Gnocchi are, in fact, another form of pasta that was, in ancient times, even preceding the development of other shapes of pastas that followed later on. They didn't have potatoes in them until the 17th century, when potatoes were introduced into Europe. The flourless kind are still made in Italy, but they tend to be made in the south and in Sardinia and Sicily rather than further north. The introduction of potatoes to the recipe was further north than Rome, where they have their own style of gnocchi (gnocchi di semola) which are usually formed into circles, arranged in neat rows in a baking dish and baked in the oven with a good dusting of Roman pecorino cheese.
Potato gnocchi are made everywhere from Central to Northern Italy, and are almost certainly cousins of dumplings that are made in many of the more northerly European countries. Italian gnocchi are small. Some recipes call for eggs, others don't. But what seems to be a general characteristic of the tradition of eating gnocchi is that they're very often eaten on a Thursday, looking ahead to the traditional lean meals of Friday in preparation for the Saturday night feast of pasta with ragł, where the ragł in many areas is made with chunks of meat as well as tomatoes, providing pasta and tomato sauce as a first course after the antipasto, and followed by the meat as the main course, as a precurser to the lavish meal of Sunday lunch celebrating the Catholic faith and beliefs.
In India, there is a gnocchi dish where the gnocchi are fried and then sugared.
Recipe for gnocchi alla Piemontese: 600g very floury potatoes, mashed without anything and 150g '00' flour (NOT strong flour, cake flour) salt. The potatoes should be mashed by hand and kept as dry as possible while you work the dough. Then make a sausage of about 3/4 in thick, and cut it into 3/4 in lengths. Make an indentation with your thumb. Flour them lightly and cook when necessary. They freeze well.
Enough is never as good as a feast Oscar Wilde