Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragù. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too.
In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they’re followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course.
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Make Ahead Tips
You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Put the gnocchi in the freezer while they’re still on the baking sheets and freeze until they are hard to the touch, at least one hour. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months. Cook frozen gnocchi in boiling water in two batches. Frozen gnocchi cause the temperature of the cooking water to drop, so they’ll fall apart before the water returns to a boil if there are too many in the pot. Don’t refrigerate fresh gnocchi for more than two or three hours, as they tend to ooze water and become soggy.
To save time, skip the fork:
Classic Italian homemade gnocchi are pressed on a fork to curl them and impart the traditional ridges. To save time, I just cut them in small squares and leave them as cute little pillows. I think they look prettier, and they’re a lot less fussy to make.
I wish I could express how much I love gnocchi. I have bought store brands and have never liked any. I had to try this and it was amazing! I will definitely have this in my go to's from now on. I made a simple cream sauce that I have perfected and it rocked our socks off!
I will have to admit that I used left over mashed potatoes from Thanksgiving which I put butter sour cream and milk into. I guessed what would be about 4 potatoes. Added the egg and flour. Then put it all in my kitchen aid mixer on low speed and mixed it just enought to come together. I took pieces rolled them out and cut them and placed them on the cookie sheet.My husband and I had some today and they were absolutely wonderful. The best I ever had......
This recipe is fool-proof. I've made it twice now, both times with less-than-idea equipment and a good deal of impatience. I don't have a potato ricer, so I pretty much just mash the potatoes with a fork (not even a real potato masher). The first time I didn't even let the potatoes cook quite long enough. Both times, the gnocchi have been perfect! Light, tender, and delicious. I can only imagine how good they are with the right equipment.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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