Instant Potato Gnocchi Recipe on Food52 (2024)

FAQs

Is there a difference between gnocchi and potato gnocchi? ›

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Traditional potato gnocchi are made of potato bound together with flour and egg, whereas ricotta gnocchi replaces the potato with ricotta cheese. Because of ricotta's springy texture and the lack of potatoes, ricotta gnocchi has a lighter texture than potato gnocchi.

Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

It can be sauced and served in typical pasta style or tossed with fresh veggies for a lighter dish. Gnocchi can be added to soups and stews, fried until crispy or roasted in the oven with meat and vegetables for a sheet pan dinner.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

A perfect quick and easy weeknight dinner recipe, the mini gnocchi is cooked directly in the vodka sauce, no pre-boiling necessary (which means less dishes for you!)

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

Which is healthier pasta or gnocchi? ›

pasta, neither is really the better option. Regular pasta is higher in protein and has small amounts of some nutrients, while gnocchi is lower in calories and carbohydrates. But because gnocchi is smaller and denser, it's likely that you'd end up eating bigger portions than if you were eating regular pasta.

In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese. It's an almost identical preparation to Lazio's famous gnocchi alla romana: round, flat discs of cooked and cooled semolina.

After your gnocchi is cooked and drained, you can toss it with any sauce and/or vegetables you want. Store bought gnocchi is great with marinara, pesto, bolognese ragu, sun-dried tomato sauce – and this tomato-mushroom sauce, of course.

So instead of boiling or baking a package of gnocchi on a Wednesday night and wishing it tasted more like the pillowy homemade version, I broil it. Yep, that's right: I rip open one of those shelf-stable packages, toss the gnocchi with a tablespoon of olive oil, a lot of grated Parmesan cheese and a little bit of salt.

does take a bit of time to make, not because the. ingredients are expensive. They're potatoes.

In Piedmont, ravioles are a type of gnocchi made with cheese from the mountain, while chestnut flour and pumpkin gnocchi are called gnocchi ossolani. The term gnocchi also includes those made with semolina flour such as gnocchi alla romana or gnoches de gries.

The best homemade potato gnocchi are as light and airy as a down pillow and really do taste of potatoes. Once you've gotten the method down pat, they should take you no more than an hour to make.

Its flavor is similar to that of regular pasta cooked. The difference is the addition of sauces and spices to create variations in taste. There's a bit of debate regarding the flavor of Gnocchi. Many will claim that it tastes like potatoes or perhaps like flour.