Gnocchi with vegetables and green pesto, a dish shared since the dawn of time.
Gnocchi, pesto, and depending on the season, peas, artichokes, spinach, cabbage, etc….
Like many local culinary specialties, the origin of gnocchi is disputed. Widespread in both Italy and the French Alpes-Maritimes, the recipe gives rise to a number of legends. As for the name, there are several hypotheses. The first is that it comes from the Lombard word “knoh-ha”, meaning “nut”. Others make the connection with “gnoco”, meaning “knot” in Venetian, or “inhocs” in Nissart. Often overlooked, gnocchi are in fact the ancestors of pasta. It’s impossible to know the date of creation of the recipe, so ancient is it. In fact, the first remains of gnocchi found date back to the Bronze Age. They were cooked from cereal flour. They were discovered in a small village in the Ledro valley. 
From primitive to traditional recipes
A glance at the written records takes us back in time. We find ourselves back in the 15th century, at the time of the Sforza family of Milan. Gnocchi were presented as a festive dish, served at weddings or victory celebrations. At the time, they were called “zanzarelli” and did not yet feature the ingredients we know today. Instead of potatoes and eggs, bread and milk were used. Gradually, the recipe evolved and its name changed again. It became known as “malfatti”, meaning “badly made”. Flour, water and eggs began to be used. The import of the potato from America to Italy in the 18th century had a decisive impact. It was thanks to this contribution that the recipe took on the shape we know today. In all likelihood, this change took place at a time of rising wheat prices. People naturally turned to the less expensive potato.
Gnocchi, a simple base for creative variations
Sometimes all it takes is a simple base to make a great dish. The traditional gnocchi recipe is made with potatoes, flour, egg, butter and salt/pepper seasoning. For best results, chefs choose a floury potato. This is then mashed and mixed with the other ingredients. From this dough, they can create an infinite number of delicious variations. 
