18 Delicious Gnocchi Recipes Easy to Make

Soft, pillowy, and utterly irresistible, gnocchi is the comfort food hero we all need in our culinary repertoire. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these 18 delicious gnocchi recipes are here to save the day. From classic Italian to innovative twists, each dish promises simplicity and flavor in every bite. Ready to dive into a world of easy, mouthwatering meals? Let’s get cooking!

Easy Homemade Potato Gnocchi

Just when you thought potatoes couldn’t get any more versatile, along comes gnocchi to prove you wrong. These little pillow-y dumplings are the perfect canvas for your favorite sauce, and making them at home is easier than you think—no Italian grandma required!

Ingredients

• 2 large russet potatoes (about 1.5 pounds), because size matters
• 1 cup all-purpose flour, plus a little extra for dusting
• 1 large egg, because every great dish starts with an egg
• A pinch of salt, to make everything taste better
• A splash of olive oil, for that smooth operator vibe

Instructions

1. Preheat your oven to 400°F. Poke your potatoes a few times with a fork, because nobody likes exploding potatoes.
2. Bake the potatoes for about an hour, or until they’re so tender you could mash them with a stern look.
3. Let the potatoes cool just enough to handle, then peel them. Pro tip: The skin should come off easily if they’re properly baked.
4. Mash the potatoes in a large bowl until smooth. No lumps allowed—this isn’t a lumpy gravy situation.
5. Add the flour, egg, and salt to the bowl. Mix until a dough forms. If it’s sticky, add a bit more flour, but don’t overdo it—gnocchi should be tender, not tough.
6. Divide the dough into 4 parts. On a floured surface, roll each part into a long rope, about 1/2 inch thick.
7. Cut each rope into 1-inch pieces. For classic gnocchi, give each piece a gentle roll over the back of a fork to make ridges. These aren’t just for looks—they help hold the sauce.
8. 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. That’s your cue they’re done.
9. Drain the gnocchi and toss them with a splash of olive oil to prevent sticking.

Every bite of these gnocchi is a little cloud of potato-y bliss, perfect with a rich marinara or a creamy Alfredo. Or, for a twist, pan-fry them after boiling for a crispy exterior that’s downright addictive.

Simple Spinach and Ricotta Gnocchi

Kickstart your culinary adventure with this delightfully easy Simple Spinach and Ricotta Gnocchi that’ll make you feel like a gourmet chef without the fuss. Perfect for those nights when you’re craving something fancy but your energy levels are screaming ‘takeout’. Let’s turn that around, shall we?

Ingredients

• 1 cup of ricotta cheese (because creamy dreams are made of this)
• A couple of cups of fresh spinach, roughly chopped (for that pop of color and health)
• 1 egg (the glue that holds our gnocchi dreams together)
• 1/2 cup of grated Parmesan cheese (for that salty, cheesy goodness)
• A splash of olive oil (to keep things slick)
• 1 cup of all-purpose flour, plus extra for dusting (because we’re not making pancakes here)
• A pinch of salt (to make everything taste better)
• A dash of nutmeg (for a little mystery)

Instructions

1. In a large bowl, mix the ricotta, chopped spinach, egg, Parmesan, salt, and nutmeg until it’s all best friends.
2. Gradually add the flour to the mix, stirring gently until a dough forms. Tip: Don’t overmix, or you’ll end up with tough gnocchi – and nobody wants that.
3. Dust your counter with flour and turn the dough out onto it. Divide into 4 pieces.
4. Roll each piece into a long rope, about 1 inch thick. Tip: If the dough sticks, a little more flour on your hands will save the day.
5. Cut each rope into 1-inch pieces. For those classic gnocchi ridges, gently roll each piece down the back of a fork. Tip: This step is optional, but it makes them look legit.
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. Scoop them out with a slotted spoon.
7. In a pan, heat a splash of olive oil over medium heat. Add the cooked gnocchi and sauté until golden, about 2 minutes per side.

Serve these pillowy clouds of joy with a drizzle of olive oil, extra Parmesan, or your favorite sauce. The texture? Light as air with a slight chew, and the flavor? A cheesy, spinach-y hug in every bite. Perfect for impressing your date or treating yourself – because why not?

