20 Delicious Gnocchi Recipes with Meat Savory

Pillowy, perfect gnocchi paired with rich, savory meats is the ultimate comfort food combo that’ll have your taste buds dancing! Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, our roundup of 20 delicious gnocchi recipes with meat is sure to inspire. Dive in and discover your next favorite dish that’s as satisfying to make as it is to devour!

Beef and Mushroom Gnocchi Bake

Picture this: a cozy evening where the aroma of beef and mushrooms mingling with herbs fills your kitchen, promising a comforting meal ahead. This beef and mushroom gnocchi bake is your ticket to a hearty, no-fuss dinner that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground beef
• 8 oz mushrooms, sliced
• 1 package (16 oz) gnocchi
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to melt that cheese perfectly later.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, until it’s no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
3. Toss in the mushrooms and minced garlic, cooking until the mushrooms are soft and golden, about 5 more minutes. Season with oregano, salt, and pepper.
4. Stir in the marinara sauce and gnocchi, making sure everything’s well coated. Let it simmer for a couple of minutes to blend the flavors.
5. Transfer the mixture to a baking dish, sprinkle the shredded mozzarella on top, and bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let it sit for 5 minutes before serving. This helps the sauce thicken up a bit. Tip: Garnish with fresh basil for a pop of color and freshness.

Golden and gooey, this bake is a delightful mix of tender gnocchi, savory beef, and earthy mushrooms. Serve it straight from the dish for a family-style meal that’s as easy to love as it is to make.

Spicy Sausage and Gnocchi Skillet

Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen, this Spicy Sausage and Gnocchi Skillet is a game-changer. You’ll love how the flavors come together in just one pan, making cleanup a breeze.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 package (16 oz) potato gnocchi
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 cups fresh spinach
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• A pinch of red pepper flakes (optional, for extra heat)
• Salt and pepper, just a dash

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
2. Toss in the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
3. Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer. Let it cook for 5 minutes to slightly reduce.
4. Add the gnocchi to the skillet, stirring to combine. Cover and cook for 5 minutes, stirring occasionally, until the gnocchi is tender.
5. Stir in the heavy cream and spinach, cooking just until the spinach wilts, about 2 minutes.
6. Sprinkle the mozzarella cheese over the top, then cover the skillet for 2 minutes to let the cheese melt.
7. Season with a dash of salt and pepper to taste before serving.

Unbelievably creamy with a kick of spice, this dish is a crowd-pleaser. Serve it straight from the skillet with a side of crusty bread to soak up all the delicious sauce.

Classic Italian Gnocchi with Bolognese Sauce

Kicking off your culinary adventure with a dish that’s as comforting as it is delicious, let’s dive into making Classic Italian Gnocchi with Bolognese Sauce. You’ll love how these pillowy soft gnocchi pair perfectly with the rich, meaty sauce.

Ingredients

• 2 cups of all-purpose flour
• 1 pound of russet potatoes, baked and peeled
• 1 egg, lightly beaten
• A pinch of salt
• 1 tbsp of olive oil
• 1/2 pound of ground beef
• 1/2 pound of ground pork
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves of garlic, minced
• A splash of red wine
• 1 can (28 oz) of crushed tomatoes
• A couple of fresh basil leaves
• Salt and pepper to season

Instructions

1. Start by mashing the baked potatoes until smooth. Tip: Make sure there are no lumps for the smoothest gnocchi.
2. Mix in the flour, egg, and a pinch of salt to form a dough. Knead lightly until just combined.
3. Divide the dough into 4 parts, rolling each into a long rope about 1/2 inch thick. Cut into 1-inch pieces.
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. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Heat olive oil in a large pan over medium heat. Add the onion, carrot, celery, and garlic, cooking until soft, about 5 minutes.
6. Add the ground beef and pork, breaking it up with a spoon, until browned, about 7 minutes.
7. Pour in a splash of red wine, scraping up any browned bits from the bottom of the pan.
8. Stir in the crushed tomatoes and basil leaves. Simmer on low heat for 30 minutes, stirring occasionally. Tip: The longer it simmers, the richer the flavor.
9. Season with salt and pepper to taste.
10. Serve the gnocchi topped with the Bolognese sauce. Garnish with grated Parmesan if you like.

