Gnocchi Ricci

Gnocchi ricci are a traditional pasta shape from the town of Amatrice, Italy, closely related to the region's famous amatriciana sauce. Unlike the more common potato gnocchi, gnocchi ricci are made from a simple dough of flour and water, sometimes with a touch of olive oil. The name translates to "curly gnocchi," referring to the distinctive ridges created by pressing small pieces of dough against a ridged board or the tines of a fork. This textured surface is essential, as it helps the pasta grip the sauce.

A great version of gnocchi ricci is defined by its texture: the pasta should be tender but still retain a pleasant chew, with the ridges clearly defined. The dough must be worked just enough to come together without becoming tough. At Stocchi in Amatrice, Italy, as noted by creator Pratt, the gnocchi ricci are served in the classic local style, tossed with a robust sauce of guanciale, pecorino Romano, and tomato. The key is balance—the rich, salty pork and sharp cheese should cling to every curl without overwhelming the pasta itself.

While gnocchi ricci are most authentic to Amatrice, similar ridged pasta shapes appear across central Italy. In Rome, they might be served with a simple cacio e pepe or a butter and sage sauce, though the amatriciana preparation remains the gold standard. Outside of Italy, some chefs substitute potato gnocchi, but purists insist on the traditional flour-and-water dough for the proper texture and sauce adhesion.