Picture this: pillowy, perfect gnocchi that transforms any meal into a special occasion. Whether you’re craving a quick weeknight dinner, a cozy comfort food fix, or a vibrant seasonal dish, these 20 vegetarian recipes have you covered. Let’s dive into a world of delicious possibilities—your new favorite is waiting!
Creamy Spinach and Ricotta Gnocchi
Whisking together the delicate flavors of creamy ricotta and vibrant spinach, this gnocchi dish transforms humble ingredients into an elegant weeknight dinner. With pillowy dumplings bathed in a velvety sauce, it offers a comforting yet sophisticated meal that feels both indulgent and nourishing.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Gnocchi
– 1 (15-ounce) container whole-milk ricotta cheese
– 1 large egg
– 1 cup finely chopped fresh spinach
– ½ cup grated Parmesan cheese
– 1 cup all-purpose flour
– ½ teaspoon salt
For the Sauce
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– ¼ cup grated Parmesan cheese
– ¼ teaspoon ground nutmeg
Instructions
1. In a large mixing bowl, combine 1 (15-ounce) container whole-milk ricotta cheese, 1 large egg, 1 cup finely chopped fresh spinach, ½ cup grated Parmesan cheese, and ½ teaspoon salt until fully incorporated.
2. Gradually add 1 cup all-purpose flour to the ricotta mixture, stirring gently until a soft dough forms—avoid overmixing to keep the gnocchi tender.
3. Lightly flour a clean work surface and turn the dough out onto it, then divide it into four equal portions.
4. Roll each portion into a long rope about ¾-inch thick, using a bench scraper or knife to cut the ropes into 1-inch pieces.
5. Bring a large pot of salted water to a boil over high heat, then reduce the heat to maintain a gentle simmer.
6. Carefully drop the gnocchi pieces into the simmering water and cook for 2–3 minutes, or until they float to the surface.
7. Use a slotted spoon to transfer the cooked gnocchi to a plate, draining any excess water—this prevents them from becoming soggy.
8. In a large skillet over medium heat, melt 2 tablespoons unsalted butter, then add 2 cloves minced garlic and sauté for 1 minute until fragrant.
9. Pour 1 cup heavy cream into the skillet, stirring constantly, and bring to a gentle simmer for 3–4 minutes until slightly thickened.
10. Whisk in ¼ cup grated Parmesan cheese and ¼ teaspoon ground nutmeg until the sauce is smooth and creamy.
11. Gently fold the cooked gnocchi into the sauce, coating each piece evenly, and heat for 1–2 minutes until warmed through.
12. Serve immediately, garnished with additional Parmesan if desired.
Just as the gnocchi melts in your mouth, the sauce envelops it with a rich, garlicky creaminess, while the spinach adds a subtle earthy note. For a creative twist, top with toasted pine nuts or serve alongside a crisp arugula salad to balance the dish’s luxurious texture.
Roasted Garlic and Mushroom Gnocchi
Kindly imagine a dish where pillowy gnocchi meets earthy mushrooms and sweet, caramelized roasted garlic—a comforting yet sophisticated meal perfect for cozy evenings. This roasted garlic and mushroom gnocchi combines rich, savory flavors with a velvety texture, offering a restaurant-quality experience from your own kitchen. It’s an elegant twist on a classic, ideal for impressing guests or treating yourself to something special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the roasted garlic:
– 1 head of garlic
– 1 tablespoon olive oil
For the gnocchi and mushrooms:
– 1 pound store-bought potato gnocchi
– 1 pound cremini mushrooms, sliced
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
For the sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden brown.
3. While the garlic roasts, bring a large pot of salted water to a boil over high heat.
4. In a large skillet, heat 2 tablespoons olive oil over medium-high heat, add the sliced mushrooms, and cook for 8-10 minutes until browned and tender, stirring occasionally.
5. Tip: Avoid overcrowding the skillet to ensure the mushrooms caramelize properly instead of steaming.
6. Add the gnocchi to the boiling water and cook for 2-3 minutes until they float to the surface, then drain immediately.
7. In the same skillet with the mushrooms, melt 2 tablespoons butter over medium heat.
8. Squeeze the roasted garlic cloves from their skins into the skillet, mashing them with a fork to form a paste.
9. Pour in 1 cup heavy cream, stirring constantly, and bring to a gentle simmer for 3-4 minutes until slightly thickened.
10. Tip: Stir the cream sauce frequently to prevent scorching and ensure a smooth consistency.
11. Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until the cheese melts and the sauce is creamy.
12. Add the cooked gnocchi to the skillet, tossing gently to coat evenly in the sauce.
13. Cook for an additional 2 minutes over low heat to allow the flavors to meld.
14. Tip: For a richer flavor, let the dish rest off the heat for 5 minutes before serving to enhance the sauce’s depth.
15. Garnish with 2 tablespoons chopped fresh parsley.
16. A silky cream sauce clings to each tender gnocchi, while the roasted garlic adds a mellow sweetness that balances the earthy mushrooms. Serve it alongside a crisp green salad or crusty bread to soak up every last drop, making it a versatile centerpiece for any gathering.
Sun-Dried Tomato and Basil Gnocchi
Just as the holiday season reaches its crescendo, this sun-dried tomato and basil gnocchi offers a welcome moment of comforting elegance. Its vibrant, herbaceous sauce clings to tender potato pillows, creating a dish that feels both celebratory and deeply satisfying for a quiet winter evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Gnocchi & Cooking:
– 1 (16-ounce) package shelf-stable potato gnocchi
– 4 quarts water
– 1 tablespoon kosher salt
– 2 tablespoons extra-virgin olive oil
For the Sun-Dried Tomato & Basil Sauce:
– 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
– 3 garlic cloves, minced
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup loosely packed fresh basil leaves, thinly sliced
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring 4 quarts of water and 1 tablespoon of kosher salt to a rolling boil in a large pot over high heat.
2. Add the 16-ounce package of potato gnocchi to the boiling water and cook for exactly 2-3 minutes, or until they float to the surface. Tip: Avoid overcooking, as gnocchi can become mushy.
3. Drain the gnocchi thoroughly in a colander and set aside.
4. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
5. Add the 1/2 cup of sliced sun-dried tomatoes, 3 minced garlic cloves, and 1/4 teaspoon of crushed red pepper flakes to the skillet. Sauté for 2 minutes, stirring constantly, until the garlic is fragrant but not browned.
6. Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Cook for 2 minutes until the wine is reduced by half.
7. Reduce the heat to medium-low and stir in 1 cup of heavy cream. Simmer gently for 4 minutes, allowing the sauce to thicken slightly.
8. Whisk in 1/2 cup of freshly grated Parmesan cheese until fully melted and the sauce is smooth, about 1 minute. Tip: For the best texture, grate the Parmesan yourself rather than using pre-shredded cheese.
9. Add the drained gnocchi to the skillet, gently tossing to coat them evenly in the sauce. Cook for 2 minutes to allow the gnocchi to warm through and absorb the sauce.
10. Remove the skillet from the heat. Stir in 1/2 cup of sliced fresh basil and 1/4 teaspoon of freshly ground black pepper. Tip: Adding the basil off the heat preserves its bright color and fresh flavor.
11. Divide the gnocchi among four warmed plates and serve immediately.
Offering a luxurious contrast, the sauce’s rich creaminess is punctuated by the tangy, concentrated flavor of sun-dried tomatoes and the fresh, peppery notes of basil. Each forkful delivers the delightful, pillowy texture of perfectly cooked gnocchi, making it an ideal centerpiece for a festive dinner or a sophisticated weeknight meal. Consider garnishing with additional basil leaves and a drizzle of high-quality olive oil for an extra touch of elegance.
Butternut Squash and Sage Gnocchi
Nestled within the heart of autumn’s bounty, this dish transforms humble butternut squash into pillowy, golden gnocchi, elevated by the aromatic, earthy whisper of fresh sage. It’s a celebration of seasonal simplicity, where each tender bite offers a comforting warmth perfect for crisp evenings. The rich, sweet notes of the squash meld seamlessly with the savory brown butter, creating a harmonious balance that feels both rustic and refined.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Gnocchi:
– 1 medium butternut squash (about 2 lbs), halved and seeded
– 1 large egg, lightly beaten
– 1 1/2 cups all-purpose flour, plus more for dusting
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
For the Brown Butter Sage Sauce:
– 6 tbsp unsalted butter
– 20 fresh sage leaves
– 1/4 cup grated Parmesan cheese
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 400°F. Place the butternut squash halves cut-side down on a baking sheet and roast for 45 minutes, or until the flesh is very tender when pierced with a fork.
2. Let the squash cool slightly, then scoop out 1 1/2 cups of flesh into a large bowl, discarding the skin. Mash it thoroughly with a fork until smooth.
3. Add the beaten egg, 1 1/2 cups flour, 1/2 tsp salt, and 1/4 tsp pepper to the mashed squash. Mix gently with a spatula until a soft dough forms, being careful not to overwork it to keep the gnocchi light.
4. Lightly flour a clean surface. Divide the dough into 4 equal portions. Roll each portion into a 1-inch-thick rope, then cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Working in batches, add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
6. In a large skillet over medium heat, melt 6 tbsp butter. Cook for 3-4 minutes, swirling occasionally, until the butter turns golden brown and smells nutty, watching closely to prevent burning.
7. Add 20 sage leaves to the brown butter and fry for 30 seconds, until crisp. Tip: Fry the sage quickly to retain its vibrant flavor without turning bitter.
8. Gently add the cooked gnocchi to the skillet and toss to coat in the sauce for 1-2 minutes until heated through.
9. Remove from heat and stir in 1/4 cup Parmesan cheese and 1/4 tsp salt until evenly distributed.
Soft and yielding, the gnocchi offer a delicate texture that contrasts beautifully with the crisp sage leaves. Serve it immediately in shallow bowls, perhaps garnished with extra Parmesan and a drizzle of high-quality olive oil for an added layer of richness. This dish pairs wonderfully with a light arugula salad to balance its comforting depth.
Pesto and Cherry Tomato Gnocchi
Kindly imagine a dish that marries the vibrant freshness of summer with comforting, pillowy dumplings—this pesto and cherry tomato gnocchi delivers just that. With its bright basil pesto coating each tender gnocchi and bursts of sweet, roasted tomatoes, it’s a quick yet elegant meal perfect for weeknights or entertaining. The harmonious blend of garlic, Parmesan, and pine nuts creates a sauce that’s both rich and herbaceous, elevating simple ingredients into something truly special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Gnocchi and Tomatoes:
– 1 pound store-bought potato gnocchi
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– ½ teaspoon kosher salt
For the Pesto Sauce:
– 2 cups fresh basil leaves, packed
– ½ cup grated Parmesan cheese
– ⅓ cup pine nuts
– 2 cloves garlic, peeled
– ½ cup olive oil
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil and ½ teaspoon of kosher salt until evenly coated.
3. Spread the tomatoes in a single layer on the prepared baking sheet and roast for 12–15 minutes, until they are softened and slightly caramelized at the edges.
4. While the tomatoes roast, bring a large pot of salted water to a rolling boil over high heat.
5. Add the gnocchi to the boiling water and cook according to package instructions, usually 2–3 minutes, until they float to the surface. Tip: Avoid overcooking the gnocchi, as it can make them mushy.
6. Drain the gnocchi thoroughly in a colander and set aside.
7. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves.
8. Pulse the mixture until finely chopped, about 10–15 seconds, scraping down the sides as needed.
9. With the processor running on low, slowly drizzle in ½ cup of olive oil until the pesto is smooth and emulsified. Tip: For a brighter flavor, add the olive oil gradually to prevent the pesto from separating.
10. Season the pesto with ¼ teaspoon of black pepper and pulse once more to combine.
11. In a large skillet over medium heat, add the drained gnocchi and roasted tomatoes.
12. Pour the prepared pesto over the gnocchi and tomatoes, gently tossing to coat everything evenly. Tip: Warm the pesto gently in the skillet for 1–2 minutes to meld the flavors without cooking the basil.
13. Serve immediately while warm. The dish offers a delightful contrast of textures—tender gnocchi, juicy tomatoes, and a creamy, aromatic pesto. For a creative twist, top with extra Parmesan shavings and a drizzle of high-quality olive oil, or pair with a crisp white wine to complement its herbal notes.
Caramelized Onion and Goat Cheese Gnocchi
Zesty yet sophisticated, this Caramelized Onion and Goat Cheese Gnocchi transforms humble ingredients into a luxurious weeknight dinner. Silky potato dumplings are enveloped in a rich, sweet-savory sauce where slowly caramelized onions meet creamy goat cheese, creating a dish that feels both comforting and elegant. Perfect for impressing guests or elevating a quiet evening at home, it balances deep umami flavors with a touch of tangy brightness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Caramelized Onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 teaspoon granulated sugar
– 1/4 teaspoon kosher salt
For the Gnocchi and Sauce:
– 1 pound store-bought potato gnocchi
– 4 ounces fresh goat cheese, crumbled
– 1/2 cup heavy cream
– 1/4 cup dry white wine
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Heat a large skillet over medium-low heat and add the butter and olive oil.
2. Add the sliced onions to the skillet and sprinkle with the sugar and salt.
3. Cook the onions, stirring occasionally, for 25–30 minutes until they turn a deep golden brown and become very soft, reducing the heat if they start to burn.
4. Tip: Stirring only occasionally allows the onions to develop fond (browned bits) on the bottom of the pan, which builds flavor.
5. While the onions cook, bring a large pot of salted water to a boil.
6. Add the gnocchi to the boiling water and cook according to package instructions, usually 2–3 minutes until they float to the surface.
7. Drain the gnocchi and set aside.
8. Push the caramelized onions to one side of the skillet and increase the heat to medium.
9. Add the minced garlic to the cleared space and sauté for 30 seconds until fragrant.
10. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.
11. Tip: Deglazing with wine not only lifts the flavorful fond but also adds acidity to balance the richness.
12. Stir in the heavy cream, thyme leaves, and black pepper, then reduce the heat to low.
13. Add the cooked gnocchi to the skillet and gently toss to coat in the sauce.
14. Remove the skillet from the heat and fold in the crumbled goat cheese until it melts into the sauce, creating a creamy consistency.
15. Tip: Adding the goat cheese off the heat prevents it from curdling and ensures a smooth, velvety texture.
16. Serve immediately.
Warm and inviting, this dish delights with pillowy gnocchi bathed in a luscious sauce where the sweetness of caramelized onions melds with the tangy creaminess of goat cheese. For a creative twist, top with toasted pine nuts or a drizzle of balsamic glaze to add contrasting crunch and acidity, making each bite a harmonious blend of textures and flavors.
Lemon Butter and Asparagus Gnocchi
Keenly balancing bright citrus and earthy spring notes, this Lemon Butter and Asparagus Gnocchi transforms humble pantry staples into a sophisticated yet approachable weeknight meal. The pillowy potato dumplings are enveloped in a silky, lemon-infused butter sauce, while crisp-tender asparagus spears add a verdant crunch and fresh flavor. It’s a dish that feels celebratory but comes together with remarkable ease, perfect for a quick dinner or an elegant lunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Gnocchi and Asparagus:
– 1 pound store-bought potato gnocchi
– 1 pound asparagus, tough ends trimmed and cut into 2-inch pieces
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
For the Lemon Butter Sauce:
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– Zest of 1 lemon
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the asparagus pieces and kosher salt to the skillet. Cook, stirring occasionally, until the asparagus is bright green and crisp-tender, about 4-5 minutes. Transfer the asparagus to a plate and set aside.
4. Tip: To preserve the asparagus’s vibrant color and prevent overcooking, remove it from the skillet just as it becomes fork-tender.
5. Add the gnocchi to the boiling water. Cook according to package directions, usually for 2-3 minutes, or until they float to the surface. Drain the gnocchi thoroughly.
6. In the same skillet used for the asparagus, melt the unsalted butter over medium heat.
7. Add the minced garlic to the melted butter and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute—do not let it brown.
8. Tip: Cooking the garlic gently prevents it from burning and developing a bitter taste, which is crucial for a smooth sauce.
9. Reduce the heat to low and carefully stir in the fresh lemon juice and lemon zest.
10. Add the drained gnocchi and cooked asparagus back to the skillet with the sauce. Gently toss to coat everything evenly in the lemon butter sauce, heating through for 1-2 minutes.
