Ham and Cheese Gnocchi | Quick and Easy Family Dinner Recipe (2024)

FAQs

What is traditionally served with gnocchi? ›

The Gnudi, or spinach and ricotta gnocchi, is a typical recipe from Tuscany, usually served with a simple tomato sauce or with butter and sage. In fancy restaurants, sometimes these are served with very special aged parmesan cheese like pecorino or with a slice of lard that melts in contact with the hot gnocchi.

Gnocchi with mushrooms & blue cheese

A slice of punchy blue cheese and a handful of mushrooms is a perfect pairing in this quick gnocchi main. If you're not a fan of Danish blue cheese, use milder goat's cheese instead.

Serve Creamy Steak and Gnocchi

I like to top the gnocchi with the cooked steak. Top the dish with more shredded Parmesan cheese and some dried or fresh parsley. This recipe is perfect with some roasted broccoli, asparagus, zucchini, or even a salad!

Gnocchi pair excellently with pesto alla Genovese, for instance. It's worth mentioning that in Liguria, where basil pesto is from, the sauce is most commonly served with potatoes! Like pretty much every pasta shape, a simple tomato sauce works wonders with potato gnocchi.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces.

So instead of boiling or baking a package of gnocchi on a Wednesday night and wishing it tasted more like the pillowy homemade version, I broil it. Yep, that's right: I rip open one of those shelf-stable packages, toss the gnocchi with a tablespoon of olive oil, a lot of grated Parmesan cheese and a little bit of salt.

Like pasta, gnocchi is the perfect vessel for a variety of delicious sauces, from tomato, bolognese and quick butter sauce with sage to creamy gnocchi sauces.

Allow approximately 125g gnocchi per person. For best results, place the gnocchi into a large pan of boiling water. Bring back to the boil and cook for 3 minutes according to taste. Drain thoroughly and serve immediately.

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

Do you boil or fry gnocchi? ›

You can skip the boiling when frying your gnocchi. However, if you prefer your gnocchi a touch softer, you could boil it first and then pan fry them for about 3-5 minutes instead of the full time to brown. If making this as a full meal, this will serve 2-3.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Gnocchi, while typically made from potatoes, can be higher in carbohydrates and lower in fiber compared to whole-grain pasta. However, both can be part of a balanced diet when enjoyed in moderation and paired with nutritious toppings or sauces.

What can I make with store-bought potato gnocchi? Boil them in salted water until they float to the surface. Stir with tomato sauce, or ragù, or butter and freshly grated Parmigiano Reggiano, or a fondue. Eat.

The custom of gnocchi Thursday became part of the post-war gastronomic culture when supplies were still scarce and people aimed to feed the whole family as substantially as possible while spending as little as possible.

From Roman Dough to World Cuisine

Roman legions spread the dish throughout the the European region where they have conquered and it became a peasant delicacy as the gnocchi was inexpensive, easy to prepare, and filling. Gnocchi developed into different variations since then.

For the Hot Gnocchi, saute all the ingredients (except the garnish) on medium flame for a few minutes. Transfer 2 pieces of Gnocchi and some curry to an appetizer spoon, garnish and serve hot. For the Cold Gnocchi, simply mix all ingredients. Chill for a few minutes in the refrigerator to let the flavors mingle.