Gnocchi
Gnocchi are small Italian dumplings, usually made from cooked floury potatoes, flour and a little egg. There are also versions with ricotta, pumpkin, beetroot or semolina (gnocchi alla romana).
Origin
The name probably comes from the Italian "nocchio" (knot in wood) or "nocca" (knuckle), fitting their small, stubby shape.
In flexitarian cooking
For flexitarians, gnocchi are a filling meat-free main that is ready in 15 minutes with vegetables, sage butter or a cheese sauce.
Alternative
They work without egg, the dough just gets a little softer. For more protein, replace part of the flour with ricotta.
Tip
Cook or bake the potatoes the day before so they are dry. The dough then needs less flour and the gnocchi stay fluffy. They are done as soon as they float.
Related recipes
The potato dumplings – gnocchi, Creamy wild garlic gnocchi with Gorgonzola, Homemade beetroot gnocchi with ricotta cream
Related terms
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