Gnocchi

Boil them in plenty of salted water and lift them out with a slotted spoon as soon as they float, usually after 2–3 minutes. Drain well before tossing with sauce; overcooking makes them soft and liable to break.

Yes, if the packet says they are ready to cook: fry them in a little oil or butter over medium heat for about 8–10 minutes, turning until golden and crisp. For homemade or dried gnocchi, boil them first unless the recipe specifically says otherwise.

They are usually ready when they rise to the surface of the boiling water; give them another 20–30 seconds, then lift one out and taste it. It should be tender all the way through, not chalky in the centre.

Butter browned with sage is a classic, as are tomato sauce, pesto and a creamy cheese sauce. Gnocchi also work well baked with tomato sauce and mozzarella until bubbling and golden.

Freeze uncooked homemade gnocchi in a single layer on a tray; once firm, transfer them to a sealed freezer bag. Cook them straight from frozen in boiling water, allowing a little longer than for fresh gnocchi.

Gnocchi are small dumplings rather than pasta, although they are often served like pasta. The familiar potato version is made with potato and flour; other versions use ingredients such as ricotta or semolina.

Most shop-bought and homemade potato gnocchi contain wheat flour, so they are not gluten-free. Gluten-free versions use alternative flours; check the ingredients, as recipes differ.

Semolina gnocchi have more protein per 100 g: 6.2 g compared with 3.5 g in potato gnocchi. They are also traditionally shaped into a tray-baked dish, while potato gnocchi are commonly boiled and served with sauce.