When I tell friends that the first dumplings that I tasted were brown butter-coated gnocchi, more than a few eyebrows raise. Accustomed to the whole-apple-baked-inside-a-flaky-dough dumpling, they think that I am confused. How could I mistake a savory Italian entree for this luscious treat? Made from a simple mixture of potatoes, flour and egg, gnocchi is, in fact, a savory, Italian dumpling. Like all dumplings, it originally provided a means to stretching meals and satisfying hunger at a time when appetite-sating meat was a rare luxury. Added to a soup or stew, it afforded an inexpensive means to expanding these dishes. Topped with a sauce, gravy, butter or meat drippings, it became economical and hearty entrees in its own right. Historians quibble over gnocchi’s exact origins. More than likely these orbs of dough came to Italy via the Middle East during Roman times.  Originally made from semolina, they later became known as Italian potato dumplings.  Today you can enjoy not only potato-based gnocchi but also spinach, bread and the traditional semolina. Toppings vary as well. …