Gorgeously tender gnocchi meets a deeply flavorful Bolognese in this classic dish. Try serving it with a sprinkle of fresh basil on top for an extra pop of color and flavor.

Chicken and Spinach Gnocchi Soup

Kick off your cozy evening with this comforting bowl of Chicken and Spinach Gnocchi Soup. It’s hearty, flavorful, and just the thing to warm you up from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• a couple of handfuls of fresh spinach
• salt and pepper, to your liking
• a sprinkle of grated Parmesan for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking to avoid burning the onions.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Toss in the cubed chicken breast, seasoning with salt and pepper. Cook until the chicken is no longer pink, around 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Stir in the gnocchi and cook according to the package instructions, usually about 3-4 minutes until they float to the top.
6. Reduce the heat to low and add the heavy cream, stirring gently to combine.
7. Throw in the spinach and let it wilt into the soup, about 1 minute. Tip: Fresh spinach cooks quickly, so add it last to keep its vibrant color.
8. Serve hot with a sprinkle of grated Parmesan on top.

Creamy with a bit of chew from the gnocchi and freshness from the spinach, this soup is a delight. Try serving it with a side of crusty bread for dipping into that rich broth.

Pork and Gnocchi Stir Fry

Who knew that combining pork and gnocchi could lead to such a deliciously easy dinner? This Pork and Gnocchi Stir Fry is your ticket to a flavorful meal that comes together in no time, perfect for those busy weeknights.

Ingredients

• 1 lb pork tenderloin, sliced thin
• 1 package (16 oz) gnocchi
• 2 tbsp olive oil
• a couple of garlic cloves, minced
• a splash of soy sauce
• 1 cup bell peppers, sliced
• 1/2 cup onion, sliced
• a pinch of red pepper flakes
• salt and pepper to season

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced pork and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
2. Remove the pork from the skillet and set aside. In the same skillet, add the remaining olive oil and toss in the gnocchi. Cook until golden, about 4 minutes. Tip: Stir occasionally to prevent sticking.
3. Push the gnocchi to one side of the skillet. Add the garlic, bell peppers, and onion to the other side. Sauté for 2 minutes until fragrant. Tip: Keep the heat high to get a slight char on the veggies.
4. Mix everything together in the skillet. Add the pork back in, along with a splash of soy sauce and a pinch of red pepper flakes. Stir well to combine and cook for another 2 minutes.
5. Season with salt and pepper, then remove from heat.

Kick back and enjoy this dish where the gnocchi gets crispy edges yet stays pillowy inside, paired perfectly with the savory pork and sweet peppers. Try topping it with a sprinkle of Parmesan for an extra flavor boost!

Lamb and Gnocchi Stew

Warm up your kitchen with this cozy Lamb and Gnocchi Stew, perfect for those chilly evenings when you crave something hearty and comforting. You’ll love how the tender lamb and pillowy gnocchi come together in a rich, flavorful broth.

Ingredients

• 1 lb lamb shoulder, cut into chunks
• A couple of tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• A splash of red wine
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to your liking
• 1 package (16 oz) gnocchi
• A handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the lamb chunks and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
2. Throw in the onion, carrots, celery, and garlic. Cook until the veggies soften, about 5 minutes.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes.
4. Add the beef broth, diced tomatoes, rosemary, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until the lamb is tender. Tip: Skim off any fat that rises to the top for a cleaner taste.
5. Stir in the gnocchi and cook according to package instructions, usually about 3-4 minutes, until they float to the top.
6. Garnish with fresh parsley before serving. Tip: Let the stew sit for 5 minutes off the heat to thicken slightly.

Serve this stew with a crusty bread to soak up the delicious broth. The lamb melts in your mouth, and the gnocchi adds a delightful chewiness. For a twist, top with grated Parmesan or a dollop of ricotta.

