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.
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 made the Gorgonzola cream sauce and followed the recipe exactly as written. It was outstanding.
After a lot of trial and error I find that baking the russets is much better than boiling. If you have it type 00 flour is best. I only use 1 egg yolk, and about 20-25% of the net weight of the riced potatoes for the flour. Don’t over knead, and use as little flour to make a cohesive dough. After you make it a few times you get a feel for it. Too much flour or kneading makes them tough, too little and they fall apart and are soggy.
I bought a gnocchi rolling board on Amazon for about $8 and it’s faster than the fork method. The ridges and indentations are so much better, especially in cream sauces.
Maybe it's me, but these are terribly mushy. I guess I'm part of the "everybody gets in wrong" crowd she talks about.
Question: why do you peel the cooked potatoes vs peeling them before cooking?
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.