There are many regions of Italy that lay claim to the origins of gnocchi. While they are generally associated with northern Italy, the truth is that these dumplings are found all over the southern Italy and in many diverse forms. Gnocchi is made with a variety of base ingredients depending on where they come from: flour, corn meal, semolina, bread, chestnut flour, ricotta, or vegetables—from pumpkin to spinach and to the classic potato.
The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork. They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi are usually eaten as a replacement for pasta as a first course, but they can also be served as a contorno (side dish) to some main courses.
If you are looking for some home-made tasting gnocchi that melts in your mouth, then come to Chianti Reserve in downtown Pleasanton and let Chef Carteli prepare a wonderful dish that will keep you coming back for more!