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Best Potato Gnocchi Recipes

Best Potato Gnocchi Recipes

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Top Rated Potato Gnocchi Recipes

Gnocchi had always been one of those dishes that I talked about, but never actually got around to doing —until now. And it's true what they say, it is easier to make than you think. This perfect-for-winter-weather recipe has a sweet cider reduction sauce that practically makes it dessert for dinner.Click here to see Recipe SWAT Team: Sweet Potatoes.

Whenever this orange starch is added to a dish, an element of sweet follows behind it — hence its name: sweet potato. The element of sweet in this recipe is cinnamon, and its presence results in a crispy, slightly sweet, nugget of sweet potato gnocchi. To keep this recipe from going down the dessert road, though, a few savory elements are included to keep it in check — a buttery sage-cream sauce and a dash of salty Parmesan cheese.

There’s nothing quite as sublime as homemade gnocchi, and combined with a quick and easy pan sauce and speck, it’s sure to be a hit with guests. If you can't find speck, prosciutto makes a decent substitute, although speck's characteristic smokiness will be absent.

These sweet potato gnocchi are easier to make than they look, and you will soon be totally addicted to that brown butter sauce.This recipe is courtesy of ABC News.

Gnocchi is an easy pasta dish to make at home, and with the addition of a classic fall staple like sweet potatoes, it becomes one of the easiest dishes to whip together for your Thanksgiving celebration.

The best potatoes for making gnocchi

In Italy, dumplings are collectively known as gnocchi and are made in several different styles.

The most common way to prepare gnocchi is to combine potatoes (boiled, peeled and mashed) with flour to form soft bite-size lumps of dough. But it’s important to use the right variety of potato when making the gnocchi.

Starchy potatoes, which have a floury texture, work best as they contain less water than the waxy type.

Yukon Gold potatoes are the best variety, but Russet Burbank and Desiree spuds make great alternatives and are more readily available in Australia.

Different types of potatoes

According to Neff Kitchen, spuds are categorised into three basic types.

As the name suggests, these potatoes are high in starch, low in moisture and have a floury texture. As well as the Russet Burbank, this variety also includes Yukon Gold, King Edward and Sweet potatoes.

These spuds are best suited for mashing, frying and making chips, as they contain lots starch.

This variety has less starch and contain more moisture and sugar – it includes Dutch Cream and Kipfler potatoes. Often smaller with a waxy skin and a creamy and firm inside, they’re perfect for making boiling, roasting and slicing, so can be used in soups or potato salads.

An all-round good spud, these potatoes have a medium starch content, more moisture than the starchy variety and hold together in boiling water.

This variety includes Desiree, Sebago and Coliban potatoes, and can be used for making chips, roasting, pan frying, stewing or gratins such as Dauphinoise potatoes.

What is the best type of potato for making gnocchi?

The starchy variety of potatoes are the best spuds for making potato gnocchi, as they contain less water – this means less flour is required and the gnocchi will be lighter.

Yukon Gold is the favourite of this variety, but in Australia Russet Burbank and Desiree potatoes are a great alternative and can be found in most supermarkets.

Use 'old' floury potatoes such as Desiree, and for even better results, allow the potatoes to sit for a couple of weeks in a cool, dry place before using.

How to make the perfect gnocchi

Best Recipes gives a great outline for making the perfect potato gnocchi.

Boil the potatoes with the skin on (don’t over boil the spuds, only cook until they are tender). Once cooked, allow the potatoes to cool for 30 minutes before peeling away the skin with your hands.

For the best results, use a potato ricer to mash the potatoes. If you don't own a potato ricer, use a regular potato masher, then pass the mix through a sieve to ensure it is completely smooth.

The next step is to add the flour to the potatoes. Best Recipes says there’s no hard and fast rule on how much should be added - the mix should be firm but lightly sticky.

Add the gnocchi into a pan of salted, boiling water, and allow them to float to the top before scooping out with a slotted spoon. This shouldn't take more than 2-3 minutes.

You can freeze any uncooked gnocchi for up to two months by sprinkling each piece with a little plain flour and placing in a single layer, in zip lock bags.

When you're ready to use them, don't defrost the gnocchi or they'll lose their shape as they cook. Instead, throw the frozen gnocchi straight into the rapidly boiling water.

You can experiment with all kinds of flavours when creating potato gnocchi – add cheese to the equation or chilli for a spice kick – there’s a tonne of ways to enjoy gnocchi.

Different types of gnocchi

Life in Italy say the most common way to prepare gnocchi is to combine potatoes (boiled, peeled and mashed) with flour to form soft bite-size lumps of dough.

Other types of gnocchi are made with semolina flour, milk and cheese – also known as Gnocchi alla Romana.

Some versions are made with regular flour and other kinds can be made with leftover bread.

Florence’s strozzapreti are gnocchi made from a combination of spinach and ricotta.

Another famous spinach/ricotta gnocchi recipe is Lombardy’s malfatti meaning “malformed” since these gnocchi are made from leftover ravioli filling and do not have uniform shape of other varieties


  • Kosher salt
  • 2 pounds medium Yukon Gold potatoes
  • 2/3 cup all-purpose flour
  • 1/3 cup cake flour
  • 1 teaspoon extra-virgin olive oil

Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer. Bake until fork-tender, about 11/2 hours. Remove them from the oven and slit them lengthwise to release their steam.

Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer. Let cool completely.

Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface. Sprinkle the sifted flour mixture over the potatoes and drizzle with the olive oil. Gently form the dough into a firm ball.

Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute. Using a slotted spoon, transfer the gnocco to a plate and let cool. It should be light and tender but still hold together. If the gnocco breaks apart in the boiling water, the dough has too little flour add more. If the gnocco is tough and chewy, the dough has too much flour cut in a little more of the reserved riced potatoes.

Line a baking sheet with paper towels. Divide the dough into quarters. Working with one piece at a time, gently roll the dough into a long rope about 1/2 inch wide. Using a sharp knife, cut the rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make light ridges. Transfer the gnocchi to the baking sheet. Repeat with the remaining dough. Let the gnocchi stand at room temperature for 1 hour to dry.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer. Using a wire skimmer, transfer the gnocchi to the bowl of ice water. Drain on paper towels and pat dry. Toss with oil and refrigerate for up to 3 hours or freeze the gnocchi on baking sheets in a single layer. Transfer them to an airtight container or resealable plastic bags and freeze for up to six weeks. To serve, sauté them in butter until heated through before proceeding.

For Chestnut Gnocchi, substitute 1/3 cup chestnut flour for the cake flour before forming the gnocchi dough.

Fresh sheep's milk ricotta adds piquant flavor to this dish, but fresh cow's milk ricotta works if you can't find it.

Gnudi is a type of gnocchi, made from ricotta cheese and a little bit of flour. The result is a dumpling that's as light and fluffy as a cloud.

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The dough is bound together with flour, and as little as possible according to Del Conte, who claims in the Classic Food of Northern Italy that in Piedmont "the best gnocchi makers manage only to use 100g flour to 1kg potatoes!" I have more modest ambitions, and if Locatelli's ratio of 320g flour to 1kg spuds is good enough for the Michelin inspectors, then it's certainly good enough for me.

Del Conte and Ferrigno's Complete Italian Cookery Course suggest using Italian 00 flour, which is the very fine stuff called for in pasta recipes. I can't tell the difference in the finished dishes, and given the relative prices, I suspect a respectably thrifty Italian would stick with the plain stuff.

Seasoning that flour is obviously a good thing, gnocchi having a dangerous tendency to blandness, but Hartnett adds a pinch of nutmeg as well. I'm a sucker for its sweet, peppery flavour, as has been noted with disapproval by many of you before, and again, I think it works really well with the rich, buttery sauces that gnocchi tends to be paired with, but feel free to leave it out if you hate the stuff.

I've been saving the most contentious issue until almost last. As the Rome-based blog Rachel Eats puts it, with gnocchi, "to add eggs or not to add eggs: that is the question". Del Conte says that, "broadly speaking, gnocchi with eggs are made in Veneto", while in Piedmont they don't approve. Hazan, born in Emilia-Romagna, is very much in the west-coast camp, announcing that eggs are not a traditional ingredient, but a crutch to make up for an inferior potato – or indeed, an inferior chef. Her recipe uses only potato, flour and seasoning, as does Del Conte's. I'm proud to say that they held together fine – but perhaps it's my palate that's inferior, because I preferred the more robust egg-bound versions produced by Locatelli, Hartnett and Ferrigno. They are also, and perhaps not coincidentally, far easier to make.

Ferrigno, like Elizabeth David, adds melted butter to the dough, but I can't see much benefit, especially if they're going to be drenched in the stuff once cooked.

Start by Baking and Ricing the Potatoes

Though many gnocchi recipes call for boiling potatoes, we bake ours instead. Start with russets, which we choose for their floury (not waxy) texture, and be sure to select potatoes that are all about the same size, which will ensure they all cook in the same amount of time. As for why we bake them, the answer is simple: Baking instead of the usual boiling prevents the potatoes from adding too much moisture to the gnocchi dough. Preheat your oven to 400 ̊, and prick your potatoes all over with a fork before placing them on the center rack and roasting until soft and easily pierced with a knife, about one hour.

When cool enough to handle but still warm, halve and scoop out insides, discarding skins. Pass through a ricer or food mill onto a baking sheet (this produces a lighter consistency than a masher or fork can) you should have about 2 1𠑂 cups. Let cool completely, about 20 minutes.

1. Boil the potatoes in their skins until easily pierced with a paring knife, about 35 to 40 minutes. When they are cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air.

2. On a cool, preferably marble work surface, gather the cold potatoes into a mound, forming a well in the center. Stir the teaspoon of salt and the white pepper into the beaten eggs, and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a bench scraper as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes – the longer you work it, the more flour it will require and the heavier the gnocchi will become.)

3. Sprinkle flour over a sheet pan – this is where you'll set the finished gnocchi. Dust the dough, your hands, and the work surface lightly with flour, and cut the dough into six equal parts. (Continue to dust as long as the dough feels sticky.) Using both hands, roll each piece of dough into a rope 1/2 inch thick, then slice the ropes at 1/2 inch intervals. Roll the balls of dough off the tines of a fork, making an indentation with your thumb as you roll, while leaving ridges from the tines of the fork on the other side. Rest them on the floured sheet pan as you make the remaining gnocchi.

4. Bring a pot of salted water to a boil to cook the gnocchi. (While you wait for the water to boil, you might make a simple sauce – such as butter and sage sauce – or grate some parmesan cheese, if you're going to toss the gnocchi in butter and cheese, or heat a pre-made sauce like bolognese.) Shake excess flour from the gnocchi and add to the boiling water (don't crowd them cook in batches if neccessary). Once the gnocchi rise to the surface, cook an additional 2 minutes. Remove the gnocchi with a slotted spoon or small strainer and transfer directly to your choice of sauce.

Potato Gnocchi

  • 2# russet or Yukon potatoes, peeled and cut into uniform size, stored in water
  • 1/4 cup Parmesan cheese, plus extra for garnish
  • 2-3 eggs
  • 3 cups plus, All-Purpose flour
  • 1 Tablespoon plus, Kosher salt
  • 1 small bunch of asparagus
  • 1 lemon, ¼ cup butter
  • 1 cup fresh mozzarella cheese
  • 2 tablespoons tarragon leaves

To cook the potatoes: Peel the potatoes, leaving no brown spots, and cut them into 2- inch uniform pieces. Place in a 3-quart pot and cover with cold water and 2 Tablespoons of salt. Bring to a boil and then immediately turn down to a low simmer until potatoes are tender but not falling apart. It is important that the potatoes are not over boiled because that gets them waterlogged. Drain the cooked potatoes well and immediately place half in the ricer fitted with the finest disk. Place the ricer on top of a medium bowl and rice the potatoes, rotating the handle 5 turns clockwise then 5 turns counterclockwise until all the potatoes are through. Repeat with the other half of the potatoes. Use a rubber spatula to remove the riced potato hanging from the bottom of the ricer.

