Gnocchi, potato dumplings of northeastern Italian origin with dozens of variations, though often served like pasta with a tomato or pesto sauce.

Gnocchi (pronounced “NYO-key”) are a longtime culinary tradition in the Veneto region of northeastern Italy, where the weather is cool enough to permit potato cultivation. Their name derives from the plural form of the Venetian dialect term gnocco (“knuckle”), borrowed from the German Knöchel, probably by way of nearby Tyrol, Austria. The name can be explained by the similarity of the dumplings’ shape to an animal knuckle.

Ingredients:

Potato flakes, egg, potato flour, flour, durum wheat flour, salt.