Ham and Cheese Gnocchi | Quick and Easy Family Dinner Recipe (2024)

FAQs

What is traditionally served with gnocchi? ›

The Gnudi, or spinach and ricotta gnocchi, is a typical recipe from Tuscany, usually served with a simple tomato sauce or with butter and sage. In fancy restaurants, sometimes these are served with very special aged parmesan cheese like pecorino or with a slice of lard that melts in contact with the hot gnocchi.

They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

The custom of gnocchi Thursday became part of the post-war gastronomic culture when supplies were still scarce and people aimed to feed the whole family as substantially as possible while spending as little as possible.

The famous pasta is usually made from potatoes, but could also be prepared from breadcrumbs, risotto, or even just flour. Many people argue that the potato-made gnocchi is a bit easier on the digestive system and all around the most delicious.

Unlike most dried pastas (or even fresh pastas from the grocery store), you can pour gnocchi straight out of the bag and into a hot skillet full of butter and mushrooms, or onto an oiled sheet pan of cherry tomatoes.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.

You can skip the boiling when frying your gnocchi. However, if you prefer your gnocchi a touch softer, you could boil it first and then pan fry them for about 3-5 minutes instead of the full time to brown. If making this as a full meal, this will serve 2-3.

Like pasta, gnocchi is the perfect vessel for a variety of delicious sauces, from tomato, bolognese and quick butter sauce with sage to creamy gnocchi sauces. So if you're stuck for dinner ideas, you'll find something tasty in this collection of gnocchi sauce recipes.

How do you spice up store bought gnocchi? ›

Gnocchi with Cherry Tomato Sauce

Cherry tomatoes are quartered, combined with crushed tomatoes and simmered with sauteed onions, garlic. Top with fresh basil, sliced kalamata olives, and grated Parmesan cheese. "The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce," says Laura N.

A perfect quick and easy weeknight dinner recipe, the mini gnocchi is cooked directly in the vodka sauce, no pre-boiling necessary (which means less dishes for you!)

* No "Fancy" Factor: Using a spoon is not seen as more elegant or sophisticated in Italy. In fact, most Italians eat their pasta using only a fork.

There is another story going back to year 1690 in a small town from Piamonte, where the wheat crop had been spoiled. Even though potatoes were used to feed the animals, misery was so rampant that [potatoes] were cooked for eating and mixed with flour, and that is how gnocchi originated.

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce. See our how to make gnocchi guide for more information.