35 Delectable Gnocchi Recipes to Satisfy Your Cravings

Gnocchi recipes are all about comfort and simplicity, blending soft, fluffy dumplings with a variety of sauces and ingredients. Whether you’re looking for a classic potato gnocchi tossed in a rich marinara or a creative twist with seasonal veggies, there’s a gnocchi dish for any occasion. Get ready to dive into some delicious and satisfying ways to enjoy these little bites of joy!

Pesto Gnocchi with Cherry Tomatoes

Pesto gnocchi with cherry tomatoes is a delightful dish that brings together the soft, pillowy texture of gnocchi and the vibrant flavors of fresh pesto and juicy cherry tomatoes. This recipe is not only packed with flavor, but it’s also quick and simple to prepare, making it a perfect weeknight meal or a satisfying weekend treat.

The combination of basil pesto, garlic, and Parmesan cheese creates a rich and savory sauce that coats each piece of gnocchi beautifully. The burst of sweetness from the cherry tomatoes adds a refreshing contrast, making every bite a joy. Whether you’re a seasoned cook or a beginner, this dish is sure to impress!

Ingredients

• 1 pound gnocchi
• 1 cup fresh basil pesto
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2. Sauté the Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until they soften slightly.
3. Combine: Add the cooked gnocchi to the skillet with the tomatoes. Pour in the basil pesto and gently toss everything together until well coated. Season with salt and pepper to taste.
4. Serve: Transfer the gnocchi to plates, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves. Enjoy warm!

Buffalo Cauliflower Gnocchi

Buffalo Cauliflower Gnocchi is a delightful twist on classic gnocchi recipes that combines the soft, pillowy texture of gnocchi with the spicy kick of buffalo sauce. This dish is not only flavorful but also a fun way to enjoy a vegetarian option that packs a punch. The sweetness of the cauliflower complements the heat of the buffalo sauce, creating a satisfying explosion of flavors.

Making this recipe is fairly straightforward. With just a few basic ingredients and steps, you can whip up a hearty meal in no time. It’s perfect for a casual dinner or a gathering with friends!

Ingredients

• 1 package gnocchi (about 16 oz)
• 1 head of cauliflower, cut into bite-sized florets
• 1 cup buffalo sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Celery sticks, for serving
• Ranch or blue cheese dressing, for dipping

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Spread the cauliflower on the prepared baking sheet and roast for 20-25 minutes, or until golden and tender.
3. While the cauliflower is roasting, cook the gnocchi according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine the roasted cauliflower and cooked gnocchi with buffalo sauce, gently tossing to coat everything evenly.
5. Return the mixture to the baking sheet and bake for an additional 10 minutes to heat through. Garnish with fresh cilantro or parsley before serving.
6. Serve hot with celery sticks and your choice of ranch or blue cheese dressing for dipping.

Gnocchi with Tomato Basil Cream Sauce

Gnocchi with Tomato Basil Cream Sauce is a delightful dish that perfectly combines soft, pillowy gnocchi with a rich, creamy sauce infused with fresh tomatoes and aromatic basil. The balance of flavors is both comforting and satisfying, making it an ideal choice for a cozy dinner at home or a casual meal with friends.

This recipe is simple to make, even for those new to cooking, and it comes together in under 30 minutes. With minimal ingredients and straightforward steps, you can whip up this delicious gnocchi dish in no time!

Ingredients

• 1 pound gnocchi
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1 cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese, for serving

Instructions

1. Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
2. Make the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the crushed tomatoes and bring to a simmer.
3. Add Cream and Basil: Reduce the heat and stir in the heavy cream and chopped basil. Cook for another 2–3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
4. Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet and gently toss to coat them in the sauce. Cook for an additional 2 minutes to heat through.
5. Serve: Plate the gnocchi, topping with freshly grated Parmesan cheese and extra basil if desired.

Gnocchi Al Pesto with Roasted Veggies

Gnocchi Al Pesto with Roasted Veggies is a delightful dish that brings together the soft, pillowy texture of gnocchi with the vibrant flavors of fresh pesto and seasonal vegetables. This recipe is not only delicious but also quite simple to make, making it perfect for a weeknight dinner or a special occasion. The combination of the aromatic basil pesto with the sweetness of roasted veggies creates a colorful and tasty meal that will surely please everyone at the table.

This dish highlights the versatility of gnocchi recipes, allowing you to customize the vegetables according to your preference or what’s in season. Whether you’re a longtime fan of gnocchi or trying it for the first time, this recipe is sure to be a hit!

Ingredients

• 1 pound gnocchi
• 1 cup basil pesto
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the zucchini, bell pepper, cherry tomatoes, and asparagus with olive oil, salt, and pepper. Roast for about 20-25 minutes until the veggies are tender and slightly caramelized.
2. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically about 2-3 minutes until they float to the surface. Drain and set aside.
3. In a large bowl, combine the cooked gnocchi with the basil pesto, stirring gently to coat.
4. Once the vegetables are roasted, add them to the gnocchi and toss everything together.
5. Serve warm, garnished with fresh basil leaves.

Classic Potato Gnocchi with Sage Butter

Classic Potato Gnocchi with Sage Butter is a delightful dish that’s both simple to prepare and rich in flavor. The gnocchi are soft and pillowy, made primarily from potatoes, making them a satisfying choice for any meal. When tossed in a fragrant sage butter sauce, the dish becomes a comforting, yet elegant option for dinner.

This recipe perfectly balances the earthy flavor of sage with the lightness of the gnocchi, creating an experience that feels both rustic and refined. Whether you’re a seasoned chef or just starting out in the kitchen, you’ll find that making these gnocchi is a rewarding experience that yields delicious results every time.

