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
Emanuele Scarello served Gnocchi with garlic sauce and black truffle for a decadent starter, while Teresa Buongiorno stuffs gnocchi with a pesto for her Pink gnocchi with a green core and ricotta cream. Fish and gnocchi complement each other wonderfully as they both have a subtle flavour, Paul Welburn serves Sea bass with seaweed dumplings, clementine and lemon foam, while Dominic Chapman serves up halibut with gnocchi and wild mushrooms for an indulgent main course.