Easy Gnocchi Soup with Italian Sausage (Recipe + Video) - Miss in the Kitchen (2024)

FAQs

How do Italians serve 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.

No, you do not have to cook gnocchi before putting it in a soup. As long as the soup is hot and simmering, the dumplings will cook in about five to six minutes in the soup. How do you keep gnocchi from getting soggy in soup? Add gnocchi toward the end of the cooking process to keep them from becoming soggy and mushy.

Traditionally, it's made of semolina or plain wheat flour, egg, and mashed potato. How do you keep gnocchi from getting soggy in soup? One of my favorite tricks to this is to sauté my gnocchi prior to adding in the remaining ingredients.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times.

The saying originated from lower-class food rationing and the people's need to maximize what ingredients they had at their disposal. Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat.

Try not to knead it as kneading will develop the gluten and make your gnocchi chewy. Keep some flour in a cup for dusting the board and your hands as you work to stop the dough sticking. Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb.

They both are great as long as you don't overcook them. Gnocchi will break down the longer you cook them. They only need to be in the soup for 5 minutes tops (remember, the pot will be full, the liquid is thick and the heat is medium, so it will take longer then what the package recommends).

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

Test the Gnocchi:

Right after making your dough, cut off a small, bite-size piece of gnocchi, roll it over a gnocchi board if you wish, and boil it until tender. If it stays together, it's good to go! If it disintegrates, you need more flour.

There is no need to pre-cook the gnocchi. It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.

Why is my gnocchi gummy after cooking? ›

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

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.

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. So if you're stuck for dinner ideas, you'll find something tasty in this collection of gnocchi sauce recipes.

What Are Gnocchi? Gnocchi are small dumplings that are usually treated like pasta—boiled and tossed with a sauce.