Hi, I’m Gianluca.
I studied cultural anthropology, and I’ve always been fascinated by the different ways people live, move, and experience a place.
Rome is not only my city – it’s the environment I love observing, understanding, and sharing through these small stories.
Together with my wife Connie, we host travellers in our small hotel near the Vatican, where we enjoy meeting people from all over the world and exchanging perspectives – just as I do here in the blog.
If you ever feel like saying hello while exploring Rome, you’ll find us on our terrace as well, where every morning we serve breakfast with a view.
Gianluca
When talking about Italian pasta, it’s impossible to ignore the delightful gnocchi, a dish that has a rich culinary history across different regions of Italy. Though often associated with gnocchi di patate (potato gnocchi), the term “gnocchi” can mean something entirely different depending on where you are in Italy, and even its origins have interesting linguistic roots.
The Origins of the Word “Gnocchi”
The word “gnocchi” is thought to derive from the Lombard word knohha, which means “knot,” a reference to the shape of the dough. In Latin, the word nocca (meaning “knuckle”) may have also contributed to the modern term, reflecting the small, knuckly shape of the dumplings.
Across Italy, the term gnocchi refers to a variety of dishes. For example:
- In Veneto, gnocchi might refer to a type of small dumpling made from semolina flour, called gnocchi alla romana.
- In the Sicilian dialect, gnocchi can sometimes refer to pasta shapes rather than the potato dumplings most people are familiar with.
Potato Gnocchi: A Staple of Central Italian Cuisine
The most commonly known version of gnocchi today is gnocchi di patate, made from boiled potatoes, flour, and sometimes egg. This version is particularly popular in Lazio and other central Italian regions.
To make gnocchi di patate, potatoes are boiled until soft, then mashed and mixed with flour to create a soft dough. This dough is rolled out into long ropes, cut into small pieces, and sometimes pressed with a fork to create the signature ridges that help hold sauces.
The Thursday Tradition: Gnocchi al Giovedì
In Rome and much of Lazio, there is a longstanding tradition that says Thursday is the day to eat gnocchi—hence the phrase “giovedì gnocchi.” This tradition likely has roots in the Catholic custom of eating a large, hearty meal on Thursday in preparation for Friday, when meat was traditionally avoided. Gnocchi, with its rich, comforting texture, was the perfect choice to fortify for the coming day of abstinence.
Even today, many trattorias in Rome honor this tradition, serving fresh gnocchi every Thursday. However, visitors can still enjoy this delightful dish any day of the week, as many Roman restaurants serve it daily, often paired with traditional sauces like ragù or a butter and sage sauce.
Making Gnocchi at Home: A Timeless Tradition
The tradition of making fresh pasta at home is still very much alive in Italy, particularly in smaller towns and among older generations. Many Italian households will make gnocchi from scratch for family meals, and the process is often a communal event, bringing families together to prepare food.
Where to Enjoy Gnocchi in Rome
For guests staying at QuodLibet Bed and Breakfast, Rome offers countless opportunities to enjoy this Italian specialty. You can visit local trattorias to experience gnocchi giovedì or even try making it yourself at one of the city’s many cooking classes.
