Almost everybody is familiar with gnocchi, the little doughy nubs with ridges in them that are made from potatoes and melt in your mouth. However, most people are not aware that these pillowy nuggets of goodness are part of a much larger category of traditional Italian cooking called dumplings. There are many different types of gnocchi and some of them are not even made with potatoes! And while all gnocchi are dumplings, not all dumplings are gnocchi. There are so many different types of dumplings that originate from different regions of Italy, but we can’t cover them all. So, I am going to guide you through some of the most popular Italian dumplings and compare gnocchi vs. cavatelli vs. gnudi.
Gnocchi
Potato Gnocchi
The gnocchi that most people are familiar with is made from potato, flour, and salt. When made properly, potato gnocchi is light and tender. Because they are so popular, they are served throughout Italy, but they originated in northern and central regions. They are most often boiled, or pan-fried for a crispy texture on the outside.
What sauces are potato gnocchi paired with?
In the summer potato gnocchi goes perfectly with pesto or a light tomato sauce. And in the fall and winter it is traditionally paired with a brown butter and sage sauce, Gorgonzola cream sauce or lamb, rabbit or beef ragu.
What tools do you need for making potato gnocchi?
There are a couple of special tools required to make potato gnocchi. The first one is a potato ricer, which turns a cooked potato into tiny rice-like bits in seconds so that you can form them into a dough. And the second thing you need is a gnocchi board (affiliate), which will give you traditional ridges in the gnocchi. If you don’t have one of these you can also use the tines of a fork or a lemon zester (affiliate). You are really just trying to give the gnocchi some texture so it picks up more of whatever delicious sauce you have paired it with.
What are the best types of potatoes to use for potato gnocchi?
Starchy potatoes, like Russet or Yukon Gold potatoes are best for making potato gnocchi.
How long can potato gnocchi stay in the fridge?
You can store gnocchi in the refrigerator for up to 2 days before you should think about eating them or transferring them to the freezer.
Can you freeze potato gnocchi?
Yes, absolutely. To freeze the gnocchi without it sticking together, place it on a baking sheet and cover the sheet with plastic wrap. Allow the gnocchi to freeze completely and then transfer them to an airtight container or freezer bag. Do not thaw before cooking.
Ricotta Gnocchi
Ricotta gnocchi come from the Emilia-Romagna region of Italy, which has a very large cow’s milk cheese industry, so it’s no surprise that their traditional dumplings include cheese. When I first tasted ricotta gnocchi, I couldn’t believe I went my entire life not knowing it existed. The ricotta makes these little dumplings extremely light and add a soft texture to the dumplings when compared to potato gnocchi. All it takes is some ricotta, eggs, parmigiano-reggiano cheese, salt, “00” flour and an optional addition of some freshly ground nutmeg. The best thing about these gnocchi is that you don’t have to do the extra step of shaping these gnocchi. Most chefs leave them in the rustic pillowy shape that they are cut into.
What sauces pair well with ricotta gnocchi?
Ricotta gnocchi pairs well with pesto, guanciale tomato and red onion sauce, brown butter with sage or mushroom, lamb, rabbit, or beef ragu.
Cavatelli
Cavatelli are dumplings that come from the southern regions of Italy. They are made using semolina flour, which gives them a dense, toothsome texture. Similar to gnocchi, they can also be made with ricotta cheese, which would give them a slightly lighter texture. To cook them you simply boil them for a few minutes and then pair them with your favorite sauce.
What is the difference between semolina flour and “00” flour?
There are 2 types of flour you will come across in pasta making; “00” flour and semolina flour. “00” flour (pronounced double zero) is a very fine flour made from soft wheat varieties. During the milling process the bran and germ are removed and the wheat is ground down as fine as possible. This flour develops very strong gluten, which is why it is best for making bread, pizza dough and pasta.
Semolina flour, on the other hand, is made from the hardest type of wheat called durum wheat. It has a coarse texture and a bright yellow color. Pasta made with semolina flour has a more toothsome, hearty texture. It also forms very strong gluten, as it is rich in protein.
Typically you will find pastas from northern Italy to be made with “00” flour and pastas from southern Italy to be made with semolina flour.
What sauces pair well with cavatelli?
Cavatelli are made to be paired with a delicious sauce that can be picked up in all it’s little ridges. The best options are the traditional sauces from the south of Italy will pair well with Cavatelli. These can include tomato sauce, or a lamb, beef or rabbit ragu.
What tools do you need to make Cavatelli by hand?
You can create the traditional ridges in Cavatelli by using a gnocchi board (affiliate), the times of a fork or a lemon zester (affiliate). If you are making it very frequently, you could also invest in a hand crank designed specifically to make cavatelli.
How long can you refrigerate cavatelli?
Handmade Cavatelli can be refrigerated for 2 days. Make sure that they are not touching when you put them in the fridge, otherwise they will stick together.
Can you freeze handmade cavatelli?
Yes, cavatelli can be frozen and kept in the freezer for about 3 months. To freeze cavatelli, place the dumplings on a sheet pan so they are not touching and cover the pan with plastic wrap. Place the pan in the freezer and allow the cavatelli to freeze completely. Then transfer them to an airtight container or freezer bag. Do not thaw before cooking.
Gnudi
Gnudi are dumplings made with ricotta cheese, eggs, Parmigiano-Reggiano, flour and something green, most commonly, spinach, chard, or nettles. The word gnudi translates into “nudes”, and it is so named because it can be thought of as ravioli filling cooked nude, or without its pasta wrapper. They originated from Tuscany and can be found on Italian tables throughout northern and central Italy. Typically, gnudi dough is formed into chestnut-sized balls and then boiled in salted water. They can be served with a variety of sauces.
What sauces pair best with gnudi?
Traditionally gnudi is paired with brown butter and sage sauce, but also tastes delicious in a tomato sauce, pesto or rabbit or beef ragu.
How long can you refrigerate gnudi for?
Gnudi are best served right away. However, if you need to make them ahead of time you can store them in the refrigerator for up to 8 hours. Make sure they are not touching when you put them in the fridge, otherwise they will stick together.
Can you freeze gnudi?
No, gnudi taste best when they are eaten right away and are not meant to be frozen.
What are all the types of Italian dumplings?
Each region of Italy has their own special varieties of dumplings that they have created and turned into tradition. There are so many it would be hard to cover them all. But if you would like to continue to dive into the world of italian dumplings here are a few more:
- Trofie
- Malloreddus
- Canederli
- Strangolapreti
- Spatzli
- Malfatti
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