Turkey and Gnocchi Casserole

Now, imagine coming home to a cozy, comforting dish that’s as easy to make as it is delicious. This Turkey and Gnocchi Casserole is your answer to a busy day, combining hearty flavors in one simple bake.

Ingredients

• 1 lb ground turkey
• 16 oz package of gnocchi
• 2 cups shredded mozzarella cheese
• 1 cup marinara sauce
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
3. Toss in the minced garlic, dried basil, salt, and pepper, stirring for about 30 seconds until fragrant.
4. Pour in the marinara sauce, mixing well with the turkey, and let it simmer for 2 minutes to blend the flavors.
5. Meanwhile, cook the gnocchi according to the package instructions, then drain.
6. Combine the cooked gnocchi with the turkey mixture in the skillet, stirring gently to coat.
7. Transfer everything to the baking dish, spreading it evenly, and top with the shredded mozzarella.
8. Bake for 20 minutes, or until the cheese is bubbly and golden.
9. Let it sit for 5 minutes before serving to allow the casserole to set.

Perfectly cheesy with a delightful chew from the gnocchi, this casserole is a crowd-pleaser. Serve it with a crisp green salad to round out the meal.

Gnocchi with Meatballs and Marinara

Wondering what to whip up for dinner that’s both comforting and a crowd-pleaser? This gnocchi with meatballs and marinara is your answer. It’s hearty, flavorful, and easier to make than you might think.

Ingredients

• 1 package of store-bought gnocchi
• a pound of ground beef
• a couple of eggs
• a half cup of breadcrumbs
• a splash of milk
• a teaspoon of salt
• a pinch of black pepper
• a jar of your favorite marinara sauce
• a handful of grated Parmesan cheese
• a drizzle of olive oil

Instructions

1. Preheat your oven to 375°F to get ready for baking the meatballs.
2. In a large bowl, mix the ground beef, eggs, breadcrumbs, milk, salt, and pepper until well combined. Tip: Don’t overmix to keep the meatballs tender.
3. Shape the mixture into small meatballs, about the size of a golf ball, and place them on a baking sheet.
4. Bake the meatballs for 20 minutes, or until they’re golden and cooked through. Tip: Turning them halfway through ensures even browning.
5. While the meatballs bake, cook the gnocchi according to the package instructions, then drain.
6. Heat the marinara sauce in a large pan over medium heat, then add the cooked meatballs and gnocchi, stirring gently to coat everything in sauce. Tip: Let it simmer for a couple of minutes to let the flavors meld.
7. Serve hot, sprinkled with Parmesan cheese and a drizzle of olive oil.

Enjoy the pillowy gnocchi and juicy meatballs smothered in rich marinara. It’s a dish that’s as fun to eat as it is to make, perfect for a cozy night in or impressing guests.

Beef Stroganoff with Gnocchi

Dinner just got a whole lot cozier with this twist on a classic. Imagine tender beef and creamy sauce hugging pillowy gnocchi—it’s comfort food at its finest.

Ingredients

• 1 lb beef sirloin, sliced thin
• A couple of tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• A splash of white wine (optional)
• 1 cup beef broth
• A dollop of Dijon mustard
• 1 cup sour cream
• 1 package (16 oz) gnocchi
• A handful of parsley, chopped
• Salt and pepper, just enough to season

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Season the beef with salt and pepper, then sear it in the skillet until browned, about 2 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove the beef and set aside. In the same skillet, sauté the onion until soft, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Pour in the white wine (if using) and let it simmer until reduced by half, about 2 minutes.
6. Stir in the beef broth and Dijon mustard, bringing the mixture to a simmer.
7. Return the beef to the skillet and let everything cook together for about 5 minutes. Tip: This lets the flavors meld beautifully.
8. Meanwhile, cook the gnocchi according to the package instructions. Tip: They’re done when they float to the top of boiling water.
9. Lower the heat and stir in the sour cream until the sauce is creamy and smooth.
10. Add the cooked gnocchi to the skillet, tossing gently to coat.
11. Garnish with chopped parsley before serving.

Beef Stroganoff with gnocchi is a match made in heaven—the gnocchi soaks up the rich sauce, and the beef stays wonderfully tender. Serve it straight from the skillet for that rustic, family-style vibe.

Gnocchi with Spicy Chorizo and Peppers

Unbelievably easy and packed with flavor, this gnocchi dish is your weeknight dinner hero. You’ll love how the spicy chorizo and sweet peppers come together in no time.

Ingredients

• 1 package (16 oz) gnocchi
• 1/2 lb spicy chorizo, casings removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of pinches of salt
• 1/2 cup grated Parmesan cheese
• A handful of fresh basil, chopped

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Add the chorizo to the skillet, breaking it up with a spoon, and cook until browned, about 5 minutes.
3. Toss in the sliced peppers and minced garlic, cooking until the peppers are soft, about 5 more minutes. Tip: Don’t rush the peppers; letting them soften fully brings out their sweetness.
4. Meanwhile, cook the gnocchi according to the package instructions, then drain.
5. Add the cooked gnocchi to the skillet with the chorizo and peppers, tossing everything together. Tip: A gentle toss helps keep the gnocchi from breaking apart.
6. Sprinkle with a couple of pinches of salt and the grated Parmesan, stirring until the cheese melts slightly.
7. Garnish with chopped basil before serving. Tip: Fresh basil adds a bright contrast to the rich flavors.

Bold flavors and a comforting texture make this dish a standout. Try serving it with a crisp green salad to balance the richness.

Ham and Pea Gnocchi Alfredo

Mmm, imagine diving into a bowl of creamy, comforting gnocchi tangled with salty ham and sweet peas. It’s the kind of dish that feels like a hug on a busy weeknight.

Ingredients

• 1 package (16 oz) potato gnocchi
• 1 cup diced ham
• 1 cup frozen peas
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• A pinch of salt and pepper
• A splash of olive oil

Instructions

1. 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. Drain and set aside.
2. In a large skillet, heat a splash of olive oil over medium heat. Add the diced ham and cook until slightly crispy, about 3-4 minutes.
3. Push the ham to one side of the skillet and add the butter to the other side. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring occasionally.
5. Stir in the frozen peas and cooked gnocchi. Cook for another 2 minutes until the peas are heated through.
6. Remove from heat and stir in the grated Parmesan cheese until the sauce is smooth. Season with a pinch of salt and pepper to taste.
7. Tip: For extra flavor, try browning the butter before adding the garlic. It adds a nutty depth to the dish.
8. Tip: If the sauce is too thick, loosen it with a little pasta water reserved from cooking the gnocchi.
9. Tip: Freshly grated Parmesan melts better than pre-shredded, so take the extra minute to grate your own.

Every bite of this Ham and Pea Gnocchi Alfredo is a perfect mix of creamy, salty, and sweet. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Gnocchi with Ground Beef and Tomato Sauce

You know those days when you crave something hearty but don’t want to spend hours in the kitchen? This gnocchi with ground beef and tomato sauce is your answer. It’s cozy, flavorful, and comes together in no time.

Ingredients

• 1 package of gnocchi (about 16 oz)
• 1 lb ground beef
• 2 cups of your favorite tomato sauce
• a splash of olive oil
• a couple of garlic cloves, minced
• a pinch of salt and pepper
• a handful of fresh basil, chopped
• a sprinkle of grated Parmesan cheese

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Toss in the minced garlic and cook for another minute until fragrant.
4. Pour in the tomato sauce, stir well, and let it simmer for 10 minutes to meld the flavors. Tip: If the sauce thickens too much, add a little water.
5. Meanwhile, cook the gnocchi according to the package instructions, usually about 2-3 minutes in boiling water.
6. Drain the gnocchi and add them to the sauce, gently tossing to coat. Tip: For extra flavor, let the gnocchi sit in the sauce for a minute before serving.
7. Season with salt and pepper, then garnish with fresh basil and a sprinkle of Parmesan cheese.

