19 Gnocchi Recipes to Comfort You on Chilly Nights (2024)

FAQs

What is the story of gnocchi? ›

The gnocchi (pronounced nyok-ee) go way back to Roman times. They were made from semolina dough, mixed with eggs. Roman legions spread the dish throughout the the European region where they have conquered and it became a peasant delicacy as the gnocchi was inexpensive, easy to prepare, and filling.

Sorrentina sauce is a very simple, quickly-cooked tomato sauce with lots of flavor and heartiness from fresh basil, parmesan cheese and its signature ingredient–melty fresh mozzarella cheese.

The Best Potatoes for Gnocchi

Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

Compared to pasta, pizza or other types of food made from refined flour, gnocchi made only with potatoes and water have a lower glycemic index, despite the fact that the primary nutrients are carbs. Therefore, gnocchi can be a healthier option if chosen carefully.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times.

Gnocchi Day

Saint Pantaleo, who is a very beloved saint, who is said to have performed many miracles was canonized on the 29 of July. So the tradition of the 29th was originally instated to honor him.

Cook gnocchi:

Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.

Tomato Puree (Water, Tomato Paste), Diced Tomatoes In Tomato Juice, Sugar, Contains Less Than 1% Of: Salt, Canola Oil, Dried Onions, Dried Garlic, Spices, Basil, Citric Acid, Onion Extract, Garlic Extract.

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. Meanwhile, start to make the sauce.

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

Can I eat gnocchi and lose weight? ›

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Gnocchi have been a traditional type of pasta in Italy since Roman times, though they are said to have originated in the Middle East. Throughout history, gnocchi have been a staple in Italy, being made even with squash and breadcrumbs when potatoes were not available.

The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.

Different varieties of gnocchi use different ingredients, such as ricotta cheese, cornmeal, semolina, spinach and more. Most are formed into little rounds or squares and given ridges to help capture sauces. What Does Gnocchi Taste Like?

The origins of gnocchi can be traced back to ancient times, with some claiming that the Romans were the first to discover and introduce dumplings to Europe. The Romans made their dumplings using semolina flour and eggs, creating a simple yet satisfying dish.