These small Italian dumplings are eaten in much the same way as pasta. They're typically made from potato, semolina and egg, and shaped into ovals.
You can find it next to the fresh pasta, or with the dried, otherwise have a go at making it yourself.
Gnocchi should be light in colour, go for a shape that isn't too big, as it will cook faster.
Simply pop into a pot of boiling water for a few minutes, the gnocchi will float to the surface when it's cooked.
Once opened a pack of gnocchi can be stored in the fridge for two to three days.
Serving Suggestion: The most common pairing for gnocchi is melted butter and sage, but it works well with any sauce intended for pasta as well as making a great bake. Or add to stews and casseroles instead of big potato dumplings.