Gnocchi is a type of pasta consisting of soft, fat, and chewy dumplings, typically paired with ragú, tomato, or butter sauce. The traditional gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato. However, there are variations in the ingredients, such as cheese, vegetables, and herbs. The dough is divided into portions and rolled out into fat ropes, then cut into bite-sized nuggets. The nuggets can be left as is, or they can be pressed against a fork or a small wooden board with ridges, called a “rigagnocchi,” to form ridges that improve gnocchi’s ability to adhere to sauce and create the signature gnocchi shape.

Potatoes are the most important ingredient in making gnocchi. Many recipes call for baking potatoes, such as russet or Idaho, but Yukon gold or other yellow potatoes are preferred because they have a rich, buttery flavor and a creamy, fluffy texture. A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough, and you need about 1 scant cup of flour per pound of potatoes.

In summary, gnocchi is made of mashed potatoes, flour, and eggs. The dough is divided into portions and rolled out into fat ropes, then cut into bite-sized nuggets. The nuggets can be left as is, or they can be pressed against a fork or a small wooden board with ridges to form ridges that improve gnocchi’s ability to adhere to sauce and create the signature gnocchi shape.