To make the gnocchi: Place the riced potatoes onto a large, dry work surface and form into a volcano shape, creating a large well in the center. Crack the eggs into a bowl and mix with a fork. Pour the egg into the well of the potato. Sprinkle the cheese, 1 tablespoon salt, and 1 cup of flour around the outside of the potato “volcano”. Use a fork to slowly incorporate the egg into the potato, gently stirring until it is a paste-like consistency. Using your hands, begin to incorporate the paste into the rest of the mixture, scooping the flour from the outsides. Knead gently a few times until it comes together in a light, almost billowy mass and is moist but not tacky. Gently press your fingertip into the dough. It should bounce back. If it doesn’t, knead in a little more flour, a spoonful at a time. Be sure not to add too much flour or over-knead your dough as that will make the gnocchi dense and chewy.

Dust a half sheet pan lightly with flour. Divide the dough into 10 equal portions. Lightly flour the work surface again, and set a dough portion on it. Using your palms and working from the center of the dough to the outside, roll the dough into a uniform log 1 inch in diameter. Cut the log into 1-inch pieces and transfer them to the prepared pan.

Before continuing with the rest of the dough test the few you have already rolled to be sure they are the proper consistency and flavor. Bring 3 cups of salted water to a boil and add a few gnocchi. The water should be at a medium simmer with bubbles but not a rapid boil. Cook for 3-4 minutes and remove with a slotted spoon. Taste your gnocchi! They should be pillowed in texture and flavorful. If they are falling apart in the water, you may need to add more flour to the dough. When you are satisfied with your test batch repeat with the remaining dough portions. You should have 60 to 70 gnocchi. At this point, all the gnocchi will keep in the refrigerator for up to 1 day, or they can be frozen on the sheet pan, transferred to resealable plastic bags, and stored in the freezer for up to 1 month to cook from frozen, boil them for 4 to 5 minutes.

Gnocchi is the reason that I went to Italy gnocchi is the reason that I became a chef gnocchi is the reason I’m writing this book. I love gnocchi! Gnocchi would be my last meal if I got to pick it’s the food I’d want to have if I could only have one. In fact, it’s exactly what I made as survival food when I was trapped at a good friend’s apartment with a bunch of people during a city-slamming snowstorm. Everyone ooh’d and ah’d as the gnocchi bobbed up to the top of the pot. We ate ‘em with freshly grated cheese and canned tomato sauce—then we went outside and made snow angels in the empty streets.

I’ve spent a lifetime finding the best way to make the lightest, fluffiest gnocchi—I’ve been working on it ever since the first time I made this pasta with my aunt, when I was twelve. In the fancy local Italian restaurant I worked in as a teenager, they came frozen in a bag, and we precooked them and then reheated them with sauce. They were flavorless lead sinkers. That’s how they were served everywhere I went, in fact—so that’s how I thought they were supposed to be. I was pretty sure my aunt’s version was just some weirdly delicious home-cooking thing she’d come up with herself. When I went to Italy and had them at the source for the first time, I realized that my aunt had just been cooking Italian-style: gnocchi, cooked correctly, are actually melt-in-your-mouth sublime morsels. Unless they’re made of semolina, gnocchi should be light, airy, smooth and luxurious.

But they’re still widely misunderstood in America—and even in Italy, where I’ve actually been served the frozen-from-a-bag version in restaurants. Not long ago, a cook who had worked with me took a chef’s job in his hometown. He put my gnocchi recipe on the menu—and the owner complained that they were “bad” and “inauthentic” because they weren’t dense and heavy enough. He wouldn’t like this version much, either.

4 large Idaho potatoes (about 2 lbs.), scrubbed
1 whole egg, beaten
1½ cups all-purpose flour
2 tablespoons grated Parmesano-Reggiano
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, melted
1 teaspoon salt
¼ teaspoon course ground black pepper

Center a rack in the oven and preheat to 425°F.

Prick each potato several times with a fork and place on a baking sheet or in a roasting pan large enough to hold them all in a single layer. Bake in the oven until the potatoes are tender enough to be easily pierced with a small knife (about 60 minutes).

