Gnocchi

Boil them in plenty of salted water, adding them in batches so the water keeps bubbling. They are usually ready when they float; lift them out promptly with a slotted spoon rather than leaving them in the water.

Yes. Pan-fry fresh or packaged gnocchi in a little oil over a medium heat for about 8–10 minutes, turning them until golden and crisp outside and tender inside; add a splash of water and cover briefly if they need softening.

Drain them as soon as they float, then toss with a little sauce or oil straight away. If you are cooking them in batches, spread each batch on a lightly oiled tray rather than piling the hot gnocchi together.

Gnocchi work especially well with butter and sage, tomato sauce, pesto or a creamy gorgonzola sauce. Their soft, pillowy texture also suits browned mushrooms, spinach and a little grated hard cheese.

Gnocchi are small dumplings, commonly made from potato and flour, while pasta is usually made from flour and water or egg and shaped into strands or sheets. Gnocchi cook quickly and become tender rather than having the firmer bite of pasta.

Freeze uncooked gnocchi in a single layer on a tray until firm, then transfer them to a sealed freezer bag. Cook them straight from frozen in boiling water; they may need an extra minute or two, and there is no need to thaw them first.

No. Potato gnocchi are common, but versions can be made with ricotta, pumpkin or semolina. The word comes from Italian and is often linked to nocchio, meaning a knot in wood, possibly describing their small knobbly shape.

Not usually: many recipes and packaged gnocchi contain wheat flour, even when potato is the main ingredient. Check the ingredients for wheat, and choose a product specifically labelled gluten-free if you need to avoid gluten.