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It’s easy to say gnocchi, but how many are there?


potato gnocchi

There are many recipes of gnocchi, one better than the other. Here are our proposals from the great classics to the most unusual ones.

There are many, many gnocchi recipes, all different but at the same time similar. It is in fact a preparation that affects many areas of the world and although the shape is almost the same, as regards the dough there are some differences . In fact, you must think that the first potato gnocchi were prepared only after the arrival of the tuber from America. Until then the ingredients used were mainly bread, flour and vegetables and took the name of malfatti or zanzarelli .

Preparing potato gnocchi is one of those recipes that challenges cooks. Getting them to the right consistency is not easy: you have to choose the right potatoes, add a little flour and knead quickly, on pain of very hard gnocchi. Among the most popular varieties of non-potato based gnocchi are those of Roman-style semolina, but also canederli , often served as a side dish rather than as a first course. So let’s find out all the recipes with potato gnocchi and more!

gnocchi alla Romana

gnocchi alla Romana
gnocchi alla Romana

Of uncertain origin (think that some believe they were born in Lombardy), gnocchi alla romana today are one of the symbols of the cuisine of the capital. Preparing them is really simple and the best part is that you can make them in advance and put them in the oven just before going to the table.

Ingredients for 4 people:

  • 250 g of semolina
  • 1 l of milk
  • 80 g of butter
  • 100 g of grated Parmesan cheese
  • 2 egg yolks
  • Salt to taste
  • pepper as needed
  • nutmeg to taste

Heat the milk with a knob of butter , a pinch of salt , one of pepper and one of nutmeg . As soon as it reaches a boil, pour in the semolina , stirring with a whisk. Cook for about 20 minutes then add 2/3 of the Parmesan and the two egg yolks . Roll out the mixture obtained on a baking sheet lined with parchment paper until it is about one centimeter thick. Once cold, make the classic discs with a 4-5 cm pastry cutter and place them in a greased baking dish. Sprinkle with Parmesan cheese, sprinkle with the remaining melted butter and cook at 200 ° C for about 20 minutes .

You can also prepare excellent gluten-free gnocchi alla romana : you won’t notice the difference!

Gnocchi alla sorrentina

Gnocchi alla sorrentina
Gnocchi alla sorrentina

Let’s stay in the south with a recipe for gnocchi with an amazing sauce. We are talking about the gnocchi alla sorrentina which, thanks to the combination of tomato sauce and mozzarella, are among the most loved dishes of all.

Ingredients for 4 people:

  • 400 g of gnocchi
  • 500 g of tomato puree
  • 1 clove of garlic
  • 300 g of mozzarella
  • 80 g of grated cheese
  • fresh basil to taste
  • Salt to taste
  • pepper as needed
  • extra virgin olive oil to taste

Heat the oil with the garlic in a pan then add the tomato puree , a pinch of salt and a pinch of pepper . Scented with basil and cook until it is slightly reduced then cook the gnocchi in plenty of salted water for the time indicated on the package. Drain them with a slotted spoon, mix them with the sauce and stir in the diced mozzarella. Serve with a sprinkling of grated cheese.

You can also put gnocchi with tomato and mozzarella in a baking dish and put them in the oven for a few minutes in order to obtain a crispy crust.

Malga gnocchi

Malga gnocchi
Malga gnocchi

Malga gnocchi, also known as gnocchi sbatui, are a typical recipe of Veronese cuisine . They are prepared only with water and flour but it is the seasoning that makes the difference: choose an excellent mountain cheese and quality butter to make this simple dish a real delicacy.

Ingredients for 4 people:

  • 400 g of flour 00
  • 400 g of water
  • 1 pinch of salt
  • 100 g of butter
  • 100 g of mountain cheese

Pour the flour and salt into a bowl then add the water and stir until bubbles form. Bring a pot full of salted water to a boil and drop small portions of batter with the help of a spoon. Let them cook just for the time they come to the surface and in the meantime melt the butter separately in a pan. Once the gnocchi are ready, drain them with a slotted spoon, add them to the butter and also incorporate the diced cheese . Serve with a sprinkling of black pepper .

pumpkin gnocchi

pumpkin gnocchi
pumpkin gnocchi

One of the most popular alternatives of the classic recipe is that of pumpkin gnocchi . This first course, in fact, simply seasoned with butter and sage , is perfect for all occasions. Let’s see how to prepare them!

Ingredients for 4 people:

  • 1 pumpkin
  • 300 g of flour
  • 1 egg
  • Salt to taste

Clean the pumpkin , cut it into pieces and cook in the oven at 200 ° C for 50 minutes. Then reduce the pulp to a puree and once it has cooled, mix it with egg , flour and a pinch of salt . Give the gnocchi the shape you prefer and then boil them in plenty of salted water just long enough for them to come to the surface. Season to taste with melted butter or gorgonzola fondue.

Purple potato dumplings

Purple potato dumplings
Purple potato dumplings

With their distinctive color, purple potato gnocchi are a great alternative to the classic recipe. Even the preparation is in fact very similar and does not hide particular pitfalls. Pay attention only to the amount of flour added: the risk of getting hard gnocchi is always lurking.

