Gnocchi vs. Pasta (2024)

FAQs

Is gnocchi healthier than regular pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

While gnocchi are a traditional Italian pasta shape, what makes them distinct is that they use potatoes as the main ingredient. Therefore, they're commonly considered to be a dumpling. Like many dishes in Italian cuisine, gnocchi vary in both name, appearance, and recipe across the regions of lo Stivale.

If you don't have gnocchi on-hand, you can swap it for other pastas with decent results. For recipes that call for the gnocchi to be tossed in sauce or added to broths or soups, you can swap in a thicker-style pasta, like Orecchiette or Shells. The flavor and texture won't be quite the same, though.

What Are Gnocchi? Gnocchi are small dumplings that are usually treated like pasta—boiled and tossed with a sauce.

Gnocchi, while typically made from potatoes, can be higher in carbohydrates and lower in fiber compared to whole-grain pasta. However, both can be part of a balanced diet when enjoyed in moderation and paired with nutritious toppings or sauces.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Roasted potatoes and polenta are perfect to serve alongside this dish.

Perhaps I'm just a gnocchi snob, but the difference between boiled gnocchi and sautéed gnocchi is pretty amazing. Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy… fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives.

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce. See our how to make gnocchi guide for more information.

The basic ingredient of store-bought gnocchi is, of course, potatoes, which in this case are precooked. But in addition there are various raw flours and/or starches, such as rice, wheat, corn, and potato. These latter are inedible when uncooked from the standpoint of both digestibility and safety.

Is gnocchi better with or without egg? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Gnocchi is a good source of vitamins, particularly vitamin C, vitamin B6, and vitamin A.

Yes, cauliflower gnocchi can be a healthier choice because it uses a vegetable that's less starchy than potatoes, says Jaclyn London, MS, RD, CDN, Nutrition Director at the Good Housekeeping Institute. "Non-starchy veggies are lower in carbs but often higher in fiber, which can help you stay fuller, longer," she says.

Gnocchi, potato contains 250 calories per 188 g serving. This serving contains 12 g of fat, 4.5 g of protein and 32 g of carbohydrate. The latter is 1.8 g sugar and 1.9 g of dietary fiber, the rest is complex carbohydrate.