[1] Gnocchi gratin with leeks and chanterelle mushrooms. The recipe is below (photos #1 and #6 © Colavita Recipes).

[2] Pumpkin soup with bacon-sage gnocchi. Here’s the recipe (photos #2, #3, #4, and #5 © DeLallo).

[3] Gnocchi antipasto salad. Here’s the recipe.

[4] Gnocchi with cabbage and kielbasa. Here’s the recipe.

[5] Gnocchi mac and cheese. Here’s the recipe.

[6] Look for gnocchi in your grocer’s refrigerated case.

While Americans have Taco Tuesdays, the 29th of every month is National Gnocchi Day in Argentina. Here’s the origin of the holiday.

Given how easy it is to make gnocchi (starting out with store-bought fresh or frozen versions), why not port the holiday into your home?

There are 15 delicious recipes below, none of which use a traditional Italian red or white sauce. But first:
 
 
WHAT ARE GNOCCHI? 

Gnocchi (NYO-kee) are not pasta, but light and fluffy Italian dumplings. The word “gnocchi” means “dumplings” in Italian. There are two suggestions for the origin of the word:

 
The most commonly known in the U.S. are made from potatoes and flour, although other styles are noted below. You can find butternut squash, spinach, and sweet potato gnocchi on modern menus, and creative chefs can create myriad flavors.

Shapes and ingredients vary by region in Italy, and some recipes even substitute semolina for potato flour.

Gnoccbi not Italian! They’re of Middle Eastern origin (and the originals were, in fact, made from semolina dough). As the Roman Empire expanded, favorite recipes were brought home and adapted, based on local ingredients and preferences.

Depending on where you are in Italy, you can find:

 
Whether covered in sauce, tossed in butter, or pan-fried, gnocchi are crowd-pleasers.

> The history of gnocchi.

> The history of potatoes.

> The history of pasta.

> What are gnudi, and how are they related to gnocchi?
 
 
RECIPE: GNOCCHI GRATIN WITH LEEKS AND CHANTERELLE MUSHROOMS 

This rich gnocchi recipe from Colavita is a festive side dish for everyday dinners or special occasions.

There are 14 more recipes below.
 
Ingredients

 
Preparation

1. BRING a large pot of water to a rolling boil. Once boiling, add a handful of salt.

2. ADD the gnocchi to the salted, boiling water. When the gnocchi float to the top of the water (about 3-4 minutes), they are finished cooking. Scoop them out of the water with a sieve or slotted spoon and place them in a colander to drain. Reserve 1 cup of the gnocchi cooking water.

3. DRIZZLE the cooked gnocchi with olive oil so they don’t stick, and set aside.

4. HEAT the Colavita olive oil in a large skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper.

4. ADD the chanterelles, and cook until just softened, about 3 minutes.

5. ADD the Dijon mustard, cream, and rosemary. Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed.

6. ADD the cooked gnocchi to the sauce and stir to incorporate. If necessary, add some of the reserved gnocchi water, a little bit at a time. This will loosen up the sauce and make it creamy (without adding any extra cream!).

7. REMOVE from the heat and mix in the grated parmesan cheese. Serve.
 
14 MORE GNOCCHI RECIPES