Quick Pumpkin Gnocchi with Sage Butter

Buckle up, buttercup, because we’re about to dive into a dish that’s as easy as it is delicious – Quick Pumpkin Gnocchi with Sage Butter. Perfect for those days when you want to impress but also want to keep it simple, this recipe is a game-changer.

Ingredients

• 1 cup of pumpkin puree (not pie filling, unless you’re into that sort of surprise)
• 2 cups of all-purpose flour, plus a little extra for dusting
• 1 egg, because binding is important in life and in gnocchi
• A pinch of salt, to make everything taste better
• 4 tbsp of unsalted butter, because we’re not monsters
• A handful of fresh sage leaves, for that earthy vibe
• A splash of olive oil, to keep things slick
• A couple of grates of nutmeg, for a little mystery

Instructions

1. In a large bowl, mix the pumpkin puree, egg, and a pinch of salt until it’s smoother than your pickup lines.
2. Gradually add the flour, stirring until the dough comes together. Tip: If it’s sticky, add a bit more flour, but don’t overdo it – we’re making gnocchi, not bricks.
3. On a floured surface, knead the dough gently for about 2 minutes, then let it rest for 10 minutes. Yes, even dough needs a break.
4. Divide the dough into 4 parts. Roll each into a rope about 1 inch thick, then cut into 1-inch pieces. Tip: Use a fork to give them those classic gnocchi ridges – it’s not just for looks, it helps hold the sauce.
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. Scoop them out with a slotted spoon.
6. In a large pan over medium heat, melt the butter with a splash of olive oil. Add the sage leaves and cook until the butter is slightly browned and the sage is crispy, about 2 minutes. Tip: Keep an eye on it – butter burns faster than your patience on a Monday morning.
7. Toss the cooked gnocchi in the sage butter until they’re coated and looking irresistible.

Who knew something so simple could taste so divine? The gnocchi are pillowy soft with a slight chew, and the sage butter adds a nutty, aromatic depth that’s downright addictive. Serve it with a sprinkle of Parmesan and a side of ‘how did you make this so fast?’

Easy Gluten-Free Gnocchi

You won’t believe how this gluten-free gnocchi is about to become your weeknight hero. Light as a cloud yet satisfyingly doughy, it’s the perfect canvas for your saucy dreams.

Ingredients

• 2 cups of mashed potatoes (the fluffier, the better)
• 1 cup of gluten-free flour blend (plus a little extra for dusting)
• 1 egg, beaten (because it’s the glue that holds our dreams together)
• A splash of olive oil (for that slick, non-stick magic)
• A pinch of salt (to make everything taste like it should)

Instructions

1. In a large bowl, mix the mashed potatoes, gluten-free flour, beaten egg, and salt until a dough forms. Tip: If the dough feels too sticky, add a tablespoon more flour at a time until it’s just right.
2. Divide the dough into 4 equal parts. On a lightly floured surface, roll each part into a long rope about 1 inch thick. Tip: Keep your hands floured to prevent sticking without overdoing it.
3. Cut each rope into 1-inch pieces. For classic gnocchi, gently press each piece against the back of a fork to create ridges. Tip: These ridges aren’t just for looks; they help sauce cling to every bite.
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. Use a slotted spoon to transfer them to a plate.
5. Heat a splash of olive oil in a pan over medium heat. Add the cooked gnocchi and sauté until golden, about 2 minutes per side. This step is optional but highly recommended for extra texture.

Craving something extraordinary? These pillowy bites are a dream tossed in pesto or a simple garlic butter sauce. The ridges catch every drop, making each forkful a little celebration.

Simple Sweet Potato Gnocchi

Oh, sweet potato gnocchi, you delightful little pillows of joy! Who knew that mashing up some sweet potatoes could lead to such a heavenly dish? Perfect for those days when you want to impress but also want to keep it simple. Let’s dive in!

Ingredients

• 2 cups of mashed sweet potatoes (about 2 medium ones, because size matters)
• 1 cup of all-purpose flour, plus a little extra for dusting (because nobody likes a sticky situation)
• 1 egg, beaten (the glue that holds our dreams together)
• A pinch of salt (to make everything pop)
• A splash of olive oil (for that smooth operator vibe)

Instructions

1. Preheat your oven to 400°F because we’re about to get those sweet potatoes perfectly tender.
2. Poke your sweet potatoes a few times with a fork (let them breathe, people), then bake for about 45 minutes or until they’re soft enough to mash with a fork.
3. Once cooled, peel the sweet potatoes and mash them in a bowl until smooth. No lumps allowed here!
4. Add the beaten egg and a pinch of salt to the mashed sweet potatoes, mixing well. This is where the magic starts.
5. Gradually add the flour, mixing until a dough forms. Tip: If the dough feels too sticky, add a bit more flour, but don’t overdo it—gnocchi should be tender, not tough.
6. Divide the dough into 4 parts. On a floured surface, roll each part into a long rope, about 1/2 inch thick. Then, cut into 1-inch pieces. Tip: Use a pizza cutter for quick, even cuts.
7. Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 2 minutes or until they float to the top. That’s your cue they’re done!
8. Drain the gnocchi and toss with a splash of olive oil to prevent sticking. Tip: For extra flavor, sauté them in a pan with a bit of butter until golden.

Kick back and admire your handiwork—these gnocchi are fluffy, slightly sweet, and utterly irresistible. Serve them with a sage butter sauce or keep it simple with a sprinkle of Parmesan. Either way, you’re in for a treat!

Quick Beetroot Gnocchi with Goat Cheese

Zesty and vibrant, this Quick Beetroot Gnocchi with Goat Cheese is here to turn your dinner into a pink-hued celebration. Perfect for when you want to impress without the stress, it’s a dish that’s as fun to make as it is to eat.

Ingredients

• 2 cups of all-purpose flour, because we’re keeping it classic
• 1 cup of mashed beetroot, for that gorgeous color
• 1 egg, the glue that holds our gnocchi dreams together
• A splash of olive oil, for that smooth operator vibe
• A couple of ounces of goat cheese, because creamy tang is everything
• Salt, just a pinch to make everything pop

Instructions

1. Start by mixing the flour, mashed beetroot, egg, and a pinch of salt in a large bowl until a dough forms. Tip: If the dough feels sticky, add a bit more flour, but don’t overdo it—gnocchi should be tender.
2. Divide the dough into 4 equal parts and roll each into a long rope about 1 inch thick on a floured surface. Tip: Keep your hands floured to prevent sticking.
3. Cut each rope into 1-inch pieces, then gently press each piece with a fork to create ridges. These little grooves are perfect for holding onto sauce.
4. Bring a large pot of salted water to a boil and cook the gnocchi in batches. They’re done when they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot, or they’ll stick together.
5. Drain the gnocchi and toss them with a splash of olive oil to keep them from sticking.
6. Crumble the goat cheese over the warm gnocchi and gently toss to combine. The heat will slightly melt the cheese, creating a creamy coating.

Delightfully tender with a slight chew, these gnocchi are a riot of color and flavor. Serve them on a dark plate to make the pink pop, or top with extra goat cheese and a drizzle of balsamic glaze for an Instagram-worthy finish.

Easy Cauliflower Gnocchi

Oh, the joys of finding a recipe that’s as easy to make as it is delicious to eat! Our Easy Cauliflower Gnocchi is here to save your dinner plans with minimal effort and maximum flavor. Let’s dive into this veggie-packed delight that’s sure to become a weeknight hero.

Ingredients

• 2 cups of riced cauliflower (because we’re fancy like that)
• 1 cup of all-purpose flour (the trusty sidekick)
• 1 egg (the glue that holds our dreams together)
• A pinch of salt (to keep things interesting)
• A splash of olive oil (for that golden touch)
• A couple of tablespoons of butter (because butter makes everything better)
• Your favorite marinara sauce (for dipping, drowning, or drizzling)

Instructions

1. Preheat your oven to 400°F because we’re about to get toasty.
2. In a large bowl, mix the riced cauliflower, flour, egg, and salt until it forms a dough. Tip: If it’s too sticky, add a bit more flour; too dry, a splash of water.
3. Roll the dough into long ropes on a floured surface, then cut into bite-sized pieces. Tip: Use a pizza cutter for quick, even cuts.
4. Bring a pot of salted water to a boil and cook the gnocchi in batches until they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot, or they’ll stick together like awkward party guests.
5. Heat olive oil and butter in a pan over medium heat, then sauté the gnocchi until golden brown, about 3-4 minutes per side.
6. Serve hot with marinara sauce on the side for dipping or drizzling.

