Gnocchi – The Italian Dumpling

The Italian Kitchen

Gnocchi are light and fluffy bite-sized potato dumplings. They originated in northern Italy, where they’re traditionally served with tomato sauce. A true Italian classic!

While traditional, gnocchi is very adaptable it’s delicious with a number of different sauces, pestos, meats, fresh herbs and especially authentic Italian cheeses. Try out exclusive gnocchi pairing suggestions. For an easy weeknight Italian meal, buy premade gnocchi and let the pairings below shine. To make an epic homemade Italian meal, follow the classic gnocchi recipe.

Gnocchi with tomato sauce and Asiago:
Doughy balls of potato are heavenly and are incredibly satisfying when served with a zesty marinara sauce. For extra flavor, add some shaved Il Villaggio Asiago cheese to your bowl of gnocchi. The Asiago will melt beautifully and provides a nice contrast from the acidic sauce.

Gnocchi with Parmigiano-Reggiano cream sauce:
It’s hard to beat the flavor of Il Villaggio Parmigiano-Reggiano! When this bold cheese is melted into a thick cream sauce, it does wonderfully delicious things for gnocchi. Check out our recipe of the month to learn this cheesy recipe!

Gnocchi with Pesto & Pecorino Romano:
For a lighter gnocchi option, try topping with an earthy pesto. Pesto provides a sweet and nutty flavor, thanks to fresh basil and crunchy pine nuts. To add a salty kick, top with grated Il Villaggio Pecorino Romano.

Classic Il Villaggio Potato Gnocchi with Parmigiano-Reggiano cream sauce:

Warm up this winter with this classic gnocchi recipe featuring a creamy Parmigiano-Reggiano sauce.

2 ½ pounds russet potatoes
1 ¾ cups all purpose flour, plus a little extra
1 large egg, beaten
Coarse salt, to taste

1 cup whipping cream
3 cloves garlic, minced
5 tbsp butter
2/3 cup grated Il Villaggio Parmigiano-Reggiano
Salt and pepper, to taste


1. In a large pot, cook potatoes in boiling salt water until tender. (approx 35 minutes) Once potatoes are cooked, immediately peel skin and pass potatoes through a ricer onto a flat work surface. Let potatoes cool.

2. Sprinkle potatoes with flour and 2 tsp salt, then top with beaten egg. With your hands, carefully work flour, egg, and potato mixture into dough.

3. Knead dough until smooth. However, do not overwork dough or it may become chewy. Add more flour if dough starts to become sticky.

4. Create 8 equal sized portions of dough, then roll each portion into a ½ inch thick rope. Cut each rope into ½ inch pieces and you have gnocchi!

5. Gently press each gnocchi with the back of a fork to create ridges.

6. In a large pot, cook gnocchi’s in boiling water until they float to the top. (approx 2-3 minutes)

7. Toss with warm sauce and serve!

1. Heat cream, garlic, salt, and pepper in a saucepan over medium heat for 3 minutes.

2. Reduce heat to low, then add Parmigiano-Reggiano. Stir occasionally, until the cheese has melted into the sauce.

3. Add butter and stir continuously until melted and sauce has thickened.

4. Pour sauce over gnocchi and enjoy!

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