|Gnocchi with Haricots Verts|
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But Gnocchi in the Middle Ages during Marco Polo's lifetime was made differently, with wheat, flour and cheese, sort of like a light dumpling:
"Frammento di un libro di cucina del sec. XIV, 14th Century
Take some fresh cheese and mash it, then take some flour and mix with egg yolks as in making migliacci. Put a pot full of water on the fire and, when it begins to boil, put the mixture on a dish and drop it into the pot with a ladle. And when they are cooked, place them on dishes and sprinkle with plenty of grated cheese."
Excuse me while I go pick some tomatoes for sauce! NOM!