Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato.
Gnocchi are a type of miniature pasta dumplings, usually made from wheat, eggs, potatoes. With a lightly dense texture and potato flavor, they are a hearty and unique type of pasta. Gnocchi have been a traditional type of pasta in Italy since Roman times, though they are said to have originated in the Middle East.
Why do people like Gnocchi
The word gnocchi actually means “lumps” in Italy, which is a fairly accurate description of how this dish looks—it simply looks like lumps of cooked potatoes. Traditional gnocchi is fairly plain, much like pasta, which is why it is served with hearty sauces. However, some chefs will make “flavored” gnocchi such as pumpkin gnocchi for a unique spin on this classic.
When making gnocchi, chefs actually mix together cooked potatoes with flour and boil them. The result is a light, airy and fluffy piece of dumpling that is typically shaped and cut into bite-sized pieces. They often look like shells. This is why so many people easily confused gnocchi with pasta when it is presented.
Gnocchi should never be fried, it should always be boiled, light and fluffy.
Gary’s - top Italian restaurant in Singapore
Looking for a top Italian restaurant in Singapore for a memorable dining experience? Visit Gary’s and be seduced by the exquisite menu our award-winning chef has conjured up for a multisensory culinary sensation you won’t forget.Ingredients that go into Gnocchi
- Potatoes – best to use Yukon Gold or Russet
- Flour – all purpose
- Salt
- Egg – room temperature
How to cook Gnocchi
- In a large pot boil un peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.
- Then pass through a Potato Ricer.
- On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.
- On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard).
- Sprinkle with a little bit of flour and toss, so they don’t stick together.
- Let the gnocchi rest for 20 minutes before cooking.
- In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.
- Drain and toss with desired sauce.
What can Gnocchi be served together with
Gnocchi can be served with almost anything. I view it in the same way as pasta: as a delicious vehicle for different sauces, cheeses and proteins.
Some great options to serve gnocchi with are cream sauces, tomato sauces, cheese sauces, pork chops, mushrooms, bacon, duck and steak.
Gnocchi can be both a side and a main dish, it all depends on how you serve it and what you serve it with.
Most proteins will go great with gnocchi, but my favorites to serve with it are duck breasts, pork chops, steak, bacon and lamb chops.
Other popular Italian food
Besides Gnocchi, there are other Italian food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
- Arancini
- Arrosticini
- Bagna Cauda
- Fiorentina
- Focaccia
- Frico
- Fritto misto piemontese
- Gelato (Ice cream)
- Gnocchi
- I formaggi ( the Cheeses)
- Il Tartufo (The Truffle)
- Lasagne
- Minestrone
- Olive Ascolante (Ascoli olives)
- Panzerotto fritto (Fried Panzerotto)
- Pasta
- Pesto Alla Genovese
- Pizza
- Polenta
- Prosciutto di Parma (Parma Ham)
- Ribollita
- Risotto
- Sardine in Saor
- Tiramisù
- Tortelli and Ravioli