Gnocchi or spätzle: what is the difference
Gnocchi and spätzle are both small dumplings cooked in water, but they are made from different doughs. Classic Italian gnocchi are potato-based, while Swabian spätzle are an egg pasta with an EU protected geographical indication.
| Gnocchi | Spätzle | |
|---|---|---|
| Base | Potato and wheat flour (De Cecco: potato purée 80%, potato starch 15%) | Durum wheat and/or spelt meal, eggs, water; fresh ones may use flour |
| Eggs | None in the De Cecco recipe | Required: dried at least 2 eggs per kg (usually 4–6), fresh at least 8 |
| Shape | Varies by Italian region | Irregular, with a rough, porous surface; thick or thin, long or short |
| How they are made | Dough is shaped into small dumplings | Dough goes straight into boiling water or steam; traditionally hand-cut |
| Cooking | 2 min (De Cecco) | Already cooked during production; fresh ones are cooled to 2–7 °C or frozen |
| Name protection | None | EU PGI 'Schwäbische Spätzle'/'Schwäbische Knöpfle': Baden-Württemberg and Bavarian Swabia |
Which to choose
Gnocchi are soft potato dumplings ready in minutes, served with ragù, pesto or butter. Spätzle are a springy egg pasta with a rough surface, a side dish for meat with gravy. If you avoid eggs, choose gnocchi and check the label.
Sources
- De Cecco — Gnocchi di Patate (official product page)
- Official Journal of the EU C 403, 1.11.2016 — Single document 'Schwäbische Spätzle'/'Schwäbische Knöpfle' PGI (EUR-Lex)
- Commission Implementing Regulation (EU) No 186/2012 — registration of 'Schwäbische Spätzle'/'Schwäbische Knöpfle' (PGI) (EUR-Lex)
Themes
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