Fried gnocchi sounds amazing. Because the gnocchi are relatively soft and light weight, the force of that expansion inside of the gnocchi is stronger than the tension of the gnocchi structure and the gravity holding the gnocchi inside of the pan, and therefore they explode and “jump” out of the oil.

Just cook it in the pan, stirring occasionally, until the gnocchi ends up nice and golden brown all over. It will be beautifully crispy – the noise it makes when you stir it around the pan is pretty amazing.

The keys to delicate gnocchi Good gnocchi, which are essentially light potato dumplings, shouldn’t be tough or chewy at all; they should be soft and delicate, with a silky-smooth texture—just like my mother’s.

How do you know when Gnocchi is done? It is very easy to know when Gnocchi is done because once these fluffy pillows heath through they will float to the water surface. Then give them another minute or two for store-bought ones to simmer around and they are done!

Depending on the consistency of your dough, you could try making other shapes. Pinci might be interesting. Or sheets, for some sort of weird gnocchi lasagna. Or large filled pasta, like dumplings or culurgionis (potato in potato).

3 months

Yes, gnocchi store well in the fridge for a day or so, or in the freezer for longer term storage. It’s best to try and keep the gnocchi separate (placing on a baking sheet or tray is best) so they don’t stick together, and very well covered so that they don’t absorb any odours in your fridge.

Bread flour makes sense, as the higher protein in the hard flour will hold onto more moisture. Then again, the protein mesh might make for a tough dumpling. So, cake flour, lower moisture capturing ability but more tender of a gnocchi.

Step two: Bake the potatoes, don’t boil them. Water is the enemy of good gnocchi dough. I cook my potatoes by piercing each of them several times with a fork, then baking them on a bed of coarse salt to draw out excess moisture as they cook. Plus, it has too much protein: High-protein wheat results in chewy gnocchi.

Just flour it well on the outside to prevent it from sticking to your hands and the work surface when you roll it and cut it into gnocchi. In my recipe and tests, I used only all-purpose flour. Some people swear by Italian “00” flour, others say cake flour works best.

floury

three

One of the traditional ways to make gnocchi is with a butter sauce. For obvious reasons, this is not good for people on a diet. But the same can be said for other sauces, too. Whether you’re tossing it in a marinara or an alfredo, you’re adding calories that can easily be cut.

Top 10 ways to serve gnocchi

1. Gnocchi & tomato bake.
2. Spinach & ricotta gnocchi.
3. Gnocchi with roasted squash & goat’s cheese.
4. Gnocchi with courgette, mascarpone & spring onions.
5. Gnocchi bolognese with spinach.
6. Gnocchi with mushrooms & blue cheese.
7. Gnocchi with lemon & chive pesto.
8. Swede gnocchi with crispy sage.

Do I need to boil gnocchi first before frying? The simple answer is NO. I’ve tried it this way a few times but it makes no difference to the cooking time (it actually takes longer because you have to boil them first) or the taste or quality. Simply toss them straight from the bag into a pan and fry.

Serve gnocchi as a first course or as a side dish in place of pasta or rice. Use hearty baking potatoes instead of the more delicate red or white varieties, and experiment until you find the most pleasing proportion of flour to potato: a dumpling that is firm, chewy and light.

Gnocchi (pronounced NYOW-kee) are an Italian pasta, the most common of which is classic potato gnocchi (Gnocchi di patate). They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.

The word pizza is from Italian and the spelling is still Italian in many languages (in all languages using Latin alphabets that I know of), in Italian it’s pronounced /pittsa/ with a “long” (or “double” as I would call it in Norwegian) t sound.