Gnocchi is the Italian word for dumplings; in Italian, gnocchi is the plural of gnocco, which literally means "lump". They can be made of potato, semolina (durum wheat), flour, or ricotta cheese (with or without spinach). One variety, gnocchi di pane, popular in the Friuli and Trentino-South Tyrol regions, is made from bread crumbs. Although the dish is Italian, the word comes from a Germanic word for a knot (as in wood), possibly because of its short, squat shape.

Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation. They cook faster than normal pasta and can fall apart if overcooked.

Gnocchi can be made at home or purchased dried or fresh in vacuum sealed packages. The fresh ones are generally considered to be superior. Most people buy their gnocchi premade, which are cooked just like freshy made gnocchi. The classic accompaniments of gnocchi are a tomato sauce, a brown butter and sage sauce, or melted butter and cheese.

In the Tuscan area of Italy, spinach-and-ricotta-flavored gnocchi are called strozzapreti, or priest-stranglers. According to popular local legend, a priest choked and died after eating too quickly, because the gnocchi were so delicious.

In Argentina, Uruguay and Brazil, countries where Italian cuisine is especially popular, gnocchi (known as ñoquis and nhoque,

respectively) are traditionally eaten on the 29th day of each month. This was the day before payday, when people were at their poorest. Gnocchi made a cheap and hearty meal. On these occasions, some people leave a banknote under the plate to attract prosperity. Now in Argentine communities outside the country, Argentines gather each month for "ñoquis del 29".

In a curious reversal of meaning, in Argentine and Uruguayan slang ñoqui has also become a way to denote a government employee that is listed in the payroll but only shows up to collect his or her paycheck around the 29th of each month.