How to Cook Gnocchi
Isabella Cannon
| 4 min read
Gnocchi is a traditional Italian dish that is most often made with potatoes, flour and eggs. However, there are many variations of gnocchi that use different ingredients, such as ricotta cheese or semolina flour.
Gnocchi can be boiled, baked or fried. Boiling gnocchi in water is the most common cooking method. Pan frying gnocchi can transform its typically soft texture into a crispy golden one. Similar to most pasta types, you can serve gnocchi in a variety of ways with or without sauce depending on your personal preference.
How to Cook Gnocchi – Boiling Method
When it comes to gnocchi, there are several different types to choose from. You can make potato gnocchi from scratch by combining cooked potatoes, flour eggs and salt, making strips and cutting it into dumplings.
Store-bought gnocchi are also a convenient option for those who don’t have the time or desire to make gnocchi from scratch. It can be found in the pasta aisle of most grocery stores. Store-bought gnocchi are sold shelf-stable or refrigerated and can be cooked in just a few minutes.
1. Fill a large pot with water
Fill a large pot with water, making sure there’s enough space for the gnocchi to cook without overcrowding. Overcrowding can lead to the gnocchi sticking together and uneven cooking. Bring the water to a boil. Add salt as desired and to your personal health needs.
2. Add gnocchi to the pot once boiling
Once the water is boiling, add the gnocchi batch by batch. Adding gnocchi in gently will help to avoid clumping.
3. Cook the gnocchi until they float
After a minute or two, the gnocchi will rise from the bottom to the surface of the pot. Once the gnocchi start floating, let them cook for an addition alone to two minutes, ensuring they don’t overcook. Test a piece by pulling it out with a fork and tasting it. The texture should be soft and slightly chewy but not gummy or mushy. If it’s too firm, it needs a bit more time.
4. Remove gnocchi from the water
Use a slotted spoon to gently lift the cooked gnocchi out of the boiling water, allowing the excess water to drain back into the pot. Transfer the gnocchi on to a plate or bowl. Make sure to spread out the pieces to prevent sticking. Serve gnocchi or use in a recipe as desired.
How to Cook Gnocchi – Pan Fried Method
Pan-frying gnocchi introduces a crispy and golden exterior layer while maintaining a soft and tender interior. The pan-frying method is a quick and easy approach.
1. Add oil to a shallow pan and turn on medium high heat
Heat a generous amount of olive oil in pan large enough to hold all the gnocchi without overcrowding it. Make sure the pan has reached medium heat before adding in the gnocchi. Optionally, you can add seasoning such as salt, garlic or onion powder to the oil.
2. Add gnocchi into the simmering pan and fry
Once the oil is shimmering, carefully add the gnocchi in a single layer. Stir gently a few times throughout cooking and adjust heat as needed to avoid burning and to cook fully. Cook for about 15 to 20 minutes or until the outside is a crispy golden brown.
3. Remove from heat and serve or use in a recipe as desired
Turn the heat down to low and add any last-minute desired ingredients like marinara sauce or lemon zest and stir until combined. Once your gnocchi is to your liking, turn off the heat, serve and enjoy!
How to store gnocchi after cooking
If you have store-bought gnocchi, follow the storage instructions on the package. Store homemade gnocchi in the refrigerator for up to two days. Place the gnocchi in an airtight container and keep it below 40 degrees Fahrenheit.
You can freeze homemade gnocchi if it hasn’t been cooked. Freezing uncooked gnocchi can be done on a baking sheet lined with parchment paper. Freeze for a few hours until they are firm and then transfer them to an airtight container to store in the freezer for up to three months. When you are ready to cook the gnocchi, do not thaw it. Simply cook the frozen gnocchi in boiling water for a few minutes longer than you would for fresh gnocchi.
Photo credit: Getty Images
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