What is gnocchi?
Gnocchi is a type of Italian dumpling made from potatoes, flour, eggs, cheese, breadcrumbs, or semolina. The most common form is potato gnocchi, where the main ingredient is mashed or riced potatoes. Gnocchi has a soft, pillowy texture and is often served as a first course with butter and sage, tomato sauce, pesto, or other ingredients. Some key features of gnocchi include:
- Main ingredients are potatoes, flour, and egg
- Made by mixing boiled potatoes into a dough with flour and egg, then cutting pieces off and shaping into small dumplings
- Cooks by boiling in salted water until the gnocchi floats to the top
- Has a soft, pillowy, light texture
- Often served as a primi (first course) in Italian meals
- Versatile – pairs well with butter, tomato sauce, pesto, meat sauces, etc.
What is potato gnocchi?
Potato gnocchi is the most common and traditional form of gnocchi. The primary ingredients are potatoes, flour, and egg. To make potato gnocchi:
- Boil russet or Yukon gold potatoes until fork tender
- Rice the potatoes or pass through a food mill while still hot to get a smooth mash
- Add flour and egg and knead into a dough
- Cut off small pieces and shape into bite-sized dumplings
- Roll each gnocchi with a fork or grater to make ridges
- Boil in salted water until they float to the top, about 2-3 minutes
- Drain and sauce as desired – e.g. brown butter and sage, marinara, etc.
The ratio is generally around 2 parts boiled potatoes to 1 part flour by weight. The potatoes lend a soft, starchy texture while the flour helps bind the dumplings together.
Differences Between Gnocchi and Potato Gnocchi
While potato gnocchi relies entirely on potatoes for its main ingredient, gnocchi can be made from other ingredients besides potatoes. Here are some key differences:
Types of Gnocchi
- Potato gnocchi – only uses potatoes
- Semolina gnocchi – uses semolina flour instead of regular flour
- Ricotta gnocchi – made with ricotta cheese and flour, no potatoes
- Spinach gnocchi – uses cooked spinach along with potatoes
- Sweet potato gnocchi – uses sweet potatoes instead of regular potatoes
- Beet gnocchi – incorporates cooked, mashed beets into the dough
Texture
- Potato gnocchi is light, pillowy, and soft
- Non-potato gnocchi like semolina, ricotta, or spinach often has a denser, chewier texture
Flavor
- Potato gnocchi has a mild, neutral potato flavor
- Gnocchi made with spinach, sweet potato, beets, or other ingredients takes on some of those flavors
- Semolina gnocchi has a richness from the durum wheat flour
- Ricotta gnocchi has a subtle cheese flavor
Usage
- Potato gnocchi is the most versatile and pairs with a wide variety of sauces
- Flavored gnocchi like beet, spinach, or sweet potato work well with simpler sauces to highlight their flavor
- Dense, chewy gnocchi varieties can stand up to chunkier, heartier sauces
Conclusion
While both are types of soft Italian dumplings, gnocchi can be made from ingredients other than just potatoes. Potato gnocchi relies solely on potatoes for its classic pillowy texture and mild flavor. Other varieties like semolina, spinach, ricotta, or sweet potato gnocchi offer differences in texture, flavor, and best sauce pairings compared to the traditional potato version. However, potato gnocchi remains the most common and well-known type found on restaurant menus and home kitchens alike.
Nutrition comparison per 100g
| Nutrient | Potato Gnocchi | Semolina Gnocchi |
|---|---|---|
| Calories | 131 | 174 |
| Fat | 0.1g | 1g |
| Carbs | 28.4g | 33.5g |
| Protein | 3.4g | 6.7g |
| Fiber | 1.4g | 1.6g |
This table compares the basic nutritional profile of potato gnocchi versus semolina gnocchi per 100g serving. While both are relatively high in carbohydrates, semolina gnocchi contains more calories, fat, and protein compared to the potato version. However, both types of gnocchi are lower in fat and higher in carbs and fiber than other types of pasta. The added egg in gnocchi also boosts its protein content slightly compared to regular pasta.
Common questions about gnocchi
How do you cook gnocchi?
To cook gnocchi, bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the top, about 2-3 minutes. Drain well and serve with your choice of sauce.
Can you freeze gnocchi?
Yes, gnocchi freezes very well for up to 3 months. Place cooked gnocchi in a single layer on a sheet pan and freeze until solid. Transfer to a freezer bag or airtight container. To cook frozen gnocchi, drop into boiling water from frozen and cook just until heated through, about 2 minutes.
What sauces go with gnocchi?
Gnocchi pairs well with a wide variety of sauces including:
- Pesto – classic genovese or other herb pestos
- Tomato sauce – marinara, arrabbiata, vodka sauce
- Cheese sauces – gorgonzola, bolognese, alfredo
- Butter and herbs – sage, thyme, parsley
- Creamy sauces – truffle cream, mushroom, etc.
- Meat ragu – bolognese, lamb ragu, etc.
The pillowy texture of gnocchi soaks up and complements the flavors of any sauce beautifully.