Gnocchi are Italian dough dumplings that go perfectly as a first course, side dish, or main. Browse our gnocchi recipes and gnocchi sauces to whip up a mouthwatering traditional Italian gnocchi dish for yourself, friends, or family.
Canederli Bread Dumplings with Tomato SauceA reinterpretation of a traditional recipe from the South Tyrol region, Canederli bread Dumplings with Tomato Sauce are a tasty and zero-waste dish: a perfect example of how leftover ingredients like stale bread can be transformed into something new and delicious.
Potato Gnocchi with Spicy Tomato Sauce*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food”, by Oscar Farinetti. The delightfully light texture of handmade gnocchi is so far superior to storebought, the extra time and effort is well worth it.
Spaghetti al PomodoroSpaghetti al Pomodoro is a traditional Italian recipe, perfect for when you fancy something easy to prepare and packed with flavour. The light pasta dish is prepared with a few simple ingredients, and the freshness of the Pomodoro sauce makes it a perfect treat for a warm summer evening.
Gnocchi pasta is the perfect alternative for conventional pasta
Gnocchi can be classified as an Italian dough dumpling, generally prepared from semolina or flour and potatoes in Italian households. Common to many Italian recipes, there is a vast variety of different gnocchi recipes and therefore the wholesome dish can be prepared in various different ways. In addition to semolina, flour, and potatoes, gnocchi pasta can also be made out of egg, cheese, breadcrumbs, cornmeal, and other similar ingredients. Gnocchi are hand-shaped into shells, ovals, or flat rounds, after which they are cooked in salted boiling water and served with common pasta sauces. You can go the traditional way by preparing gnocchi by hand or, alternatively, gnocchi pasta can be found ready-made in supermarkets.
GNOCCHI AND ITS ITALIAN FORMS
Gnocchi pasta is believed to have been introduced during the Roman times. It was prepared from a type of semolina porridge mixed with eggs, which can still be found to this day. Potato was added to the recipe later on in the 16th century when the potato was introduced to Europe. Nowadays, there are a considerable amount of different gnocchi recipes available depending on the region in Italy. Lombard and Tuscan cuisine prepare gnocchi from ricotta, flour, and spinach, also known as malfatti. Campanian, Apulian and Sardinian have more flour-based gnocchi recipes, which are named strangulaprievete, cavatelli, and malloreddus respectively. Potato gnocchi is a staple dish in the Italian regions of Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio.
GNOCCHI RECIPES WITH AN ARRAY OF SAUCE
Gnocchi can be served either as a first course, side dish, or main course. There is no right or wrong way to serve a platter of light and fluffy gnocchi and therefore gnocchi sauce can be prepared from all types of ingredients. Common accompaniments include pesto, melted butter with sage, a divine tomato sauce, blue cheese and parmesan, as well as a meaty stew. Our Mutti tomato products complete a plate of gnocchi with an intensely sweet flavor of fresh sun-ripened Italian tomatoes. Only the sky is the limit when preparing a heavenly gnocchi sauce!