The Best Cheeses To Pair With Gnocchi

Gnocchi is a type of Italian pasta that is also considered a dumpling. The soft, chewy dumplings are typically made with potato, flour, and egg, but can also include cheese, vegetables, and herbs. Gnocchi is usually boiled and then dressed with various sauces, such as butter, pesto, or tomato sauce. When it comes to choosing the right cheese for gnocchi, there are several options to consider. Parmesan, mozzarella, and ricotta are all popular choices, but other varieties such as blue cheese or goat cheese can also be used. The type of cheese selected will depend on the desired flavour profile and texture of the final dish.

Mozzarella, tomatoes and basil

Ingredients

For the sauce, you will need:

• Extra-virgin olive oil
• Onion, finely chopped
• Crushed tomatoes (passata)
• Grated Parmesan cheese
• Fresh basil leaves

And, of course:

• Fresh mozzarella, cubed
• Tomatoes
• Basil

Method

First, heat some olive oil in a saucepan over medium heat and cook the onion until soft and translucent. Then, add the passata and a pinch of salt, and simmer on low heat.

In a separate pot, bring some lightly salted water to a boil and cook the gnocchi until they float to the top. Drain the gnocchi and set them aside.

Preheat your oven's broiler and place an oven rack about 6 inches from the heat source. In a baking dish, combine the gnocchi, tomato sauce, and Parmesan cheese. Toss to combine, and then arrange the cubes of mozzarella cheese evenly on top.

Place the baking dish in the oven and broil until the mozzarella is melted and the sauce has slightly reduced. This should take around 5 to 10 minutes.

Finally, remove the dish from the oven and garnish with basil leaves before serving.

Tips and Variations

This classic Italian dish is simple to make and can be customised to your taste. Here are some tips and variations to consider:

• You can use either homemade or store-bought gnocchi for this recipe.
• If you want to add some extra flavour to the sauce, you can include ingredients like garlic, Italian seasoning, or red pepper flakes.
• You can also experiment with different types of tomatoes, such as cherry tomatoes or grape tomatoes, for a sweeter flavour.
• For a vegetarian option, simply omit the Parmesan cheese or use a vegan alternative.
• If you prefer your gnocchi crispy, you can pan-fry them before adding the sauce and cheese.

Enjoy your delicious gnocchi with mozzarella, tomatoes and basil!

Blue cheese and walnut

Gnocchi is a type of pasta that consists of soft, fat, and chewy dumplings. It is traditionally made with semolina or plain wheat flour, egg, and mashed potato, but the ingredients can vary. Gnocchi is incredibly versatile and can be paired with a wide range of sauces and ingredients. One delicious option is to combine it with blue cheese and walnuts.

The combination of blue cheese and walnuts is a classic Italian pairing known as "formaggio blu e noci" in Italian. This dish typically uses dolcelatte, a creamy and slightly sweet cheese from the Lombardy region in Italy's north. However, you can also use Gorgonzola Dolce DOP for a slightly sweeter and creamier version or opt for a different vegetarian blue cheese.

To make blue cheese and walnut gnocchi, start by preparing the gnocchi dough. The basic ingredients for gnocchi are flour, egg, and potatoes, but you can also add cheese, vegetables, or herbs for extra flavour. Once the dough is ready, shape it into small dumplings.

Next, prepare the sauce. Heat some olive oil in a pan over medium heat and add shallots. Sauté until translucent, then add minced garlic and fry until fragrant and lightly browned. Chop some sage leaves and add them to the pan, cooking until crispy. Reduce the heat and add cream, followed by the blue cheese. Stir until the cheese has melted, then add a dash of nutmeg and season with salt and pepper.

In a separate pan, dry fry the walnuts until toasted and golden. Cook the gnocchi in salted boiling water for 2-3 minutes or until they float to the surface. Drain the gnocchi and add them to the cream sauce, stirring until each dumpling is coated.

To serve, garnish the gnocchi with the toasted walnuts, crispy sage leaves, and some vegetarian Italian hard cheese. This dish is best enjoyed warm and makes for a comforting and sophisticated vegetarian meal.

Parmesan and butter

Gnocchi is a versatile dish that can be served with a variety of sauces, including tomato-based, cream-based, pesto, or simply sautéed in butter with herbs and cheese.

One popular way to prepare gnocchi is to boil it and then toss it into a hot skillet to create a nice sear. At this stage, a variety of ingredients can be added to the pan to enhance the flavour of the dish. A simple yet delicious combination is to sauté the gnocchi in butter with garlic, herbs, and Parmesan cheese.

To make garlic Parmesan butter gnocchi, start by cooking the gnocchi according to the package instructions. In a separate skillet, melt some butter over medium heat and add red pepper flakes and garlic. Add the cooked gnocchi to the skillet and cook over high heat for about 5 minutes, tossing it to crisp up on all sides. Season with salt and pepper, sprinkle with Parmesan cheese, and toss to coat the gnocchi evenly.

This dish can be served as is or with additional ingredients such as ground meats, asparagus, zucchini, or fresh lemon wedges. It is a quick and easy meal that can be prepared in about 15 minutes, making it a great option for weeknights or whenever you need a comforting dish.

Ricotta, spinach and flour

Gnocchi is a type of Italian pasta that consists of soft, fat, chewy dumplings. They are traditionally made with semolina or plain wheat flour, egg, and mashed potato. However, gnocchi can be made with a variety of ingredients, including cheese, vegetables, and herbs.

Ingredients:

• 2 1/2 cups fresh whole milk ricotta
• 2 pounds fresh spinach, washed and stemmed
• 2/3 cup grated Parmigiano Reggiano cheese
• 12 mint leaves, minced
• 1/2 teaspoon grated nutmeg
• 1 3/4 cups (or more, as needed) of all-purpose flour
• 12 tablespoons unsalted butter
• 10 small sage leaves, minced
• Salt and pepper, to taste

Method:

• Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry.
• Transfer the ricotta to a large bowl and set it aside.
• Cook the spinach in batches in a covered large soup pot with no additional water until wilted.
• Drain the spinach in a colander and, once cool, squeeze out as much excess water as possible. You should have about 2 cups of spinach.
• Chop the spinach coarsely, then purée it in a blender or food processor until smooth.
• Transfer the spinach to the bowl with the ricotta and stir in 1/3 cup of the grated cheese, eggs, mint, nutmeg, salt, and pepper. Mix well.
• Begin adding the flour a little at a time until a soft dough is formed that is not sticking to your hands. You may need to add more or less flour depending on the consistency.
• It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
• Lightly flour a work surface. Using two soup spoons, shape heaping tablespoons of the dough into an oval or egg shape, then gently slide the dough onto the floured surface.
• Bring a large pot of salted water to a boil. Scoop about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
• Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves.
• Use a slotted spoon to remove the gnocchi from the water and transfer them to the sauce, gently tossing until well coated.
• Divide the gnocchi between plates and sprinkle with the remaining cheese. Serve hot.

Enjoy your homemade ricotta, spinach and flour gnocchi!

Breadcrumbs and spinach

Ingredients

• 2 tablespoons olive oil
• 1/4 onion, minced
• 1 clove of garlic, minced or thinly sliced
• 1 1/2 cups tomato puree
• 1/2 cup broth or water
• 1/4 cup mascarpone cheese
• 1 (16-ounce) package potato gnocchi
• A handful of baby spinach
• 8 ounces fresh mozzarella cheese slices
• Salt to taste
• Basil for garnish

Optional Ingredients

• Parmesan cheese
• Ground Italian chicken sausage
• White cannellini beans
• Spicy Italian sausage

Method

• Preheat the oven to 400°F.
• Heat the olive oil over medium-low heat. Add the onion and garlic; sauté until translucent and fragrant.
• Add the tomato puree and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt.
• Add the gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan.
• Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil.

Tips

• You can use frozen gnocchi, but be sure to thaw it beforehand.
• To bulk up the meal, add white cannellini beans or spicy Italian sausage.
• If you can't find mascarpone, try ricotta cheese instead.

Frequently asked questions