11. Remove the skillet from the heat. Stir in the grated Parmesan cheese and freshly ground black pepper until the cheese melts and creates a creamy emulsion with the sauce.
12. Tip: Adding the Parmesan off the heat helps it melt smoothly without clumping or becoming oily.
13. Garnish the finished dish with the chopped fresh parsley.
Naturally, each forkful offers a delightful contrast: the gnocchi are tender and yielding, the asparagus provides a satisfying snap, and the sauce is luxuriously creamy with a vibrant, tangy kick from the lemon. For a beautiful presentation, serve it immediately in shallow bowls, perhaps with an extra sprinkle of Parmesan and a twist of black pepper. This dish pairs wonderfully with a crisp white wine or a simple arugula salad to round out the meal.
Caprese-Style Gnocchi with Fresh Mozzarella
Luminous with the vibrant colors of an Italian summer, this Caprese-Style Gnocchi transforms the beloved salad into a warm, comforting pasta dish. Pillowy potato gnocchi are tossed in a bright, garlicky tomato sauce and finished with creamy fresh mozzarella and aromatic basil for a meal that’s both elegant and deeply satisfying. It’s a celebration of simple, high-quality ingredients coming together in perfect harmony.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Sauce and Gnocchi:
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 pound shelf-stable potato gnocchi
For Finishing:
– 8 ounces fresh mozzarella cheese, torn into ½-inch pieces
– ½ cup fresh basil leaves, thinly sliced
– 1 tablespoon balsamic glaze
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large, high-sided skillet over medium heat for 1 minute.
2. Add 3 cloves minced garlic to the skillet and cook, stirring constantly, for 45 seconds until fragrant but not browned.
3. Pour in 1 (28-ounce) can crushed tomatoes, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper, stirring to combine.
4. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 12 minutes, stirring occasionally, until slightly thickened.
5. While the sauce simmers, bring a large pot of generously salted water to a rolling boil over high heat.
6. Add 1 pound shelf-stable potato gnocchi to the boiling water and cook according to package instructions, typically for 2-3 minutes, until they float to the surface.
7. Drain the gnocchi thoroughly in a colander, reserving ¼ cup of the pasta cooking water.
8. Add the drained gnocchi and the reserved ¼ cup pasta water to the skillet with the tomato sauce, gently folding to coat the gnocchi evenly.
9. Remove the skillet from the heat and immediately fold in 8 ounces torn fresh mozzarella cheese and ½ cup thinly sliced fresh basil leaves until the cheese just begins to soften.
10. Drizzle 1 tablespoon balsamic glaze over the finished dish just before serving.
Juxtaposing the tender, chewy gnocchi with the creamy, melting mozzarella creates a delightful textural contrast, while the sweet-tart tomatoes and fragrant basil offer a burst of fresh flavor. For a beautiful presentation, serve it family-style in the skillet, garnished with an extra sprinkle of basil and a final drizzle of olive oil.
Spicy Arrabbiata Gnocchi
Perfectly balancing fiery heat with pillowy comfort, this Spicy Arrabbiata Gnocchi transforms a classic Italian sauce into a vibrant, weeknight-friendly feast. The rich tomato base, infused with garlic and red pepper flakes, clings beautifully to tender potato dumplings, creating a dish that is both elegantly rustic and deeply satisfying. It’s a celebration of bold flavors and simple techniques, destined to become a new favorite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Sauce:
– 2 tablespoons extra virgin olive oil
– 4 cloves garlic, minced
– 1 teaspoon red pepper flakes
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon granulated sugar
– 1 teaspoon kosher salt
For the Gnocchi:
– 1 (16-ounce) package shelf-stable potato gnocchi
– 1/4 cup freshly grated Parmesan cheese, plus more for serving
– 1/4 cup fresh basil leaves, thinly sliced
Instructions
1. Heat the olive oil in a large, high-sided skillet or Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the minced garlic and red pepper flakes to the hot oil and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Tip: Do not let the garlic brown, as it will turn bitter.
