Is gnocchi considered pasta?

Is Gnocchi Considered Pasta at All?

Is gnocchi considered pasta at all?

Gnocchi is not traditionally considered pasta. It’s a unique Italian dish made primarily from potatoes, differing significantly in ingredients and texture from flour-based pasta.

In this article, you’ll learn:

Key Takeaways

  • Gnocchi is a unique alternative to traditional pasta dough, with Italian origins dating back centuries.

  • Preparing classic potato gnocchi involves choosing the right type of spud and mastering the flour factor for texture perfection.

  • I encourage you to be creative by trying different gnocchi recipes or exploring alternatives like sweet potato, Roman, skillet & chicken soup varieties

Gnocchi vs. Pasta Dough

A close-up of homemade gnocchi dough being prepared
A homemade gnocchi dough being prepared

Gnocchi dough is made of small pieces of dough boiled in water or broth and tossed with different sauces. What sets it apart from traditional pasta dough is its soft, pillowy texture due to the use of cooked mashed potatoes in the recipe.

Gnocchi also contains less gluten, which is beneficial for those with gluten sensitivities.


The unique texture of gnocchi can be attributed to the starchy potatoes used in its preparation, which give it a warm, light, fluffy, and smooth consistency.

Cooking gnocchi involves brief boiling, removing them from the boiling water the moment they start to float. This technique prevents them from becoming overly soft or mushy.

Gnocchi’s Roots

Raw gnocchi ready to cook
Those raw gnocchi are ready to cook

Gnocchi has Italian origins, with different regional variations and ingredients, including cooked mashed potatoes. It became pretty famous all around the globe, thanks to its versatility and delicious taste, making it a great addition to various pasta recipes.

Potato gnocchi has existed since the 16th Century when potatoes were first brought to Italy from the “New World.” A traditional gnocchi recipe includes:

  • Potatoes
  • Flour
  • Eggs
  • Salt

The different regions of Italy have their own unique takes on gnocchi, using ingredients like:

  • breadcrumbs
  • ricotta
  • polenta
  • flour
  • mashed potato

This rich culinary history and the diverse range of ingredients used in gnocchi recipes showcase its adaptability and the creativity of Italian cuisine.

Preparing Classic Potato Gnocchi

Yukon Gold potatoes for gnocchi
Yukon Gold potatoes are perfect for gnocchi.

Creating the perfect classic potato gnocchi requires the right type of potato and flour to achieve the ideal texture. Choosing the right spud and mastering the flour factor can make all the difference in your homemade gnocchi.

Choosing the Right Spud

The type of potato used in gnocchi-making significantly influences the outcome.

Yukon Gold or Russet potatoes are recommended for their dense, creamy texture and low moisture content. These characteristics contribute to a light and fluffy gnocchi that won’t disappoint. Russet potatoes usually have around 20 to 22 percent starch , while Yukon Gold potatoes have about 18 percent.

The texture of gnocchi made with Yukon Gold potatoes is creamy and buttery, making it softer and more delicate. Meanwhile, Russet potatoes, due to their drier and starchier nature, give gnocchi a denser and chewier texture.

Depending on your preference, either potato variety can result in a delicious gnocchi experience.

I found this guide to potatoes by Gardon Ramsay pretty helpful.

The Flour Factor

While all-purpose flour is commonly used in gnocchi, some prefer using 00 or lower protein flour for a lighter texture.

The difference between them lies in their protein content: 00 flour has a lower protein content and is great for pastry and pasta making, while all-purpose flour has a higher protein content and is more versatile for baking.

Flour with lower protein content tends to yield lighter and fluffier gnocchi. That results in less gluten formation, giving it a softer and more delicate texture.

Feel free to experiment with different flours to find the one that suits your taste and texture preferences, but be cautious of using too much flour.

To Ricer or Not to Ricer

A potato ricer is a handy tool in gnocchi preparation. It’s a press that processes cooked potatoes into a fine, fluffy texture without overworking the starches, resulting in light and airy gnocchi. A potato ricer ensures that the potatoes are evenly mashed without being too sticky or lumpy, leading to a smoother dough.

If you don’t have a potato ricer, don’t worry! You can still make delicious gnocchi using a traditional potato masher, a food mill, or a fork.

The key is to achieve a smooth, lump-free potato mixture that will contribute to the perfect gnocchi texture.

Cooking and Serving Gnocchi

Boiling pot of gnocchi with a variety of sauces in the background
Boiling pot of gnocchi with a variety of sauces

Gnocchi is a delicious Italian dish that many people love to cook gnocchi at home. It is cooked by boiling for a short time, and once ready, it can be served with various sauces, such as tomato, pesto, or butter and sage, offering diverse flavors to suit any palate.

One popular way to enjoy this dish is to serve gnocchi with a rich and creamy sauce, making it a satisfying and comforting meal.

The Boiling Point

Prompt removal of gnocchi from boiling water as soon as they float, typically within 1 to 5 minutes, is necessary. This prevents overcooking and ensures your gnocchi remains soft and pillowy rather than mushy. To check for doneness, you can cut one piece in half and ensure there’s no raw dough in the middle.

Cooking gnocchi in batches helps to prevent overcrowding in the pot. This ensures even cooking and prevents the gnocchi from sticking together.

Saucing It Up

Pairing your gnocchi with the right sauce can enhance its flavor and texture. Some delicious traditional Italian sauces that go great with gnocchi are:

  • Sage and butter sauce
  • Tomato and basil sauce
  • Gnocchi alla Sorrentina
  • Parmigiano Reggiano and sage cream
  • Basil pesto

Depending on your preference and the type of gnocchi you’re serving, you can also experiment with thick and light sauces.