Zesty and satisfying, this dish pairs pillowy gnocchi with a rich, meaty sauce. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Gnocchi and Meat Lovers Pizza

Just when you thought pizza couldn’t get any better, here comes a game-changer. Imagine fluffy gnocchi and all your favorite meats piled high on a crispy crust—this is comfort food at its finest.

Ingredients

• 1 pound of store-bought pizza dough
• A couple of cups of your favorite marinara sauce
• 2 cups of shredded mozzarella cheese
• 1 cup of cooked gnocchi
• A handful of pepperoni slices
• A few slices of cooked Italian sausage
• A sprinkle of cooked bacon bits
• A drizzle of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 475°F and let it heat up while you prep the pizza.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For extra crispiness, go thinner.
3. Transfer the dough to a greased baking sheet or pizza stone.
4. Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
5. Layer on the mozzarella cheese, followed by the gnocchi, pepperoni, Italian sausage, and bacon bits. Tip: Distribute the toppings evenly for every bite to be perfect.
6. Drizzle a little olive oil over the top and sprinkle with salt and pepper.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to avoid burning.

The gnocchi adds a pillowy texture that contrasts beautifully with the crispy crust and savory meats. Try serving it with a side of garlic butter for dipping, and watch it disappear.

Gnocchi with Duck Confit

Think you’ve tried every pasta dish out there? This gnocchi with duck confit will make you think again. It’s rich, comforting, and just the thing to shake up your dinner routine.

Ingredients

• 1 package of store-bought gnocchi (or homemade if you’re feeling ambitious)
• 2 duck legs, confit
• A couple of tablespoons of olive oil
• A splash of white wine
• A handful of fresh sage leaves
• Salt and freshly ground black pepper, to your liking
• A sprinkle of grated Parmesan cheese for serving

Instructions

1. Preheat your oven to 375°F to warm up the duck confit.
2. While the oven heats, bring a large pot of salted water to a boil for the gnocchi.
3. Place the duck legs in a baking dish and warm them in the oven for about 10 minutes, just until they’re heated through.
4. Once the water is boiling, add the gnocchi. They’ll float to the top when done, usually in about 2-3 minutes.
5. While the gnocchi cooks, heat a splash of olive oil in a large pan over medium heat. Toss in the sage leaves and let them crisp up for about 30 seconds.
6. Drain the gnocchi and add them to the pan with the sage. Give everything a good toss.
7. Pour in a splash of white wine to deglaze the pan, scraping up any tasty bits stuck to the bottom.
8. Shred the warmed duck confit into the pan, mixing gently to combine without breaking the gnocchi.
9. Season with salt and pepper, then serve hot with a sprinkle of Parmesan on top.

Golden and crispy sage leaves add a nice crunch, while the duck confit makes every bite luxuriously tender. Try serving it with a simple green salad to cut through the richness.

Gnocchi with Venison Ragout

Now, imagine coming home to a plate of pillowy gnocchi smothered in a rich, gamey venison ragout. It’s the kind of meal that feels like a hug after a long day, combining comfort with a touch of sophistication.

Ingredients

• 1 pound of store-bought or homemade gnocchi
• 1 pound of ground venison
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• a splash of red wine
• 1 can (14.5 oz) of crushed tomatoes
• a couple of sprigs of fresh rosemary
• salt and pepper to season
• a drizzle of olive oil

Instructions

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant, about 5 minutes.
2. Push the onions to one side and add the ground venison. Break it apart with a spoon and cook until it’s nicely browned, about 7 minutes. Tip: Don’t stir too much; letting the meat sit helps it brown better.
3. Pour in a splash of red wine to deglaze the pan, scraping up any tasty bits stuck to the bottom.
4. Add the crushed tomatoes and rosemary sprigs. Simmer on low heat for about 20 minutes, until the sauce thickens. Tip: If the sauce gets too thick, add a little water to loosen it up.
5. While the ragout simmers, cook the gnocchi in boiling salted water according to the package instructions. They’re done when they float to the top, usually about 2-3 minutes.
6. Drain the gnocchi and toss them into the skillet with the ragout. Stir gently to combine. Tip: For extra flavor, let the gnocchi sit in the sauce for a minute before serving.

