Gnocchi

What Is Gnocchi?

Gnocchi are small, soft dough dumplings from Italian cuisine. The most common variety, potato gnocchi, is made from boiled and mashed potato, flour, and usually egg; there are also varieties made with semolina or ricotta cheese.

The dough is rolled into thin ropes and cut into small pieces, usually pressed with a fork to create ridges that help hold the sauce. They are boiled in salted water until they float and served with sauce; they have a soft, rich texture.

Nutritional Values of Gnocchi

Potato gnocchi contains mainly carbohydrate and some protein; 100 grams of cooked product provides about 130 kcal (excluding sauce). Most varieties contain wheat flour and thus carry gluten. Values are approximate.

How Should Gnocchi Be Consumed?

As a carbohydrate source, gnocchi is consumed together with sauce, vegetables, and protein sources; plain or light sauces make for a more balanced meal. Since most varieties contain gluten, those with gluten sensitivity should prefer gluten-free varieties (for example, made only with potato and cornstarch).

This information is general; gnocchi is a food, not a substitute for medical treatment.

How to Choose Gnocchi?

If buying ready-made gnocchi, choose one with simple ingredients (potato-flour), a suitable freshness date, and even texture. Products that are dried out-cracked, have an off smell, or are overly additive-laden are not preferred; if making it fresh, a starchy, floury potato is suitable.

• Ready-made should have simple ingredients and a suitable date
• Texture should be even, not cracked
• Gluten status should be checked on the label

How Is Gnocchi Stored?

Fresh gnocchi dough should be used quickly or floured and frozen; frozen gnocchi is dropped directly into boiling water without thawing. Packaged ready-made gnocchi is stored under the condition stated on the label (refrigerator or shelf).

Using Gnocchi in the Kitchen

Gnocchi is used most with sauces like tomato sauce, butter-sage, creamy cheese, and pesto; and also as a baked gratin. It is boiled until it floats, then drained and tossed with sauce; it can also be served lightly pan-fried.

How Do You Know When Gnocchi Is Cooked?

Gnocchi sinks when dropped into boiling water; as it cooks, it rises to the surface. Rising to the surface signals it is done; it is left a few more seconds and then drained.

Frequently Asked Questions

Is gnocchi pasta?

It is not exactly classic pasta; it is considered a dumpling. However, in Italian cuisine it serves as a pasta-like, sauce-served first course.

Can gnocchi be gluten-free?

Most gnocchi contains wheat flour; however, gluten-free varieties made only with potato and gluten-free starch/flour also exist. The label or recipe should be checked.

Is gnocchi fried?

Yes; boiled gnocchi can be lightly pan-fried in butter/olive oil to give a texture that is crispy outside and soft inside.