20 Delicious Gnocchi Recipes Easy to Make

Dive into the world of gnocchi with our roundup of 20 Delicious Gnocchi Recipes Easy to Make! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some good old-fashioned comfort food, we’ve got you covered. These pillowy bites of joy are simpler to whip up than you might think, and we’re here to guide you through each mouthwatering option. Ready to get cooking? Let’s roll!

Classic Potato Gnocchi with Sage Butter

There’s something truly comforting about homemade gnocchi, especially when tossed in a fragrant sage butter sauce. This classic recipe is a testament to simplicity and flavor.

Ingredients

• 2 large russet potatoes (about 1 pound)
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour, plus more for dusting
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, then bake for 45 minutes to 1 hour, until tender. Let cool slightly, then peel and mash.
2. On a floured surface, combine the mashed potatoes, egg, 1/2 teaspoon salt, and 1 1/2 cups flour. Knead gently until a soft dough forms.
3. Divide the dough into 4 pieces. Roll each into a 1-inch-thick rope, then cut into 1-inch pieces. Press each piece lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2 minutes. Remove with a slotted spoon.
5. In a large skillet, melt 4 tablespoons butter over medium heat. Add 10 sage leaves and cook until the butter is golden and the sage is crisp, about 2 minutes. Stir in 1/4 teaspoon black pepper.
6. Toss the cooked gnocchi in the sage butter until coated. Serve sprinkled with 1/4 cup Parmesan cheese.

The ridges on these pillowy gnocchi catch every bit of the nutty sage butter, making each bite a perfect balance of texture and taste.

Tip: For extra fluffy gnocchi, bake the potatoes instead of boiling them to reduce moisture.

Easy Spinach and Ricotta Gnocchi

Looking for a comforting yet elegant dish that comes together in no time? This Easy Spinach and Ricotta Gnocchi is your answer, blending creamy ricotta with vibrant spinach for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 (16-ounce) package potato gnocchi
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup marinara sauce, warmed

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the spinach to the skillet and cook for 2 minutes, stirring occasionally.
4. Stir in the ricotta cheese, Parmesan cheese, salt, black pepper, and nutmeg. Cook for another 2 minutes until the cheeses are melted and the mixture is well combined.
5. Add the cooked gnocchi to the skillet and toss gently to coat with the spinach and cheese mixture.
6. Serve the gnocchi warm, topped with warmed marinara sauce.

The magic of this dish lies in the creamy ricotta and spinach mixture that clings to each gnocchi, offering a perfect bite every time.

Tip: For an extra layer of flavor, sprinkle some red pepper flakes over the top before serving.

Quick Pumpkin Gnocchi with Gorgonzola Sauce

Whip up this cozy, autumnal dish that combines the sweet earthiness of pumpkin with the bold tang of Gorgonzola in a creamy sauce—perfect for a quick yet impressive dinner.

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 large egg
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup heavy cream
• 1/2 cup crumbled Gorgonzola cheese
• 1 tablespoon unsalted butter
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh sage

Instructions

1. In a large bowl, mix the pumpkin puree, egg, 1 1/2 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg until a dough forms. Turn onto a floured surface and knead lightly, adding more flour if sticky.
2. Divide the dough into 4 pieces. Roll each into a 1-inch-thick rope, then cut into 1-inch pieces. Press each lightly with a fork to create ridges.
3. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
4. In a saucepan over medium heat, warm 1 cup heavy cream, 1/2 cup Gorgonzola, 1 tablespoon butter, and 1/4 teaspoon black pepper, stirring until the cheese melts and the sauce is smooth, about 5 minutes.
5. Toss the cooked gnocchi with the Gorgonzola sauce and 1 tablespoon chopped sage. Serve immediately.

The ridges on the gnocchi catch every bit of the rich, creamy sauce, making each bite a perfect balance of texture and flavor.

Tip: For an extra nutty flavor, toast the sage in the butter before adding the cream and cheese.

Simple Sweet Potato Gnocchi with Brown Butter

There’s something magical about the combination of sweet potatoes and brown butter in this comforting gnocchi dish that’s sure to impress.

Ingredients

• 1 large sweet potato (about 1 pound), baked and peeled
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 4 tablespoons unsalted butter
• 1 tablespoon fresh sage leaves, chopped
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese, for serving

Instructions

1. Mash the sweet potato in a large bowl until smooth. Stir in the flour, egg, 1/2 teaspoon salt, and nutmeg until a dough forms.
2. Turn the dough onto a floured surface and knead gently. Divide into 4 pieces, rolling each into a 1-inch-thick rope. Cut into 1-inch pieces.
3. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
4. In a large skillet, melt the butter over medium heat. Cook until the butter turns a nutty brown, about 3 minutes. Add the sage and cook for 1 minute more.
5. Toss the cooked gnocchi in the brown butter sauce. Season with salt and pepper to taste. Serve immediately, sprinkled with Parmesan cheese.

The brown butter sauce adds a depth of flavor that perfectly complements the natural sweetness of the gnocchi, making this dish a standout.

Tip: For extra texture, press each gnocchi piece with a fork before cooking to create ridges that hold more sauce.

Effortless Beetroot Gnocchi with Goat Cheese

Dive into the vibrant world of homemade pasta with this Effortless Beetroot Gnocchi, where earthy sweetness meets creamy goat cheese in every bite.

Ingredients

• 2 medium beetroots, peeled and cubed
• 1 pound russet potatoes, peeled and cubed
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons butter
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 400°F. Toss the beetroots and potatoes with 1 tablespoon of olive oil, then spread them on a baking sheet. Roast for 30 minutes until tender. Let cool slightly.
2. Mash the roasted beetroots and potatoes together until smooth. Stir in the egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually add 1 1/2 cups flour, mixing until a dough forms.
3. On a floured surface, divide the dough into 4 parts. Roll each into a rope about 1/2 inch thick, then cut into 1-inch pieces. Press each piece lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
5. In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the cooked gnocchi and sauté until lightly golden, about 2 minutes.
6. Serve the gnocchi topped with crumbled goat cheese and fresh thyme leaves.

The natural sweetness of the beetroot paired with the tangy goat cheese creates a dish that’s as visually stunning as it is delicious, perfect for impressing guests or treating yourself.

Tip: For an extra flavor boost, toast the gnocchi in the skillet until crispy on the outside while remaining pillowy soft inside.

Fast Cauliflower Gnocchi with Pesto

Looking for a quick, veggie-packed dinner that doesn’t skimp on flavor? This Fast Cauliflower Gnocchi with Pesto is your weeknight hero, ready in just 20 minutes!

Ingredients

• 1 (16 oz) package cauliflower gnocchi
• 2 tbsp olive oil
• 1/4 cup prepared pesto
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp pine nuts, toasted

Instructions

1. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the cauliflower gnocchi in a single layer and cook for 5 minutes without stirring, until the bottoms are golden.
2. Flip the gnocchi and cook for another 5 minutes, until golden all over. Reduce heat to low.
3. Add 1/4 cup pesto, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet. Toss gently until the gnocchi are evenly coated.
4. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese and 1 tbsp toasted pine nuts.

The magic here? The gnocchi gets irresistibly crispy outside while staying pillowy inside, and the pesto adds a fresh, herby punch that’s balanced by the nutty Parmesan and pine nuts.

Tip: For extra crispiness, don’t overcrowd the skillet—cook the gnocchi in batches if needed.

Basic Whole Wheat Gnocchi with Tomato Sauce

There’s something incredibly satisfying about making your own gnocchi, and this whole wheat version paired with a simple tomato sauce is a weeknight game-changer.

Ingredients

• 2 large russet potatoes, peeled and quartered
• 1 cup whole wheat flour
• 1 egg, lightly beaten
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash until smooth.
2. Combine the mashed potatoes, whole wheat flour, egg, and 1/2 tsp salt in a bowl. Knead gently to form a dough.
3. Divide the dough into 4 pieces. Roll each into a rope, about 1/2 inch thick, then cut into 1-inch pieces.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
5. While the gnocchi cooks, heat 2 tbsp olive oil in a saucepan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
6. Stir in the crushed tomatoes, 1/2 tsp sugar, and 1/4 tsp black pepper. Simmer for 10 minutes, then stir in the basil.
7. Toss the cooked gnocchi with the tomato sauce and serve immediately.

The whole wheat flour gives these gnocchi a nutty depth that pairs beautifully with the bright, herby tomato sauce.

Tip: For extra fluffy gnocchi, rice the potatoes instead of mashing them.

Speedy Butternut Squash Gnocchi with Sage

Whip up this Speedy Butternut Squash Gnocchi with Sage for a cozy dinner that feels gourmet but comes together in a flash.

Ingredients

• 1 lb store-bought gnocchi
• 2 cups cubed butternut squash (1/2-inch pieces)
• 2 tbsp olive oil
• 1/4 cup unsalted butter
• 8 fresh sage leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat a large skillet over medium heat. Add olive oil and butternut squash. Cook for 10 minutes, stirring occasionally, until squash is tender and lightly browned.
2. Meanwhile, bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain.
3. In the same skillet used for the squash, melt butter over medium heat. Add sage leaves and cook for 1 minute until crispy. Remove sage leaves and set aside.
4. Add cooked gnocchi to the skillet with the butter. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and cook for 2 minutes until gnocchi is lightly golden.
5. Return the butternut squash to the skillet. Toss everything together and cook for another minute. Serve topped with crispy sage leaves and 1/4 cup grated Parmesan cheese.