Just like that, you’ve got a dish where the tender gnocchi and hearty venison ragout come together in perfect harmony. Serve it with a sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Gnocchi with Bacon and Cream Sauce

Kicking off your weeknight dinner with something comforting? This gnocchi with bacon and cream sauce is your go-to. It’s rich, creamy, and packed with flavor, making it a hit for any pasta lover.

Ingredients

• 1 pound of store-bought gnocchi
• 6 slices of bacon, chopped
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• A splash of white wine (optional)
• A couple of fresh basil leaves, torn
• Salt and freshly ground black pepper, to your liking
• 1/2 cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions, usually about 2-3 minutes until they float to the top. Drain and set aside.
2. While the gnocchi cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Tip: Reserve a bit of bacon fat in the pan for extra flavor.
3. Add the minced garlic to the skillet with the bacon and cook for about 30 seconds until fragrant. Be careful not to burn it!
4. Pour in the heavy cream and a splash of white wine if using. Let the sauce simmer for 2-3 minutes until it starts to thicken. Tip: Stir occasionally to prevent the sauce from sticking to the pan.
5. Add the cooked gnocchi to the skillet, tossing gently to coat them in the sauce. Sprinkle with grated Parmesan and torn basil leaves, then season with salt and pepper to taste. Tip: Freshly grated Parmesan melts better and adds a smoother texture.
6. Serve immediately, garnished with extra basil or Parmesan if you like. And that’s it—dinner’s ready in under 20 minutes!

Absolutely divine, this dish boasts a perfect balance of creamy sauce and crispy bacon. Try serving it with a side of garlic bread to soak up all that delicious sauce.

Gnocchi with Sausage and Kale

Feeling like you need a hearty, comforting meal that doesn’t take all day to make? This gnocchi with sausage and kale is your answer. It’s packed with flavor, easy to whip up, and totally satisfying.

Ingredients

• 1 package of gnocchi
• 1 lb of Italian sausage, casings removed
• A couple of cups of chopped kale
• 2 cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of chicken broth
• A pinch of red pepper flakes
• 1/2 cup of grated Parmesan cheese

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the sausage, breaking it up with a spoon, and cook until it’s nicely browned, about 5 minutes.
3. Toss in the minced garlic and a pinch of red pepper flakes, stirring for about 30 seconds until fragrant.
4. Throw in the kale and cook until it starts to wilt, roughly 2 minutes.
5. Pour in the chicken broth, scraping up any bits stuck to the pan for extra flavor.
6. Add the gnocchi to the pan, stirring gently to combine everything.
7. Cover and let it simmer for about 3 minutes, or until the gnocchi is tender.
8. Sprinkle the Parmesan cheese over the top and give it a final stir.

Velvety gnocchi, spicy sausage, and earthy kale come together in this dish for a texture and flavor combo that’s hard to beat. Try serving it with a crusty piece of bread to soak up all the delicious juices.

Gnocchi with Pulled Pork and BBQ Sauce

Gnocchi with pulled pork and BBQ sauce is the kind of dish that feels like a hug in a bowl. You’ve got pillowy gnocchi, tender pulled pork, and that sweet, tangy BBQ sauce tying it all together.

Ingredients

• 1 package of store-bought gnocchi (about 16 oz)
• 2 cups of pulled pork (leftovers work great!)
• A generous 1/2 cup of your favorite BBQ sauce
• A splash of olive oil
• A couple of tablespoons of butter
• A pinch of salt
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Toss in the gnocchi and cook for about 5 minutes, stirring occasionally, until they start to get golden. Tip: Don’t overcrowd the pan to ensure they crisp up nicely.
3. Push the gnocchi to one side of the skillet and add a couple of tablespoons of butter to the other side.
4. Once the butter melts, add the pulled pork and BBQ sauce. Stir everything together and let it heat through for about 3 minutes. Tip: If the sauce is too thick, a tiny bit of water can loosen it up.
5. Give it a taste and add a pinch of salt if needed. Tip: Freshly ground black pepper can add a nice kick if you’re into that.
6. Serve hot, garnished with chopped parsley for a fresh contrast.

