If you're familiar with Roman food culture, you likely know the phrase giovedi gnocchi, or gnocchi Thursday. This expression originates from the saying Giovedì gnocchi, venerdì pesce, sabato trippa (Thursday dumplings, Friday fish, Saturday tripe) – a maxim rooted in the Trastevere quarter.
Religious origins
The saying originated from lower-class food rationing and the people's need to maximize what ingredients they had at their disposal. Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.
Saturday was dedicated to the meat slaughter in anticipation of Sunday. The less affluent classes, who could not afford the noblest cuts, such as steaks, fillets, or thighs, bought the so-called "fifth quarter," the scraps, such as entrails, offal, and tripe. These ingredients, expertly cooked by the household matriarchs, became a feast for the whole family and included dishes like tripe alla Romana and oxtail alla vaccinara.
A poem of the palate
The origins of the popular saying most likely date back to the mid-19th century. They appear in a Roman dialect poem penned by an anonymous author who, in addition to the aforementioned days, also suggests dishes for the rest of the week: oxtail on Monday, beans with pork rinds on Tuesday, stew on Wednesday, and rice supplì on Sunday, magnettene cento e dico poco! (Eat a hundred and say little!)
The custom of gnocchi Thursday became part of the post-war gastronomic culture when supplies were still scarce and people aimed to feed the whole family as substantially as possible while spending as little as possible. The original gnocchi recipe called for water, flour, a few eggs, and lots of potatoes. Also, since most people had physically strenuous jobs, refueling on a dish as filling as gnocchi was especially gratifying.
FAQs
Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.
What day is gnocchi Day in Rome? ›
Walking through the streets of Rome, it is not unusual to read this popular expression on the daily menus of traditional restaurants. The complete saying is "Thursday gnocchi, Friday fish and Saturday tripe".
What is gnocchi explained? ›
What is gnocchi? Gnocchi, pronounced 'n(y)oh-kee' (singular 'gnocco'), are a type of pasta consisting of soft, fat and chewy dumplings, typically paired with ragú, tomato or butter sauce. Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato.
What is gnocchi Day? ›
Today, on 29th of each month, families can be seen getting together and rolling gnocchi dough on the table. Some restaurants only sell gnocchis for the day or serve specials. Gnocchis are Italian dumplings made with potatoes, eggs, and flour and rolled into little balls.
What is gnocchi Thursday? ›
«Thursday gnocchi» was because it was a rich, cheap, calorie-laden dish of generous portions which was filling enough to allow you to get through “il venerdì di magro” (lean Friday), a fasting day, when meat was not to be consumed.
Why do Italians eat gnocchi on the 29th? ›
Gnocchi Day
Saint Pantaleo, who is a very beloved saint, who is said to have performed many miracles was canonized on the 29 of July. So the tradition of the 29th was originally instated to honor him.
What is the biggest meal of the day in Italy? ›
Lunch is the day's main meal, lasting up to two hours! If you plan to eat lunch with locals, block out time. A typical Italian lunch consists of a primo (pasta, soup or risotto dish), a secondo (meat or fish-based dish) and a contorno (side dish).
Which city is famous for gnocchi? ›
In Verona, potato gnocchi is traditionally served in a tomato sauce—it's a dish associated with Carnival that goes as far back as the 1500s. In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese.
What tradition is gnocchi? ›
It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.
Is gnocchi better or worse for you than pasta? ›
Nutritional Value
Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.
Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.
Is there a difference between gnocchi and potato gnocchi? ›
Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.
Why is gnocchi important in Italy? ›
The gnocchi (pronounced nyok-ee) go way back to Roman times. They were made from semolina dough, mixed with eggs. Roman legions spread the dish throughout the the European region where they have conquered and it became a peasant delicacy as the gnocchi was inexpensive, easy to prepare, and filling.
Can I eat gnocchi and lose weight? ›
Gnocchi is made primarily from potatoes which are less fattening than pasta. It also has more fiber and fewer calories than traditional pasta dishes. It also contains fewer carbohydrates, which can help people who are trying to lose weight or prevent diabetes.
What is the history of Roman gnocchi? ›
The origins of gnocchi can be traced back to ancient times, with some claiming that the Romans were the first to discover and introduce dumplings to Europe. The Romans made their dumplings using semolina flour and eggs, creating a simple yet satisfying dish.
What was the most important food in a Romans diet? ›
Based on our research, we suggest that the Roman diet relied heavily on cereals and legumes, which provided most of their caloric and nutritional needs.
What was the main meal of the day for Romans? ›
Traditionally, a breakfast called ientaculum was served at dawn. At mid-day to early afternoon, Romans ate cena, the main meal of the day, and at nightfall a light supper called vesperna.