Ingredients for 4 people:

  • 1 kg of purple potatoes
  • 1 egg
  • 300 g of flour 00
  • 1 pinch of salt

Boil the potatoes in abundant salted water and once ready, purée them, removing the peel. Stir in the flour , egg and salt when they have cooled and knead quickly. Form loaves of about one centimeter in diameter, cut them into chunks and scratch them with the special tool. Then boil the gnocchi in plenty of salted water for a couple of minutes, just long enough for them to come to the surface.

gnocchi with tomato sauce

gnocchi
gnocchi

It is a seemingly banal recipe which, however, if prepared with due attention, turns into a truly incredible first course. You can prepare them both with homemade gnocchi and with packaged ones, but it is only in the first way that the gnocchi with tomato will make a qualitative leap.

Ingredients for 4 people:

  • 1 kg of potatoes
  • 250 g of flour 00
  • 1 egg
  • 500 ml of tomato sauce
  • 1 onion
  • 10 basil leaves
  • Salt to taste
  • 3 tablespoons of extra virgin olive oil
  • grated parmesan to taste

Boil the potatoes in abundant salted water then purée them. Once warm, mix them with the flour and the egg and form a loaf from which to obtain the loaves. Then cut them into chunks, rigateli with rigagnocchi and boil them in plenty of salted water until they come to the surface. Meanwhile, prepare the sauce by finely chopping the onion and browning it in oil . Add the puree , basil and a pinch of salt and cook for 5 minutes, just long enough to thicken. Drain the gnocchi, sauté them with the sauce and serve, completing with a sprinkling of cheese.

Gnocchi Alla Bava

Gnocchi Alla Bava
Gnocchi Alla Bava

The name is not very inviting but we can guarantee you that no one will be able to resist the gnocchi alla bava . This creamy first course prepared with fontina and cream is a real concentrate of flavor. Here’s how they prepare.

Ingredients for 4 people:

  • 1 kg of potato gnocchi
  • 400 ml of fresh cream
  • 60 g of grated Parmesan cheese
  • 220 g of fontina
  • 1 pinch of nutmeg
  • Salt to taste
  • Pepper as needed

First, pour the cream into a pan and bring it to just touch the boil. Add the chopped fontina cheese and a pinch of nutmeg and mix until dissolved. Boil the gnocchi in salted water until they come to the surface, drain them with a skimmer and put them in a pan with the sauce. Spread over the plates, complete with parmesan and pepper to taste and serve.

Parisian dumplings

Parisian dumplings
Parisian dumplings

Creamy and rich in flavor, the Parisian gnocchi will win you over at the first taste. The dumplings in the recipes are in fact perfect for creamier condiments and it is precisely the case of this recipe.

Ingredients for 4 people:

  • 300 ml of milk
  • 120 g of flour
  • 50 g of Parmesan cheese
  • 50 g of butter
  • 3 eggs
  • Nutmeg to taste
  • Salt to taste

For the sauce:

  • 250 ml of milk
  • 50 g of butter
  • 100 g of gruyere
  • 70 g of Parmesan cheese
  • 2 tablespoons of flour
  • salt
  • pepper

Heat the milk with the butter, a pinch of salt and the nutmeg . When it has almost reached the boil, pour in the flour and stir until it is detached from the edges. Then add the Parmesan and one egg yolk at a time, always stirring. Let the dough cool and in the meantime prepare the sauce. Prepare a béchamel by melting the butter , adding the flour and then the milk . Once thickened, season with salt and pepper and stir in the grated Gruyere and Parmesan , stirring until dissolved. Prepare the gnocchi by dropping small portions of dough with a teaspoon into boiling water or using a pastry bag with a smooth nozzle. As soon as they come to the surface, drain and pass them in the sauce. Transfer everything to a pan suitable for cooking in the oven, sprinkle with the Parmesan cheese and gratin at 200 ° C for 15 minutes.

Stuffed gnocchi

Stuffed gnocchi
Stuffed gnocchi

If gnocchi by themselves are irresistible, imagine if there is a filling inside them. The stuffed gnocchi recipe is something incredible that we absolutely recommend you try , also because they are not that difficult to prepare.

Ingredients for 4 people:

  • 1 kg of red potatoes
  • 100 g of semolina
  • 200 g of flour
  • 1 pinch of salt
  • 100 g of fontina

Cook the potatoes in abundant salted water for 40-50 minutes, depending on their size. Once tender reduce them to a puree and only when they have cooled add a pinch of salt and the two flours . Knead until you get a more compact dough than traditional gnocchi, form loaves of 2 cm in diameter and cut them into pieces, always 2 cm. Flatten them one by one on the palm of your hand, place a cube of fontina cheese in the center and close. Boil the gnocchi in salted water just long enough for them to come to the surface and, once ready, season them to taste: the classic butter and sage are excellent, even more delicious with cream or cheese fondue.

Dumplings without potatoes

Dumplings without potatoes
Dumplings without potatoes

Potato-free gnocchi are made simply with water and flour . This recipe is very old and although it seems unusual it is really delicious, perfect when you don’t have much time or you have run out of potatoes.

Ingredients for 4 people:

  • 500 g of water
  • 420 g of flour 00
  • 40 g of extra virgin olive oil
  • 1 teaspoon of salt

Bring the water with the oil and salt to a boil, then pour in the flour and mix vigorously with a wooden spoon until the dough comes off the edges. Transfer it to the pastry board and finish working quickly. Once warm, form 1.5 cm loaves, cut them into chunks and pass them on the rigagnocchi. Then boil them in abundant salted water for 2 minutes from when they come to the surface. Serve with seasoning to taste.

Now that you have all these gnocchi recipes we want to ask you a question: do you know why they say gnocchi Thursday ?


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