Bring Italian Restaurant Vibes to Your Kitchen Tonight With This Gnocchi Recipe (2024)

FAQs

What do Italians eat with gnocchi? ›

Roasted potatoes and polenta are perfect to serve alongside this dish. The trick for making this is to prepare it the day before, then let the meat rest overnight so that the oil softens its fibers even more.

It has been a traditional type of Italian pasta since Roman times.

Compared to pasta, pizza or other types of food made from refined flour, gnocchi made only with potatoes and water have a lower glycemic index, despite the fact that the primary nutrients are carbs. Therefore, gnocchi can be a healthier option if chosen carefully.

While gnocchi are a traditional Italian pasta shape, what makes them distinct is that they use potatoes as the main ingredient. Therefore, they're commonly considered to be a dumpling. Like many dishes in Italian cuisine, gnocchi vary in both name, appearance, and recipe across the regions of lo Stivale.

Gnocchi is a pillowy Italian dish you can serve as a side dish, appetizer, or main dish.

(ˈnɒkɪ , ɡəˈnɒkɪ , ˈɡnɒkɪ ) plural noun. dumplings made of pieces of semolina pasta, or sometimes potato, used to garnish soup or served alone with sauce.

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.

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.

Gnocchi is often accompanied by various types of cheese, adding a delicious layer of flavor. While the fat in the cheese does not directly impact blood sugar levels, it can affect gastric emptying and potentially lead to a delayed rise in blood sugar several hours after the meal.

Is gnocchi ok for high cholesterol? ›

Pasta dishes made with white pasta or pasta high in saturated fat, like gnocchi, are not ideal options for people with high cholesterol.

If you've never tried pan frying gnocchi, you are in for a treat! Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

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.

A very popular way to serve gnocchi is with tomato, basil and mozzarella. This simple trio is at the base of the famous Gnocchi alla Sorrentina, in the Sorrento style, where the gnocchi are baked and the melted mozzarella binds the sauce and the gnocchi with cheese strings.

Beef and gnocchi is such a good combo! There's also no need to pre-cook the gnocchi. It cooks right in the sauce, which is convenient and helps with cleanup.

Pasta is often served as a primo (first course), with a meat, seafood or vegetable course called a secondo coming after that. To do as the Italians do, try serving a smaller portion of pasta as a primo for an Italian-inspired dinner party, or as precursor to a meat, fish or vegetable main.

Like pasta, gnocchi is the perfect vessel for a variety of delicious sauces, from tomato, bolognese and quick butter sauce with sage to creamy gnocchi sauces.