There’s some debate on the best method for making gnocchi – baking the potatoes can yield fine results – but the type of potato you use is the key. Too floury and the gnocchi will absorb too much water while they’re cooking and fall apart; too waxy and they’ll be gluey. In these gnocchi recipes, we’ve used Sebago, Nicola or Russet Burbank potatoes for optimal results.
If you’re in a cheesy mood, there’s also recipes for malfatti and gnudi, the ricotta cousins to potato gnocchi. Plus, Pasi Petänen shares his recipe for potato dumplings with XO trout – a riff on the very Finnish combination of fish and potatoes – and our GT recipe potato dumplings with crisp breadcrumbs and speck, inspired by Hungarian shlishkes.
Tipo 00’s gnocchi with duck ragù and porcini mushrooms
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Pasi Petänen’s potato dumplings with XO trout
Gnocchi with sage brown butter and walnuts
Potato dumplings with crisp breadcrumbs and speck
Monty Koludrovic’s gnocchi with spicy pipi sauce and wild herbs
Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)
Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)
Rosetta’s ricotta and silverbeet malfatti with sage burnt butter
Embla’s cheddar gnocchi, crushed tomato and olive oil