Ingredients

• 2 large russet potatoes
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/4 cup unsalted butter
• 10 fresh sage leaves

Instructions

1. Cook the Potatoes: Boil the potatoes in their skins until fork-tender, about 30-40 minutes. Drain and let cool slightly before peeling.
2. Make the Dough: Pass the peeled potatoes through a ricer into a large bowl. Add the flour, egg, salt, and nutmeg. Mix until a soft dough forms, being careful not to overwork it.
3. Shape the Gnocchi: Divide the dough into sections. Roll each section into a long rope, about 1/2 inch thick, and cut into 1-inch pieces. Use a fork to create ridges on each piece, if desired.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches. They’re done when they float to the surface, usually in about 2-3 minutes. Remove with a slotted spoon.
5. Prepare the Sage Butter: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and fragrant, about 2-3 minutes.
6. Toss and Serve: Add the cooked gnocchi to the skillet and gently toss to coat in the sage butter. Serve immediately, garnished with additional sage if desired.

Ricotta Gnocchi with Spinach

Ricotta gnocchi is a light and fluffy pasta dish that brings a delightful twist to traditional gnocchi. This version incorporates fresh spinach, adding a vibrant color and extra nutrition. The soft texture of the gnocchi pairs beautifully with the earthy flavor of spinach, making each bite satisfying. Plus, it’s a simple recipe that anyone can whip up in no time!

This dish is perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. The creamy ricotta keeps the gnocchi tender, while the sautéed spinach adds a fresh touch. To top it off, a sprinkle of Parmesan cheese enhances the flavors, creating a comforting meal that’s both hearty and healthy.

Ingredients

• 2 cups ricotta cheese
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/2 teaspoon salt
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Butter, for sautéing
• Salt and pepper, to taste

Instructions

1. Make the Dough: In a bowl, mix ricotta cheese, flour, egg, and salt until combined. Knead gently until a soft dough forms. If the dough is too sticky, add a little more flour.
2. Shape the Gnocchi: Divide the dough into small pieces. Roll each piece into a long rope, then cut into bite-sized pieces. Use a fork to create ridges on each piece.
3. Cook the Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. Sauté the Spinach: In a pan, melt some butter over medium heat. Add the chopped spinach and cook until wilted. Season with salt and pepper.
5. Combine: Gently toss the cooked gnocchi with the sautéed spinach and grated Parmesan cheese. Serve warm and enjoy!

Mushroom Gnocchi Stroganoff

Mushroom Gnocchi Stroganoff is a delightful twist on the classic stroganoff dish, bringing together the soft, pillowy texture of gnocchi with a rich and creamy mushroom sauce. This recipe offers a comforting and savory taste that’s perfect for a cozy dinner at home. Plus, it’s simple to whip up, making it accessible for both beginners and seasoned cooks alike.

This dish is not only satisfying but also showcases the earthy flavors of mushrooms, enhanced by a creamy sauce that clings beautifully to the gnocchi. It’s a great way to enjoy a hearty meal without much fuss, perfect for weeknight dinners or special occasions.

Ingredients

• 1 pound gnocchi
• 2 cups mixed mushrooms, sliced (such as cremini and button)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Cook the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat a bit of oil over medium heat. Add the diced onion and cook until translucent. Stir in the minced garlic and cook for another minute.
3. Add the Mushrooms: Toss in the sliced mushrooms and cook until they are soft and browned, about 5-7 minutes.
4. Create the Sauce: Pour in the vegetable broth, heavy cream, soy sauce, and Dijon mustard. Stir well and let it simmer for about 5 minutes. Season with salt and pepper to taste.
5. Combine: Add the cooked gnocchi to the skillet and gently toss them in the sauce until well coated. Cook for another 2-3 minutes to heat through.
6. Serve: Garnish with fresh parsley and enjoy your Mushroom Gnocchi Stroganoff warm.

Sweet Potato Gnocchi in Brown Butter Sauce

Sweet potato gnocchi offers a delightful twist on the classic Italian potato dumplings. This vibrant dish combines the natural sweetness of sweet potatoes with a rich brown butter sauce, creating a comforting and flavorful meal. The gnocchi are soft and pillowy, making them a treat for the taste buds.

Making sweet potato gnocchi is simpler than you might think. With just a few ingredients, you’ll have a dish that brings warmth and happiness to the table. Serve it with a sprinkle of fresh herbs for added flavor and a beautiful presentation.

Ingredients

• 2 medium sweet potatoes
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter
• Fresh sage leaves (for garnish)

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them for about 45 minutes or until tender. Let them cool, then scoop out the flesh into a bowl.
2. Make the Dough: Mash the sweet potato until smooth. Add the egg, salt, and nutmeg, mixing well. Gradually add flour until a soft dough forms. Be careful not to overmix!
3. Shape the Gnocchi: Lightly flour a surface and roll the dough into long ropes, about ½ inch thick. Cut into 1-inch pieces and use a fork to create ridges on each piece.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches. When they rise to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon.
5. Prepare the Brown Butter Sauce: In a skillet, melt the butter over medium heat until it turns golden brown and smells nutty. Add the cooked gnocchi to the skillet and toss to coat.
6. Serve: Plate the gnocchi and garnish with fresh sage leaves. Enjoy your sweet potato gnocchi in brown butter sauce!