Remove the potatoes from the oven and let them cool slightly—just enough so that you can handle them, not more. They should still be steaming when you cut them open ( about 6 to 10 minutes). (If you let the potatoes get too cold, the proteins in the egg won’t bind with the potatoes, and your gnocchi will fall apart). Cut each potato in half lengthwise and scoop out the flesh with a spoon. Pass the potato flesh through a food mill or press through a ricer set over a medium bowl. (When it comes through the ricer, the potato should look sort of like Play-Do.) Using a wooden spoon, gently stir in the beaten egg, Parmesan cheese, olive oil, melted butter, salt, and pepper, and 1 cup of flour, reserving the rest. (You can melt the butter in the microwave). The mixture should be stirred only until the ingredients are combined: anything more will overwork the dough, and your gnocchi will come out tough (like the frozen-in-a-bag variety). Work the mixture into a smooth ball if the dough seems a little too moist for this, add a touch of flour (the moisture level in every potato is different, so every batch of gnocchi will be a bit different, too).

Turn the dough out onto a lightly floured work surface. Working quickly, cut the dough into inch-wide slices, using a dough cutter if you’ve got one, a regular dinner-table knife if you don’t. Roll these between your hands to make them into a ball. The dough should feel soft, slightly tacky but not sticky—sort of warm and sexy. Roll out each piece into long logs (or “snakes,” as we call them in the kitchen), approximately 14” to 16” long, about ¾“ thick. (This isn’t a precise measurement. You can make your gnocchi whatever size you want—this is just how I like ‘em.) Cut each on in half and roll it out again, thinner, to the same length. Sprinkle the rolled-out snakes with flour to keep them from sticking, and keep adding more flour to the work surface as you go to help as you roll the dough. Cut each snake into gnocchi-sized pieces ( I like mine to be about 1 inch x 1 inch), and place the pieces on a lightly floured baking sheet. Cover this with a cloth or plastic wrap until you’re ready to cook the gnocchi, so they don’t dry out.

Gnocchi are delicate little things fresh gnocchi should be cooked the day they are made or, at the very latest, the next day. Frozen and stored in an airtight container, they’ll keep for up to a month.

To Cook the Gnocchi: This step is just as important as the preparation: tender gnocchi require careful attention.

Bring a large pot of salted water to a rolling boil. Add the gnocchi all at once (or as close to it as possible). Stir once gently all around, so that the water is aerated and the dough doesn’t become glued together like one big gnoccho. Let the gnocchi cook until they rise to the surface (about 1-2 minutes) wait one more minute and then, using a slotted spoon or a spider, remove the gnocchi. (Don’t ever dump the gnocchi out into a colander the way you would spaghetti: that’s a disaster. All the gnocchi crash onto each other and break.)

Basil Pesto

There&rsquos nothing better than fresh basil pesto with gnocchi. My recipe for garlic basil pesto uses simple ingredients to make a knock-out sauce, and it&rsquos really easy to mix up with a food processor. The pesto is delicious to add in with roasted asparagus, frozen peas, or sautéed greens like spinach, chard, or fava beans.

Simply add 4 oz. of stemmed fresh basil, 4 rough chopped cloves of garlic, 1/2 cup toasted pine nuts, and 1/4 tsp pepper to a food processor. With it running, slowly add 1/2 cup of good olive oil. Transfer to a bowl and stir in 1/2 cup freshly grated parmesan. Buon appetito!

Spicy Pomodoro

Spicy Pomodoro sauce is a classic tomato-based pasta sauce. My recipe has a real kick with some jalapeños and red pepper flakes added in. Perfect for gnocchi, or any kind of pasta!

Start your sauce by heating 3 tablespoons of olive oil in a large saucepan over medium/medium-high heat. Add 2 finely diced jalapeños, 1 finely chopped shallot, 4-5 minced cloves of garlic, a pinch of sea salt, 1/2 tsp red pepper flakes, and 16 medium leaves of basil.

Once the garlic looks cooked but is not yet brown, add 1.5 to 2 pounds of diced or processed vine or San Marzano tomatoes. Taste and adjust the seasoning. If it tastes too acidic, add a pinch of sugar. Once the tomatoes are brought to temperature lower the heat to a simmer and cover for 20-30 minutes. If a smoother consistency is desired, blend the sauce.

Add the cooked gnocchi directly to the sauce and toss to coat before serving.

Aglio e Olio

This is a tasty, comforting accompaniment for your gnocchi. Aglio e Olio is an easy garlic sauce made with ingredients you likely already have in your pantry. Simply roast some garlic, add olive oil, red pepper flakes and some of your pasta/gnocchi water. It reduces down to a delicious yet simple sauce.

