20 Delicious Gnocchi Recipes for Every Occasion

There’s something undeniably comforting about a plate of gnocchi, those pillowy dumplings that melt in your mouth and carry flavors like little edible clouds. Whether you’re in the mood for a quick weeknight dinner, a seasonal twist, or just a hearty dose of comfort food, we’ve gathered 20 delicious gnocchi recipes that promise to delight. Dive in and discover your next favorite dish!

Classic Potato Gnocchi with Sage Butter

Ready to dive into a comforting bowl of homemade goodness? This classic potato gnocchi with sage butter is your ticket to a cozy, satisfying meal that feels like a hug from the inside.

Ingredients

• 2 lbs russet potatoes
• 1 1/2 cups all-purpose flour
• 1 large egg
• 1 tsp salt
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves
• 1/4 tsp 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 45-60 minutes until tender. Tip: Baking the potatoes instead of boiling them removes excess moisture, making for lighter gnocchi.
2. Let the potatoes cool slightly, then peel and mash them while still warm.
3. On a clean surface, make a well with the mashed potatoes, flour, egg, and salt. Gently knead into a dough. Tip: Overworking the dough can make the gnocchi tough, so mix just until combined.
4. Divide the dough into 4 parts. Roll each into a 1-inch thick rope, then cut into 1-inch pieces.
5. 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.
6. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter is golden and the sage is crisp, about 3 minutes. Tip: Watch the butter closely to prevent burning.
7. Toss the cooked gnocchi in the sage butter, sprinkle with black pepper and Parmesan cheese.

Fluffy, pillowy gnocchi coated in nutty sage butter is a match made in heaven. Serve it with a crisp green salad for a light contrast, or double down on comfort with a side of roasted vegetables.

Sweet Potato Gnocchi with Brown Butter and Pecans

Kickstart your culinary adventure with this cozy, comforting dish that’s perfect for any season. You’ll love the tender gnocchi paired with the nutty crunch of pecans and the rich depth of brown butter.

Ingredients

• 2 lbs sweet potatoes
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 400°F. Pierce the sweet potatoes all over with a fork, then bake for 45-60 minutes until tender. Tip: Placing them on a baking sheet catches any drips.
2. Let the sweet potatoes cool slightly, then peel and mash them in a large bowl until smooth.
3. Add the flour and salt to the mashed sweet potatoes, mixing until a dough forms. Tip: Don’t overwork the dough to keep the gnocchi light.
4. Divide the dough into 4 parts. On a floured surface, roll each part into a 1-inch thick rope, then cut into 1-inch pieces.
5. 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, then remove with a slotted spoon.
6. In a large skillet over medium heat, melt the butter. Cook until it turns a golden brown color, about 3-4 minutes, stirring constantly. Tip: Watch closely to prevent burning.
7. Add the cooked gnocchi and pecans to the skillet, tossing to coat evenly. Cook for another 2 minutes until everything is heated through.

Nowhere else will you find such a delightful mix of textures—soft gnocchi, crunchy pecans, and that irresistible brown butter. Serve it with a sprinkle of Parmesan or a side of greens for a complete meal.

Spinach and Ricotta Gnocchi in Tomato Sauce

Believe it or not, making homemade gnocchi is easier than you think, especially when it’s packed with spinach and ricotta. This dish, smothered in a rich tomato sauce, is a cozy meal that feels fancy without the fuss.

Ingredients

• 1 cup ricotta cheese
• 1 cup cooked spinach, squeezed dry
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 2 cups tomato sauce
• 2 tbsp olive oil
• 1/2 tsp salt

Instructions

1. In a large bowl, mix 1 cup ricotta cheese, 1 cup cooked spinach, 1 egg, 1/2 cup grated Parmesan cheese, and 1/2 tsp salt until well combined.
2. Gradually add 1 cup all-purpose flour to the mixture, stirring until a soft dough forms. Tip: Don’t overmix to keep the gnocchi light.
3. On a floured surface, divide the dough into 4 pieces. Roll each piece into a 1/2-inch thick rope.
4. Cut each rope into 1-inch pieces. Optionally, press each piece against a fork to create ridges.
5. 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. Tip: Don’t overcrowd the pot to ensure even cooking.
6. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the cooked gnocchi and 2 cups tomato sauce, gently tossing to coat. Tip: Let the sauce simmer for 2 minutes to thicken slightly.
7. Serve hot, garnished with extra Parmesan if desired.

