18 Gnocchi Recipes We Love to Make (2024)

FAQs

What is the best flour for gnocchi? ›

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

Basil pesto is the traditional sauce for gnocchi in Liguria. Brown butter and fried sage leaves is another common preparation. I think gnocchi is best with no sauce at all.

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.

A classic choice for saucing gnocchi is a simple combination of butter and sage, but the possibilities are endless. Simpler sauces like pesto, marinara and vodka are good choices, as are heartier sauces like Bolognese, cheese and cream sauces.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

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.

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.

If you overdo it with flour, your gnocchi will be too hard, if you put too little they will break during cooking. The rule says that the flour must be at most a third of the amount of potatoes.

Potato Gnocchi Substitutes:Pasta: If you're making a pasta dish, you can substitute gnocchi with various pasta shapes, such as penne, rigatoni, or farfalle. These will provide a similar starchy texture.

How many potatoes is 2 pounds? ›

With large baking potatoes you may only get 5 or 6 large potatoes. However with small salad potatoes you may well get as many as 60 or so. How many russet potatoes is 2 pounds? Between less than one and 25, depending on the size of each potato.

Gnocchi is a pillowy Italian dish you can serve as a side dish, appetizer, or main dish.

Gnocchi can be both a side and a main dish, it all depends on how you serve it and what you serve it with. What protein or meat goes well with gnocchi? Most proteins will go great with gnocchi, but my favorites to serve with it are duck breasts, pork chops, steak, bacon and lamb chops.

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.

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.

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

In Piedmont, ravioles are a type of gnocchi made with cheese from the mountain, while chestnut flour and pumpkin gnocchi are called gnocchi ossolani. The term gnocchi also includes those made with semolina flour such as gnocchi alla romana or gnoches de gries.

Ricotta gnocchi is simple to make, and it's faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough.