One of the best things about gnocchi is its versatility. Depending on the Italian region they can be made with or without potato and a varying quantities of flour.
Like pasta, gnocchi can also be coloured with ingredients such as spinach and squid ink. Beetroot gnocchi is particularly popular with our Italian chefs, with its addition to the dough resulting in dramatic pink dumplings
Gnocchi can also be flavoured with Parmesan, nutmeg, or fresh herbs. Robert Thompson flavours his delicious soft gnocchi with dill, chives and parsley