I’ve made both kinds of gnocchi, and have wondered why these would be called gnocchi. They are more like polenta or grits. I have a recipe for polenta gnocchi that turns out very similar. Don’t get me wrong, they are good- just not what i’m used to in a gnocchi.
I have a bunch of traditional potato gnocchi in the freezer. They are wonderfully easy to cook from frozen.
And my next gnocchi endeavor is to make bread gnocchi from some odds and ends of french bread that is getting old. My nonna (grandma) in Trieste used to make bread gnocchi. i think it’s predominantly a northern dish...maybe. There’s not many recipes out there for it.
Have you tried the Trader Joe’s qnocchi that are in the pasta aisle and somehow shrink wrapped into a package? Wonder how good they are.