The crispy sage and sweet squash create a delightful contrast with the pillowy gnocchi, making every bite a little celebration of textures.

Tip: For an extra nutty flavor, try brown butter instead of regular butter in this recipe.

Easy Gluten-Free Gnocchi with Mushroom Cream Sauce

Who says gluten-free can’t be indulgent? This Easy Gluten-Free Gnocchi with Mushroom Cream Sauce is a cozy, comforting dish that’ll make you forget it’s allergy-friendly.

Ingredients

• 1 lb gluten-free gnocchi
• 2 tbsp olive oil
• 1 lb mixed mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, until golden and tender.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Pour in the heavy cream, Parmesan cheese, salt, and black pepper. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
5. Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes to heat through.
6. Sprinkle with fresh thyme leaves before serving.

The secret to this dish’s rich flavor? A generous sprinkle of fresh thyme adds a bright, herby contrast to the creamy sauce.

Tip: For an extra nutty flavor, try swapping half the Parmesan for aged pecorino cheese.

Quick Ricotta Gnocchi with Lemon Butter Sauce

Whip up this light and fluffy Quick Ricotta Gnocchi with Lemon Butter Sauce for a dinner that feels gourmet but comes together in a snap.

Ingredients

• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 4 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, mix ricotta cheese, egg, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Gradually add flour, stirring until a soft dough forms. Be careful not to overmix.
3. On a floured surface, divide the dough into 4 pieces. Roll each piece into a 1/2-inch thick rope, then cut into 1-inch pieces.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
5. In a large skillet over medium heat, melt butter. Add lemon juice, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute.
6. Add cooked gnocchi to the skillet, tossing gently to coat in the sauce. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the pillowy gnocchi paired with the bright, buttery lemon sauce—a simple yet sophisticated flavor combination that’s sure to impress.

Tip: For extra fluffy gnocchi, let the ricotta drain in a fine-mesh sieve for 30 minutes before using.

Simple Parsnip Gnocchi with Walnut Pesto

Transform humble parsnips into pillowy gnocchi paired with a rich walnut pesto for a dish that’s as comforting as it is elegant.

Ingredients

• 1 pound parsnips, peeled and chopped
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup walnuts, toasted
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup olive oil
• Salt to taste

Instructions

1. Boil parsnips in salted water until tender, about 15 minutes. Drain and mash until smooth.
2. Mix mashed parsnips with 1 cup flour, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Knead gently to form a dough.
3. Divide dough into 4 pieces. On a floured surface, roll each into a rope and cut into 1-inch pieces.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes. Remove with a slotted spoon.
5. For the pesto, blend walnuts, basil, Parmesan, garlic, and olive oil until smooth. Season with salt to taste.
6. Toss cooked gnocchi with walnut pesto and serve warm.

The earthy sweetness of parsnips shines through in these tender gnocchi, while the walnut pesto adds a nutty depth that’s irresistibly savory.

Tip: For extra texture, sprinkle some crushed walnuts on top before serving.

Fast Zucchini Gnocchi with Basil Cream

Whip up this Fast Zucchini Gnocchi with Basil Cream for a light yet indulgent dinner that comes together in no time.

Ingredients

• 1 pound store-bought gnocchi
• 2 medium zucchinis, grated
• 1 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add grated zucchini to the skillet and cook for 5 minutes, stirring occasionally, until softened.
3. Meanwhile, cook gnocchi according to package instructions. Drain and set aside.
4. Pour heavy cream into the skillet with zucchini. Stir in chopped basil, salt, and black pepper. Simmer for 3 minutes until the sauce slightly thickens.
5. Add cooked gnocchi to the skillet, tossing gently to coat in the basil cream sauce. Sprinkle with Parmesan cheese and serve immediately.

The magic of this dish lies in the creamy basil sauce that clings to each gnocchi, with the zucchini adding a fresh, light contrast.

Tip: For an extra touch of freshness, garnish with additional basil leaves before serving.

Basic Semolina Gnocchi with Parmesan Cheese

There’s something incredibly comforting about a plate of warm, pillowy gnocchi, especially when it’s made with semolina for a slight bite and topped with nutty Parmesan cheese. This Basic Semolina Gnocchi is a simple yet satisfying dish that brings a touch of Italian elegance to your weeknight dinner.

