Gnocchi

How to cook gnocchi

Delicious served with blue cheese and parmesan, a rich tomato sauce or pesto. Gnocchi also make a great accompaniment to meaty stews, like mini dumplings.

Gnocchi recipes

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 veg to use up.

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.

See our gnocchi recipes for more.

How to store gnocchi

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.

Where to buy gnocchi

Make it yourself or buy fresh from supermarkets or delicatessen counters.

Make sure it's light and fresh-looking without a greyish tinge. The gnocchi should be easy to separate, rather than stick together, and covered in a light dusting of flour or semolina (a coarse wheat flour).

Alternatives to gnocchi

Try ravioli, pasta or gnudi instead of gnocchi.