Zesty, tender, and with just the right amount of bite, these gnocchi are a game-changer. Try topping them with fresh basil or a sprinkle of parmesan for an extra flavor kick that’ll make your taste buds dance.

Simple Butternut Squash Gnocchi

Get ready to roll up your sleeves and dive into the world of homemade gnocchi that’s as fun to make as it is to eat! This Simple Butternut Squash Gnocchi is your ticket to impressing your friends with minimal fuss and maximum flavor.

Ingredients

• 1 cup of roasted butternut squash puree (because who has time to measure when you’re having fun?)
• 2 cups of all-purpose flour, plus a little extra for dusting (trust me, you’ll need it)
• 1 egg, beaten (it’s the glue that holds our gnocchi dreams together)
• A pinch of salt (because even gnocchi needs a little seasoning)
• A splash of olive oil (for that slick, non-stick finish)

Instructions

1. Preheat your oven to 400°F and roast your butternut squash until it’s soft enough to poke with a fork, about 45 minutes. Let it cool, then puree it until smooth.
2. In a large bowl, mix the squash puree with the beaten egg and a pinch of salt. Gradually add the flour until the dough comes together. Tip: Don’t overmix, or you’ll end up with tough gnocchi!
3. Dust your counter with flour and roll the dough into long ropes, about the thickness of your thumb. Cut into bite-sized pieces.
4. Bring a large pot of salted water to a boil. Drop in the gnocchi in batches, and cook until they float to the top, about 2-3 minutes. Tip: They’re like little life preservers when they’re ready!
5. Heat a splash of olive oil in a pan over medium heat. Add the cooked gnocchi and sauté until they’re golden and slightly crispy on the outside. Tip: This step is optional but highly recommended for that extra texture.

Kick back and savor the pillowy softness of your gnocchi, with just the right amount of crisp from the pan. Serve it up with a drizzle of sage butter or a sprinkle of parmesan for a dish that’s as versatile as it is delicious.

Quick Ricotta Gnocchi with Tomato Sauce

Ready to ditch the store-bought gnocchi and whip up something that’ll make your taste buds do a happy dance? This Quick Ricotta Gnocchi with Tomato Sauce is your ticket to a homemade Italian feast that’s easier than pronouncing ‘gnocchi’ correctly on the first try.

Ingredients

• 1 cup of ricotta cheese (the creamier, the better)
• 1 egg (because every great dish starts with one)
• 3/4 cup of all-purpose flour (plus a little extra for dusting)
• A pinch of salt (just a pinch, we’re not making the Dead Sea here)
• A splash of olive oil (for that smooth operator vibe)
• 2 cups of your favorite tomato sauce (homemade or jarred, no judgment)
• A handful of fresh basil leaves (for that Instagram-worthy garnish)

Instructions

1. In a large bowl, mix the ricotta, egg, and a pinch of salt until it’s smoother than a jazz playlist.
2. Gradually add the flour, stirring until the dough comes together. Tip: If it’s sticky, add a bit more flour, but don’t overdo it—think ‘just right’ Goldilocks style.
3. On a floured surface, roll the dough into long ropes about the thickness of your thumb, then cut into bite-sized pieces. Tip: Use a knife or a pizza cutter for clean cuts.
4. Bring a large pot of salted water to a boil, then add a splash of olive oil. Gently drop in the gnocchi and cook until they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot; give these little guys some space to dance.
5. While the gnocchi cooks, heat the tomato sauce in a large pan over medium heat until it’s bubbling like a good gossip.
6. Drain the gnocchi and add them to the sauce, tossing gently to coat each piece in that saucy goodness.
7. Serve immediately, garnished with fresh basil leaves. Tip: For an extra flavor kick, sprinkle some grated Parmesan on top.

Who knew homemade gnocchi could be this easy? The ricotta makes them light and pillowy, while the tomato sauce brings a tangy sweetness that’s downright addictive. Try serving them with a side of garlic bread to sop up any leftover sauce—because wasting sauce should be a crime.

