Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
Gnocchi di ricotta dressed in butter and sage
Gnocchi in slow simmered red sauce
gnocchi board or cavarola
Forming gnocchi with a cavarola
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Freshly mixed dough in the bowl of a stand mixer
A statue of a servant kneading dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE
A laminated dough prepared to make a flaky South Asian flatbread known as paratha
Yeast bread dough after kneading, before rising