Heat 1/2 cup of olive oil over medium heat in a large saucepan. Add 8 cloves of smashed and rough chopped garlic and cook until fragrant. Do not let the garlic burn or brown, but golden is OK. Add 1/2 teaspoon of red pepper flakes and turn the heat down to low.

Carefully add 1 ½ cups of reserved pasta water to the olive oil. Season with 1 tsp of salt and simmer for 5 minutes, until the liquid is reduced by ⅓.

Add the cooked gnocchi directly to the sauce and toss to coat before serving.

Japanese Curry

This sauce is a non-traditional but is a surprisingly incredible option. Sauté your favorite greens or veggies (like spinach or chard) in a few tablespoons of oil. There&rsquos no need to season since the curry has plenty of flavor. You can add in any extras you like &ndash it&rsquos especially good with leftovers like roasted carrots or asparagus.

Add one 4-square of Golden Curry cubes, and 1.5 cups of water in the sauté pan over medium heat. Add more water if the sauce is too thick. Mix until the curry cubes are completely dissolved. Add the cooked gnocchi to the pan, and toss to coat. Then it&rsquos ready!

This recipe was created by accident during the stay-home-shut-down when we had to get creative with our pantry items. It was such a hit, that we&rsquove been making it ever since!

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I&rsquom up to.

Vegetarian Mushroom Carbonara

I love this recipe for mushroom carbonara sauce by Molly Baz. Eggs provide the base of the sauce, with parmesan and reserved pasta water. Then add in some browned mushrooms, shallots, and garlic for an amazing flavor kick.

Heat a large dutch oven over medium high for 3 minutes. Add 1/4 cup olive oil and 1.5 lbs. of quartered crimini mushroom caps. Cook, tossing every 4-5 minutes until mostly golden brown, 13-16 minutes.

Reduce heat to medium low and add 6 minced garlic cloves, 2 minced shallots, and 1.5 teaspoons of salt. Cook up to 1 minute until you can smell the garlic.

Add 1 cups of pasta water (reserve a total of 2 cups) and the cooked gnocchi to the dutch oven. Remove from heat and let cool for 1 minute. Whisk together 1/2 cup of pasta water, 5 egg yolks, and 1 egg. Gradually add the egg mixture to the dutch oven, stirring the gnocchi with a wooden spoon until they are all coated with the sauce.

Stir in 1 cup of chopped parsley, top with extra parmesan and pepper, and serve.

Alla Vodka

This easy vodka sauce by Caroline Lange is so good &ndash it&rsquos creamy, spicy and has that rich tomato flavor. It uses crème fraîche instead of heavy cream so tastes lighter and has a freshness to it. Also, the recipe gives steps to caramelise the tomato paste, which makes the sauce even more delicious.

Simply add 1 diced yellow onion, 5 minced cloves of garlic, 1/4 cup olive oil, and 1/4 tsp red pepper flakes to a large saucepan over medium heat. Cook until the onions are soft,

Stir in 6-oz tomato paste and turn the heat up to high. Stir constantly until the paste is dark red,

Reduce the heat to low and add 1/4 cup vodka. Stir until mixed. Then, add 1/4 cup creme fraiche or mascarpone. Add 1 1/2 cups of pasta water and stir well to combine.

Add the cooked gnocchi directly to the sauce and toss to coat before serving.

Gorgonzola Sauce

I love a cheesy sauce with gnocchi, and this Gorgonzola sauce by Ina Garten is perfect. It has only a few ingredients and is super easy to make. It combines hot heavy cream with melted Gorgonzola, parmesan, and fresh parsley.

Simply bring 4 cups of heavy cream to a full boil in a large saucepan over medium-high heat and boil for 45-50 minutes until it&rsquos a thick, white sauce.

Then, remove the saucepan from the heat and whisk in 3 oz. of crumbly Gorgonzola, 3 tbsp grated parmesan, 3/4 tsp salt, and 3/4 tsp pepper, and 3 tbsp of minced fresh parsley until the cheeses melt.

Add the cooked gnocchi directly to the sauce and toss to coat before serving.


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