorb water).
Don’t cook them too long (2-3 minutes after they float is enough).

6. What sauces go best with gnocchi?

Classic : Tomato sauce, pesto, butter and sage.
Gourmet : Gorgonzola, black truffle, mushrooms.
Latin American : Tuco (stew), yellow chili cream.

Texture and flavor

Homemade gnocchi are known for their soft, fluffy, and slightly elastic texture. When you bite into them, they melt gently in your mouth, neither chewy nor overly dense. Their flavor is subtle, with a natural balance between the starchiness of the potato and just the right amount of saltiness, making them the perfect vehicle for any sauce: from a classic tomato, pesto, or cream sauce to butter and sage. When prepared well, gnocchi don’t overpower the dish, but rather absorb and enhance the flavors of the accompanying sauce.

Consumer context

Homemade gnocchi are a typical Italian dish, especially popular in Argentina, Uruguay, and Paraguay thanks to the influence of immigrants. They are commonly served as a main course at family lunches or special dinners. In many South American homes, it is traditional to eat gnocchi on the 29th of each month as a symbol of prosperity, placing money under the plate to attract abundance. They are also ideal for comforting meals on cold days, as they are filling and warm.

Visual appearance

Gnocchi have a small oval or cylindrical shape, with lines or indentations on the surface (made with a fork or a special utensil) that help retain the sauce. Their color is naturally pale, slightly golden when pan-fried or grilled. When served, they offer a rustic, artisanal, and appetizing appearance, especially when sprinkled with grated cheese, fresh basil leaves, or a pinch of freshly ground black pepper.

Curiosities

The word “gnocchi” comes from the Italian word gnocchi , which means “little lumps” or “knots.”
The origin of gnocchi is believed to date back to the 17th century, in northern Italy.
Traditional gnocchi are made with potatoes, but there are variations with pumpkin, spinach, ricotta, sweet potato, or even beetroot.
The 29th of every month is “Ñoqui Day” in many South American countries: a tradition that combines gastronomy and superstition.

Approximate nutritional value (per 150g serving without sauce)

Calories: 250–300 kcal
Protein: 5–6 g
Fats: 1–2 g
Carbohydrates: 55–60 g
Sugars: 1 g
Fiber: 2–3 g
Sodium: 200 mg (approximately, if salt is in the dough)

Gnocchi Around the World: Regional Variations

Country/Region	Type of Gnocchi	Characteristics
Northern Italy	Potato gnocchi	The classics, with flour and egg.
Rome (Italy)	Ricotta gnocchi	Softer, without potatoes.
Southern Brazil	Cassava gnocchi	Chewy texture.
Argentina/Uruguay	Gnocchi of the 29th	Tradition of eating them on the 29th with money under the plate.
Italian Alps	Polenta gnocchi	Made with corn flour.

Conclusion

Gnocchi are a perfect example of how cuisine evolves with the times, available ingredients, and migrations. What began as a simple peasant survival dish has become a gastronomic icon , with endless variations and a profound cultural significance (especially in countries like Argentina, where the ritual of “gnocchi del 29” is still alive).

Why are they still so popular?

Simplicity : They only require basic ingredients.
Versatility : They adapt to sauces, baking, or even frying.
Tradition : They represent family heritage and recipes passed down through generations.

Ready to make your own gnocchi? Experiment with different shapes, ingredients, and sauces! And if you want to follow tradition, don’t forget to place a coin under the plate for good luck.

Any other questions?

Do you want to know how to freeze gnocchi correctly?
Or would you prefer a gluten-free step-by-step recipe ?
Or maybe learn more about innovative sauces to accompany them?