For a light tomato sauce, try sautéing minced garlic in olive oil, then add diced tomatoes, dried basil, oregano, salt, and pepper, and let the sauce simmer for 10 minutes.

Alternatively, you can roast garlic, cook bacon, sauté shallots, add chicken broth, roasted garlic, and heavy cream for a thick, creamy sauce, then simmer until thickened. The possibilities are endless, so feel free to get creative with your gnocchi sauces!

Raw gnocchi on a chopping board before being cooked

Freezing and Storing Tips

Storing gnocchi depends on its current state: uncooked, cooked, or frozen. Here are some guidelines:

  • Uncooked gnocchi should not be left out for more than a few hours.
  • Cooked gnocchi can be refrigerated in an airtight container for up to three days.
  • You can also freeze gnocchi for up to a month.

When it’s time to reheat your gnocchi, you have a few options:

  1. Microwave it: Place the gnocchi in a microwave-safe dish and heat on high for 1-2 minutes or until heated.
  2. Heat it in a skillet on the stovetop: Add a bit of chicken or veggie broth to a skillet and heat over medium heat. Add the gnocchi and cook until heated through, stirring occasionally.
  3. For frozen gnocchi: Transfer it directly from the freezer to a pot of boiling water and cook it until they float to the surface, which takes a bit longer than fresh gnocchi, about 30-60 seconds.

Creative Gnocchi Recipes to Try

Colorful and diverse types of creative gnocchi recipes displayed on a table
Italian gnocchi wear multiple hats!

If you want to put a unique spin on the classic gnocchi dish, consider trying alternative recipes such as spinach and ricotta, sweet potato, or cauliflower gnocchi. These variations offer diverse flavors and textures, providing a new and exciting take on the traditional potato gnocchi.

Spinach and ricotta gnocchi, also known as Malfatti, is a Tuscan dish that serves as a tasty vegetarian option. Sweet potato gnocchi provides a sweeter alternative to the classic recipe.

In contrast, cauliflower gnocchi is perfect for those following a keto diet, as it’s made with fresh riced cauliflower and gluten-free flours like cassava flour and potato starch.

Get creative and explore these alternative gnocchi recipes for a truly unique dining experience!

My Favorite Gnocchi Experiences

Over time, I’ve had the opportunity to sample various gnocchi dishes, each offering a unique flavor profile and texture. Some examples include:

  • Classic potato gnocchi served with a simple tomato sauce
  • Rich and creamy spinach and ricotta gnocchi
  • Gnocchi with pesto sauce and roasted vegetables
  • Gnocchi with a creamy mushroom sauce
  • Gnocchi with a spicy arrabbiata sauce

The possibilities are endless when it comes to gnocchi. Its versatility allows it to adapt to suit any palate or dietary preference quickly.

My favorite gnocchi experiences include trying the various regional variations in Italy, such as Gnocchi alla Sorrentina, a dish hailing from the Sorrento region.

I’ve also experimented with alternative gnocchi recipes at home, like sweet potato gnocchi paired with a sage and brown butter sauce.


Each experience has further solidified my love for this Italian staple, and I can’t wait to continue exploring the world of gnocchi.

Alternative Gnocchi Varieties

If you’re interested in venturing beyond classic potato gnocchi, numerous alternative gnocchi varieties await you.

Roman gnocchi, for example, is made with semolina and offers a different texture than potato gnocchi. Skillet gnocchi is a quick and easy dish that involves cooking store-bought gnocchi in a skillet with veggies and seafood before finishing it off in the oven under the broiler.

Another delicious alternative is chicken gnocchi soup, which combines tender gnocchi with chicken in a comforting and hearty soup.

These alternative gnocchi varieties showcase the diverse range of flavors and textures that can be achieved with this versatile Italian dish.

To Wrap Up: Gnocchi is Not Pasta

With its rich history and unique texture, Gnocchi is a beloved Italian staple that has captured the hearts of food enthusiasts worldwide.

Although gnocchi is not pasta, it stands out due to its distinct preparation methods and ingredients, such as starchy potatoes.

Throughout this article, we’ve explored the differences between gnocchi and pasta dough, the Italian origins of gnocchi, tips for preparing and cooking gnocchi, creative gnocchi recipes, and alternative varieties.

With its versatility and delicious flavor, it’s no wonder that gnocchi continues to be a favorite among pasta lovers. So, why not try your hand at making some gnocchi today and discover the endless possibilities of this delightful Italian dish?

Frequently Asked Questions

Do Italians call gnocchi pasta?

Yes, Italians do call gnocchi pasta. Gnocchi is a popular type of handmade Italian pasta that uses potatoes as the main ingredient, making it distinct from other traditional pasta shapes. Nevertheless, it is still considered to be a type of pasta in Italian cuisine.

Can you eat gnocchi like pasta?

Gnocchi are small dumplings that can be boiled like pasta and served with a delicious sauce – so yes, you can definitely eat them as a pasta-like dish!

Is gnocchi more unhealthy than pasta?

Surprisingly, pasta has more carbs per serving than gnocchi, which contains much more sodium, so it can be considered less healthy than pasta.

What is the ideal type of potato for making gnocchi?

I recommend Yukon Gold or Russet potatoes for the best gnocchi due to their low moisture content and starchy texture.

Can I make gnocchi without a potato ricer?

Yes, you can make gnocchi without a potato ricer – you can use a traditional potato masher, food mill, or even a fork.


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