Easy Mushroom and Thyme Gnocchi

Just when you thought your weeknight dinners couldn’t get any cozier, along comes this Easy Mushroom and Thyme Gnocchi to prove you wrong. It’s like a hug in a bowl, but with more carbs and way better flavor.

Ingredients

• 1 package (16 oz) of gnocchi – because who has time to make it from scratch?
• A couple of cups of sliced mushrooms – any kind you like, but baby bellas are our go-to.
• A splash of olive oil – for that golden, crispy gnocchi action.
• 2 cloves of garlic, minced – unless you’re a vampire, then maybe skip this.
• A handful of fresh thyme leaves – because dried herbs are so last season.
• A pinch of salt and pepper – to make everything pop.
• A quarter cup of grated Parmesan – for that cheesy goodness.

Instructions

1. Heat a large skillet over medium heat and add that splash of olive oil. Wait until it’s shimmering but not smoking – that’s your cue.
2. Toss in the gnocchi and let it get golden and crispy, about 3-4 minutes per side. No stirring – patience is key here.
3. Add the mushrooms and minced garlic to the skillet. Cook until the mushrooms are soft and the garlic is fragrant, about 5 minutes. Tip: If the pan gets dry, a tiny bit more oil won’t hurt.
4. Sprinkle in the thyme, salt, and pepper. Give everything a good stir to combine.
5. Finish with a generous sprinkle of Parmesan right before serving. Tip: Let it sit for a minute to get melty and glorious.

Kind of magical how those pillowy gnocchi soak up all the earthy mushroom and thyme flavors, right? Serve it straight from the skillet for maximum drama, or top with an extra sprinkle of thyme for that ‘I totally planned this’ look.

Simple Parmesan and Herb Gnocchi

Mmm, who knew that a handful of pantry staples could throw a party in your mouth like this Simple Parmesan and Herb Gnocchi? It’s like your taste buds won the lottery, and all they had to do was show up.

Ingredients

• 1 pound of store-bought gnocchi (because we’re keeping it simple, remember?)
• A generous glug of olive oil (about 2 tablespoons)
• A couple of garlic cloves, minced (because garlic is life)
• A splash of chicken or veggie broth (about 1/4 cup, for deglazing)
• A handful of grated Parmesan (go ahead, be greedy)
• A sprinkle of dried herbs (think Italian seasoning, about 1 teaspoon)
• Salt and pepper (to make everything pop)

Instructions

1. Heat that glug of olive oil in a large skillet over medium heat until it’s shimmering like a disco ball.
2. Toss in the gnocchi and let them get golden and slightly crispy, about 4-5 minutes. Stir occasionally because nobody likes a burnt gnocchi.
3. Add the minced garlic and stir for about 30 seconds until it’s fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter, and we’re not about that life.
4. Pour in the splash of broth to deglaze the pan, scraping up any tasty bits stuck to the bottom. This is where the flavor magic happens.
5. Sprinkle in the dried herbs, a pinch of salt, and a crack of pepper. Give everything a good stir to coat the gnocchi in herby goodness.
6. Remove from heat and shower with that greedy handful of Parmesan. Tip: The residual heat will melt the cheese into gooey perfection.
7. Serve immediately because patience is overrated when it comes to cheesy, herby gnocchi. Tip: For an extra touch, garnish with fresh basil leaves or a drizzle of truffle oil to really show off.

What you’ve got here is a dish that’s crispy on the outside, pillowy on the inside, and packed with flavors that dance between herby, cheesy, and downright delicious. Try serving it alongside a crisp white wine or as the star of your next ‘I can’t believe it’s not from a restaurant’ dinner party.

Quick Sun-Dried Tomato and Basil Gnocchi

Unbelievably easy and bursting with flavor, this gnocchi dish is your ticket to a fancy-feeling dinner without the fuss. Perfect for those nights when you’re pretending to have your life together.

