If you make your gnocchi at home, you can make this dish even more tasty and colourful by adding various ingredients to your dough. Basil will give you some wonderful green gnocchi; tomato paste will make your fabulous gnocchi red!

It seems that the origin of the word ‘gnocchi’ dates back to the time of the Lombards, and their word "knohha" which stood for "node". To make the gnocchi light, you should add as little flour as possible and then take care to remove any excess water in the potatoes. A too-watery mixture could be "corrected" by adding flour, but this would give make the dish heavier.