Every bite is a mix of soft gnocchi, juicy pork, and that smoky BBQ goodness. Try serving it with a crisp green salad to cut through the richness.

Gnocchi with Meatloaf and Gravy

Zesty and comforting, this gnocchi with meatloaf and gravy is the ultimate comfort food mashup you didn’t know you needed. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 package of store-bought gnocchi
• 1 lb of ground beef
• a couple of slices of bread, torn into small pieces
• a splash of milk
• 1 egg
• a handful of grated Parmesan
• a sprinkle of salt and pepper
• 2 cups of beef broth
• a tablespoon of butter
• a tablespoon of flour

Instructions

1. Preheat your oven to 375°F. This ensures your meatloaf cooks evenly.
2. In a bowl, mix the ground beef, bread pieces, milk, egg, Parmesan, salt, and pepper. Tip: Don’t overmix to keep the meatloaf tender.
3. Shape the mixture into a loaf and place it on a baking sheet. Bake for 45 minutes or until the internal temperature reaches 160°F.
4. While the meatloaf bakes, melt butter in a saucepan over medium heat. Stir in flour to make a roux, cooking for about 2 minutes until golden.
5. Gradually whisk in beef broth to the roux, bringing it to a simmer until the gravy thickens. Tip: Keep whisking to avoid lumps.
6. Cook the gnocchi according to the package instructions, usually boiling for 2-3 minutes until they float to the top.
7. Slice the meatloaf and serve over the gnocchi, drizzling with gravy. Tip: Garnish with extra Parmesan for a cheesy finish.

Tender gnocchi pairs beautifully with the savory meatloaf and rich gravy, creating a dish that’s both satisfying and easy to love. Try serving it with a side of roasted veggies for a complete meal.

Gnocchi with Ribeye Steak and Gorgonzola Sauce

Dinner just got a major upgrade with this gnocchi dish that’s as comforting as it is indulgent. You’ll love the tender gnocchi paired with juicy ribeye and a creamy Gorgonzola sauce that’s downright addictive.

Ingredients

• 1 lb store-bought gnocchi
• 1 ribeye steak, about 12 oz
• 1 cup heavy cream
• 1/2 cup crumbled Gorgonzola cheese
• A splash of olive oil
• A couple of garlic cloves, minced
• Salt and freshly ground black pepper
• A pinch of nutmeg

Instructions

1. Bring a large pot of salted water to a boil for the gnocchi.
2. While the water heats, season the ribeye generously with salt and pepper on both sides.
3. Heat a splash of olive oil in a skillet over medium-high heat. Once hot, add the ribeye and cook for 4 minutes per side for medium-rare, or until it reaches your preferred doneness. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
4. Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes until they float to the top.
5. In the same skillet used for the steak, lower the heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant.
6. Pour in the heavy cream, stirring constantly, then add the Gorgonzola and a pinch of nutmeg. Tip: Keep stirring until the cheese melts into a smooth sauce.
7. Drain the gnocchi and add them to the sauce, tossing gently to coat.
8. Slice the rested ribeye against the grain into thin strips.
9. Divide the gnocchi among plates, top with the sliced ribeye, and drizzle any remaining sauce over the top. Tip: For an extra touch, garnish with a little extra Gorgonzola crumbles.

Velvety gnocchi and perfectly cooked steak make every bite a mix of textures and flavors. Try serving it with a side of roasted veggies to round out the meal.

Conclusion

Savory delights await in our roundup of 20 Delicious Gnocchi Recipes with Meat, offering a treasure trove of comforting meals perfect for any night of the week. We invite you to dive into these hearty dishes, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!

Bella Bacinos