Rich and creamy, these gnocchi have a tender bite that pairs perfectly with the tangy tomato sauce. Try serving them with a sprinkle of fresh basil for a pop of color and flavor.

Pumpkin Gnocchi with Gorgonzola Cream Sauce

Wow, you’re in for a treat with this cozy, autumnal dish that’s as comforting as it is elegant. Imagine pillowy pumpkin gnocchi smothered in a rich, tangy Gorgonzola cream sauce—it’s the perfect balance of sweet and savory.

Ingredients

– 1 cup pumpkin puree
– 2 cups all-purpose flour
– 1 large egg
– 1/2 tsp salt
– 1/4 tsp nutmeg
– 1 cup heavy cream
– 1/2 cup Gorgonzola cheese, crumbled
– 2 tbsp unsalted butter
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, mix together the pumpkin puree, egg, salt, and nutmeg until smooth.
2. Gradually add the flour to the pumpkin mixture, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. On a floured surface, divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter.
4. Cut each rope into 1-inch pieces. Optionally, press each piece with a fork to create ridges.
5. 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. Tip: Don’t overcrowd the pot to ensure even cooking.
6. In a saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer.
7. Stir in the Gorgonzola and Parmesan cheeses until melted and the sauce is smooth. Season with black pepper.
8. Drain the gnocchi and add them to the sauce, gently tossing to coat.
9. Serve immediately, garnished with extra Parmesan if desired. Tip: For a crispy twist, pan-fry the boiled gnocchi in butter before adding the sauce.

The gnocchi are incredibly tender with a subtle pumpkin flavor that pairs beautifully with the bold Gorgonzola sauce. Try serving it with a sprinkle of toasted walnuts for an extra crunch and nutty flavor.

Beetroot Gnocchi with Goat Cheese and Walnuts

Wow, you’re in for a treat with this vibrant and flavorful dish that’s as pleasing to the eye as it is to the palate. Perfect for when you want to impress at dinner but keep things surprisingly simple.

Ingredients

• 2 cups peeled, cooked beetroot
• 1 cup ricotta cheese
• 1 egg
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked beetroot until smooth. Tip: A food processor can save time here for a smoother consistency.
3. Add the ricotta cheese, egg, and salt to the beetroot, mixing until well combined.
4. Gradually add the flour, stirring until a dough forms. Tip: The dough should be tacky but not sticky; add more flour if needed.
5. Divide the dough into 4 equal parts. On a floured surface, roll each part into a long rope about 1 inch in diameter.
6. Cut each rope into 1-inch pieces to form the gnocchi. Tip: Use a fork to press lightly on each piece for that classic gnocchi texture.
7. Place the gnocchi on the prepared baking sheet and bake for 15 minutes, or until they start to firm up.
8. Heat olive oil in a large skillet over medium heat. Add the baked gnocchi and cook until lightly browned, about 3-4 minutes per side.
9. Remove from heat and sprinkle with crumbled goat cheese, chopped walnuts, and black pepper.

Great for a cozy night in, this dish offers a delightful contrast between the tender gnocchi and the crunchy walnuts, with the goat cheese adding a creamy tang. Serve it with a side of arugula salad for a pop of color and freshness.

