Italian home cooking
The World of Gnocchi
Homemade gnocchi recipes organized by type and sauce, plus all the techniques you need, from mixing the dough to freezing a batch.
Featured Recipes
Ricotta Gnocchi with ShrimpRicottaCream · Shrimp · 60 min
Gnocchi alla SorrentinaPotato · Baked · SorrentinaTomato · Cheese · 140 min
Kimchi Fried Gnocchi with a Jammy EggPotato · Pan-friedChiles · Bacon · 135 min
Birria Gnocchi with ConsommePotato · SoupBroth · Beef · Chiles · 250 min
Sheet-Pan Garlic Shrimp and GnocchiPotato · BakedOlive oil · Shrimp · 135 min
Gluten-Free Vegan Gnocchi with Tomato Basil SaucePotato · Eggless · Vegan · Gluten-freeTomato · 85 min
How to Make Gnocchi
- How to make gnocchi dough Dough that is too firm makes less tender gnocchi. Dough that is too soft is hard to shape and cook. read →
- How to shape ridged gnocchi Well-formed ridges help sauce cling to the gnocchi and change how the finished dish tastes. read →
- How to cook gnocchi properly Do not overcook gnocchi if you want them to keep their shape and texture. read →
- How to freeze gnocchi Freeze them the right way and gnocchi will keep their shape and texture and cook well straight from the freezer. read →
Something went wrong? See common problems and how to fix them →
What a Gnocchi Board Changes and When You Don't Need One
A gnocchi board has a ridged surface. Roll a piece of dough over it and the board leaves a clean, attractive pattern. Many boards have two working sides with different designs. Boards also come in wood or plastic, short or long, with or without a handle. The right one depends on the pattern you like and how much gnocchi you make at a time.
Flavor.
The ridges hold sauce on every piece instead of letting it run onto the plate, so each bite tastes richer.
The pleasure of the process.
The motion is simple and rhythmic, and your hands learn it quickly. Working with the dough becomes a calm, almost meditative part of cooking. Children are often happy to join in.
Presentation.
The gnocchi look neat and have a distinct pattern. Each board makes its own design, from simple lines to decorative motifs. Food that looks beautiful often seems to taste better too.
A board is optional. A regular fork makes ridges too, though it is slower and the pattern is subtler. If you only make gnocchi now and then, a fork is enough. If gnocchi is a regular dish in your home and you want clean ridges every time, a board makes a noticeable difference.