Grocery
Potato Gnocchi
What it is
These are small, soft dumplings made primarily from cooked mashed potatoes and flour. They have a tender, slightly chewy texture that readily absorbs sauces. This variety is plant-based, meaning it contains no animal products. The dough is typically formed into small, ridged pillows before being cooked.
How people cook with it
Gnocchi are a versatile pasta alternative, perfect for quick weeknight meals or more elaborate dishes. They pair well with a wide range of sauces.
- Tossed with pesto
- Simmered in tomato sauce
- Served with browned butter and sage
- Baked with cheese
To prepare, bring a large pot of salted water to a rolling boil. Gently add the gnocchi, being careful not to overcrowd the pot. The dumplings will float to the surface when they are cooked, which usually takes only a few minutes. Once they float, let them cook for an additional minute before carefully removing them with a slotted spoon. They can then be immediately tossed with your chosen sauce, or for a crispier texture, they can be pan-fried after boiling.
How it differs from similar foods
Unlike traditional pasta made from durum wheat, potato gnocchi have a softer, more yielding texture due to the inclusion of mashed potatoes. This also gives them a slightly earthier flavor profile. The texture can be more delicate than some dried pastas.
Who it is for
Home cooks looking for a simple yet satisfying pasta dish will appreciate this option.
How to keep the rest
Refrigerate any unused portion in an airtight container. They are best used within a few days of opening. Ensure they are kept cold to maintain freshness and prevent spoilage. Do not freeze uncooked gnocchi.