Ingredients

• 1 package (16 oz) of store-bought gnocchi (because we’re keeping it real)
• A generous glug of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced (because fresh is best)
• A handful of sun-dried tomatoes, chopped (the oil-packed ones are gold)
• A splash of heavy cream (about 1/4 cup for that lush life)
• A small bunch of fresh basil, torn (no scissors? your hands work too)
• A pinch of red pepper flakes (for a little drama)
• Salt and freshly ground black pepper (to make it sing)
• A shower of grated Parmesan (to finish like a pro)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salt it like the sea, your gnocchi will thank you.
2. While waiting for the water to boil, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant (about 30 seconds). Tip: Don’t let the garlic brown, or it’ll turn bitter on you.
3. Add the gnocchi to the boiling water. They’ll tell you they’re done by floating to the top (about 2-3 minutes). Scoop them out with a slotted spoon straight into the skillet.
4. Toss the gnocchi in the garlicky oil, then stir in the sun-dried tomatoes and heavy cream. Let it simmer for a minute until the sauce slightly thickens. Tip: If the sauce looks too tight, loosen it with a splash of the gnocchi cooking water.
5. Remove from heat, stir in the torn basil, and season with salt and pepper. Serve immediately with a generous sprinkle of Parmesan.

Pillowy gnocchi coated in a creamy, tangy sauce with pops of sweet sun-dried tomatoes and fresh basil—this dish is a hug in a bowl. Try serving it with a crisp white wine and your favorite sitcom for the ultimate ‘I made this’ moment.

Easy Zucchini Gnocchi

Picture this: a dish so delightfully doughy and sneakily veggie-packed that even the pickiest eater at your table will be fooled. This Easy Zucchini Gnocchi is your ticket to a weeknight dinner win, no fancy chef skills required.

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it simple)
• 1 large zucchini, grated and squeezed dry (trust me, no one likes soggy gnocchi)
• 1 egg, lightly beaten (the glue that holds our little doughy dreams together)
• A pinch of salt (to make everything taste better)
• A splash of olive oil (for that golden finish)
• A couple of tablespoons of butter (because butter makes everything better)
• Freshly grated Parmesan cheese (for that cheesy goodbye)

Instructions

1. In a large bowl, mix the grated zucchini, flour, egg, and salt until a dough forms. Tip: If the dough feels too sticky, add a bit more flour, but don’t overdo it—gnocchi should be tender, not tough.
2. Divide the dough into 4 parts. On a floured surface, roll each part into a long rope about 1/2 inch thick. Tip: Keep your hands floured to prevent sticking.
3. Cut each rope into 1-inch pieces. For that classic gnocchi look, gently press each piece against the back of a fork to make ridges. Tip: This isn’t just for looks—the ridges help hold the sauce.
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. Scoop them out with a slotted spoon.
5. In a large skillet over medium heat, melt the butter with a splash of olive oil. Add the cooked gnocchi and sauté until golden, about 2 minutes. Tip: Don’t crowd the pan—give them space to get crispy.
6. Serve hot, sprinkled with freshly grated Parmesan cheese.

Unbelievably light yet satisfying, these zucchini gnocchi have a tender bite and a subtle sweetness that pairs perfectly with a simple butter sauce. Try topping them with a handful of fresh basil or a sprinkle of red pepper flakes for an extra kick.

Simple Carrot and Nutmeg Gnocchi

Oh, the humble carrot—often relegated to the sidelines in a crudité platter or stealthily hidden in a muffin. But today, we’re letting this vibrant veggie shine in a dish that’s as fun to say as it is to eat: Simple Carrot and Nutmeg Gnocchi. Imagine pillowy clouds of gnocchi with a sweet, earthy twist, ready to dance on your taste buds.

Ingredients

• 2 cups of mashed carrots (because we’re giving them the spotlight they deserve)
• 1 1/2 cups of all-purpose flour (the trusty sidekick)
• 1 egg (the glue that holds our dreams together)
• A generous pinch of nutmeg (for that warm, hug-in-a-spice flavor)
• A splash of olive oil (to keep things slick)
• A couple of tablespoons of butter (because butter makes everything better)
• Salt to taste (but let’s not go overboard, we’re not making seawater here)

Instructions

1. Start by boiling your carrots until they’re as soft as your heart after watching a puppy video, about 15 minutes. Mash them like you’re taking out your daily frustrations.
2. In a bowl, mix the mashed carrots with flour, egg, nutmeg, and a pinch of salt. Knead until it’s as smooth as your pick-up lines.
3. Divide the dough into 4 parts. Roll each into a rope about as thick as your thumb (unless you have freakishly large thumbs, then aim for a pencil).
4. Cut the ropes into bite-sized pieces. If you’re feeling fancy, give them a little fork press for those classic gnocchi ridges.
5. Bring a pot of salted water to a boil. Drop in the gnocchi and wait for them to float to the top like little life preservers, about 2-3 minutes.
6. In a pan, melt the butter with a splash of olive oil over medium heat. Toss in the gnocchi and sauté until they’re golden and slightly crispy, about 2 minutes per side.

