Gnocchi

Gnocchi are small bites of dough, typically made with potato, flour, and egg, forming an essential part of Italian cuisine that has become popular in many Spanish-speaking countries. Their soft and delicate texture makes them an ideal accompaniment for various sauces, from tomato and basil to butter and sage.

Origin: Gnocchi have their roots in Italy, where they are traditionally prepared with mashed potatoes. However, in Latin America, where this recipe arrived with Italian immigration, they have been adapted and modified according to local ingredients.

Properties: Gnocchi are a moderate source of carbohydrates and provide quick energy, in addition to being a tasty and versatile alternative for incorporating homemade pasta into the diet. The classic version made with potato contains starch, which helps give them their characteristic soft texture. When prepared at home, the excessive use of preservatives is avoided, making them a more natural option compared to some processed pastas.

Synonyms in Spanish from Latin America: Although the term "ñoquis" is widely recognized, in some countries they may also be known as gnoquis (a phonetic adaptation), ñoquis de papa, or simply as pasta de papa.