Gnocchi are small, round pieces of pasta usually made from flour (semolina, wheat or rice flour) combined with potatoes, dry bread, tubers or vegetables. Potato gnocchi are the most common type in Italy; they are a unique culinary speciality in terms of both taste and tradition and were introduced into the country in around 1880, when potatoes started to be imported into Europe from America. Made with potato flakes (80%) mixed with soft wheat flour and water. Quick to prepare, they are excellent served with a traditional sauce, such as Bolognese, or tossed in a pan with the desired seasoning and a sprinkle of Parmesan cheese after being cooked in boiling, salted water.
