There is more than one hypothesis for the origin of the word “gnocco”. Whether from the Venetian dialect word “gnoco” (“protuberance, dumpling”), from the Lombard “knohha” (“knuckle, finger joint”) or even from the Nice dialect “inhocs” (pronounced “ignoc”), in any case gnocchi are part of a rich culinary history and have imposed themselves over the centuries as one of the most emblematic shapes of the pasta industry.
Cooked in boiling water or fried, gnocchi are considered the ancestor of a considerable amount of pasta shapes (cavatelli, orecchiette, strozzapreti, etc.). If the custom of adding potatoes to the dough only dates back to the 19th century, it is now customary for factories to sell pasta that resembles a grooved shell, directly inspired by the shape of traditional potato gnocchi. This is the shape we have chosen to produce at Pastificio Fabbri, using only wheat and water.
Gnocchi can be enjoyed either on their own, seasoned with a fresh tomato puree or a ragù, or in soup recipes with vegetable broth.