Gnocchi is the Italian name for a variety of soft dumplings. They are made from either semolina or wheat flour, potatoes, or bread crumbs. The word gnocchi means “lumps” which may have derived from nocchio, which is a knot in the wood, or from nocca, which is the word for knuckle. Classic sauces for gnocchi are tomato-based sauces, pesto, or browned herb butter with cheese.

Marissa and Connor in Venice

In the summer of 2008, we took a family vacation to Paris, Venice, Rome, and Tuscany… it was a slice of heaven and the trip of a lifetime. While in Venice, we were dining on a restaurant patio overlooking the water and passing gondolas. It was a perfect night and Marissa ordered the perfect dish, amazing gnocchi – I can still remember the delectable flavor and texture. You know how sometimes, even though you’re enjoying what you ordered, you’re sitting there regretting that you did not order what someone else at the table is enjoying? Right, well that was one of those times. I guess we’ll just have to go back to Venice sometime soon, that way I’ll have no regrets!

Gnocchi with Tomato-Pesto Sauce

Connor prefers his gnocchi prepared with a tomato-pesto sauce, instead of the sage butter sauce. To serve it that way, heat a 28-ounce can of crushed Roma tomatoes in a skillet, when simmering, add gnocchi that has been boiled, and cook for 5 minutes, remove from heat and stir in 3/4 cup of prepared pesto and toss, plate and serve with a sprinkling of Parmesan cheese.
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