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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.
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.
See our how to make gnocchi guide for more information.
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.
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 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.
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.
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).
Try ravioli, pasta or gnudi instead of gnocchi.