What are the three types of gnocchi?

The most common types are potato gnocchi, ricotta gnocchi (like gnocchi Amalfitani), and Parisian gnocchi made with pâte à choux dough.

What is in Gnocchi alla Sorrentina?

It’s a baked dish made with gnocchi, tomato sauce, mozzarella, and basil. Everything is layered in a dish and baked until golden and bubbly.

Is gnocchi more unhealthy than pasta?

Not always. Ricotta gnocchi are often lighter and have more protein than traditional pasta. It depends on how it’s made and what sauce you use.

What kind of cheese is best for alla Sorrentina?

Mozzarella is the traditional choice. I like to use fresh mozzarella for that perfect melt, or sometimes a smoked version for extra flavor.

Does gnocchi spike blood sugar?

Like most carbs, it can raise blood sugar, but pairing it with protein or vegetables helps slow the spike. Ricotta-based doughs are a bit gentler.

What is the difference between French gnocchi and Italian gnocchi?

French gnocchi is made with a cooked dough (pâte à choux), while Italian gnocchi is usually made with potato or ricotta and shaped by hand.

Is gnocchi ok for weight loss?

In moderation, yes. Stick to lighter sauces, smaller portions, and balance it with vegetables. Ricotta-based gnocchi are a great option.

What is the most unhealthy pasta?

Pasta loaded with cream-heavy sauces and little fiber or protein tends to be the least balanced. Fresh, homemade dishes are almost always better.

What sauces pair well with gnocchi?

Classic options include tomato basil, brown butter with sage, and lemon butter. For more ideas, I often browse this list of simple sauce pairings when I’m short on time.

Gnocchi Amalfitani – How To Make A Great Italian Classic

Name: Gnocchi Amalfitani Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups ricotta cheese (drained); 3 cups all-purpose flour (plus more for dusting); 6 large egg yolks; 2 tablespoons grated Parmesan or Pecorino; 1 to 2 teaspoons grated nutmeg; Pinch of salt; Tomato basil sauce; Lemon butter with zest; Fresh mozzarella (for baking alla Sorrentina); Fresh basil or parsley (optional garnish)

Description

Soft, pillowy, and rich with ricotta, gnocchi Amalfitani is a comforting dish from the Amalfi Coast that brings a touch of southern Italy to your table. Whether you serve it simply with butter or bake it alla Sorrentina, this recipe is all about warmth, tradition, and flavor.

Ingredients

For the gnocchi:

2 cups ricotta cheese (drained)

3 cups all-purpose flour (plus more for dusting)

6 large egg yolks

2 tablespoons grated Parmesan or Pecorino

1 to 2 teaspoons grated nutmeg

Pinch of salt

For serving (choose one or combine):

Tomato basil sauce

Lemon butter with zest

Fresh mozzarella (for baking alla Sorrentina)

Fresh basil or parsley (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix ricotta, egg yolks, cheese, nutmeg, and salt until smooth.

Gradually stir in flour until a soft dough forms.

Turn dough onto a floured surface and knead gently for 1 minute.

Divide dough into 4 portions, roll into ropes, and cut into 1-inch pieces.

Optionally, roll each on a fork or gnocchi board to make ridges.

Bring salted water to a boil. Add gnocchi and cook until they float, plus 1–2 minutes more.

Serve with your favorite sauce, or bake with mozzarella and sauce for Gnocchi alla Sorrentina.

Notes

Be sure to drain the ricotta well to avoid a sticky dough.

Gnocchi can be frozen before cooking. Boil from frozen without thawing.

Try lemon butter sauce for a lighter option or tomato and mozzarella for a cozy baked version.

Use 00 flour for an even softer texture.

Great to make ahead and freeze in batches.