Gnocchi

Origin

Gnocchi have ancient roots in Roman cooking; the name may derive from nocchio (wood knot) or nocca (knuckle). Potato gnocchi spread after the Americas introduced potatoes to Europe in the 16th century. Earlier versions used semolina, breadcrumbs, or squash, and regional styles remain—like Gnocchi alla Romana made with baked semolina.

How to make them

Classic potato gnocchi combine riced potatoes, flour, and sometimes egg for a soft, tender dough.

1. 01

   Cook starchy potatoes in their skins until tender.

2. 02

   Peel while hot and pass through a ricer; let steam escape.

3. 03

   Gently mix in flour, salt, and optional egg yolk—avoid overworking.

4. 04

   Roll into ropes about 1.5 cm thick and cut into bite-size pieces.

5. 05

   Roll each piece over a fork or board to create sauce-catching ridges.

6. 06

   Boil in salted water until they float, plus 20–30 seconds.

7. 07

   Sauce immediately in butter, pesto, or tomato.

Storage

Uncooked gnocchi keep 1–2 days refrigerated, well floured and airtight. Freeze on a tray, then bag for up to 2 months; cook from frozen. Cooked gnocchi are best fresh but keep 1–2 days refrigerated.

Popular dishes

• Gnocchi al Burro e Salvia

  Browned butter and crisp sage—simple and perfect.

• Gnocchi alla Sorrentina

  Baked with tomato, mozzarella, and basil.

• Gnocchi al Pesto

  Tossed with fresh basil pesto.

• Gnocchi al Gorgonzola

  Creamy blue-cheese sauce with optional walnuts.

• Gnocchi al Ragù

  Pillowy dumplings under a rich meat sauce.