Gnocchi with Garlic Parmesan Spinach

Gnocchi with Garlic Parmesan Spinach is a delightful dish that combines the soft, pillowy texture of gnocchi with the richness of garlic and the earthy flavor of spinach. This recipe is not only simple to prepare but also packs a fresh and savory punch that makes it a favorite for weeknight dinners.

The buttery garlic sauce and the sharpness of Parmesan cheese elevate the dish, creating a comforting meal that feels special without requiring hours in the kitchen. Whether you’re a seasoned cook or just starting out, this dish is approachable and satisfying.

Ingredients

• 1 pound potato gnocchi
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
3. Add the Spinach: Toss in the fresh spinach and cook until wilted, about 2-3 minutes.
4. Combine: Add the cooked gnocchi to the skillet with the garlic and spinach. Gently toss to combine and heat through.
5. Finish: Remove from heat and stir in the grated Parmesan cheese, seasoning with salt, pepper, and red pepper flakes if desired. Serve warm and enjoy!

Lemon Ricotta Gnocchi with Peas

Lemon Ricotta Gnocchi with Peas is a delightful dish that combines the lightness of ricotta cheese with the bright zest of lemon, creating a refreshing meal that’s perfect for any occasion. The gnocchi is tender and fluffy, melting in your mouth, while the peas add a lovely pop of color and sweetness, balancing the dish perfectly. This recipe is simple to follow, making it a great option for both novice cooks and seasoned chefs alike.

With its fresh flavors and comforting texture, this gnocchi recipe stands out as a seasonal favorite. It’s a dish that can easily impress guests or simply serve as a cozy weeknight dinner. Plus, you can whip it up in about 30 minutes, making it an ideal choice for busy days.

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour, plus extra for dusting
• 1 large egg
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 cup green peas (fresh or frozen)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions

1. Make the Dough: In a large mixing bowl, combine ricotta cheese, flour, egg, lemon zest, salt, and pepper. Mix until a soft dough forms.
2. Shape the Gnocchi: On a floured surface, divide the dough into sections. Roll each section into a long rope about ½ inch thick, then cut into bite-sized pieces. If desired, use a fork to create ridges.
3. Cook the Gnocchi: Bring a pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain.
4. Prepare the Peas: In a skillet, heat olive oil over medium heat. Add the peas and sauté for 2-3 minutes. Stir in cooked gnocchi and lemon juice, tossing to coat.
5. Serve: Plate the gnocchi with peas, drizzle with extra olive oil, and garnish with fresh parsley. Enjoy!

Baked Gnocchi with Mozzarella

Baked gnocchi with mozzarella is a cozy dish that combines the soft, pillowy texture of gnocchi with a rich tomato sauce and gooey melted cheese. It’s a comforting meal that’s simple to prepare, making it a great choice for weeknight dinners or casual gatherings with friends and family.

This recipe highlights the delightful taste of tender gnocchi baked until bubbly with mozzarella cheese on top, creating a mouthwatering dish that everyone will enjoy. Plus, it comes together in just a few easy steps, so you can spend more time enjoying your meal than in the kitchen.

Ingredients

• 1 package (16 oz) gnocchi
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the gnocchi according to package instructions until they float, then drain and set aside.
3. In a large mixing bowl, combine the cooked gnocchi, marinara sauce, olive oil, basil, salt, and pepper. Mix gently to coat the gnocchi.
4. Transfer the mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
6. Remove from the oven, garnish with fresh parsley, and serve hot.

Beet Gnocchi with Goat Cheese

Beet gnocchi is a delightful twist on the classic potato version, bringing a pop of color and earthy flavor to your plate. The sweetness of the beets pairs beautifully with creamy goat cheese, creating a dish that’s both comforting and elegant. This recipe is surprisingly easy to make and is sure to impress anyone you serve it to.

The vibrant color of the gnocchi makes it not only taste great but also look fantastic. With the combination of tender gnocchi and a tangy goat cheese sauce, you’ll be enjoying a dish that’s rich in flavor and nutrients. Plus, it’s a fun way to incorporate more veggies into your meals!

Ingredients

• 2 medium beets, roasted and peeled
• 1 cup ricotta cheese
• 1 large egg
• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1/4 cup goat cheese, crumbled
• 1 tablespoon olive oil
• Fresh herbs for garnish (like parsley or chives)

Instructions

1. Prepare the Beets: In a food processor, blend the roasted beets until smooth. In a separate bowl, combine the beet puree, ricotta cheese, and egg. Mix until well combined.
2. Make the Dough: Gradually add flour and salt to the beet mixture, mixing until a soft dough forms. Be cautious not to overmix; just combine until it holds together.
3. Shape the Gnocchi: On a floured surface, divide the dough into four pieces. Roll each piece into a long rope, then cut into bite-sized pieces. Use a fork to create ridges on the gnocchi for better sauce adherence.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They are ready when they float to the surface, usually after 2-3 minutes. Remove with a slotted spoon.
5. Serve: In a pan, heat olive oil and add the cooked gnocchi. Toss gently to coat. Serve topped with crumbled goat cheese and fresh herbs.

Gnocchi with Broccoli Rabe and Sausage

This delicious dish blends soft, pillowy gnocchi with the slightly bitter flavor of broccoli rabe and the savory notes of sausage. It’s a comforting meal that works well for both weeknight dinners and special occasions. The combination of textures and flavors makes every bite satisfying, while the simple preparation means you won’t spend hours in the kitchen.

With just a few ingredients, you can whip up this hearty dish in no time. The trick is to balance the earthy taste of the broccoli rabe with the rich sausage, creating a dish that’s not only filling but also a feast for the senses. Ready to give it a try? Here’s how to make it!

