Ground Beef Gnocchi (2024)

FAQs

What should you not do when making gnocchi? ›

Never boil potatoes for gnocchi. Always bake potatoes in their skins to make gnocchi from. It removes maximum moisture from the potato. Don't bake them in advance as you need to use them as soon as they come out of the oven.

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

There is no need to pre-cook the gnocchi. It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.

Can you fry gnocchi instead of boiling it? You can but the best option is to boil it first and then lightly fry in a little butter or olive oil. Once they've taken a little colour, add a few torn basil leaves and then sprinkle with grated parmesan.

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 made primarily from potatoes which are less fattening than pasta. It also has more fiber and fewer calories than traditional pasta dishes. It also contains fewer carbohydrates, which can help people who are trying to lose weight or prevent diabetes.

Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat. On Friday, Romans traditionally ate fish-based dishes, such as chickpeas and cod, a dish still served on Fridays in the old-fashioned Roman taverns.

The famous pasta is usually made from potatoes, but could also be prepared from breadcrumbs, risotto, or even just flour. Many people argue that the potato-made gnocchi is a bit easier on the digestive system and all around the most delicious. Of course, this all depends on preference!

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.

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

What do Italians eat gnocchi with? ›

Other Flavors that are Great with Gnocchi

I love them with a simple red tomato sauce. They're also great boiled, and then finished in a hot pan with browned butter and crispy fried sage leaves.

Allow approximately 125g gnocchi per person. For best results, place the gnocchi into a large pan of boiling water. Bring back to the boil and cook for 3 minutes according to taste. Drain thoroughly and serve immediately.

Memorie di Angelina states that it is important to watch your ratio of flour to potatoes. The site calls for a quarter of the amount of flour to potatoes. Any more flour would overpower the soft starches of the potato and make your gnocchi dense. You can also knead it too vigorously and end up with dense, chewy pieces.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

Prepare the gnocchi dough by mixing the egg yolks, salt, and flour with the cooled riced potatoes. Gently fold the flour into the potatoes until it's incorporated into the dough, being careful to not knead or overmix the dough, which will make your gnocchi tough or gummy.