Gnocchi Recipes: Refined Dishes | BRIGITTE.de

The best gnocchi recipes

Even though gnocchi can be found under the heading "noodles" on many menus: Gnocchi are not noodles – they usually consist of potato dough. By the way, the word "gnocchi" is Italian and means something like "dumplings", "dumplings" or "nocks".

The original recipe for gnocchi, like the name, comes from Italy. Gnocchi Burro Salvia are a real classic there: Gnocchi with sage butter. In addition to this recipe, you will find many other recipes for gnocchi here, all developed and tried out by the cooks at the BRIGITTE test kitchen.

Gnocchi recipes – versatile and changeable

You can get gnocchi ready-to-cook in the refrigerated shelf, but you can also make them yourself – it's not that difficult. If you want to make gnocchi yourself, you can refine the dough, for example with herbs or spinach. Not only potatoes are suitable as a basis for the gnocchi – you can also experiment with pumpkin or celery. You will also find recipes for this with us.

Gnocchi are quick to cook, but alternatively you can fry them in a pan or gratinate them: Simply place cooked gnocchi in an ovenproof dish, pour some cream over them and sprinkle with grated cheese, and then briefly bake the gnocchi under the preheated grill. And if you prefer to order gnocchi in a restaurant: The correct pronunciation is "Njocki", not "Knotschi"!