Gnocchi are small dumplings with a history dating back to Roman times, but the potato version we eat today didn't exist until the 16th or 17th century when potatoes were introduced to Europe from the Americas. The key to perfect gnocchi is the ratio of potato to flour and the moisture content. Experienced Italian 'nonnas' use starchy, older potatoes because they have less water, which prevents the gnocchi from becoming gummy. The dough is rolled into 'snakes,' cut, and then rolled over a 'gnocchi board' or a fork to create ridges. These ridges aren't just for decoration; they increase the surface area to hold more sauce. In Rome, it is a tradition to eat 'Gnocchi di Giovedì' (Gnocchi Thursdays).