Gnocchi, the soft and pillowy Italian dumplings, are a versatile and delightful addition to your meal rotation. Made primarily from potatoes, flour, and eggs, these little bites can be transformed into numerous delicious dishes, perfect for any occasion. From savory soups to hearty main courses, you can enjoy gnocchi in many ways that will keep your taste buds happy.
With recipes ranging from creamy soups to fresh, vegetable-packed dishes, you’ll find plenty of inspiration for easy and satisfying gnocchi dinners. Whether you’re looking for a quick weeknight meal or a comforting dish to share with family and friends, you’ll discover new and exciting ways to incorporate gnocchi into your cooking repertoire.
1) Classic Potato Gnocchi
Classic potato gnocchi is a staple in Italian cuisine. To start, you’ll need potatoes, flour, salt, and an egg. Boil the potatoes with their skins on to keep them from absorbing too much water. Once tender, peel and mash them until smooth.
Mix the mashed potatoes with flour and a pinch of salt. Add a beaten egg to create a dough. Knead until the dough is smooth and not sticky.
Roll the dough into ropes about ¾ inch in diameter. Cut these ropes into small pieces, also about ¾ inch each. You can roll each piece on a fork or gnocchi board to give them ridges.
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches, cooking until they float to the surface. This usually takes about 2-3 minutes. Remove with a slotted spoon and serve with your favorite sauce.
Classic potato gnocchi pairs well with both tomato-based and creamy sauces. For a simple dish, try them with melted butter and sage.
2) Spinach and Ricotta Gnocchi
Spinach and ricotta gnocchi offer a light and flavorful twist on traditional potato gnocchi. You will love the mix of creamy ricotta and nutrient-rich spinach.
Start by wilting the spinach in a pan and squeezing out all excess moisture. Chop the spinach finely.
In a large bowl, combine the chopped spinach with ricotta cheese. For extra flavor, add a pinch of salt, an egg, and some grated Parmesan cheese.
Mix everything until well incorporated. Gradually add flour to the mixture until it forms a soft dough that’s still a bit sticky but can be rolled.
Shape the dough into small balls or ovals. Dust with a little flour to prevent sticking.
Boil a large pot of salted water. Carefully drop the gnocchi into the water. They are ready when they float to the top.
Scoop out the gnocchi with a slotted spoon. You can serve them with a simple butter and sage sauce or a marinara sauce.
Spinach and ricotta gnocchi are both delicious and easy to make. They make a great meal for any night of the week.
3) Sweet Potato Gnocchi
Sweet potato gnocchi is a delicious twist on the traditional potato version. You start by poking holes in a sweet potato with a fork. Microwave it for about 5 to 7 minutes until soft. Let it cool before handling.
Cut the sweet potato in half and scoop out the flesh. Mash it until smooth, then mix in ricotta cheese, an egg, and a pinch of salt. You can also add a bit of cayenne pepper for a slight kick.
Add flour gradually until a dough forms. This dough should be firm but not too sticky. Roll the dough into ropes and cut it into small pieces. If you like, you can press the pieces with a fork to create ridges.
Cook the gnocchi in boiling water until they float to the top, which takes around 2 to 3 minutes. Use a slotted spoon to remove them and drain well.
For a finishing touch, toss the gnocchi in a garlic sage butter sauce. Simply melt butter in a pan, add minced garlic and fresh sage, and cook until fragrant. Sauté the cooked gnocchi in the sauce for a few minutes.
4) Gnocchi with Tomato Basil Sauce
Heat olive oil in a nonstick skillet over medium heat until it starts to glisten. Add minced garlic and stir until it becomes fragrant, about 30 seconds to one minute.
Add in tomatoes, tomato paste, broth, salt, pepper, Italian seasoning, and crushed red pepper. Stir well to ensure the tomato paste is fully mixed in.
While the sauce cooks, bring a separate pot of water to boil. Follow the package instructions to cook your gnocchi. They usually float to the surface when ready, which takes about two and a half minutes.
Once the gnocchi are done, scoop them out of the water and transfer them directly into the sauce. Stir gently to coat the gnocchi with the tomato basil sauce.
Let everything simmer together for a few minutes so the flavors can meld. Taste and adjust the seasoning—add more salt or pepper if needed. Serve hot and enjoy.
5) Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a traditional Italian dish from the region of Campania. It’s loved for its simple, comforting flavors.
You start with soft, pillowy gnocchi made from potatoes. The gnocchi are cooked until tender and then mixed with a rich tomato sauce. The sauce is usually made from ripe tomatoes, garlic, olive oil, and fresh basil.
Once the gnocchi are coated in the sauce, you place them in an oven-proof dish. Fresh mozzarella cheese is added on top. Sometimes, grated Parmigiano-Reggiano is sprinkled over the dish for extra flavor.
You then bake the dish in the oven at around 400°F (200°C) until the cheese is bubbly and golden. This usually takes about 20 minutes.
Gnocchi alla Sorrentina is typically served hot, garnished with a sprig of fresh basil. It makes for a hearty and satisfying meal that showcases the best of Italian home cooking.
Enjoy this comforting dish with a side of crusty bread to soak up the delicious sauce.
6) Gnocchi with Pesto Sauce
Gnocchi with pesto sauce is a quick and tasty dish. Start by bringing a large pot of salted water to a boil. Cook the gnocchi according to the package instructions. Gnocchi is ready when it floats to the top of the water.
Make the pesto by blending fresh basil leaves, garlic, pine nuts, and Parmesan cheese. Slowly add olive oil while blending until smooth. You can also buy ready-made pesto if you prefer.
In a pan, heat a bit of oil over medium heat. Add the cooked gnocchi and toss them until they are lightly golden. Afterward, mix in the pesto sauce. Make sure to coat the gnocchi evenly.
Serve your gnocchi with extra grated Parmesan and a few fresh basil leaves. For added flavor, include sun-dried tomatoes or seared cherry tomatoes. This dish is simple yet satisfying. Enjoy it as a main course or a side dish.
7) Cauliflower Gnocchi
Cauliflower gnocchi is a tasty and healthy alternative to traditional potato gnocchi. It is made with cauliflower, which gives it a unique flavor and texture.
To start, cook the cauliflower until tender. Make sure to squeeze out all the excess water to get the right texture.
Next, pulse the cooked cauliflower in a food processor until it forms crumbles. Combine it with flour and salt to create a dough.
You can boil or pan-fry your gnocchi. Boiling gives them a softer texture, while pan-frying in a bit of olive oil makes them crispy.
For a simple dish, toss the cooked gnocchi with butter, garlic, and fresh herbs. Adding parmesan cheese can bring extra flavor.
If you’re looking for something heartier, try combining the gnocchi with Italian sausage in a tomato-based broth. This makes a comforting, warm meal.
Pair cauliflower gnocchi with caramelized zucchini and goat cheese for a different twist. Adding lemon zest and red pepper flakes brings a fresh, spicy kick.
Whether you keep it simple or get creative, cauliflower gnocchi is versatile and delicious.
8) Gorgonzola Gnocchi
Gorgonzola gnocchi combines soft, pillowy gnocchi with a rich, creamy cheese sauce. To start, boil your gnocchi in salted water until they float to the top. This usually takes just a few minutes.
While the gnocchi cook, melt Gorgonzola cheese in a skillet over medium heat. Stir in some heavy cream or crème fraîche to create a smooth sauce.
Add your drained gnocchi to the skillet. Stir gently to coat them in the creamy sauce. Adding fresh spinach at this stage can be a nice touch. Let it wilt slightly before serving.
Garnish with chopped walnuts or pine nuts for added crunch. If you like, sprinkle with Parmigiano Reggiano for extra flavor. Serve immediately while it’s hot and creamy.
9) Pumpkin Gnocchi with Sage
Pumpkin Gnocchi with Sage is a warming and tasty dish perfect for fall. The pumpkin gives the gnocchi a natural sweetness and a unique texture. Sage butter sauce complements the gnocchi well, adding an aromatic touch.
To make the gnocchi, start with fresh or canned pumpkin puree. Spread it on paper towels to remove excess moisture. Combine the pumpkin with flour, salt, and a bit of nutmeg to form a soft dough.
Knead the dough lightly on a floured surface. Divide it into portions and roll each one into a rope. Cut the rope into small pieces. Cook the gnocchi in boiling salted water until they float to the top.
