A sort of pasta for potato lovers – these are small Italian dumplings usually made from potato, flour (traditionally buckwheat flour) and egg and shaped into small ovals with a ridged pattern on one side. They can also be made from semolina flour, as they are in Rome. Gnocchi are often poached and then cooked au gratin (with breadcrumbs and grated cheese) in the oven and served as a hot starter.
See all recipes for gnocchi (11)
Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs.
Serve gnocchi in a similar way to pasta with a cheese- or tomato-based sauce and freshly grated parmesan. They can also be added to soups, stews and casseroles.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.