gnocchi
Also known as: potato gnocchi
Small, soft dumplings, most commonly made from mashed or riced potato bound with flour and sometimes egg, with a light, pillowy texture distinct from firmer, dried pasta shapes. Cooked briefly in boiling water until they float, then often finished a second way -- tossed straight into a sauce, or pan-fried afterward for a crisp, golden exterior.
Buying guidance
Sold vacuum-packed and shelf-stable in the pasta aisle, fresh or refrigerated near other fresh pasta, or frozen -- vacuum-packed is the most common and keeps the longest, while fresh has a slightly more tender bite. Check the ingredient list if potato content matters: some budget versions lean more on flour than potato, giving a denser, less pillowy result.
Substitutions
- Small dried pasta (orecchiette, small shells) -- a firmer, more neutral stand-in when gnocchi's soft potato texture isn't essential.
- Cauliflower gnocchi -- a lower-carb, milder-flavored alternative sold alongside regular gnocchi in many stores; cooks similarly but has a softer bite.
- Homemade gnocchi from mashed potato, flour, and egg -- more work, but a noticeably lighter, more tender result than most store-bought versions.
Tips & common mistakes
Boiling them much past the point they float packs on extra water and makes them waterlogged and mushy -- pull them within a few seconds of floating rather than giving them a fixed cook time. If pan-frying afterward for texture, pat them dry first and use a hot enough pan that they crisp rather than steam.
Storage
Vacuum-packed gnocchi keeps for months unopened at room temperature, same as dried pasta; once opened, refrigerate and use within a couple of days. Fresh or homemade gnocchi is more perishable and freezes well uncooked -- freeze in a single layer before bagging so the pieces don't stick together.