Gnocchi, Hard to Pronounce, Easy to Make
Marty Martindale

Gnocchi, like homemade pasta, has a plain flavor, but there is a great deal of pleasure in a well-made, cloud-like gnocchignocchi. They are usually sauced lightly, then then are ready to devour. 

The major difference with a gnocchi (pronounced “nnn-yoke’-ee,”) recipe and a pasta recipe is potatoes, starchy potatoes, low on moisture after cooking make the best gnocchi. The dryer the potatoes, the lighter the gnocchi. 

Follow your recipe carefully, paying particular attention to the amount of flour added.  Too much will make them heavy, two little, and they will fall apart when simmering.  When the gncchi mixture is just right, divide into balls about the size of a tennis ball and gently roll into a “snake” shape.  Cut it into inch-lengths, make ridges on them and simmer in gnocchiboardsmall groups until they float.  

Once you learn you like your gnocchi, pick up a nifty Gnocchi board, or paddle, (see picture) for more ridges rolled around all sides of your little creations. Until then, one-sided marks with fork tines tastes just about the same. 

You can also purchase ready-made gnocchi fresh from a deli or from the frozen food case. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces.

Once you have the gnocchi method down and want to experiment, try adding some of these: 

  • Beets
  • Carrots
  • Chard
  • Kale
  • Parsnips
  • Pumpkins
  • Spinach
  • Squash
  • Sweet potatoes


Some like to simply simmer their gnocchi, while others like to brown them in a little olive oil after boiling them for more crispiness. 

Variatiations of savory gnoccho: 

  • Seminolina flour
  • Wheat flour
  • Cheese,
  • Cornmeal
  • Herbs
  • Vegetables 


Sweet gnochi can contain: 

  • Cocoa
  • Prunes 


Gnocchi can be traced back to the 17th century, after South Americans introduced potatoes to Italy. Over the centuries, gnocchi recipes have changed very little. 


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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