Potato Gnocchi with Butter and Cheese (2024)

FAQs

Is potato gnocchi healthier than pasta? ›

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.

The first thing you need to know when buying gnocchi is what they are made with. If the label says 'potato gnocchi', it means that potatoes are the main ingredient; if, on the other hand, it says 'gnocchi with potatoes', then flour is the main ingredient. So checking all the ingredients of the dough is important.

Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy.

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.

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.

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

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.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Oh yes, you don't always have to boil them and toss them with a sauce. You can pan-fry them to crispy, soft-centered delicious little bites that make a great alternative to fries or roasted potatoes which can take the best part of 40 minutes to 1 hour to prepare.

The basic ingredient of store-bought gnocchi is, of course, potatoes, which in this case are precooked. But in addition there are various raw flours and/or starches, such as rice, wheat, corn, and potato. These latter are inedible when uncooked from the standpoint of both digestibility and safety.

Why does potato gnocchi taste sour? ›

Gnocchi shouldn't be sour if it's properly cooked. If you've bought Gnocchi or reheated Gnocchi that is sour tasting to it, the chances are it was not stored properly, or perhaps you got an uncooked batch.

It's all about personal preference, as gnocchi goes well with many types of sauces. Some options include cream-based sauces (like this one), as well as tomato-based sauces, herbs and butter, pumpkin puree sauces, or basil pesto sauce.

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.

You can skip the boiling when frying your gnocchi. However, if you prefer your gnocchi a touch softer, you could boil it first and then pan fry them for about 3-5 minutes instead of the full time to brown. If making this as a full meal, this will serve 2-3.

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.

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.

We like to pair them with TJ's bruschetta sauce, which claims to be a “topping”—but we think actually makes a really nice pasta sauce. Loaded with fresh basil and garlic, it makes a super fresh, bright-tasting sauce for a big, easy skillet dinner of cauliflower gnocchi with sausage and arugula.