Potato gnocchi, uncooked
Uncooked potato gnocchi are small pieces of potato dough, ready for their brief cooking in boiling water. Their pale, soft shape may be smooth or ridged to catch the sauce.
- Before boiling
- The potatoes are cooked before the dough is made; the shaped gnocchi still need their final cooking.
- Shape
- Short pieces can be left smooth or gently rolled over a fork or ridged board.
Shape a soft potato dough
Mash cooked potatoes and bring them together with flour; some doughs also include egg. Work briefly, roll into ropes and cut into small pieces. A gentle press on a fork gives each piece shallow grooves.
A versatile pasta preparation
Potato gnocchi suit a simple butter dressing, tomato sauce or a cheese sauce. For gnocchi alla sorrentina, they are boiled before a short bake with tomato, fiordilatte and basil.
Lift them gently
Lower the gnocchi into boiling salted water and cook according to the recipe or package directions. Lift them with a slotted spoon, then turn them gently through the sauce to preserve their shape.
Cook with it
Choose gnocchi ready to cook
For a recipe starting with prepared gnocchi, buy plain potato gnocchi intended for boiling. Read the ingredients and cooking directions, and check whether the product has already been precooked.
Follow the storage directions
For packaged gnocchi, follow the storage instructions, use-by date and directions after opening. For homemade gnocchi, follow the recipe’s preparation and storage guidance.