Ingredients

• 2 cups whole milk
• 1/2 cup unsalted butter
• 1 cup semolina flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

1. In a medium saucepan, heat the milk and butter over medium heat until the butter is melted and the mixture is hot but not boiling.
2. Gradually whisk in the semolina flour, salt, black pepper, and nutmeg. Reduce the heat to low and cook, stirring constantly, for about 5 minutes until the mixture thickens and pulls away from the sides of the pan.
3. Remove from heat and let cool slightly. Stir in the beaten egg and 1/2 cup Parmesan cheese until well combined.
4. Spread the mixture onto a greased baking sheet to about 1/2-inch thickness. Let cool completely, then cut into small squares or diamonds.
5. Preheat the oven to 375°F. Arrange the gnocchi pieces on a greased baking sheet and bake for 20 minutes until lightly golden.
6. Serve warm with additional grated Parmesan cheese on top.

The magic of this gnocchi lies in its texture—firm yet tender, with a golden crust that gives way to a creamy interior. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra crispy top, broil the gnocchi for the last 2-3 minutes of baking.

Speedy Red Lentil Gnocchi with Spinach

Speedy Red Lentil Gnocchi with Spinach

Who says homemade gnocchi has to be a weekend project? This red lentil version comes together in a flash, offering a protein-packed twist on the classic.

Ingredients

• 1 cup red lentil flour
• 1 large egg, lightly beaten
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups fresh spinach, roughly chopped
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, mix together the red lentil flour, egg, salt, and pepper until a dough forms. If the dough feels too sticky, add a little more flour.
2. Divide the dough into 4 pieces. On a floured surface, roll each piece into a rope about 1/2-inch thick, then cut into 1-inch pieces.
3. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
4. In a large skillet, heat the olive oil over medium heat. Add the spinach and cook until just wilted, about 2 minutes. Toss in the cooked gnocchi and sprinkle with Parmesan cheese.

The red lentil flour gives these gnocchi a subtly nutty flavor and a satisfyingly hearty texture that stands up beautifully to the wilted spinach and Parmesan.

Tip: For an extra crispy finish, try pan-frying the boiled gnocchi in olive oil until golden before adding the spinach.

Easy Chickpea Gnocchi with Garlic Oil

Looking for a cozy, comforting meal that’s surprisingly simple to whip up? This Easy Chickpea Gnocchi with Garlic Oil is your weeknight hero, offering a delightful twist on the classic with a protein-packed punch.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup all-purpose flour
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, mash the chickpeas until mostly smooth. Stir in the flour, egg, 1/2 tsp salt, and 1/4 tsp black pepper until a dough forms.
2. Divide the dough into 4 parts. On a floured surface, roll each into a rope about 1/2-inch thick, then cut into 1-inch pieces.
3. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
4. In a large skillet, heat 3 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, cooking until fragrant, about 1 minute.
5. Add the cooked gnocchi to the skillet, tossing to coat in the garlic oil. Cook for another 2 minutes until slightly crispy.
6. Serve hot, sprinkled with 1/4 cup grated Parmesan cheese and fresh basil leaves.

The chickpea gnocchi offers a tender yet satisfying bite, with the garlic oil adding a punchy, aromatic depth that elevates the dish beyond the ordinary.

Tip: For an extra crispy finish, try pan-frying the gnocchi in the garlic oil for an additional minute or two.

Quick Carrot Gnocchi with Thyme Butter

Transform your weeknight dinner with this Quick Carrot Gnocchi with Thyme Butter, a dish that brings a sweet, earthy twist to the classic Italian favorite.

Ingredients

• 1 cup mashed carrots (about 2 large carrots, steamed and mashed)
• 1 cup ricotta cheese
• 1 large egg
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1/4 tsp salt (for the thyme butter)

Instructions

1. In a large bowl, combine mashed carrots, ricotta cheese, egg, 1/2 tsp salt, and black pepper. Mix until smooth.
2. Gradually add 1 1/2 cups flour, stirring until a soft dough forms. Turn onto a floured surface and knead gently for 2 minutes.
3. Divide dough into 4 pieces. Roll each into a 1/2-inch-thick rope, then cut into 1-inch pieces. Press each piece lightly with a fork.
4. Bring a large pot of salted water to a boil. Add gnocchi in batches, cooking until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
5. In a large skillet over medium heat, melt butter with thyme leaves and 1/4 tsp salt. Cook until butter is golden, about 2 minutes. Add cooked gnocchi, tossing to coat.

The secret to this dish’s vibrant flavor? The natural sweetness of carrots paired with the aromatic thyme butter creates a comforting yet sophisticated meal.

