General Gnocchi Directions

The pasta we definitely get the most questions about preparation is without a doubt our gnocchi.  How do you know it’s done?  Why did they fall apart? I’m here to give you a few tips on making sure your gnocchi come out light and pillowy, not doughy or crumbly.

  • Start the way you always would with pasta: salted water at a rolling boil.  The salted water both seasons the gnocchi as they cook, in addition to raising the boiling point of the water, cooking them faster.
  • After you drop them in the water, give it a good stir, so they don’t stick to the bottom of the pot.  Stir occasionally, making sure the water doesnt boil over.
  • Once they float to the top, give them another 30 seconds to a minute, then remove.
  • Immediately transfer them to your pot of sauce, or as I prefer, a hot, oiled pan.  Make sure your sauce or pan is hot, otherwise they can become gummy or stick to the bottom or sides of the pan.  Searing them  makes for a crispy outside and soft inside. Conversely, make sure they are well drained, water and hot oil can be dangerous together, or
  • If you aren’t going to add them immediately, toss them in olive oil and spread out on a baking sheet or plate so they don’t stick together.  You may then add them to your hot pan or sauce afterwards. if you’re worried about mixing water and oil, this is a safer way to sear them without steam and oil popping in your pan.
  • Enjoy!