Bring Italian Restaurant Vibes to Your Kitchen Tonight With This Gnocchi Recipe (2024)

FAQs

What do Italians eat with gnocchi? ›

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.

A fresh gnocchi dough can be made 6 hours ahead of time and stored in the fridge. Any longer than that and the gnocchi will begin to turn an unpleasant grey colour and become softer in texture. However, you can easily freeze gnocchi.

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.

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.

The word gnocchi may be derived from the Italian word nocchio, meaning 'a knot in wood', or from nocca, meaning 'knuckle'. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent.

Compared to pasta, pizza or other types of food made from refined flour, gnocchi made only with potatoes and water have a lower glycemic index, despite the fact that the primary nutrients are carbs. Therefore, gnocchi can be a healthier option if chosen carefully.

Vacuum packed gnocchi can be stored in a dark, dry cupboard for up to 3 months. Once opened store in the fridge and used within 3 days. To cook: Potato gnocchi are cooked in the same way as pasta - in boiling salted water for a few minutes or until they come to the surface of the water and then drained.

Keep in mind: You can freeze any type of gnocchi that is prepared. To keep their best texture freeze them uncooked for future cooking. It's an easy way to cook them straight from the freezer to make your favorite gnocchi dish to enjoy for an easy weeknight meal.

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

Gnocchi can disintegrate for a few reasons. You might not have added enough flour or egg, or you may have overboiled them.

What is traditionally served with gnocchi? ›

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.

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.

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

Pasta is often served as a primo (first course), with a meat, seafood or vegetable course called a secondo coming after that. To do as the Italians do, try serving a smaller portion of pasta as a primo for an Italian-inspired dinner party, or as precursor to a meat, fish or vegetable main.

The saying originated from lower-class food rationing and the people's need to maximize what ingredients they had at their disposal. Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat.

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.