What is
Potato Gnocchi?

Potato gnocchi are soft dumplings made primarily from potatoes, flour, and eggs. They are a staple in Italian cuisine and are known for their pillowy texture and ability to soak up sauces beautifully. Traditionally, they are hand-rolled on a gnocchi board for a signature ridged texture, which helps sauces cling to them more effectively.

Origins & History

Potato gnocchi originated from Italy and can be traced back to the Roman Empire, where similar dumplings were made. It became popular in various regions of Italy, particularly in northern areas where potatoes were readily available after their introduction in the 16th century. Each region may have its own twist on the basic recipe, reflecting local ingredients and tastes.

Taste & Texture

Potato gnocchi have a mild, comforting flavor, with a rich and soft texture. When paired with sauces, the taste can become flavorful, depending on the sauce used, whether it’s a simple butter sage sauce or a robust meat ragu.

Ingredients

Potatoes

Usually starchy varieties like Russets or Yukon Golds are used, which yield a light and tender gnocchi.

All-purpose flour

This is added to absorb moisture from the potatoes and to provide structure; the amount can vary based on the moisture content of the potatoes.

Eggs

Used to bind the ingredients together and add richness; some recipes may omit eggs for a vegan version.

Salt

Enhances the flavor of the gnocchi.

This item may contain the following allergens:

Gluten

Eggs