Gnocchi
Bernardo Potato Gnocchi
What it is
Bernardo Potato Gnocchi are small, soft dumplings made from mashed potatoes, flour, and sometimes egg. They have a tender, slightly chewy texture that makes them a satisfying base for many dishes. These gnocchi are a convenient way to enjoy a classic Italian pasta shape without the need for making them from scratch. They are typically found in the refrigerated section of the grocery store.
How people cook with it
These potato dumplings are incredibly versatile and can be dressed with a wide variety of sauces, from simple butter and sage to rich meat ragus.
- Tossed with pesto
- Served with marinara sauce
- Drizzled with brown butter
- Baked with cheese
To prepare Bernardo Potato Gnocchi, bring a large pot of salted water to a rolling boil. Carefully add the gnocchi to the boiling water. They are cooked when they float to the surface, which usually takes only a few minutes. Once they float, use a slotted spoon to remove them from the water. You can then immediately toss them with your chosen sauce or pan-fry them for a slightly crispier exterior before serving.
How it differs from similar foods
Compared to other pasta shapes, gnocchi have a distinct potato-based dough that gives them a softer, more pillowy texture. They are not made from durum wheat semolina like most dried pasta, resulting in a different mouthfeel and absorbency for sauces.
Who it is for
Home cooks looking for a quick and easy meal option will appreciate the convenience of these pre-made gnocchi.
How to keep the rest
After opening the package, store any unused gnocchi in an airtight container in the refrigerator. It is best to consume them within a few days for optimal freshness. Do not freeze uncooked gnocchi as this can affect their texture.