'gnocchi' on Serious Eats

Light and Tender Potato Gnocchi With Sage-Butter Sauce

We're not going to lie: Potato gnocchi can be a little tricky and require some practice to get right. But if you know a few basic rules, it's really not that hard to make ones that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way; then we leave it up to you whether to add egg yolk or not (yolks make a dough that's easier to work with, but also firmer); and finally we add just enough flour to make a cohesive dough while being careful not to overwork it to the point of gumminess. The result are lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach. More

Roman Semolina Gnocchi (Gnocchi alla Romana)

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi. More

Herb Ricotta Gnocchi With Quick Tomato Sauce

I call ricotta gnocchi "fast food" Italian, as with just a little practice, you can make ricotta gnocchi in as little time as it takes you to boil the water to cook them in. This really is a dish, sauce included, that can be prepared and cooked in under 30 minutes which makes it a fabulous choice for busy mid-week meals. More

Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter

Domenica Marchetti finishes these rich little gnocchi by tossing them in an herbed butter and baking them in the oven under a shower of finely shredded Parmigiano. Similar to another autumn pasta, butternut squash ravioli, these carrot gnocchi tread the line between sweet and savory in the best possible way, sweetly carroty and buttery with a welcome hit of salt from the Parmigiano and a brightness from the chopped herbs. More

Potato Gnocchi with Sage Brown-Butter Sauce

Though you need a decent chunk of time to make the gnocchi pasta, it's really not hard to do. The sage brown-butter sauce, on the other hand, comes together so quickly, you can prepare it in the few minutes it takes to cook the gnocchi. The pay-off is worth the effort. The soft gnocchi and the nutty, toasted butter make for deeply satisfying comfort food. More

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