Q&A for How to Make Gnocchi

No, this is not appropriate for gnocchi; it will turn soggy and it will not be possible to return it to its firmer state. If you want to make gnocchi ahead of time, make the dough mixture ahead instead; it can be made the day before if it helps your dinner plans. Roll the dough out after making it and cut into pieces, then place into a storage container. Cover the container and place in the refrigerator until you're ready to cook the gnocchi pieces. Then, cook just before serving to keep the best light texture.

This happens because the gnocchi becomes lighter during boiling than when it was uncooked dough. Since it weighs more when first added, it sinks to the bottom. However, as it cooks, it sheds its water weight from inside but the air remains trapped in the middle, allowing the gnocchi to become light and fluffy (which is why we like it so much). Once this has happened, each piece then rises to the top of the boiling water, indicating that your gnocchi is ready for scooping out.

You don't have to, you should be able to buy the flour, potatoes, eggs and seasonings from your usual grocery store. However, if you want to use 00 Italian flour, you might need to visit a specialist grocery store or ask your local bakery to sell you some. Such flour can also be purchased online in many countries. As for the potatoes, if you're not sure if they're Russets, Yukon Gold or any other suitable potato varieties (all-purpose or floury potatoes tend to be best), either ask the supermarket attendants or visit a specialized fruit and vegetable seller/farmers market stall.

Although potatoes are traditionally used for making gnocchi, ricotta cheese is often used to make a soft, cheesy style of gnocchi. These are quick and easy to make and some people prefer this type over the potato variety because they have a lighter texture. For help with making ricotta gnocchi (no precooking or dough rolling required), check out the wikiHow: How to Make Homemade Italian Ricotta Cheese Gnocchi .

You would freeze them before cooking. When you are ready to cook, pull them from the freezer and place them into boiling water. They're finished when they float.

Almost any type of sauce goes well with gnocchi. Creamy sauces such as Alfredo and Gorgonzola are ideal and possibly the best for gnocchi. Tomato-based sauces are delicious with gnocchi too. A very simple way to serve gnocchi is to drizzle olive oil over it and a sprinkling of Parmesan cheese (grated freshly) and some fresh chopped herbs.

The cooked gnocchi can be frozen for up to 3 months.

Yes, it is certainly possible to make gnocchi from instant potatoes. However, you'll need to get a recipe that specifically uses instant potatoes as the recipe here would not be appropriate for this purpose. For a basic recipe: Add a package of potato flakes to a mixing bowl, pour in about half the amount of boiling water suggested for making a mashed potato and blend with a stirring spoon. You may need to adjust the water amount depending on the brand of flakes. Add 1 egg, salt and pepper to taste and keep blending to form a dough. Cut in half, roll out each half into a sausage shape, then cut gnocchi pieces. Add to boiling water and cook for up to 2 minutes.

Different types of cheese can add more flavor to the gnocchi, so it is fine to add different flavors if you'd prefer this. Experiment and add different types of flour based on what you enjoy eating.

Yes, this is possible although this may cause problems with the consistency of the dough. For better results, cut when fresh.