What Is Pasta, gnocchi and How Can I Use It?
Here's everything worth knowing about pasta, gnocchi and how to pick it, what it is, how to store it, and what to use instead, plus 8 recipes to cook tonight.
Key Points
- Gnocchi are soft potato-and-flour dumplings, cooked and sauced like pasta but not true pasta.
- They cook in a minute or two; lift them out the instant they float.
- Overcooking makes them gummy; overworking the dough makes them tough and heavy.
- Use a floury baking potato, not waxy, so the dough needs less flour.
- Shelf-stable gnocchi pan-sear best; fresh refrigerated tastes closest to homemade.
What is pasta, gnocchi?
Gnocchi are soft Italian dumplings, most often made from cooked potato mashed with flour and sometimes egg, then rolled and cut into small pillows. They are filed under pasta because they are cooked and sauced the same way, but they are dumplings, not a true wheat pasta.
The texture is the appeal: soft and tender rather than chewy. Good gnocchi are light, and the ridges pressed into each piece with a fork or board are there to catch sauce.
How to Use Gnocchi
Gnocchi cook in a minute or two. Drop them into simmering salted water and lift them out the moment they bob to the surface, then sauce right away.
They take rich, clinging sauces well. A brown butter with sage, a gorgonzola cream like Gnocchi Al Gorgonzola, or a simple tomato as in Gnocchi in Creamy Red Salsa all suit the soft dumplings.
For a crisp contrast, skip the boil entirely and pan-sear shelf-stable gnocchi in a hot oiled skillet until golden, the way Cheesy Gnocchi with Spinach & Beans builds a one-pan supper.
Pairing and Common Mistakes
The cardinal sin is overcooking. Boiled too long, gnocchi go gummy and dissolve, so pull them within seconds of floating. They do not need to simmer the way dried pasta does.
The other trap is overworking homemade dough. Too much flour or too much kneading develops gluten and gives you tough, heavy gnocchi instead of light ones. Mix gently and use a floury baking potato, not a waxy one, so the dough holds together with less flour.
Substitutes
For a similar soft, sauce-friendly bite, cheese ravioli or tortellini stand in, though they are filled and firmer. Short pasta like penne or shells carries the same sauces if you mainly need a vehicle, but you lose the tender dumpling texture.
Sweet potato or ricotta gnocchi swap in directly for potato gnocchi, each a little softer and richer.
Buying and Storage
Gnocchi come three ways: shelf-stable vacuum packs, refrigerated, and frozen. Shelf-stable packs keep for months in the cupboard and are the ones that pan-sear best; fresh refrigerated gnocchi taste closest to homemade but spoil within a week.
Frozen gnocchi go straight from the freezer into the water without thawing, or they turn mushy. Homemade gnocchi are best cooked the day you make them, though you can freeze them raw on a tray, then bag them once solid.
Quick facts
- In Chinese
- 面食，汤团
- British (UK) term
- Pasta, gnocchi
- en français
- pâtes, gnocchis
- en español
- pasta, ñoquis
Recipes using pasta, gnocchi
There are 8 recipes that contain this ingredient.
Sweet Potato Gnocchi with Watercress Pesto
These delicious yet nutritious sweet potato gnocchi is coated with refreshing and tangy watercress pesto. It's a dish that's packed with flavor and fills you up with all the goodness and yumminess.
Gnocchi in Creamy Red Salsa
An easy "al forno" (from the oven) baked gnocchi recipe with a spicy rosé gnocchi sauce and Manchego cheese. On the table in 20 minutes, simple and delicious.
Cheesy Gnocchi with Spinach & Beans
Italian gnocchi with spinach and white beans topped with melted mozzarella and Parmesan. Comes together quickly and hits all the right notes. An easy and delicious vegetarian dinner to make for your family.
Beefy Gnocchi with Crushed Tomatoes
A hearty gnocchi in a flavor-packed thick brandied bacon and ground beef crushed tomato sauce augmented with vegetables and olives.
Mini Chicken Sausage Meatballs with Gnocchi & Tomato Sauce
This is really a tasty recipe, I have introduced it to many friends, because once they tasted it, they always ask me for this recipe!
Gnocchi with Zucchini & Parsley Butter
Gnocchi with zucchini and parsley butter tosses pillowy potato dumplings in nutty browned butter with shallots, summer squash, burst cherry tomatoes, and Parmesan. A 20-minute weeknight dinner.
Gnocchi with Chickpea, Butternut Squash & Greens
Gnocchi with chickpeas, butternut squash, and greens pan-sears pillowy gnocchi, then tosses them into a skillet of sage-scented squash, currants, garlic, and wilted spinach. A hearty vegetarian one-pan meal.
Gnocchi Al Gorgonzola (Sauce)
Gnocchi al Gorgonzola with a creamy sauce of melted Gorgonzola, butter, Parmesan, and warm cream. A rich Italian classic that comes together in minutes.
