Gnocchi
Prepared
Age Suggestion
6 months
Iron-Rich
No
Common Allergen
Yes
When can babies have gnocchi?
Gnocchi may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Due to their shape and consistency, gnocchi are a possible choking hazard, so be sure to smash until flat to reduce the choking risk. Note that gnocchi may contain common food allergens such as egg and wheat; carefully read food packaging labels and safely introduce any relevant food allergens before offering gnocchi to baby.
Gnocchi is a style of pasta from Italy, where its meaning of “knot” or “knuckle” alludes to its shape. To make gnocchi, flour, egg, potato, and salt are mashed and mixed to create a soft dough that can be rolled and cut into shapes. Some gnocchi are quite small, while styles like malfatti tend to be larger. Texture varies, too; some are firm from pan-frying while others are soft from boiling or steaming.
How do you serve gnocchi to babies?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
6 months old +:
Smash large, very soft gnocchi until flat and offer to baby in the air or on their tray or table. Hold off on serving fried or baked gnocchi, as these are firmer and pose a higher choking risk.
9 months old +:
When you see signs of the developing pincer grasp (where the thumb and pointer finger meet), offer soft, fully cooked gnocchi cut lengthwise into halves or quarters. To further reduce choking risk, flatten the pieces to eliminate any tapered edges or cook the pieces in a liquid or sauce so that they are very soft. Avoid cutting gnocchi into coin shapes, which pose a high risk of choking. Share gnocchi on its own or in a sauce. At this age, some babies overstuff their mouths with food; if this happens, try serving the gnocchi pieces one at a time.
18 months old +:
Wait to offer whole, cooked gnocchi until you feel confident in the child’s eating skills; they need to be able to take bites, thoroughly chew food, move food around with the tongue, and not overstuff the mouth. Some toddlers may be ready to eat whole gnocchi around 18 months of age, while others will need more time to practice. If the toddler has had plenty of practice chewing food, and they are able to sit calmly and follow directions, try offering whole gnocchi. Serving the gnocchi one piece at a time and modeling how you thoroughly chew and swallow the food may help.
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Are gnocchi a choking hazard for babies?
Yes. Gnocchi are typically small, and are often quite firm and springy, which are qualities that pose a high risk of choking. To reduce the risk, make sure the gnocchi are soft and prepare them according to baby’s age. As always, make sure you create a safe eating environment and stay within an arm’s reach of the child during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.
Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.
Do gnocchi contain common allergens?
Yes. Gnocchi are commonly made with egg and wheat, and may contain other common allergens, such as dairy and soy.
Prior to sharing gnocchi with baby, it is important to introduce common food allergens on their own and rule them out as allergens before serving them together in a prepared food. This way, you’ll be able to identify which allergen is responsible if baby has a reaction. Then, when you are ready to offer gnocchi, you will be confident that they have already safely eaten any common food allergens in the food.
As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.
Are gnocchi healthy for babies?
Yes. Gnocchi offers plenty of carbohydrates to energize the brain and body. While gnocchi can be high in sodium, occasionally sharing a meal that is high in sodium is not a cause for concern when it is part of a wide variety of food in the diet.
Our Team
Written by
Dr. Sakina Bajowala
Pediatrician & pediatric allergist/immunologist
Kim Grenawitzke
Pediatric occupational therapist, feeding & swallowing specialist, international board-certified lactation consultant
Venus Kalami
Pediatric registered dietitian & nutritionist
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