Gnocchi in the UK: what it is, how to order it, where to find it
Quick answer
Gnocchi are small soft dumplings, most often made from potato and flour, boiled and served with a sauce. Light gnocchi are a triumph of texture; heavy ones are a lump of dough. They are eaten across Italy, traditionally on Thursdays in Rome, and in the UK they appear on most Italian menus, sometimes fresh and pillowy, sometimes from a vacuum pack.
Calories and nutrition
- Calories
- 450
- Protein
- 11 g
- Carbs
- 65 g
- Fat
- 16 g
- Salt
- 1.4 g
360–560 kcal
Portion: One portion, about 250 g.
A gorgonzola or ragù sauce raises the count; butter and sage is lighter.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What gnocchi are
Potato gnocchi are made from baked or boiled potato, riced, mixed with just enough flour and sometimes egg to bind, rolled into ropes and cut into pieces, often marked with a fork or a board to catch sauce. They are boiled until they float, a minute or two, and dressed simply: butter and sage, tomato, a meat ragù, or gorgonzola. The skill is using the minimum flour so they stay light; too much and they are dense and gluey. There are other kinds: gnocchi alla Romana are baked semolina discs, not dumplings; ricotta gnocchi (gnudi) are lighter still.
How to judge them
Good gnocchi are soft, almost melting, holding just enough shape. Rubbery or chewy gnocchi are over-floured or from a packet. Fresh, made-in-house gnocchi are worth seeking; ask, because many restaurants use industrial ones that are fine but never great. The sauce should be light so it does not overwhelm the delicate dumpling; butter and sage or a simple tomato are the classics.
Gnocchi versus pasta
Gnocchi are richer and softer than pasta and a smaller portion satisfies. They suit clinging sauces rather than oily ones. A gorgonzola or a butter sauce is more common with gnocchi than with spaghetti. As a first course they are substantial; as a main they are filling.
Where it is done well in the UK
Independent trattorie that make their own are where gnocchi shine. Our directory lists areas with the most Italian restaurants.
How to order it
Ask whether the gnocchi are made in house; the fresh ones are far lighter. Butter and sage or gorgonzola show them off better than a heavy meat sauce. A starter portion is plenty; they are filling. Rubbery gnocchi mean too much flour or a packet.
Where it's done well
UK councils with the most gnocchi specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve gnocchi near you.
Make it at home
Serves 4 · 60 min
Ingredients
- 800 g floury potatoes (Maris Piper)
- about 200 g '00' flour, plus more to shape
- 1 egg yolk
- salt, nutmeg
- to serve: 60 g butter and a handful of sage, or a simple tomato sauce
Method
- Bake the potatoes in their skins until soft, then scoop out the flesh and pass it through a ricer while still warm.
- Mix in the egg yolk, salt and nutmeg, then add flour a little at a time until a soft dough just comes together; do not overwork it.
- Roll into ropes, cut into 2 cm pieces, and roll each over a fork to mark.
- Boil in batches in salted water until they float, about two minutes, and lift out.
- Toss with foaming butter and crisped sage, or a light tomato sauce, and Parmesan.
Rice the potato while warm and use as little flour as possible; that is the secret to light gnocchi. Baking rather than boiling the potato keeps them drier.