3. Pour in the crushed tomatoes, then stir in the granulated sugar and kosher salt.
4. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it simmer uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
5. While the sauce simmers, bring a large pot of generously salted water to a rolling boil.
6. Add the gnocchi to the boiling water and cook according to the package directions, usually 2-3 minutes, until they float to the surface. Tip: The floating gnocchi is your visual cue for perfect doneness.
7. Using a slotted spoon, transfer the cooked gnocchi directly into the simmering arrabbiata sauce.
8. Gently toss the gnocchi in the sauce over low heat for 1-2 minutes, allowing the dumplings to absorb some of the sauce’s flavor.
9. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. Tip: Adding cheese off the heat prevents it from clumping or becoming oily.
10. Fold in the sliced fresh basil, reserving a small pinch for garnish.
Zesty and robust, the finished dish boasts a velvety sauce with a persistent, warming heat that complements the gnocchi’s delicate, cloud-like texture. Serve it immediately in shallow bowls, topped with an extra sprinkle of Parmesan and the reserved basil for a vibrant finish, or pair it with a crisp green salad to balance the spice.
Truffle Oil and Parmesan Gnocchi
Nestled in the heart of winter’s embrace, this Truffle Oil and Parmesan Gnocchi offers a sublime escape, transforming humble potato dumplings into a dish of profound elegance and earthy luxury. With its aromatic truffle essence and rich, savory cheese, it promises a dining experience that feels both comforting and celebratory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the gnocchi:
– 2 pounds russet potatoes, scrubbed
– 1 large egg, lightly beaten
– 1 1/2 cups all-purpose flour, plus more for dusting
– 1 teaspoon fine sea salt
For the sauce and finishing:
– 3 tablespoons unsalted butter
– 2 tablespoons black truffle oil
– 1 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Freshly ground black pepper
Instructions
1. Preheat your oven to 400°F. Pierce the scrubbed russet potatoes all over with a fork and bake directly on the oven rack for 50-60 minutes, until tender when pierced with a knife.
2. Let the potatoes cool slightly, then peel them while still warm and press through a ricer or fine-mesh sieve into a large bowl. Tip: Ricing while warm ensures a light, fluffy texture without gummy lumps.
3. Add the lightly beaten egg and fine sea salt to the riced potatoes, mixing gently with a fork until just combined.
4. Gradually sprinkle in 1 1/2 cups of all-purpose flour, folding until a soft dough forms. Tip: Avoid overmixing to keep the gnocchi tender.
5. Turn the dough onto a lightly floured surface and divide into 4 equal pieces.
6. Roll each piece into a 3/4-inch-thick rope, then cut into 1-inch pieces.
7. Optionally, roll each piece over the tines of a fork to create ridges, which help the sauce cling better.
8. Bring a large pot of salted water to a gentle boil over high heat.
9. Add the gnocchi in batches, cooking for 2-3 minutes until they float to the surface. Tip: Cook in batches to prevent sticking and ensure even cooking.
10. Use a slotted spoon to transfer the cooked gnocchi to a plate, draining excess water.
11. In a large skillet over medium heat, melt 3 tablespoons of unsalted butter until foamy.
12. Add the cooked gnocchi to the skillet, sautéing for 2-3 minutes until lightly golden.
13. Remove the skillet from heat and drizzle with 2 tablespoons of black truffle oil, tossing gently to coat.
14. Stir in 1 cup of freshly grated Parmesan cheese until melted and creamy.
15. Garnish with 1/4 cup of chopped fresh parsley and a generous grind of freshly ground black pepper.
Kissed by the warmth of butter and the umami depth of Parmesan, each pillowy gnocchi boasts a delicate exterior that gives way to a soft, cloud-like interior. The black truffle oil weaves an aromatic, earthy note throughout, elevating this dish into a sophisticated centerpiece perfect for a holiday table or a cozy weeknight indulgence. Serve it immediately, perhaps alongside a crisp green salad or a glass of Chardonnay, to savor its luxurious texture and harmonious flavors at their peak.
