A sort of pasta for potato lovers – these are small Italian dumplings usually made from potato, flour (traditionally buckwheat flour) and egg and shaped into small ovals with a ridged pattern on one side. They can also be made from semolina flour, as they are in Rome. Gnocchi are often poached and then cooked au gratin (with breadcrumbs and grated cheese) in the oven and served as a hot starter. Gnudi are similar to gnocchi but made with ricotta cheese rather than potatoes.
Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs.
Serve gnocchi in a similar way to pasta with a cheese- or tomato-based sauce and freshly grated parmesan. They can also be added to soups, stews and casseroles.