Gnocchi 3 Ways

Gnocchi di Patate

Gnocchi’s Plump, Pillowy texture and Mild, Delicate flavor make them perfect for rich, hearty sauces.

These are basically potato gnocchi, which contains just potato and flour served with three different types of sauces:

⭐ Gnocchi in Brown Butter Sage Sauce ⭐ Gnocchi in Creamy Cheese Sauce ⭐ Gnocchi in Basil Pesto

Gnocchi in Brown Butter Sage Sauce

A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. But Pesto sauce and Cream sauce also works wonders with this dish.

Squisito!

The word gnocchi is considered to stem from the Italian word nocca, which means knuckles, or the Lombard word knohha, which means knot (as in wood knot) or walnut—all words that imply the compact, tight, rounded shape of gnocchi that we know today.

Every region of Italy, particularly in the north, has its own gnocchi variety as well as its unique sauce or presentation manner. Potato gnocchi tossed in a simple butter and Parmesan salad or a creamy, cheesy sauce put on a grill to brown the top before dishing can be found in Piedmont and Lombardy. Potato gnocchi is commonly served in a tomato sauce in Verona, and it's a dish connected with Carnival since the 1500s.

Gnocchi in Creamy Cheese Sauce

Gnocchi is also known as "macaroni" in Venice. They're made with a flour, milk, and egg base that's cooked and molded into small discs, then baked with butter and cheese. It's made in the same way that Lazio's famous gnocchi alla romana are made: round, flat discs of cooked and cooled semolina. On the coast of Sorrento, potato gnocchi baked in the oven with a vibrant tomato sauce, fresh mozzarella, and basil is a traditional Sunday lunch: gnocchi alla sorrentina.

Instead of pasta or soups (minestre), gnocchi is commonly served as a first course (or primo piatto) in Italy after appetizers (antipasti). After that, there's a meat and veggie dish (secondo piatto and contorno). When Italians eat gnocchi in this manner, the servings are typically small. Gnocchi, on the other hand, can be served as a main course preceded or followed by a light green salad.

Gnocchi in Basil Pesto

Recipes for gnocchi aren't for the faint of heart. A lot of things can go wrong. I'm not trying to scare you away or discourage you; I just want you to be aware of what you're getting yourself into. Making gnocchi requires practice, patience, and perseverance. Potato gnocchi can be light and delicate at their best and dense, rubbery, or soggy at their worst. The gnocchi that fall apart in boiling water are the absolute worst. This recipe does not contain any eggs. Eggless gnocchi are very tricky to get the hang of, very delicate to handle. So you can add egg to act as a bit of a binder for the gnocchi.

Let's have a look at how to make potato gnocchi step by step.

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