this post was submitted on 18 May 2026
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Gnocchi. Looks like larva grubs, thick enough that you can taste the blandness even through the sauce they come in.
You have had some sad ass gnocchi my friend.
Haha you’re probably right. I have only ever tried Slavic interpretations of what gnocchi is supposed to be. Open to having my mind changed though.
Honestly the simplest answer for me was making it myself. Every so often I get frustrated with commercially available gnocchi and go this route.
I admit, I do cheat a little and use dehydrated potatoes (because dang it takes forever otherwise), but I can confidently say even half-assed home-made gnocchi is way better.
it's worth trying Italian gnocchi. they are bland by themselves like most pasta, but they're supposed to have a pleasant springy yet yielding texture that complements the sauce
i always say restaurants overcook gnocchi in the united states and my wife says i just don't like properly cooked authentic Italian food. but i think their main customer base are people from the Midwest who overcook their pasta. anytime a read about good gnocchi it's supposed to have a bit of chew to it, but at restaurants it's always soft and mushy.
unrelated though: if you haven't fried gnocchi you really owe it to yourself. it gets a delightful crispy on the outside, doughy on the inside texture. best served with a very creamy sauce. boiled gnocchi i usually do basil pesto, but fried gnocci is going to at least have some cheese on it
You can get cheese filled gnocchi, I start them in a pan with oil the soften them, when that is almost browned add a knob of butter and diced garlic, then take them out before the garlic burns. Season with coarse black pepper.
Eating them as soggy pasta would indeed be grub like but this way they are crisp and garlicky.
Word, pan fried gnocchi is so much better than boiled gnocchi