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. That being said, gnocchi ingredients may vary, with the additional ingredients or substitutions including cheese, vegetables, and herbs. Once the dumplings are formed, they are often pressed against a fork, or traditional gnocchi board, to form ridges that improve gnocchi’s ability to adhere to sauce, and create the signature gnocchi shape. Alternatively, the gnocchi are left as smooth-edged lumps.
Did you know, ‘gnocchi’ in Italian translates to ‘lumps’? Doesn’t sound particularly appetising, does it? While gnocchi are a traditional Italian pasta shape, what makes them distinct is that they use potatoes as the main ingredient. Therefore,they're commonly considered to be a dumpling.
Like many dishes in Italian cuisine, gnocchi vary in both name, appearance, and recipe across the regions of lo Stivale. For example, ‘malfatti’ (literally poorly made) from Tuscany are a version of gnocchi made from spinach, ricotta, and flour. Also from Tuscany, ‘gnudi’ more closely resembles traditional gnocchi, though contains less flour, resulting in a looser, less chewy dumpling.
Gnocchi: a brief history
Gnocchi originate in Northern Italy, where the colder climate rendered great potatoes, but poorer quality grain. That being said, the use of potato in Italian cuisine is a relatively recent development, since potatoes were only introduced to Europe in the 16th century. Prior to this, a rudimentary version of gnocchi was made from ingredients like zucca (meaning squash) and breadcrumbs, known as pangrattato in the native tongue. These ingredients were common in the diet of peasants, and their sum was both filling and inexpensive to produce.
Gnocchi first started being served outside the realm of cucina povera (literally, ‘poor cuisine’) as part of ‘Carnevale’ in Verona in 1531. The peak of this legendary celebration is Venerdì Gnocolar, which translates to ‘Gnocchi Friday’ in English. Taking place on the final Friday before Lent, this evening celebrates fresh gnocchi in alltheir delicious, pillowy glory.
Making gnocchi at home
Making gnocchi at home couldn’t be easier, with our simple homemade gnocchi recipe. We recommend picking up a potato ricer to create your gnocchi, as this will result in the smoothest dumpling. Follow the video below, and you’ll be making homemade gnocchi with ease in no time.
What are the best potatoes for gnocchi?
As with other mashed potato dishes, gnocchi are best prepared with starchy potatoes to keep a light texture. In the UK, the best varieties of potato for gnocchi are Desiree, King Edward, Maris Piper, Russet, or Vivaldi. All of the above are widely available in supermarkets across the country, too.
How should I serve gnocchi
Wondering what’s the best sauce for gnocchi? Fortunately, gnocchi is incredibly versatile, so you really can’t go wrong when choosing an accompaniment. They're robust enough to pair with a rich meat ragú or a tomato-based sauce, but are just as good with a creamy sauce or a vibrant herb pesto. If you want to keep things simple, you can always just sauté your cooked gnocchi in butter and herbs before serving.
Our favourite gnocchi recipes
From creamy sauces and bubbling baked favourites to meaty ragú, we’ve got gnocchi recipes to suit every taste. Here’s three of our favourites:
Gnocchi alla Sorrentina
Picture-perfect Sorrento attracts travellers from all over the world, but we love it best for gnocchi alla Sorrentina (gnocchi in the Sorrento-style). Fluffy cooked gnocchi are paired with three of the region’s most famed ingredients – buffalo mozzarella, ripe tomatoes and verdant green basil – before being baked until all of the ingredients meld into a satisfying whole. Deceptively light and fresh, this is an al forno dish that’s suitable for any time of year.
Creamy blue cheese and walnut gnocchi
This recipe pays homage to the classic Italian pairing of blue cheese and walnuts, accented here by crispy sage leaves and a grating of nutmeg. This indulgent sauce is the perfect foil for the light, toothsome gnocchi, resulting in a vegetarian recipe that everyone will be happy with.
