Top 10 ways to serve gnocchi (2024)

FAQs

What is the traditional way to serve gnocchi? ›

1. Sage and butter sauce. Emerald gnocchi are the perfect partner to a sage and butter sauce. Sage-infused butter – or burro e salvia – is a classic combination.

They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces.

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.

Tomato, pesto (or pesto alfredo), and butter-based sauces are the best components in a delicious Italian gnocchi recipe. All three are commonly found on restaurant menus. Some restaurants may offer gnocchi as part of a soup, salad, or paired with a plate of vegetables as well.

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.

Steak Bites and Gnocchi

Irresistible, marinated steak bites are served with perfectly browned gnocchi in this quick and easy, family favorite meal.

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.

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.

Serve Creamy Steak and Gnocchi

I like to top the gnocchi with the cooked steak. Top the dish with more shredded Parmesan cheese and some dried or fresh parsley. This recipe is perfect with some roasted broccoli, asparagus, zucchini, or even a salad!

Why are gnocchi eaten on Thursdays? ›

The saying originated from lower-class food rationing and the people's need to maximize what ingredients they had at their disposal. Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat.

Gnocchi is very versatile and go well with tomato based sauces, cream based sauces, pesto, or simply sauteed in butter with herbs and cheese. As far as the cooking method, gnocchi stands up to baking, boiling, and boiling/saute methods.

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.

To store: Keep fresh gnocchi in the fridge for up to 1 month, once opened use within 48 hours. Vacuum packed gnocchi can be stored in a dark, dry cupboard for up to 3 months. Once opened store in the fridge and used within 3 days.

Toss with flour, then cook them in boiling salted water until they float. Like other pasta, the typical way to cook gnocchi is by boiling them. Still, that is not the only option. Gnocchi can also be pan-fried or cooked by adding them directly to soups.

For the Hot Gnocchi, saute all the ingredients (except the garnish) on medium flame for a few minutes. Transfer 2 pieces of Gnocchi and some curry to an appetizer spoon, garnish and serve hot. For the Cold Gnocchi, simply mix all ingredients. Chill for a few minutes in the refrigerator to let the flavors mingle.