Tip: For an extra touch of elegance, garnish with grated Parmesan cheese and a sprinkle of fresh thyme before serving.

Simple Chestnut Gnocchi with Rosemary

There’s something incredibly comforting about homemade gnocchi, and this Simple Chestnut Gnocchi with Rosemary brings a nutty twist to the classic that’s sure to warm your soul.

Ingredients

• 1 cup cooked chestnuts, finely chopped
• 2 cups all-purpose flour
• 1 large egg
• 1/2 tsp salt
• 1 tbsp fresh rosemary, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, combine the finely chopped chestnuts, all-purpose flour, egg, and 1/2 tsp salt. Mix until a dough forms.
2. Turn the dough onto a floured surface and knead gently for about 2 minutes. Divide the dough into 4 equal parts.
3. Roll each part into a long rope, about 1/2 inch in diameter, then cut into 1-inch pieces. Press each piece lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
5. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the cooked gnocchi and 1 tbsp fresh rosemary. Sauté for 2-3 minutes until lightly golden.
6. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

The chestnuts add a subtle sweetness and earthy depth to the gnocchi, making each bite a delightful surprise. The rosemary’s aromatic touch elevates the dish to something truly special.

Tip: For an extra crispy exterior, let the boiled gnocchi dry on a towel for a few minutes before sautéing.

Fast Broccoli Gnocchi with Almond Sauce

Looking for a quick yet luxurious weeknight dinner? This Fast Broccoli Gnocchi with Almond Sauce brings together tender gnocchi and crisp broccoli in a creamy, nutty sauce that’s ready in no time.

Ingredients

• 1 lb store-bought gnocchi
• 2 cups broccoli florets
• 1/2 cup heavy cream
• 1/4 cup almond butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp sliced almonds, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add broccoli florets to the skillet and cook for 3-4 minutes, until bright green and slightly tender.
4. Stir in heavy cream, almond butter, salt, and black pepper. Cook for 2 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
5. Add the cooked gnocchi to the skillet and toss gently to coat in the sauce. Sprinkle with grated Parmesan cheese and sliced almonds before serving.

The almond sauce’s rich texture and the broccoli’s crunch make this dish a delightful contrast of flavors and textures, perfect for those who love a nutty twist on classic pasta.

Tip: For an extra crunch, toast the sliced almonds in a dry skillet for 1-2 minutes before garnishing.

Basic Buckwheat Gnocchi with Mushrooms

Dive into the rustic charm of homemade gnocchi with this Basic Buckwheat Gnocchi with Mushrooms recipe, a delightful twist on the classic that’s both nourishing and satisfying.

Ingredients

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 1 large egg
• 1/2 cup warm water
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, mix 1 cup buckwheat flour, 1 cup all-purpose flour, and 1/2 tsp salt. Make a well in the center and add 1 large egg and 1/2 cup warm water. Stir until a dough forms, then knead lightly on a floured surface.
2. Divide the dough into 4 parts. Roll each into a rope about 1/2-inch thick, then cut into 1-inch pieces. Press each piece lightly with a fork to create ridges.
3. Bring a large pot of salted water to a boil. Add gnocchi in batches, cooking until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cups sliced mushrooms and sauté until golden, about 5 minutes. Stir in 2 cloves minced garlic and 1/4 tsp black pepper, cooking for another minute.
5. Add the cooked gnocchi to the skillet, tossing gently to combine. Sprinkle with 1/4 cup grated Parmesan cheese and garnish with fresh parsley before serving.

The buckwheat adds a nutty depth to the gnocchi, making it a hearty base for the earthy mushrooms and sharp Parmesan.

Tip: For extra fluffy gnocchi, let the dough rest for 10 minutes before shaping.

Speedy Tomato Gnocchi with Fresh Basil

Looking for a quick and comforting meal that doesn’t skimp on flavor? This Speedy Tomato Gnocchi with Fresh Basil is your weeknight hero, ready in just about 20 minutes.

Ingredients

• 1 (16-ounce) package potato gnocchi
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in the diced tomatoes, salt, and red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld.
4. Add the cooked gnocchi to the skillet, tossing gently to coat in the tomato sauce. Cook for an additional 2 minutes to heat through.
5. Remove from heat and stir in the fresh basil. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the tender gnocchi pillows soaking up the vibrant tomato sauce, with a kick of heat and a fresh basil finish that’s irresistibly comforting.

Tip: For an extra layer of flavor, toast the gnocchi in the skillet for a minute after draining to give them a slight crisp.

Conclusion

We hope this roundup of 20 delicious gnocchi recipes inspires your next kitchen adventure! Whether you’re a gnocchi newbie or a seasoned pro, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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