Gnocchi with Italian lamb ragú
If you’re looking for something hearty, flavoursome and deceptively simple, serve your gnocchi with our slow-cooked lamb ragú. Meat and potatoes are a match made in heaven, and this particular pairing adds a dose of Italian flair to a classic combination. The fluffy potato dumplings soak up the red wine-enriched sauce with aplomb, making for a truly comforting dish.
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FAQs
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 are the 3 types of gnocchi? ›
Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.
Is gnocchi more unhealthy 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.
What should you not do when making gnocchi? ›
Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.
How do you know if gnocchi is good? ›
To determine if gnocchi has gone bad, one should check for:
- Mold: The presence of mold, which could appear as spots or fuzzy areas, indicates spoilage.
- Odor: An off or sour smell is a clear sign the gnocchi should not be consumed.
Tomato, pesto (or pesto alfredo), and butter-based sauces are the best components in a delicious Italian gnocchi recipe. All three are commonly found on restaurant menus. Some restaurants may offer gnocchi as part of a soup, salad, or paired with a plate of vegetables as well.
What is special about gnocchi? ›
While gnocchi are a traditional Italian pasta shape, what makes them distinct is that they use potatoes as the main ingredient. Therefore, they're commonly considered to be a dumpling. Like many dishes in Italian cuisine, gnocchi vary in both name, appearance, and recipe across the regions of lo Stivale.
Is gnocchi ok for weight loss? ›
Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.
What is the most unhealthiest pasta? ›
15 Of The Unhealthiest Store-Bought Pastas
- Buitoni chicken parmesan ravioli - Buitoni.
- Ronzoni gluten-free penne rigate - Ronzoni.
- Osem Israeli pearl couscous - Osem.
- No Yolks broad noodles - No Yolks.
- Buitoni three cheese tortellini - Buitoni.
- Trader Joe's gluten-free pasta - Trader Joe's.
- Barilla spaghetti pasta - Barilla.
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.
Gnocchi should only be reheated once. The Food Standards Agency (FSA) states you should always reheat food until it is steaming all the way through. You should also make sure that the gnocchi is appropriate to cook before reheating. If the gnocchi is mushy or sticky you should discard it straight away.
What does the egg do in gnocchi? ›
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.
Is it better to boil or fry gnocchi? ›
Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy.
Should gnocchi be soft or chewy? ›
A dough is formed, they are divided into small nuggets, and can then be gently fried, boiled or baked. Gnocchi are finished by being tossed in a sauce, olive oil or melted butter and herbs. Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy.
Why do my gnocchi smell like play dough? ›
Rancid foods have the same look and texture as when they were purchased, but their smell and taste have changed. The odour is akin to wet cardboard, oil paint, wood varnish or play dough. Some people are offended by it and know to throw the product out, while others think that's just how the product normally smells.
Why did my gnocchi turn to mush? ›
Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.
What is the difference between parisian gnocchi and Italian gnocchi? ›
While the best Italian gnocchi are light and pillowy, Parisian-style gnocchi are even lighter, and far easier to make. While boiling them in the style of Italian gnocchi is a great way to cook them, you can also fry the gnocchi in a skillet to be used as a blank palate for any number of seasonally-based pasta dishes.
What is the difference between potato gnocchi and regular gnocchi? ›
The first thing you need to know when buying gnocchi is what they are made with. If the label says 'potato gnocchi', it means that potatoes are the main ingredient; if, on the other hand, it says 'gnocchi with potatoes', then flour is the main ingredient. So checking all the ingredients of the dough is important.
Which is better potato or ricotta gnocchi? ›
Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.
Is there a difference between gnocchi and skillet gnocchi? ›
While our Potato Gnocchi is prepared in the traditional manner, our skillet gnocchi doesn't require any boiling. Preparing gnocchi this way gives you the best of both worlds – a tender pillowy center with a perfectly crispy exterior!