Whole Wheat Gnocchi with Pesto and Cherry Tomatoes

Oh, you’re going to love this twist on a classic. Whole wheat gnocchi with pesto and cherry tomatoes is hearty, fresh, and packed with flavor. It’s the kind of dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 2 cups whole wheat flour
• 1 cup ricotta cheese
• 1 egg
• 1/2 tsp salt
• 1/4 cup pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, mix 2 cups whole wheat flour, 1 cup ricotta cheese, 1 egg, and 1/2 tsp salt until a dough forms. Tip: If the dough is too sticky, add a little more flour.
2. Divide the dough into 4 parts. On a floured surface, roll each part into a long rope about 1/2 inch thick.
3. Cut each rope into 1-inch pieces. Press each piece lightly with a fork to create ridges. Tip: This helps the gnocchi hold onto the sauce better.
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. Tip: Don’t overcrowd the pot to ensure even cooking.
5. While the gnocchi cooks, heat 2 tbsp olive oil in a large pan over medium heat. Add 1 cup halved cherry tomatoes and sauté for 2 minutes.
6. Drain the gnocchi and add them to the pan with the tomatoes. Toss gently to combine.
7. Remove from heat and stir in 1/4 cup pesto until the gnocchi are evenly coated.
8. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Mmm, the gnocchi are pillowy soft with a slight chew, and the pesto adds a vibrant herby kick. Serve it with a crisp white wine and a simple green salad for a meal that’s sure to impress.

Gluten-Free Gnocchi with Basil Pesto

So, you’re craving something comforting yet light, and gluten-free? This gluten-free gnocchi with basil pesto is your answer. It’s fluffy, herby, and downright delicious.

Ingredients

• 2 cups gluten-free flour
• 1 cup ricotta cheese
• 1 egg
• 1/2 tsp salt
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/4 tsp black pepper

Instructions

1. In a large bowl, mix 2 cups gluten-free flour, 1 cup ricotta cheese, 1 egg, and 1/2 tsp salt until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Divide the dough into 4 parts. Roll each part into a long rope, about 1/2 inch thick.
3. Cut each rope into 1-inch pieces. Use a fork to gently press and roll each piece for ridges. Tip: This helps the pesto cling better.
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. Tip: Don’t overcrowd the pot to ensure even cooking.
5. While the gnocchi cooks, blend 2 cups fresh basil leaves, 1/2 cup grated Parmesan, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil, and 1/4 tsp black pepper until smooth in a food processor.
6. Drain the gnocchi and toss with the basil pesto until well coated.

Light and pillowy, these gnocchi are a dream with the vibrant pesto. Try serving them with a sprinkle of extra Parmesan and a few basil leaves on top for a pretty finish.

Cauliflower Gnocchi with Garlic and Olive Oil

Wow, have you ever tried making gnocchi at home? It’s easier than you think, especially when you swap out potatoes for cauliflower. This version is light, fluffy, and packed with flavor, thanks to a simple garlic and olive oil sauce.

Ingredients

• 1 head cauliflower, riced
• 1 cup all-purpose flour
• 1 egg
• 1/2 tsp salt
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the riced cauliflower, flour, egg, and salt until a dough forms. Tip: Squeeze out excess moisture from the cauliflower to prevent a sticky dough.
3. Divide the dough into 4 parts. On a floured surface, roll each part into a rope about 1/2 inch thick.
4. Cut each rope into 1-inch pieces. Use a fork to gently press and roll each piece, creating ridges. Tip: This helps the sauce cling to the gnocchi.
5. Place the gnocchi on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until golden.
6. While the gnocchi bakes, heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
7. Add the baked gnocchi to the pan, tossing to coat in the garlic oil. Sprinkle with Parmesan before serving.

Unbelievably tender, these gnocchi have a slight crisp from baking, with a punch of garlic and a hint of heat. Try topping with fresh basil or a squeeze of lemon for an extra zing.

Ricotta Gnocchi with Lemon and Thyme

Even if you’ve never made gnocchi before, this ricotta version is a game-changer. It’s light, fluffy, and packed with fresh flavors that scream summer.

Ingredients

• 1 cup whole milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil

Instructions

1. In a large bowl, mix together 1 cup whole milk ricotta, 1 large egg, and 1/2 cup grated Parmesan cheese until well combined.
2. Add 1 tbsp fresh thyme leaves, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Stir to incorporate.
3. Gradually fold in 1 cup all-purpose flour until a soft dough forms. Tip: Don’t overmix to keep the gnocchi light.
4. On a floured surface, divide the dough into 4 equal parts. Roll each into a 1-inch thick rope.
5. Cut each rope into 1-inch pieces. Tip: Use a knife or bench scraper for clean cuts.
6. 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.
7. In a large skillet, heat 2 tbsp unsalted butter and 1 tbsp olive oil over medium heat. Add the cooked gnocchi and sauté until golden, about 2 minutes per side. Tip: Work in batches to avoid overcrowding the pan.

You’ll love the pillowy texture of these gnocchi, with the bright lemon and earthy thyme shining through. Try serving them with a simple arugula salad for a fresh contrast.

Gnocchi alla Sorrentina with Mozzarella and Basil

So, you’re craving something comforting yet fancy enough to impress? Gnocchi alla Sorrentina with Mozzarella and Basil is your go-to. It’s cheesy, herby, and utterly satisfying.

Ingredients

• 1 lb potato gnocchi
• 2 cups marinara sauce
• 8 oz fresh mozzarella, cubed
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Drain the gnocchi and toss them with 1 tbsp olive oil to prevent sticking.
4. In a baking dish, spread a thin layer of marinara sauce. Add the gnocchi, then cover with the remaining sauce.
5. Scatter the cubed mozzarella and torn basil leaves over the gnocchi. Sprinkle with grated Parmesan. Tip: For extra flavor, let the dish sit for 5 minutes before baking to allow the flavors to meld.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on the oven during the last 5 minutes to avoid over-browning.

Delightfully creamy with a hint of freshness from the basil, this dish is a crowd-pleaser. Serve it straight from the oven with a side of crusty bread to soak up the sauce.

Gnocchi with Mushroom and Truffle Cream Sauce

Mmm, imagine biting into pillowy gnocchi smothered in a rich, earthy mushroom and truffle cream sauce. It’s the kind of dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 lb gnocchi
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp truffle oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5-7 minutes, until golden brown.
4. Add garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Pour in heavy cream, truffle oil, salt, and pepper. Simmer for 3-4 minutes, until the sauce slightly thickens.
6. Stir in cooked gnocchi and Parmesan cheese until well coated.
7. Garnish with chopped parsley before serving.

Velvety smooth with a hint of earthiness, this dish is a crowd-pleaser. Try serving it with a side of crusty bread to soak up every last drop of that luxurious sauce.

Gnocchi Carbonara with Pancetta and Peas

Ready to dive into a dish that’s as comforting as it is delicious? You’re going to love this gnocchi carbonara with pancetta and peas. It’s creamy, savory, and just the thing for a cozy night in.

Ingredients

• 1 lb gnocchi
• 4 oz pancetta, diced
• 1 cup frozen peas
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic, minced

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
3. Add minced garlic to the skillet and cook for 1 minute, stirring constantly to avoid burning.
4. Add frozen peas to the skillet and cook for 2 minutes, just until they’re heated through. Remove skillet from heat.
5. Once the water is boiling, add gnocchi and cook according to package instructions, usually about 2-3 minutes until they float to the surface.
6. In a small bowl, whisk together eggs, Parmesan cheese, and black pepper.
7. Drain gnocchi, reserving 1/2 cup of the pasta water.
8. Immediately add the hot gnocchi to the skillet with the pancetta and peas. Pour the egg mixture over the gnocchi, stirring quickly to create a creamy sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
9. Serve immediately, garnished with extra Parmesan if desired.

Fluffy gnocchi coated in a rich, eggy sauce with crispy pancetta and sweet peas make every bite a delight. Try serving it with a sprinkle of red pepper flakes for a little heat or a side of crusty bread to soak up the sauce.

