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Once you’ve tried the soft pillowy cushions of fresh homemade gnocchi there’ll be no turning back to those pre-packaged shop bought bullets which had once seemed so satisfying.
Gnocchi, like many other Italian recipes, is open to many regional variations. Depending on the local tradition the soft dough dumplings can be made from anything from flour, corn meal, semolina, bread, chestnut flour, ricotta, or vegetables to pumpkin or spinach right through to the classic potato.
We start off with an authentic video guide from the famous Simili sisters on how to make the most straightforward of Italian gnocchi using only potato and white semolina flour. Before moving onto five recipes which will have you covered from traditional gnocchi, to the chef’s touch gnocchi to vegan to vibrant purple beetroot gnocchi.
Find the recipe that appeals to you. Once you’ve nailed fresh homemade gnocchi there’s no turning back.
Catch up with the Simili sisters for the most authentic Italian gnocchi:
Valeria and Margherita Simili make this traditional Italian gnocchi with just two ingredients, potatoes and white semolina flour. A pefect start to your gnocchi journey.
Villa Principe Leopoldo's Chef Dario Ranza gave FDL this inspired and creative dish.
Chef Ryan Clift gave us this recipe which will stretch even accomplished cooks to produce this exceptional looking dish.
A tasty vegan dish prepared by chef Carla Aradelli: 'pisarei', this is a traditional Italian spelt bread gnocchi, served with cherry tomatoes and capers.
Beet puts a vibrant spin on potoato gnocchi imparting a distinctive purple colour against the vibrant green pesto topping.
If the Simili sisters have inspired you to go DIY at home, try another one of their unmissable guides to make tagliatelle at home: