Gnocchi

Gnocchi originated in Northern Italy and is commonly made from potato, flour and eggs. In Italy, the rocky and hilly terrain makes it very difficult to grow many types of produce. In the north the cold climate and landscape provides perfect conditions for potato, compared to wheat based pastas that were more common in the south. Due to its cheap ingredients, the potato made for a filling but comforting base ingredient that accompanied simple sauces such as melted butter or oil and garlic.

Following the turmoil felt in Italy following World War One and the rise of fascism, there was a growing restriction on importing goods as the focus was placed on autarky. This saw a rise in the cost of wheat as people began relying on the limited ability of Italy to meet the high demand. As a consequence, the production of pasta was declining. Gnocchi served as a safe alternative in the north as produce continued to be grown locally. During this period the diets of Italians saw a sharp decline, with less food being accessible and the cost of living increasing. The reliance on a dish such as gnocchi was vital in ensuring people ate sufficiently.

Today gnocchi is consumed all over the world and the sauces accompanying them, like many other forms of pasta, are based off of traditional Italian recipes as well as adopting westernised flavour pairings to address the changing foodscape.