Gnocchi with Sausage and Kale in Creamy Sauce

Now, imagine coming home to a dish that’s both comforting and a little fancy, without any of the fuss. This gnocchi with sausage and kale in a creamy sauce is just that—a weeknight hero dressed in its Sunday best.

Ingredients

• 1 lb gnocchi
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 3 cups kale, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt to taste

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. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add the kale and garlic to the skillet. Cook until the kale is wilted and the garlic is fragrant, about 2 minutes.
4. Pour in the heavy cream and chicken broth. Bring to a simmer and let it reduce slightly, about 3 minutes.
5. Stir in the cooked gnocchi, Parmesan cheese, and red pepper flakes. Cook for another 2 minutes until everything is well combined and the sauce has thickened.
6. Season with salt if needed and serve immediately.

Velvety smooth sauce clings to each pillowy gnocchi, with the sausage adding a savory depth and the kale a fresh bite. Try topping it with extra Parmesan and a drizzle of olive oil for an extra touch of indulgence.

Gnocchi with Shrimp and Asparagus in Lemon Butter Sauce

Kickstart your dinner with this light yet satisfying dish that combines pillowy gnocchi, succulent shrimp, and crisp asparagus, all tossed in a vibrant lemon butter sauce. Perfect for those nights when you want something fancy but fuss-free.

Ingredients

• 1 lb gnocchi
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup chicken broth
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cooks, heat 2 tbsp butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the remaining 2 tbsp butter. Sauté the garlic until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the asparagus to the skillet and cook until bright green and tender-crisp, about 3 minutes. Tip: Stir occasionally for even cooking.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 1 minute to slightly reduce.
6. Return the shrimp and gnocchi to the skillet. Toss everything together with the lemon zest and parsley until well coated and heated through, about 1 minute. Tip: The lemon zest adds a fresh, aromatic touch.

With its creamy sauce clinging to every bite, this dish offers a delightful contrast of textures from the tender gnocchi to the crisp asparagus. Serve it straight from the skillet for a rustic touch, or plate it up with an extra sprinkle of parsley for a pop of color.

Gnocchi with Roasted Butternut Squash and Sage

Gnocchi with roasted butternut squash and sage is the cozy, comforting dish you didn’t know you needed. Perfect for those chilly evenings when you crave something hearty yet simple to whip up.

Ingredients

• 1 lb gnocchi
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 25 minutes, or until tender and slightly caramelized.
4. While the squash roasts, bring a large pot of salted water to a boil.
5. Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes until they float to the top.
6. Drain the gnocchi and set aside.
7. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat.
8. Add the chopped sage and cook for 1 minute until fragrant.
9. Add the roasted butternut squash and cooked gnocchi to the skillet, gently tossing to combine.
10. Sprinkle with grated Parmesan cheese before serving.

Velvety gnocchi pairs beautifully with the sweet, caramelized squash and earthy sage, creating a dish that’s as pleasing to the palate as it is to the eye. Try serving it with a crisp white wine for an extra touch of elegance.

Gnocchi with Sun-Dried Tomatoes and Spinach

Sometimes, you just need a dish that feels like a hug in a bowl. This gnocchi with sun-dried tomatoes and spinach is exactly that—comforting, flavorful, and ready in no time.

Ingredients

• 1 lb gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
3. While the gnocchi cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
5. Stir in the sun-dried tomatoes and cook for another 2 minutes.
6. Add the fresh spinach to the skillet, stirring until just wilted, about 1-2 minutes. Tip: Spinach cooks down quickly, so keep an eye on it to avoid overcooking.
7. Drain the gnocchi and add it to the skillet, tossing gently to combine with the other ingredients.
8. Sprinkle with grated Parmesan cheese and toss again until the cheese melts and coats the gnocchi evenly.
9. Season with salt to taste and serve immediately.

Absolutely delightful, this dish offers a perfect balance of chewy gnocchi, tangy sun-dried tomatoes, and fresh spinach. For an extra touch, serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up the flavors.

