gnocchi

Gnocchi are a family of dumplings in Italian cuisine, typically made from a soft dough that is shaped into small oval pieces and cooked in boiling water. The most common version uses potatoes and flour, often with a small amount of egg, but many regional varieties exist. Traditional potato gnocchi rely on the starchiness of the potatoes and minimal handling to keep the finished dumplings light and tender.

To make potato gnocchi, cooked potatoes are first mashed or passed through a ricer, then mixed with flour (and sometimes egg) until a smooth, slightly tacky dough forms. The dough is rolled into long ropes, cut into small pieces, and usually ridged with a fork or a gnocchi board to help sauce adherence. Variants include gnocchi di semolino (semolina gnocchi), gnocchi di ricotta (ricotta-based), and gnocchi di zucca (pumpkin), as well as regional specialties like chestnut gnocchi in some areas.

Gnocchi are typically boiled in salted water until they float to the surface, then drained and served with sauce. Commonpairings include tomato sauce, butter and sage, pesto, cream sauces, or grilled vegetables. The texture should be tender rather than chewy; overworking the dough or adding too much flour can make them dense.

Gnocchi have roots in Northern Italy, with historical variations that predate potato use. When potatoes were introduced to Europe, they became a staple for gnocchi, influencing many regional styles. Fresh gnocchi are best cooked soon after making; they can be frozen raw or cooked for longer storage.