Easy Gnocchi Soup with Italian Sausage (Recipe + Video) - Miss in the Kitchen (2024)

FAQs

Do you have to cook gnocchi before putting in soup? ›

No, you do not have to cook gnocchi before putting it in a soup. As long as the soup is hot and simmering, the dumplings will cook in about five to six minutes in the soup. How do you keep gnocchi from getting soggy in soup? Add gnocchi toward the end of the cooking process to keep them from becoming soggy and mushy.

Strong and mild flavors work equally well, which is why gnocchi is just as often served with a butter sauce as it is with meaty or spicy sauces. Try pairing gnocchi with ingredients of different textures to really highlight the soft, pillowy texture of the dumplings.

Don't overcook. If your gnocchi cook for too long, they can absorb too much water and become dense and chewy. Gnocchi cooking's best in a large pot with plenty of salted water. Gnocchi are dipped into boiling water after being slightly shaken with the flour.

Will Gnocchi Get Soggy In Soup? Yes, which is why we cook gnocchi outside of the soup. Then, we add the gnocchi to the soup just before serving.

Place them in a large pot of well-salted boiling water. Cook gnocchi until they float to the top, about 2 to 4 minutes. Gently remove them with a slotted spoon and drain well.

You need to do plenty of that for homemade pizza dough, but you don't want to do much kneading at all when making gnocchi. Italian type 00 flours like Caputo and Anna brands produce a great result. Make sure you're buying 00 labeled for pasta and not labeled for pizza making.

Yukon Gold Potatoes are THE BEST potatoes for homemade gnocchi. They're dense, creamy, semi-waxy and do not retain too much moisture (if you love Yukon's for mashed potatoes, they make exquisite gnocchi).

In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese. It's an almost identical preparation to Lazio's famous gnocchi alla romana: round, flat discs of cooked and cooled semolina.

Beef and gnocchi is such a good combo! There's also no need to pre-cook the gnocchi. It cooks right in the sauce, which is convenient and helps with cleanup. This hamburger gnocchi recipe makes plenty of delicious sauce.

The Gnudi, or spinach and ricotta gnocchi, is a typical recipe from Tuscany, usually served with a simple tomato sauce or with butter and sage. In fancy restaurants, sometimes these are served with very special aged parmesan cheese like pecorino or with a slice of lard that melts in contact with the hot gnocchi.

What day do Italians eat gnocchi? ›

The custom of gnocchi Thursday became part of the post-war gastronomic culture when supplies were still scarce and people aimed to feed the whole family as substantially as possible while spending as little as possible.

Once the gnocchi is shaped into little pillows (ridged or not), they just need to be cooked in boiling water until they float to the top, which takes about 2-3 minutes.

(To re-hydrate, most packages recommend boiling the gnocchi for about three minutes before saucing, topping, and eating.) This low hydration might be responsible for what the San Francisco Chronicle called the “too firm” texture, but for many recipe developers, it's gnocchi's superpower.

If you've never tried pan frying gnocchi, you are in for a treat! Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior.

Both cooking methods can produce toothsome gnocchi, but boiling is the traditional method. It's also quick and easy. The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones.