I love gnocchi. This isn’t the first gnocchi recipe we have posted on this blog. And it sure won’t be the last.
I love a good homemade gnocchi (our scratch-made recipe here). Pair it with a rich cream sauce, maybe an herby pesto in the summertime, or just a drizzle of brown butter. You cannot go wrong with gnocchi.
Potato babies.
‘Cause it’s like pasta and potatoes had a baby. If you love two people individually, then you’re likely to really love their baby, right? This is kind of like that.
That metaphor got a little weird, but stick with me. Gnocchi has all the rich heartiness of mashed potatoes. But they are individual little dumplings that hold their shape and hold their own when paired with a delicious sauce.
Premade or homemade?
Anyway, back to the whole question of homemade vs premade gnocchi.
My preference, if I have the time, is homemade gnocchi. But after you cook the potatoes, let them cool, mash them up with flour / egg / etc to make dough, roll out the dough, cut the gnocchi, etc etc etc… well, you’re an hour in and you haven’t even cooked gnocchi or sauce yet.
So yes, homemade gnocchi are going to win in a fight of flavor and texture. But if the fight is, “Which gnocchi will get to my rumbling tummy ASAP?” Give me premade gnocchi or give me hunger.
These little babies are really delish. If you have a recipe for homemade gnocchi that you love and you have the time to make it from scratch, then you should absolutely sub in the homemade for the premade gnocchi.
[cooked-recipe id=”2814″]
