Pronounce it: noh-kee

An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach 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 fit loose from a delicatessan counter.

Choose the best

Gnocchi that is light and fresh looking without a greyish tinge.

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 in a plastic bag in the fridge for up to three days.

Cook it

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


Try ravioli or pasta.

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