Despite what most people think, gnocchi (pronounced nyow-kee!) is a varied form of dumplings in Italian cuisine—not pasta. In Italian, gnocchi translates to “lumps,” which is fitting given its shape and soft, doughy texture.
Unlike pasta, the main ingredient in gnocchi is actually potatoes. The dough also consists of semolina or plain wheat flour and eggs, though sometimes cheese, vegetables, and herbs are also added for a boost of flavor.
Gnocchi originated in Northern Italy, where potatoes thrived in the colder climate. Before potatoes were introduced in the 16th century, squash served as the base ingredient for a rudimentary version of gnocchi. Now, gnocchi varies in name, appearance, and recipe across the Italian regions.
At Mulino, our gnocchi, served with Umbrian black truffle and Parmigiano crema, is one of our most popular dishes! The sauce is, of course, the best part (we wouldn’t blame you for slurping up all the leftovers!)—but gnocchi is also commonly served with pesto or a light tomato or butter sauce. It’s also very easy to make at home, but we can almost guarantee it won’t beat our version. 😉 Mayor Mary-Ann Baldwin even said our gnocchi was her favorite dish in Raleigh!
Try It Out
If you haven’t tried our gnocchi yet, you’re missing out! And once you try it, it’ll live in your dreams—and have you coming back for more time and time again. Make a reservation to dine with us now using the link below!
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