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.

Traditionally, it's made of semolina or plain wheat flour, egg, and mashed potato. How do you keep gnocchi from getting soggy in soup? One of my favorite tricks to this is to sauté my gnocchi prior to adding in the remaining ingredients.

Bring a large pan of salted water to the boil, then turn down to a simmer, and tip in half the gnocchi. Stir, then wait for them to rise to the surface. Count slowly to 10, then remove with a slotted spoon, and tip into whatever sauce you're using.

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.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

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.

How does Gordon Ramsay cook gnocchi? ›

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. Meanwhile, start to make the sauce.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

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.

The basic ingredient of store-bought gnocchi is, of course, potatoes, which in this case are precooked. But in addition there are various raw flours and/or starches, such as rice, wheat, corn, and potato. These latter are inedible when uncooked from the standpoint of both digestibility and safety.

(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.

Yes, baking gnocchi instead of boiling it separately works beautifully. In this recipe, the gnocchi simmers in tomato sauce and becomes soft and full of flavour!

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce. See our how to make gnocchi guide for more information.