Updated: Apr 25, 2019
Gnocchi [derived from Italian words nocchio (a knot in wood) or nocca (meaning knuckle)] is a traditional type of Italian pasta dating back to the Roman times. Only relatively recently have we been making gnocchi with potatoes, as it was introduced into Europe during the 16th century.
Since then, we have been playing with the recipe and creating some pretty scrumptious variations! Whether making gnocchi with eggs, without eggs, without potatoes, gluten free, using other starches or even without wheat flour, eggs & potatoes all together!
This recipe is perfectly traditional!
Life is a combination of magic and pasta. -Federico Fellini
Four simple ingredients: potato, flour, salt & egg. If you would like to omit the egg from this recipe, I suggest making it with the egg first to get used to handling gnocchi. Once you are comfortable with it, remove the egg from recipe and handle with care!
I have also made this recipe using whole wheat flour, which turned out lovely if you want to try another variation!
This gnocchi is beautiful served with anything from an herbed butter sauce to a meaty tomato, pesto or rich cream sauce. Rolling the gnocchi over a gnocchi paddle or pressing with a fork is a traditional method to help the sauce cling to more of the pasta. While traditional, this is not necessary and many foodies omit this step and make their gnocchi as delightful little pillows. Any way you choose to make these, grab your apron and get going! Play with your food- it's good for you!
Did you try this yourself? Post a photo and tag @allthingsastred!
Variations and related recipes? Yes, please! Pan Roasted Duck with a Creamy Dijon Sauce Cauliflower Gnocchi Traditional Pesto