There is a big difference between good potato gnocchi and great potato gnocchi. Great gnocchi are soft and delicate, with a texture that almost melts in your mouth. Heavy, chewy gnocchi usually come from one of three things: too much moisture, too much flour, or dough that has been worked too aggressively.
At Nocella’s Ristorante, gnocchi is a perfect example of what Italian cooking does best. The ingredient list is simple, but getting the technique right makes all the difference.
Gnocchi are small Italian dumplings traditionally prepared with potatoes, flour and, in some recipes, egg. Italy also has regional versions made with ingredients such as semolina, ricotta and even bread. The potato gnocchi familiar to many Americans became especially popular in northern Italy, where potatoes became an important part of regional cooking.
Start With the Right Potato
The first step toward lighter gnocchi is controlling moisture.
A dry, starchy potato is ideal, which makes Russet potatoes an excellent choice. Their higher starch and lower moisture content help create a lighter finished gnocchi.
When possible, bake your potatoes rather than boiling them. A boiled potato can absorb additional water. That extra moisture eventually requires more flour to make the dough manageable—and adding more flour can produce heavier gnocchi.
This is one of the most important principles to remember: use only as much flour as the dough actually needs.
Handle the Dough Gently
Treating gnocchi dough like bread dough is a mistake.
There is no need for aggressive kneading. Combine the potato and flour gently and stop working the dough once it becomes soft and manageable.
From there, form the dough into ropes and cut them into small pieces. For the traditional shape, each piece can be rolled over a gnocchi board or the back of a fork.
The grooves aren’t only decorative. They give the sauce something to cling to.
Cooking Fresh Gnocchi
Fresh gnocchi don’t require much time in the pot.
Place them into gently boiling salted water. They’ll sink at first and then rise to the surface as they cook. Once they float, allow them a few more moments before lifting them out with a slotted spoon.
They can then go directly from the cooking water into the sauce.
What Sauce Goes Best With Gnocchi?
Gnocchi can work with many different sauces, which is part of what makes the dish so versatile.
Tomato and fresh basil keep things simple and allow the flavor of the potato to come through. Brown butter and sage take the dish in another direction. Gnocchi also pairs well with mushrooms, pesto, Bolognese and creamy cheeses.
Whatever sauce you choose, it shouldn’t overpower the gnocchi themselves.
The Most Important Gnocchi Lesson
Great gnocchi demonstrate one of the basic principles of Italian cooking: less is often more.
Start with good potatoes. Keep moisture under control. Add only the flour you need. Handle the dough gently. Then pair the finished gnocchi with a well-made sauce.
You don’t need a long ingredient list to make a memorable dish. When the technique is right, the soft texture of the gnocchi and the way they carry the sauce are what make them special.
At Nocella’s Ristorante in Haddonfield, New Jersey, that’s the approach we bring to Italian cooking: simple ingredients, careful preparation and respect for the traditions behind the food.
That’s also what Nocella’s Kitchen is about—sharing the techniques, traditions and stories that make Italian cooking special.
Buon appetito!
Nocella’s Kitchen — Italian food, traditions and techniques from our kitchen to yours.