Pronounce it: noh-kee

An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same way as pasta. Gnocchi is usually hand-shaped into shells, ovals or flat discs.


Make it yourself or buy fresh from supermakets or delicatessan counters. 

Choose the best

Gnocchi that is light and fresh-looking without a greyish tinge. The gnocchi should be easy to seperate, rather than stick together, and covered in a light dusting of flour or semolina (a coarse wheat flour). 

Prepare it

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

Store it

Store covered in the fridge for up to three days, or freeze uncovered and separated on a tray until solid, then transfer to freezer bags or containers for up to three months. 

Cook it

Delicious served with blue cheese and parmesan, a rich tomato sauce or pesto. Also makes a great accompinament to meaty stews, like mini dumplings. 

Recipe suggestions

Try an easy gnocchi tomato bake for a quick storecupboard dinner, or pull out all the stops to make homemade gnocchi from scratch using flour, potatoes and eggs. 

Once you've mastered boiling your gnocchi, try pan-frying it for extra texture and golden crunch. Pan-fried gnocchi can be made a day in advance, and simply fried and tossed in a herby butter on the day.

Gnocchi can also be made from other veg to introduce different flavours; try squash gnocchi or parsnip gnocchi if you have a glut going spare. 

Gnocchi works well with creamy sauces, as well as tomato-based ones. Try Diana Henry's gnocchi alla Romana for a traditional potato-less version, a blue cheese gnocchi with only five ingredients, or add spinach and ricotta for a lighter-style gnocchi, also called gnudi.





Try ravioli, pasta or gnudi.

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