12 Dreamy Vegetarian Gnocchi Recipes (2024)

FAQs

What are the best potatoes for gnocchi? ›

Yukon Gold Potatoes are THE BEST potatoes for homemade gnocchi. They're dense, creamy, semi-waxy and do not retain too much moisture (if you love Yukon's for mashed potatoes, they make exquisite gnocchi).

Gnocchi is made primarily from potatoes which are less fattening than pasta. It also has more fiber and fewer calories than traditional pasta dishes. It also contains fewer carbohydrates, which can help people who are trying to lose weight or prevent diabetes.

How to prepare gnocchi. 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.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

A classic choice for saucing gnocchi is a simple combination of butter and sage, but the possibilities are endless. Simpler sauces like pesto, marinara and vodka are good choices, as are heartier sauces like Bolognese, cheese and cream sauces.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior.

If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. In the latter case, it's back to square one.

Should gnocchi be soft or chewy? ›

Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy.

Overcooking the potatoes

One of the most upsetting mistakes that can occur while making homemade gnocchi is overcooking the potatoes and ending up with a dough that has a less-than-stellar consistency.

To make gnocchi, our grandmothers and mothers prefer mealy potatoes, rich in starch, and slightly aged as they lose more of their water content over time. Old potatoes does not mean germinating potatoes, but drier potatoes which provide a dry and compact dough. Stay away from waxy potatoes that have a hard pulp.

Russets are dryer and hold less water, making them ideal for gnocchi making. Because of their dry and starchy texture, they may require less flour than other varieties, yielding an airier texture, and making them an excellent choice for a beginner or anyone who wants a no-fuss gnocchi experience.

The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.