Ingredients

• 1 pound gnocchi
• 1 bunch broccoli rabe, trimmed and chopped
• 8 ounces Italian sausage, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Gnocchi: In a pot of boiling salted water, cook the gnocchi according to package instructions. Once they float, they’re ready. Drain and set aside.
2. Sauté the Sausage: In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
3. Add Garlic and Broccoli Rabe: Stir in the minced garlic and chopped broccoli rabe. Cook for another 3-4 minutes until the broccoli is tender and bright green.
4. Combine Everything: Add the cooked gnocchi to the skillet, stirring to combine all the ingredients. Season with salt, pepper, and red pepper flakes if desired.
5. Serve: Garnish with fresh parsley before serving and enjoy your hearty bowl of gnocchi!

Truffle Gnocchi with Mushrooms

Truffle Gnocchi with Mushrooms is a dish that brings together the earthy flavors of truffles and the umami goodness of mushrooms. This recipe is a delightful combination of soft, pillowy gnocchi and perfectly sautéed mushrooms, all bathed in a rich and aromatic truffle sauce. It’s a simple yet indulgent meal that can elevate any dinner table, making it a great choice for both casual nights and special occasions.

The taste is both comforting and luxurious, with the truffle oil enhancing the natural flavors of the gnocchi and mushrooms. This dish is surprisingly easy to prepare, making it accessible for cooks of all levels. You’ll feel like a gourmet chef without spending all day in the kitchen!

Ingredients

• 1 pound potato gnocchi
• 8 ounces mixed mushrooms (like shiitake or cremini), sliced
• 2 tablespoons truffle oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float. Drain and set aside.
2. Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of truffle oil over medium heat. Add the sliced mushrooms and cook until they are golden brown, about 5–7 minutes. Stir in the minced garlic and cook for an additional minute.
3. Combine Ingredients: Reduce the heat to low and add the heavy cream to the skillet. Stir in the cooked gnocchi, Parmesan cheese, and the remaining tablespoon of truffle oil. Mix until everything is well combined and warmed through. Season with salt and pepper to taste.
4. Serve: Plate the truffle gnocchi and garnish with chopped parsley before serving. Enjoy your delicious meal!

Gnocchi in a Garlic Butter Sauce

Gnocchi in a garlic butter sauce is a delightful twist on a classic Italian dish. The soft, pillowy gnocchi pairs beautifully with a rich, aromatic sauce that showcases the bold flavor of garlic. This recipe is simple enough for a weeknight dinner yet elegant enough to impress guests.

The garlic butter coats each piece of gnocchi, creating a satisfying and comforting meal. With just a few ingredients, you can whip up this dish in no time, making it a favorite for busy evenings or cozy gatherings.

Ingredients

• 1 pound gnocchi
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface. Drain and set aside.
2. Prepare the Garlic Butter: In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 2-3 minutes, until the garlic is fragrant and lightly golden.
3. Combine: Add the cooked gnocchi to the skillet, tossing gently to coat them in the garlic butter. Season with salt and pepper to taste, and cook for an additional 2-3 minutes to heat through.
4. Serve: Transfer the gnocchi to serving plates and garnish with chopped parsley before serving. Enjoy your delicious meal!

Gnocchi with Vodka Sauce

Gnocchi with vodka sauce is a delightful dish that combines soft, pillowy gnocchi with a creamy tomato sauce infused with a hint of vodka. This meal is both comforting and bursting with flavor, making it a fantastic choice for a cozy dinner. The sauce is rich yet simple to prepare, allowing the gnocchi to shine as the star of the plate.

This recipe is straightforward and ideal for both beginner and experienced cooks, bringing a taste of Italian cuisine right to your kitchen. With just a few ingredients, you can create a satisfying dish that feels indulgent without requiring hours of preparation.

Ingredients

• 1 pound gnocchi
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup vodka
• 1/2 cup heavy cream
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Boil the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to the package instructions until they float to the top. Drain and set aside.
2. Prepare the Sauce: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Add Tomatoes and Vodka: Pour in the crushed tomatoes and vodka. Let the mixture simmer for about 10 minutes until slightly thickened.
4. Finish the Sauce: Reduce the heat to low, then stir in the heavy cream and red pepper flakes (if using). Season with salt and pepper to taste.
5. Combine: Add the cooked gnocchi to the sauce, gently tossing to coat. Cook for an additional 2-3 minutes, allowing the gnocchi to absorb some flavor.
6. Serve: Plate the gnocchi and garnish with fresh basil before enjoying your delicious meal.

Gnocchi with Asparagus and Parmesan

This gnocchi with asparagus and Parmesan dish is a delightful blend of flavors and textures that makes for a satisfying meal. The tender, pillowy gnocchi pairs perfectly with fresh asparagus, and the rich, nutty Parmesan adds a wonderful depth to the dish. It’s simple to prepare, making it a great choice for both busy weeknights and special occasions.

The combination of the soft gnocchi and crisp asparagus is both comforting and refreshing, while the cheese brings a savory note that ties everything together. This recipe is not only delicious but also a fantastic way to showcase seasonal produce. Let’s dive into the recipe!

Ingredients

• 1 pound gnocchi
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

1. Cook the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. This usually takes about 2-3 minutes. Drain and set aside.
2. Sauté the Asparagus: In a large skillet, heat olive oil over medium heat. Add the asparagus pieces and sauté for about 3-4 minutes, until tender-crisp. Add the minced garlic and cook for an additional minute.
3. Combine: Add the cooked gnocchi to the skillet with the asparagus. Season with salt and pepper, tossing gently to combine and heat through.
4. Serve: Remove from heat and sprinkle with grated Parmesan cheese. Garnish with fresh parsley before serving.

Creamy Mushroom Gnocchi Bake

This creamy mushroom gnocchi bake is a comforting dish that’s both hearty and satisfying. With tender gnocchi nestled in a rich, creamy sauce and topped with savory mushrooms, it delivers a deliciously cozy flavor. Plus, it’s straightforward to whip up, making it a perfect choice for busy weeknights or a laid-back weekend dinner.

The combination of the soft gnocchi and earthy mushrooms creates a delightful texture and taste. Each bite is creamy and full of flavor, making it a great option for both families and gatherings. Let’s dive into the ingredients and preparation so you can enjoy this delightful dish!

Ingredients

• 1 pound gnocchi
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheese (such as mozzarella or cheddar)
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are soft and browned, about 5-7 minutes.
3. Add the heavy cream, vegetable broth, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine and let it simmer for a few minutes.
4. In a large baking dish, combine the gnocchi with the creamy mushroom sauce. Mix well to ensure the gnocchi is evenly coated.
5. Sprinkle the shredded cheese on top and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven, garnish with fresh parsley, and serve hot. Enjoy your creamy mushroom gnocchi bake!

Gnocchi with Zucchini and Cherry Tomatoes

This delightful dish combines the soft, pillowy texture of gnocchi with the fresh flavors of zucchini and cherry tomatoes. It’s a simple recipe that brings together these ingredients in a way that highlights their natural goodness. The sweetness of the tomatoes pairs wonderfully with the mild zucchini, making for a vibrant and satisfying meal.

Perfect for a weeknight dinner, this recipe is quick to prepare and showcases the essence of summer produce. You’ll love how the dish comes together in under 30 minutes, making it an excellent option for busy nights when you still want something wholesome and tasty.

Ingredients

• 1 pound gnocchi
• 1 medium zucchini, sliced
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the top. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Then, add the zucchini slices and sauté for around 3-4 minutes until slightly tender.
3. Add the Tomatoes: Stir in the cherry tomatoes and cook for an additional 3-4 minutes until they start to soften. Season with salt and pepper.
4. Combine: Add the cooked gnocchi to the skillet, tossing everything together gently. Cook for another 2 minutes to heat through.
5. Serve: Transfer to a serving plate and garnish with fresh basil leaves. Enjoy your delicious gnocchi with zucchini and cherry tomatoes!

Gnocchi with Roasted Red Pepper Sauce

This gnocchi recipe is all about comfort and flavor. The soft, pillowy gnocchi pairs beautifully with a vibrant roasted red pepper sauce that brings a sweet and smoky taste to the dish. It’s simple enough for a weeknight dinner, yet impressive enough to serve at gatherings.

The sauce is quick to prepare, made with just a few ingredients that come together for a delightful finish. Toss in some fresh herbs, and you’ve got a meal that feels both cozy and refined.

Ingredients

• 1 pound gnocchi
• 2 red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float. Drain and set aside.
2. Make the Sauce: In a blender, combine the roasted red peppers, garlic, and vegetable broth. Blend until smooth.
3. Heat the Sauce: In a skillet, heat the olive oil over medium heat. Pour in the blended sauce and simmer for about 5 minutes. Season with salt and pepper.
4. Combine: Add the cooked gnocchi to the sauce and gently toss to coat.
5. Serve: Transfer to plates, garnish with fresh basil, and enjoy your delicious gnocchi!

Spicy Arrabbiata Gnocchi

Spicy Arrabbiata Gnocchi is a delightful twist on traditional gnocchi recipes. The dish combines soft, pillowy gnocchi with a fiery tomato sauce that packs a punch. It’s simple to make, perfect for a weeknight dinner or when you want to impress guests with minimal effort.

The rich flavors of garlic, tomatoes, and red pepper flakes create a well-balanced heat that complements the gnocchi beautifully. It’s a comforting meal that’s sure to satisfy your cravings for something spicy and hearty.

Ingredients

• 1 pound gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the Gnocchi: In a large pot of boiling salted water, add the gnocchi. Cook according to package instructions until they float to the surface. Drain and set aside.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the diced tomatoes and red pepper flakes. Season with salt and pepper.
3. Combine: Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld. Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce.
4. Serve: Remove from heat, garnish with fresh basil leaves, and enjoy your spicy Arrabbiata gnocchi!

Gnocchi with Caramelized Onions and Gorgonzola

Gnocchi with caramelized onions and gorgonzola is a comforting dish that beautifully balances sweet and savory flavors. The soft, pillowy gnocchi pairs wonderfully with rich, caramelized onions, while the gorgonzola adds a creamy, tangy touch. This recipe is not only delicious but also simple to prepare, making it an ideal choice for a cozy weeknight dinner or a special occasion.

As the onions slowly cook down to a golden brown, their sweetness intensifies, creating a delightful contrast with the sharpness of the cheese. Toss in some herbs for added freshness, and you have a dish that feels both elegant and homey. Now, let’s dive into the recipe!

Ingredients

• 1 pound gnocchi
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup gorgonzola cheese, crumbled
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions

1. Cook the Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2. Caramelize the Onions: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions, season with salt and pepper, and cook slowly, stirring occasionally, until they are deeply caramelized, about 20-25 minutes.
3. Combine: Add the cooked gnocchi to the skillet with the caramelized onions. Toss gently to combine and heat through.
4. Finish with Gorgonzola: Remove from heat and sprinkle the crumbled gorgonzola over the gnocchi. Toss lightly to let the cheese melt into the dish.
5. Serve: Garnish with fresh thyme or parsley before serving. Enjoy your flavorful gnocchi!

Seafood Gnocchi with Lemon Cream Sauce

Seafood gnocchi with lemon cream sauce is a delightful dish that brings together tender potato gnocchi and an array of fresh seafood. The light, zesty lemon cream sauce perfectly complements the flavors of shrimp, scallops, and mussels, making each bite a treat for the palate. This recipe is simple enough for a weeknight dinner yet impressive enough for special occasions.

The creamy texture combined with the bright citrus notes creates a well-balanced flavor profile. Plus, the gnocchi adds a comforting touch to this seafood medley. Let’s dive into the details of this delicious recipe that’s sure to impress!

Ingredients

• 1 pound potato gnocchi
• 1 tablespoon olive oil
• 1 cup shrimp, peeled and deveined
• 1 cup scallops
• 1 cup mussels, cleaned
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Gnocchi: In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2. Sauté Seafood: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Then, add shrimp, scallops, and mussels. Cook until the shrimp turn pink and the mussels open, about 5-7 minutes.
3. Add Cream Sauce: Pour in heavy cream, lemon juice, and zest. Stir well and let it simmer for a few minutes until slightly thickened. Season with salt and pepper to taste.
4. Combine: Gently fold in the cooked gnocchi. Stir until the gnocchi are well coated in the creamy sauce.
5. Serve: Plate the dish and garnish with fresh parsley. Enjoy your delicious seafood gnocchi with lemon cream sauce!

Wild Mushroom Gnocchi with Thyme

Wild Mushroom Gnocchi with Thyme is a delightful dish that combines the soft, pillowy texture of gnocchi with the earthy, rich flavors of sautéed mushrooms. This recipe is simple to follow and perfect for both beginners and experienced cooks alike. It’s a wonderful way to bring seasonal ingredients to your table, making it ideal for cozy dinners or special occasions.

The dish bursts with flavor thanks to the aromatic thyme and a medley of wild mushrooms, which adds depth and complexity. Whether you’re a fan of vegetarian meals or just looking to try something new, this gnocchi recipe will surely satisfy your cravings.

Ingredients

• 1 pound potato gnocchi
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mixed wild mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Add the Mushrooms: Add the sliced wild mushrooms to the skillet. Cook for about 5-7 minutes until they are tender and browned. Sprinkle in the thyme and stir well.
4. Combine: Pour in the vegetable broth and let it simmer for a couple of minutes. Add the cooked gnocchi to the skillet and gently toss everything together. Season with salt and pepper to taste.
5. Serve: Plate the gnocchi and mushrooms, garnishing with additional thyme and grated Parmesan cheese if desired. Enjoy!

Cheesy Gnocchi with Spinach and Artichokes

This cheesy gnocchi with spinach and artichokes is a delightful dish that brings together comforting flavors and a creamy texture. The combination of soft gnocchi with fresh spinach and tangy artichokes creates a satisfying meal that’s both light and hearty. Plus, it’s quick and easy to prepare, making it a great option for weeknight dinners.

The richness of the cheese blends beautifully with the vegetables, creating a dish that’s sure to please everyone at the table. Whether you’re cooking for yourself or entertaining guests, this recipe will add a touch of warmth and flavor to your dining experience.

Ingredients

• 1 pound gnocchi
• 2 cups fresh spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese
• 1/2 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically about 2-3 minutes or until they float. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the spinach and artichokes, cooking until the spinach is wilted.
3. Create the Sauce: Lower the heat and stir in the cream cheese until melted and creamy. Add the cooked gnocchi and half of the mozzarella and Parmesan, tossing to combine. Season with salt and pepper to taste.
4. Finish and Serve: Spread the mixture in a greased baking dish. Top with the remaining mozzarella and Parmesan cheeses. Bake at 350°F (175°C) for 15-20 minutes or until bubbling and golden. Garnish with fresh basil before serving.

Gnocchi with Balsamic Glazed Brussels Sprouts

This dish brings together tender gnocchi and roasted Brussels sprouts, all drizzled with a balsamic glaze that elevates the flavors. With its delicious balance of savory and slightly sweet, this recipe is both comforting and satisfying.

Making gnocchi at home is simpler than it may seem, and combining it with Brussels sprouts makes for a delightful meal. It’s an approachable recipe perfect for any weeknight dinner or a cozy gathering with friends.

Ingredients

• 1 pound potato gnocchi
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (optional)
• Grated Parmesan cheese for serving

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast for about 20-25 minutes until golden and tender.
2. While the Brussels sprouts are roasting, bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions until they float to the surface. Drain and set aside.
3. In a small saucepan, combine balsamic vinegar and honey (if using) over medium heat. Simmer until it thickens slightly, about 5 minutes.
4. In a large bowl, combine the drained gnocchi and roasted Brussels sprouts. Drizzle with the balsamic glaze and toss gently to coat.
5. Serve warm, sprinkled with grated Parmesan cheese.

Pumpkin Gnocchi with Sage Brown Butter

Pumpkin gnocchi is a delightful twist on the classic Italian potato dumpling. The addition of pumpkin gives it a lovely color and a subtly sweet flavor that pairs beautifully with the nutty aroma of brown butter. This dish is a perfect embodiment of autumn, combining comfort and sophistication in every bite.

Not only is this recipe simple to follow, but it also comes together quickly, making it a great choice for a cozy dinner at home or a fancy gathering. The sage brown butter sauce elevates the gnocchi, adding an earthy depth that complements the pumpkin perfectly. Whether you’re a novice in the kitchen or a seasoned cook, you’ll find joy in making this scrumptious dish.

Ingredients

• 2 cups pumpkin puree (canned or fresh)
• 1 cup ricotta cheese
• 1 large egg
• 2 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter
• Fresh sage leaves
• Parmesan cheese, for serving

Instructions

1. Make the Gnocchi Dough: In a mixing bowl, combine pumpkin puree, ricotta cheese, egg, salt, and nutmeg. Gradually add flour until a soft dough forms. Be careful not to over-knead.
2. Shape the Gnocchi: On a floured surface, roll small portions of the dough into ropes about 1/2 inch thick. Cut into 1-inch pieces and use a fork to gently press down on each piece to create ridges.
3. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. Prepare the Sage Brown Butter: In a skillet, melt the butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and the sage becomes crispy.
5. Combine and Serve: Add the cooked gnocchi to the skillet, tossing to coat in the sage brown butter. Serve hot, topped with grated Parmesan cheese.

Gnocchi with Lemon Garlic Shrimp

If you’re looking for a dish that combines delightful flavors and simple preparation, this gnocchi with lemon garlic shrimp is a fantastic choice. The tender gnocchi pairs perfectly with succulent shrimp, all tossed in a zesty lemon garlic sauce that brightens every bite.

This recipe is not only quick to whip up but also offers a wonderful balance of savory and citrusy notes. Perfect for a weeknight dinner or a special occasion, it’s a dish that’s sure to impress without requiring hours in the kitchen.

Ingredients

• 1 pound gnocchi
• 1 pound shrimp, peeled and deveined
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically until they float to the top. Drain and set aside.
2. Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shrimp, salt, and pepper. Cook for 2-3 minutes or until the shrimp are pink and cooked through.
3. Add Lemon: Stir in the lemon juice and zest, mixing well to combine. Add the cooked gnocchi to the skillet, tossing gently to coat everything in the sauce.
4. Serve: Remove from heat, garnish with chopped parsley, and serve warm.

Spinach and Ricotta Gnocchi Bake

This Spinach and Ricotta Gnocchi Bake is a delightful mix of flavors and textures that makes for a cozy meal. The creamy ricotta pairs beautifully with the tender spinach, while the gnocchi adds a satisfying chewiness. It’s a simple dish to whip up, perfect for a family dinner or a gathering with friends.

Once baked, the gnocchi become slightly crispy on the outside while remaining soft and delicious inside. This dish is not only comforting but also packs a nutritious punch, thanks to the spinach. Serve it with a side salad for a complete meal that everyone will love.

Ingredients

• 1 pound store-bought gnocchi
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the ricotta cheese, garlic powder, salt, and pepper. Gently fold in the chopped spinach.
3. In a baking dish, spread half of the marinara sauce on the bottom. Layer half of the gnocchi on top, followed by half of the ricotta-spinach mixture. Repeat the layers, finishing with the remaining marinara sauce.
4. Top with shredded mozzarella and grated Parmesan cheese.
5. Bake in the preheated oven for about 25-30 minutes or until the cheese is golden and bubbly.

Herbed Gnocchi with Roasted Tomatoes

This herbed gnocchi with roasted tomatoes is a delightful dish that combines the soft, pillowy texture of homemade gnocchi with the rich flavors of fresh herbs and sweet, caramelized tomatoes. It’s simple to prepare and makes for a comforting meal that feels special without requiring hours in the kitchen. The vibrant colors and fresh flavors come together to create a dish that’s as pleasing to the eye as it is to the palate.

The roasting process brings out the deep sweetness of the tomatoes, while the herbs add a bright, aromatic touch that complements the gnocchi perfectly. Whether enjoyed as a main course or a side dish, this recipe is sure to become a favorite in your collection of gnocchi recipes.

Ingredients

• 1 pound potato gnocchi
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, oregano, salt, and pepper. Spread them out in a single layer and roast for about 15-20 minutes, or until they are soft and slightly caramelized.
3. While the tomatoes are roasting, cook the gnocchi according to package instructions. Once they float to the top, they are ready. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cooked gnocchi and sauté for 3-5 minutes, allowing them to get a little golden and crispy.
5. Add the roasted tomatoes to the skillet, along with the fresh basil. Toss everything together gently. If desired, sprinkle with Parmesan cheese before serving.

Gnocchi with Creamy Beet Sauce

Gnocchi with creamy beet sauce is a delightful dish that combines soft potato dumplings with a rich, vibrant sauce. The earthy sweetness of the beets pairs beautifully with the tender gnocchi, creating a comforting yet visually stunning meal. This recipe is simple enough for a weeknight dinner, while still impressive enough to serve at a gathering.

The creamy beet sauce adds a unique twist, making this dish both hearty and satisfying. It’s perfect for those looking to try something different with their gnocchi recipes. Plus, it’s an excellent way to sneak some veggies into your meal!

Ingredients

• 1 pound gnocchi
• 2 medium beets, peeled and chopped
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2. Prepare the Beet Sauce: In a pot, cover the chopped beets with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and transfer to a blender.
3. Blend the Sauce: Add the heavy cream, olive oil, garlic, salt, and pepper to the blender with the cooked beets. Blend until smooth and creamy.
4. Combine: In a large skillet, gently toss the cooked gnocchi with the creamy beet sauce over medium heat until heated through.
5. Serve: Plate the gnocchi, drizzle with any remaining sauce, and garnish with fresh parsley before serving.

Classic Potato Gnocchi with Sage Butter Sauce

Classic potato gnocchi is a delightful dish that brings comfort and warmth to any meal. These soft, pillowy dumplings have a subtle flavor and a texture that melts in your mouth, making them a beloved choice in the world of gnocchi recipes.

Pairing them with a sage butter sauce elevates the dish with aromatic herbs and nutty notes. Not only is this recipe simple to prepare, but it also offers a deliciously satisfying experience that feels gourmet without spending hours in the kitchen.

Ingredients

• 2 cups mashed potatoes (about 2 medium potatoes)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• 4 tablespoons unsalted butter
• Fresh sage leaves (about 10-12)
• Grated Parmesan cheese (for serving)

Instructions

1. Prepare the Potatoes: Boil the potatoes until tender, then peel and mash them. Allow the mashed potatoes to cool.
2. Make the Dough: In a large bowl, mix the cooled mashed potatoes with flour, egg, salt, and nutmeg. Knead gently until a smooth dough forms. Be careful not to overwork it.
3. Shape the Gnocchi: Divide the dough into smaller sections. Roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges on one side for better sauce adherence.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. Prepare the Sauce: In a skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage is crispy.
6. Serve: Toss the cooked gnocchi in the sage butter sauce. Serve warm, topped with grated Parmesan cheese.

Spinach and Ricotta Gnocchi in Creamy Tomato Sauce

This recipe for spinach and ricotta gnocchi in creamy tomato sauce is a delightful way to enjoy a comforting meal. The soft and pillowy gnocchi are infused with the fresh taste of spinach and the rich creaminess of ricotta, making every bite a pleasure. The creamy tomato sauce adds a tangy, savory element that perfectly complements the gnocchi, creating a harmonious blend of flavors.

Not only is this dish simple to make, but it also brings a touch of elegance to your dinner table. Ideal for a cozy night in or impressing guests, this recipe is sure to become a favorite in your collection of gnocchi recipes. Let’s dive into the ingredients and cooking steps to create this delicious dish!

Ingredients

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 1 cup heavy cream
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Make the Gnocchi Dough: In a large bowl, combine the chopped spinach, ricotta, flour, egg, salt, and nutmeg. Mix until a soft dough forms. If too sticky, add more flour as needed.
2. Shape the Gnocchi: On a floured surface, roll the dough into ropes about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges. Set aside on a floured surface.
3. Prepare the Sauce: In a skillet, heat olive oil over medium heat. Add cherry tomatoes and cook until softened, about 5 minutes. Stir in the heavy cream and dried basil, and season with salt and pepper.
4. Cook the Gnocchi: In a large pot of boiling salted water, add the gnocchi. Once they float to the surface, cook for an additional 2-3 minutes, then drain.
5. Combine and Serve: Add the drained gnocchi to the skillet with the sauce. Toss gently to coat. Serve warm, garnished with fresh basil leaves.

Pumpkin Gnocchi with Garlic and Parmesan

This pumpkin gnocchi recipe is a delightful twist on a classic Italian dish. The sweet and earthy flavor of pumpkin pairs beautifully with the richness of garlic and the sharpness of Parmesan cheese. It’s a comforting meal that’s simple to prepare, making it perfect for a cozy night in or a casual gathering with friends.

The gnocchi itself has a soft, pillowy texture that melts in your mouth, while the garlic adds a wonderful aroma and depth of flavor. Topped with freshly grated Parmesan and a sprinkle of herbs, this dish is sure to impress without requiring too much effort.

Ingredients

• 2 cups pumpkin puree
• 1 cup ricotta cheese
• 1 ½ to 2 cups all-purpose flour
• 1 egg
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

1. Make the Dough: In a bowl, mix the pumpkin puree, ricotta, egg, and salt until well combined. Gradually add flour until the dough is soft but not sticky.
2. Form the Gnocchi: Lightly flour a clean surface and roll the dough into long ropes, about 1/2 inch thick. Cut into small pieces (about 1 inch). Use a fork to create ridges on each piece.
3. Cook the Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. Prepare the Sauce: In a pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Toss in the cooked gnocchi and Parmesan, stirring until the cheese melts and coats the gnocchi.
5. Serve: Plate the gnocchi and garnish with fresh parsley and additional Parmesan if desired.

Sweet Potato Gnocchi with Brown Butter and Sage

Sweet potato gnocchi is a delightful twist on traditional pasta. The natural sweetness of the potatoes pairs beautifully with the rich, nutty flavor of brown butter and the earthy notes of sage. This dish is not only comforting but also incredibly simple to make, making it a great choice for both weeknight dinners and special occasions.

The gnocchi are soft and pillowy, offering a satisfying bite that complements the crispy sage leaves and crunchy walnuts sprinkled throughout. This recipe is sure to please, whether you’re a seasoned chef or a beginner in the kitchen.

Ingredients

• 2 medium sweet potatoes
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• ½ cup walnuts, roughly chopped

Instructions

1. Cook the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for about 45 minutes or until tender. Let them cool, then scoop out the flesh and mash it in a bowl.
2. Make the Dough: In the same bowl, add the flour, egg, and salt to the mashed sweet potatoes. Mix until a soft dough forms. If the dough is too sticky, add a bit more flour.
3. Shape the Gnocchi: On a floured surface, divide the dough into sections and roll each section into a rope about ½ inch thick. Cut the ropes into 1-inch pieces and use a fork to create ridges on one side.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
5. Prepare the Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and walnuts, cooking until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes.
6. Combine: Add the cooked gnocchi to the skillet and toss gently to coat with the brown butter sauce. Serve warm, garnished with extra sage if desired.