Private Selection
Private Selection Potato Gnocchi
What it is
These are small, tender dumplings made from potato and flour. They have a soft, slightly chewy texture that makes them a delightful base for many sauces. The dough is typically formed into small, ridged shapes, which help to hold sauce. They are a convenient way to enjoy a classic Italian pasta shape without making them from scratch.
How people cook with it
Gnocchi are a versatile pasta alternative. They pair well with a wide variety of sauces, from simple butter and sage to rich tomato or cream-based preparations.
- Tossed with pesto
- Served with marinara sauce
- Sautéed with butter and herbs
- Baked with cheese
To prepare these gnocchi, bring a large pot of salted water to a rolling boil. Carefully add the gnocchi to the boiling water. They will sink to the bottom initially. Once they float to the surface, they are cooked. This usually takes only a few minutes. Remove them from the water with a slotted spoon and immediately toss them with your favorite sauce or a simple drizzle of olive oil and herbs. They are best served fresh.
How it differs from similar foods
Compared to traditional pasta, gnocchi have a softer, more pillowy texture due to the potato content. They are also typically smaller and have a distinct shape that differs from strands or tubes of pasta. This unique texture absorbs sauces differently.
Who it is for
Home cooks looking for a quick and satisfying pasta dish will appreciate this product.
How to keep the rest
After opening, refrigerate any unused gnocchi in an airtight container. They should be consumed within a few days. For longer storage, you can freeze them on a baking sheet before transferring them to a freezer bag.