Now, these gnocchi are like little pillows of joy—soft inside with a slight crisp on the outside, and the nutmeg adds a whisper of mystery. Serve them up with a sprinkle of Parmesan or, for a dramatic flair, drizzle with a balsamic reduction and watch your dinner guests swoon.

Quick Gorgonzola and Walnut Gnocchi

Every now and then, we all crave something that’s a little fancy but doesn’t require us to summon our inner Michelin-starred chef. Enter this Quick Gorgonzola and Walnut Gnocchi – it’s the perfect dish to impress your taste buds without the fuss.

Ingredients

• 1 package (16 oz) of store-bought gnocchi (because we’re keeping it quick, remember?)
• A generous handful of walnuts, roughly chopped
• A couple of tablespoons of butter (the real deal, please)
• A splash of heavy cream (for that luxurious touch)
• 1/2 cup of crumbled Gorgonzola cheese (the star of the show)
• A pinch of salt (just to make everything pop)
• A sprinkle of freshly ground black pepper (because we’re fancy like that)

Instructions

1. Bring a large pot of salted water to a rolling boil. Toss in the gnocchi and cook until they float to the top, about 2-3 minutes. Pro tip: This is your cue they’re perfectly al dente.
2. While the gnocchi are doing their thing, melt the butter in a large skillet over medium heat. Add the chopped walnuts and toast them for about 2 minutes, stirring occasionally. Watch them like a hawk – nuts go from perfectly toasted to burnt in a blink.
3. Drain the gnocchi and add them straight to the skillet with the walnuts. Give everything a good toss to coat those pillowy bites in buttery, nutty goodness.
4. Pour in the heavy cream and sprinkle in the Gorgonzola. Stir gently until the cheese melts into a creamy sauce that clings to the gnocchi. Season with a pinch of salt and a grind of black pepper to taste.
5. Remove from heat and serve immediately. For an extra touch of elegance, garnish with a few extra walnut pieces and a drizzle of cream.

Rich, creamy, and with a delightful crunch from the walnuts, this dish is a textural dream. Serve it with a crisp white wine and watch as your dinner guests think you’ve slaved away for hours.

Easy Truffle Oil Gnocchi

Alright, let’s dive into the world of fancy-but-foolproof cooking with this Easy Truffle Oil Gnocchi that’ll make you feel like a gourmet chef without the stress. A dish so simple, even your cat could probably whip it up (but please don’t let them).

Ingredients

• 1 package of store-bought gnocchi (because we’re keeping it easy, remember?)
• A generous glug of truffle oil (the star of the show)
• A couple of tablespoons of butter (for that rich, velvety goodness)
• A sprinkle of grated Parmesan cheese (because cheese makes everything better)
• A pinch of salt (to make all those flavors pop)
• A handful of fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a rolling boil. Think of it as a mini jacuzzi for your gnocchi.
2. Gently add the gnocchi to the boiling water. They’ll float to the top when they’re ready, like little doughy life preservers (about 2-3 minutes).
3. While the gnocchi are doing their thing, melt the butter in a large pan over medium heat. Keep an eye on it—butter has a sneaky way of going from golden to gone in seconds.
4. Drain the gnocchi (give them a little shake to get rid of excess water) and add them to the pan with the melted butter. Toss them around like they’re at a dance party.
5. Drizzle in the truffle oil and sprinkle with salt. Toss again to make sure every gnocchi gets coated in that luxurious flavor.
6. Remove from heat and sprinkle with Parmesan and parsley. Because presentation matters, folks.

Kick back and enjoy your masterpiece. The gnocchi are pillowy soft with a rich, earthy truffle flavor that’s balanced by the sharpness of the Parmesan. Serve it with a side of crusty bread to sop up any leftover truffle butter—waste not, want not!

