Grocery
Potato Gnocchi
What it is
Potato gnocchi are small, soft dumplings typically made from cooked mashed potatoes, flour, and sometimes egg. They have a tender, slightly chewy texture that makes them a comforting and versatile pasta alternative. These dumplings are a staple in Italian cuisine, often enjoyed as a light yet satisfying meal. They are a simple preparation that highlights the subtle flavor of potato.
How people cook with it
Gnocchi are a delightful base for a variety of sauces and preparations, offering a tender bite to any dish.
- Tossed with pesto
- Served with marinara sauce
- Browned in butter and sage
- Added to soups
To prepare potato gnocchi, bring a large pot of salted water to a rolling boil. Gently add the gnocchi, being careful not to overcrowd the pot. They will sink to the bottom initially. Once the gnocchi float to the surface, they are cooked. This usually takes only a few minutes. Remove them with a slotted spoon and drain them well. They can then be tossed with your favorite sauce, pan-fried in butter until golden, or added directly to a simmering soup.
How it differs from similar foods
Unlike traditional pasta made from durum wheat, potato gnocchi incorporate mashed potatoes into the dough. This gives them a softer, more pillowy texture and a distinct, mild potato flavor. They absorb sauces differently than wheat pasta, often becoming richer when coated.
Who it is for
Home cooks looking for a quick and satisfying pasta dish often choose gnocchi.
How to keep the rest
Refrigerate any unused portion of the potato gnocchi in a sealed container. They should be used within a few days for the best texture and flavor. If frozen, keep them in a single layer on a baking sheet until solid, then transfer to a freezer bag.