Gnocchi with Four Cheese Sauce

Now, who doesn’t love a creamy, cheesy dish that’s both comforting and a bit fancy? Gnocchi with four cheese sauce is your answer for a decadent yet easy-to-make dinner that’ll impress anyone.

Ingredients

• 1 lb gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Fontina cheese
• 1/2 cup grated Mozzarella cheese
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Drain the gnocchi and set aside.
4. In a large skillet, melt the butter over medium heat.
5. Add the minced garlic and sauté for 1 minute, or until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
6. Pour in the heavy cream and bring to a gentle simmer.
7. Gradually add the Parmesan, Gruyère, Fontina, and Mozzarella cheeses, stirring constantly until melted and smooth.
8. Season the sauce with salt, black pepper, and nutmeg.
9. Add the cooked gnocchi to the skillet and toss gently to coat in the cheese sauce. Tip: For a golden top, broil the gnocchi for 2-3 minutes before serving.
10. Serve immediately.

Just imagine the creamy, velvety sauce clinging to each pillowy gnocchi, with a hint of nutmeg adding depth. Try serving it with a crisp green salad to cut through the richness.

Gnocchi with Pesto and Grilled Vegetables

Mmm, you’re going to love this gnocchi dish. It’s packed with fresh flavors and is perfect for a summer evening. The pesto adds a herby punch, while the grilled veggies bring a smoky sweetness.

Ingredients

• 1 lb gnocchi
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats, grill the zucchini, red bell pepper, and yellow squash on a medium-high grill for 5-7 minutes per side, until charred and tender.
3. In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
4. With the processor running, slowly add the olive oil until the pesto is smooth. Season with salt.
5. Cook the gnocchi in the boiling water for 2-3 minutes, or until they float to the top. Drain well.
6. Toss the gnocchi with the pesto and grilled vegetables. Serve immediately.

Light and fluffy gnocchi pair beautifully with the creamy pesto and crisp-tender veggies. For an extra touch, sprinkle with more Parmesan or a drizzle of balsamic glaze.

Gnocchi with Alfredo Sauce and Broccoli

Alright, you’re in for a treat with this creamy, dreamy gnocchi dish that’s as comforting as it is easy to whip up. Perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 lb gnocchi
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cooks, steam the broccoli florets for 3-4 minutes until bright green and tender-crisp. Tip: Don’t overcook the broccoli to keep its vibrant color and crunch.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
5. Reduce the heat to low and gradually stir in the Parmesan cheese until the sauce is smooth. Tip: Adding the cheese off the heat prevents clumping.
6. Season the sauce with salt and black pepper, then add the cooked gnocchi and broccoli. Gently toss to coat everything evenly in the sauce.

Rich and velvety, this gnocchi dish pairs beautifully with a crisp white wine or a simple side salad for a complete meal. The tender gnocchi and crisp broccoli create a delightful contrast in every bite.

Gnocchi with Spicy Tomato Sauce and Ricotta

Kickstart your dinner with this comforting bowl of gnocchi, tossed in a fiery tomato sauce and topped with creamy ricotta. It’s the perfect blend of spicy and soothing, ready in under 30 minutes.

Ingredients

• 1 lb gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 cup ricotta cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add gnocchi to the boiling water and cook for 2 minutes, or until they float to the surface. Tip: Stir gently to prevent sticking.
3. Drain gnocchi and set aside.
4. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic brown.
5. Pour in crushed tomatoes and salt, stirring to combine. Simmer for 10 minutes, stirring occasionally.
6. Add cooked gnocchi to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes. Tip: The sauce should cling to the gnocchi.
7. Remove from heat and divide among plates.
8. Top each serving with a dollop of ricotta and a sprinkle of fresh basil.

Delight in the pillowy gnocchi, each bite bursting with the heat of the sauce, cooled by the ricotta. Serve with a side of crusty bread to soak up every last drop.

Conclusion

Now that you’ve explored these 20 delicious gnocchi recipes, there’s a perfect dish for every occasion waiting for you to try. Whether you’re craving something classic or adventurous, these recipes promise to delight. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos