Dinner for 2: Gnocchi with Mushrooms, Cherry Tomatoes and Baby Kale (2024)

FAQs

Should gnocchi be boiled or fried? ›

You can skip the boiling when frying your gnocchi. However, if you prefer your gnocchi a touch softer, you could boil it first and then pan fry them for about 3-5 minutes instead of the full time to brown. If making this as a full meal, this will serve 2-3.

There is no need to pre-cook the gnocchi. It'll cook in the sauce.

The Gnudi, or spinach and ricotta gnocchi, is a typical recipe from Tuscany, usually served with a simple tomato sauce or with butter and sage. In fancy restaurants, sometimes these are served with very special aged parmesan cheese like pecorino or with a slice of lard that melts in contact with the hot gnocchi.

Like pasta, gnocchi is the perfect vessel for a variety of delicious sauces, from tomato, bolognese and quick butter sauce with sage to creamy gnocchi sauces.

Serve Creamy Steak and Gnocchi

I like to top the gnocchi with the cooked steak. Top the dish with more shredded Parmesan cheese and some dried or fresh parsley. This recipe is perfect with some roasted broccoli, asparagus, zucchini, or even a salad!

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.

Allow approximately 125g gnocchi per person. For best results, place the gnocchi into a large pan of boiling water. Bring back to the boil and cook for 3 minutes according to taste. Drain thoroughly and serve immediately.

So instead of boiling or baking a package of gnocchi on a Wednesday night and wishing it tasted more like the pillowy homemade version, I broil it. Yep, that's right: I rip open one of those shelf-stable packages, toss the gnocchi with a tablespoon of olive oil, a lot of grated Parmesan cheese and a little bit of salt.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce. See our how to make gnocchi guide for more information.

What sauces are good on gnocchi? ›

Irresistible, marinated steak bites are served with perfectly browned gnocchi in this quick and easy, family favorite meal. Steak bites and gnocchi combine the richness of tender beef with the convenience of gnocchi. This dish is a perfect blend of flavors and textures, making it a delightful meal for any occasion.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

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.

They provide a good source of carbohydrates, offering a sustainable energy source to fuel your day. You wouldn't normally consider dumplings to be part of a healthy dish, but the small and dense nature of gnocchi promotes portion control, helping you maintain a balanced diet.

After your gnocchi is cooked and drained, you can toss it with any sauce and/or vegetables you want. Store bought gnocchi is great with marinara, pesto, bolognese ragu, sun-dried tomato sauce – and this tomato-mushroom sauce, of course.