Gnocchi are small Italian dumplings made from potatoes, cheese and eggs. The Roman version, made with flour, were so hearty and convenient that it was believed they made the Romans invincible. By the Renaissance, potato gnocchi became the norm, and they haven’t changed much since then. The biggest difference being, of course, that in modern times they are available frozen. Gnocchi have also evolved from simple peasant fare to an Italian delicacy, often incorporating things like ricotta cheese, spinach and luxurious truffles. Whether you’re cooking homemade gnocchi or boiling prepared gnocchi, cooking frozen gnocchi, you’re in for a delicately flavored and comforting treat.
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Fill a large pot two-thirds full of water. Bring it to a rolling boil. The gnocchi will get mushy and fall apart if the water doesn’t return to the boil as soon as you add them, so make sure it’s as hot as you can get it. Don’t settle for a simmer.
Drop the gnocchi into the water, stirring the pot with a slotted spoon to keep the gnocchi from sticking to each other.
Cover the pot and boil the gnocchi for two minutes.
Scoop out a few gnocchi and taste them to check if they're done. They should be soft and hot through.
Taste the gnocchi at one-minute intervals until they are done. Drain them in a colander and serve.