Simple Lemon and Ricotta Gnocchi

Kickstart your culinary adventure with this delightfully fluffy Simple Lemon and Ricotta Gnocchi that’s so easy, it’s almost cheating. Perfect for those days when you want to impress without the stress, this dish is a sunny, cheesy hug in a bowl.

Ingredients

• 1 cup of ricotta cheese (because more cheese is always better)
• 1 egg (the glue that holds our cheesy dreams together)
• 1/2 cup of grated Parmesan (for that salty, nutty kick)
• 1 tbsp of lemon zest (to brighten things up)
• 1 cup of all-purpose flour (plus a little extra for dusting)
• A pinch of salt (to make everything taste better)
• 2 tbsp of butter (for that golden, buttery finish)
• A splash of olive oil (to keep things slick)

Instructions

1. In a large bowl, mix the ricotta, egg, Parmesan, lemon zest, and salt until it’s smoother than your last pickup line.
2. Gradually add the flour, stirring gently until the dough comes together. Tip: Don’t overmix, or you’ll end up with tough gnocchi, and nobody wants that.
3. Dust your counter with flour and roll the dough into long ropes, about the thickness of your thumb. Tip: If the dough sticks, a little more flour is your friend.
4. Cut the ropes into bite-sized pieces and, if you’re feeling fancy, give them a quick roll over a fork for those classic ridges. Tip: This isn’t just for looks; the ridges hold onto sauce like a dream.
5. Bring a large pot of salted water to a boil and cook the gnocchi in batches. They’re done when they float to the top, about 2-3 minutes.
6. In a pan, melt the butter over medium heat until it’s golden and smells like heaven, then toss in the cooked gnocchi for a quick sauté.

Mmm, what you’ve got here is pillowy gnocchi with a zesty lemon punch and a rich, buttery coat. Serve it up with a sprinkle of extra Parmesan and a side of smug satisfaction for creating such a masterpiece.

Quick Pesto Gnocchi with Pine Nuts

Get ready to twirl your fork into this Quick Pesto Gnocchi with Pine Nuts – it’s like a hug in a bowl, but with more carbs and less awkwardness. Perfect for those nights when you’re torn between cooking and calling it quits with cereal for dinner.

Ingredients

• 1 package (16 oz) of gnocchi – because life’s too short to make it from scratch today
• A generous glug of olive oil – about 2 tbsp
• A couple of garlic cloves, minced – vampire repellent optional
• A big handful of fresh basil leaves – roughly 2 cups, because we’re not counting
• A splash of lemon juice – about 1 tbsp, to keep things zesty
• 1/4 cup of pine nuts – for that crunch factor
• 1/2 cup of grated Parmesan – the more, the merrier
• Salt and pepper – to make your taste buds dance

Instructions

1. Bring a large pot of salted water to a boil – it should taste like the sea, but please don’t drink it.
2. While waiting for the water to boil, heat olive oil in a pan over medium heat and toast the pine nuts until golden, about 3 minutes. Keep an eye on them; they go from toasty to burnt faster than you can say ‘oops’.
3. Add the gnocchi to the boiling water and cook until they float to the top, about 2-3 minutes. This is their way of saying, ‘I’m ready!’.
4. Drain the gnocchi, but save a cup of the pasta water – it’s liquid gold for adjusting sauce consistency later.
5. In a blender, combine basil, garlic, lemon juice, and half of the Parmesan. Blend until smooth, adding a bit of the reserved pasta water if needed to get things moving.
6. Toss the gnocchi with the pesto in the pan, adding more pasta water if it’s too thick. Sprinkle with the remaining Parmesan and toasted pine nuts.
7. Season with salt and pepper, then give it one final toss – like a salad, but way more satisfying.

Velvety gnocchi meets the vibrant punch of pesto, with pine nuts adding a nutty crunch that’ll have you forgetting all about that cereal dinner idea. Serve it up in a big bowl with a side of ‘I made this’ pride.

Conclusion

Gnocchi lovers, rejoice! This roundup of 18 delicious gnocchi recipes offers something for everyone, from classic to creative twists. Each dish is easy to make, ensuring your kitchen adventures are both fun and flavorful. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!

Bella Bacinos