For the sauce, melt butter in a pan and add fresh sage leaves. Let the sage cook until crispy, then remove it. Toss the cooked gnocchi in the sage butter sauce and serve immediately. The dish is simple but flavorful. Enjoy your Pumpkin Gnocchi with Sage!
10) Gnocchi Carbonara
Gnocchi Carbonara is a rich and creamy dish that’s perfect for dinner. It combines gnocchi, a type of Italian dumpling, with classic Carbonara ingredients like eggs, cheese, and pork.
Start by cooking your pork, like pancetta or guanciale, in a large skillet until it’s crispy. This adds a lot of flavor to the dish.
While the meat is cooking, whisk together egg yolks, grated pecorino cheese, salt, and pepper. This mixture will create the creamy sauce for your gnocchi.
Boil a large pot of salted water and cook the gnocchi. When they float to the top, it’s time to remove them with a slotted spoon.
Add some of the starchy cooking water from the gnocchi to your egg mixture. This helps make the sauce silky.
Mix the cooked gnocchi with the crispy pork, then pour in the egg and cheese mixture. Make sure you stir constantly to avoid scrambling the eggs.
Serve immediately while it’s hot and creamy. This dish is best enjoyed fresh, straight from the pan.
11) Beetroot Gnocchi
Beetroot gnocchi offers a unique twist on the classic recipe, bringing vibrant color and earthy flavor to your plate. Start by cooking beets and potatoes. You can boil or roast them. Both methods work well.
Once cooked, peel and cut the beets and potatoes into pieces. Mash the potatoes using a potato masher. Puree the beets in a food processor until smooth.
Mix the beet puree with the mashed potatoes. Add flour to form a dough. Be careful not to overmix, as this can make the gnocchi heavy.
On a floured surface, roll the dough into ropes. Cut these into bite-sized pieces. You can use a fork to create grooves, which helps the gnocchi hold sauce better.
Cook the gnocchi in boiling salted water. They are ready when they float to the surface, which takes about 2-3 minutes. Serve with a sauce of your choice, such as a creamy taleggio or simple browned butter.
Beetroot gnocchi pairs beautifully with cheeses and herbs. It’s a wonderful dish to impress guests or enjoy as a comforting meal at home.
12) Gnocchi with Brown Butter and Sage
Gnocchi with brown butter and sage is a classic recipe that combines tender potato dumplings with a rich, nutty sauce.
Start by cooking the gnocchi according to package instructions. Once they float to the top of the water, they’re ready.
In a skillet, melt butter over medium heat. Stir constantly until the butter turns brown and smells nutty.
Add fresh sage leaves to the browned butter. Cook for a minute until crispy.
Gently add the cooked gnocchi to the skillet. Let them cook undisturbed until they are golden on one side.
Season the dish with salt and pepper. Toss the gnocchi in the butter sauce to coat evenly.
For extra flavor, add a sprinkle of grated Parmesan cheese on top before serving.
This dish is simple yet flavorful, perfect for a cozy meal.
Nutritional Benefits of Gnocchi
Gnocchi can be a good addition to your meals, offering various nutrients.
Each 2-ounce serving of gnocchi contains about 89 calories, compared to 211 calories in pasta. This makes gnocchi a lower-calorie option.
Carbohydrates are the main nutrient in gnocchi. They provide energy for your daily activities.
In addition to carbs, gnocchi also includes small amounts of other nutrients:
- Fiber: Helps with digestion.
- Protein: Aids in muscle repair.
- Phosphorus: Supports bone health.
- Magnesium: Helps with muscle function.
- Potassium: Good for heart health.
Here’s a quick comparison:
| Nutrient | Amount in Gnocchi (2 oz) | Amount in Pasta (2 oz) |
|---|---|---|
| Calories | 89 | 211 |
| Protein | Trace | 7.5 grams |
| Phosphorus | Trace | Trace |
| Magnesium | Trace | Trace |
| Potassium | Trace | Trace |
Gnocchi can be a versatile ingredient. You can pair it with vegetables, lean meats, or sauces to create balanced meals. It also fits well into different types of diets, like vegetarian or gluten-free, depending on the recipe.
By choosing gnocchi, you can enjoy a unique texture and taste while benefiting from its nutritional profile.
Tips for Perfect Gnocchi
These tips will help you choose the right potatoes, create a perfect dough, and master cooking techniques to achieve the best gnocchi.
Choosing the Right Potatoes
Select russet potatoes or Yukon Gold potatoes for making gnocchi. These varieties have a higher starch content and lower water content, which is essential. Starchy potatoes give a light and fluffy texture rather than dense or gummy.
Avoid using waxy potatoes like red or new potatoes, which contain more moisture. Boil the potatoes with their skins on. This helps to keep them dry inside. After boiling, peel them and let them cool slightly before mashing or ricing.
Perfecting Your Dough
Create a well in the center of your mashed or riced potatoes and add egg yolk and salt. Slowly incorporate flour until the dough starts to come together. Be careful not to overwork the dough as this will result in tough gnocchi. Use just enough flour to form a soft, slightly sticky dough.
Knead gently and briefly. The dough should hold its shape without being too dry. If it’s too sticky, add a little more flour, but be cautious. Too much flour will make the gnocchi heavy.
Cooking Techniques
Boil a large pot of water with a couple of teaspoons of salt. Drop the gnocchi into the boiling water and wait for them to float to the surface. This typically takes about 2 1/2 minutes. Once they float, continue to cook for an additional 30 seconds before removing them with a slotted spoon.
For a different texture, you can also bake gnocchi. Preheat your oven to 400°F, place the gnocchi on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until crispy, flipping halfway through. Another option is to pan-fry the boiled gnocchi in butter until golden brown.
Pairing Gnocchi With Sauces
Gnocchi pairs wonderfully with a variety of sauces. Classic tomato-based sauces, creamy concoctions, and vibrant pesto variations offer diverse and delicious options for any palate.
Classic Tomato-Based Sauces
Tomato-based sauces are a timeless choice for pairing with gnocchi. Marinara is simple yet flavorful, combining tomatoes, garlic, and herbs. Pomodoro sauce focuses on fresh tomatoes, offering a lighter taste. Arrabbiata adds a spicy kick with the inclusion of chili peppers.
Tomato sauces are easy to make and versatile. You can enhance them with additional ingredients like vegetables or protein for added richness. These sauces highlight the gnocchi’s texture and absorb flavors well.
Creamy Sauces
For a rich and indulgent pairing, creamy sauces work wonderfully with gnocchi. Alfredo sauce, made with butter, heavy cream, and Parmesan cheese, creates a velvety coating. Gorgonzola adds a robust, tangy twist with blue cheese as the base. Carbonara combines eggs, cheese, and pancetta for a sumptuous texture.
Creamy sauces cling to the gnocchi, making each bite luxurious. They balance the potato dumplings’ hearty nature, providing a comforting and satisfying meal.
Pesto Variations
Pesto brings a fresh and aromatic element to gnocchi dishes. Classic basil pesto combines basil, garlic, pine nuts, Parmesan, and olive oil for a vibrant, green sauce. Sundried tomato pesto offers a sweet, tangy alternative, perfect for adding depth. Arugula pesto introduces a peppery flavor, enhancing the gnocchi’s profile.
Pest-filled options are not only delicious but also quick to prepare. They infuse the gnocchi with intense flavors while remaining light and refreshing, perfect for a varied palate.
Storing and Reheating Gnocchi
Storing Gnocchi:
To store uncooked gnocchi, place them on a baking sheet and freeze until solid. Once frozen, transfer to a zipper-lock bag or an airtight container. They can be stored in the freezer for up to two months.
For cooked gnocchi, store them in an airtight container in the refrigerator. They will stay fresh for up to two days.
Reheating Gnocchi:
- Boiling: Bring a pot of salted water to a boil. Place leftover gnocchi in a colander and dip into the boiling water for 30-60 seconds. Toss with sauce and serve.
- Microwave: Place gnocchi in a microwave-safe dish. Cover with a lid or plastic wrap. Microwave on high for 30-second intervals, stirring in between, until heated through. Be careful not to overcook.
- Oven: Preheat your oven to 350°F (180°C). Put gnocchi in an oven-proof dish with sauce. Sprinkle a tablespoon of water over it, cover with foil, and heat for 10-15 minutes. This method works best for gnocchi with sauce.
- Sautéing: Heat a skillet over medium heat. Add a small amount of oil or butter. Sauté the gnocchi, stirring occasionally, until heated through. This method keeps them crispy.