Broccoli and Cheddar Gnocchi Bake
Just as the holiday season reaches its peak, a comforting yet sophisticated casserole emerges to warm both kitchen and soul. This Broccoli and Cheddar Gnocchi Bake transforms humble ingredients into a golden, bubbling masterpiece, where pillowy gnocchi, tender broccoli florets, and a rich, velvety cheese sauce unite under a crisp, herb-flecked topping. It’s the ultimate centerpiece for a festive gathering or a cozy winter evening, offering both indulgence and ease in every forkful.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Bake
– 1 (16-ounce) package shelf-stable potato gnocchi
– 4 cups fresh broccoli florets (about 1 large head)
– 2 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to about 110°F
– 1 teaspoon Dijon mustard
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 8 ounces sharp cheddar cheese, shredded (about 2 cups)
For the Topping
– 1/2 cup panko breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the gnocchi and cook according to package directions until they float to the surface, about 2-3 minutes.
4. Using a slotted spoon, transfer the cooked gnocchi to the prepared baking dish, spreading them in an even layer.
5. Tip: Reserve 1 cup of the gnocchi cooking water before draining; its starch will help thicken the sauce later.
6. In the same pot of boiling water, blanch the broccoli florets for 2 minutes until bright green and crisp-tender.
7. Drain the broccoli thoroughly and scatter it evenly over the gnocchi in the baking dish.
8. In a medium saucepan over medium heat, melt the unsalted butter.
9. Whisk in the all-purpose flour and cook for 1 minute until fragrant and lightly golden, stirring constantly to prevent burning.
10. Gradually pour in the warmed whole milk, whisking continuously to avoid lumps, and bring to a gentle simmer.
11. Cook the sauce for 3-5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
12. Remove the saucepan from the heat and whisk in the Dijon mustard, freshly grated nutmeg, kosher salt, and freshly ground black pepper.
13. Stir in 6 ounces of the shredded sharp cheddar cheese (about 1 1/2 cups) until fully melted and smooth.
14. Tip: For an extra-smooth sauce, shred the cheese from a block rather than using pre-shredded, which contains anti-caking agents.
15. Pour the cheese sauce evenly over the gnocchi and broccoli in the baking dish, gently nudging to ensure coverage.
16. Sprinkle the remaining 2 ounces of shredded cheddar cheese over the top.
17. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped fresh parsley, and olive oil, mixing until the crumbs are evenly coated.
18. Tip: For a deeper golden crust, toast the panko in a dry skillet over medium heat for 2 minutes before mixing with the other topping ingredients.
19. Sprinkle the breadcrumb mixture evenly over the casserole.
20. Bake in the preheated oven for 25-30 minutes, until the topping is golden brown and the sauce is bubbling vigorously around the edges.
21. Let the bake rest for 10 minutes before serving to allow the sauce to set slightly.
Melted cheddar imbues each bite with a sharp, tangy richness, while the gnocchi remain delightfully tender against the crisp panko crust. Serve this bake alongside a simple arugula salad dressed with lemon vinaigrette to cut through the decadence, or garnish individual portions with extra chopped parsley for a fresh, vibrant finish.
Mediterranean Olive and Artichoke Gnocchi
Beneath the festive glow of the season, a comforting yet sophisticated dish emerges to grace your table. Mediterranean Olive and Artichoke Gnocchi marries the pillowy softness of potato dumplings with the vibrant, briny flavors of the sun-drenched coast, creating a one-pan wonder that feels both celebratory and effortlessly cozy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Gnocchi and Aromatics:
– 1 (16-ounce) package shelf-stable potato gnocchi
– 3 tablespoons extra-virgin olive oil, divided
– 4 cloves garlic, minced
– 1 small yellow onion, finely diced
For the Sauce and Vegetables:
– 1 (14-ounce) can artichoke hearts, drained and quartered
– 1 cup pitted Kalamata olives, halved
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1/2 cup dry white wine
– 1/2 cup vegetable broth
– 1 teaspoon dried oregano
– 1/4 teaspoon crushed red pepper flakes
– 1/2 teaspoon fine sea salt
For Finishing:
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the gnocchi and cook according to package directions, usually for 2-3 minutes until they float to the surface, then drain thoroughly. Tip: Avoid overcooking the gnocchi at this stage, as they will finish in the sauce.
3. While the gnocchi cooks, heat 2 tablespoons of olive oil in a large, high-sided skillet or Dutch oven over medium heat.
4. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
5. Add the minced garlic and cook for 1 minute more, just until fragrant.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes until reduced by half.
7. Stir in the diced tomatoes with their juices, vegetable broth, dried oregano, red pepper flakes, and sea salt.
8. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and let it cook uncovered for 10 minutes to allow the flavors to meld.
9. Gently fold in the quartered artichoke hearts and halved Kalamata olives, and cook for 3 more minutes to heat them through.
10. Add the drained, cooked gnocchi and the remaining 1 tablespoon of olive oil to the skillet. Tip: Toss gently to coat the gnocchi in the sauce without breaking them.
11. Cook for a final 2-3 minutes, stirring occasionally, until the gnocchi are heated through and the sauce has thickened slightly.
12. Remove the skillet from the heat and stir in half of the grated Parmesan cheese and chopped parsley. Tip: Adding cheese off the heat prevents it from becoming stringy or seizing.
13. Divide the gnocchi among serving bowls and garnish with the remaining Parmesan and parsley.
Finished with a final sprinkle of cheese and herbs, this dish presents a delightful contrast of textures—the tender gnocchi and artichokes play against the firm, salty pop of the olives. For a stunning presentation, serve it directly from the skillet at the table, accompanied by a crisp, chilled white wine to complement the bright, herbaceous notes of the sauce.
Zucchini and Corn Gnocchi with Herb Butter
On a crisp winter day, few dishes capture the essence of seasonal comfort quite like this vibrant gnocchi, where tender zucchini and sweet corn are folded into pillowy potato dumplings and finished with a fragrant herb butter. This recipe transforms humble vegetables into an elegant, satisfying meal that feels both rustic and refined, perfect for a festive gathering or a cozy weeknight dinner. The result is a plate that celebrates the garden’s bounty with every silky, herb-kissed bite.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Gnocchi Dough
– 1 pound russet potatoes, baked and peeled
– 1 cup all-purpose flour, plus more for dusting
– 1 large egg, lightly beaten
– 1 teaspoon kosher salt
– 1 medium zucchini, grated and squeezed dry (about 1 cup)
– 1 cup fresh corn kernels (from about 2 ears)
For the Herb Butter
– 4 tablespoons unsalted butter
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh chives, finely chopped
– 1/4 teaspoon freshly ground black pepper
For Cooking and Serving
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
Instructions
1. Rice the warm baked potatoes into a large bowl using a potato ricer or masher until smooth and free of lumps.
2. Add the grated zucchini, corn kernels, beaten egg, and kosher salt to the potatoes, mixing gently with a fork to combine evenly.
3. Sprinkle 1 cup of flour over the mixture and fold it in with a spatula until a soft, slightly sticky dough forms, being careful not to overwork it to keep the gnocchi tender.
4. Lightly flour a clean work surface and turn the dough out onto it, then divide it into four equal portions.
5. Roll each portion into a 1-inch-thick rope, then cut each rope into 1-inch pieces to form individual gnocchi.
6. Bring a large pot of salted water to a rolling boil over high heat, then reduce the heat to maintain a gentle simmer.
7. Working in batches to avoid crowding, drop the gnocchi into the simmering water and cook for 2–3 minutes, or until they float to the surface and are cooked through.
8. Use a slotted spoon to transfer the cooked gnocchi to a plate lined with paper towels to drain excess water.
9. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
10. Add the cooked gnocchi to the skillet in a single layer and sauté for 3–4 minutes, turning occasionally, until golden brown on all sides.
11. Push the gnocchi to the side of the skillet and add the unsalted butter, letting it melt and foam slightly, about 30 seconds.
12. Stir in the chopped parsley, thyme, chives, and black pepper, cooking for 1 minute until the herbs are fragrant and the butter is lightly browned.
13. Toss the gnocchi in the herb butter to coat evenly, then remove the skillet from the heat.
14. Sprinkle the grated Parmesan cheese over the gnocchi and toss once more to combine.
15. Serve immediately while hot. Buttery and bright, these gnocchi offer a delightful contrast of textures, with the soft, pillowy dumplings giving way to the crisp zucchini and pop of corn. The herb butter lends a fragrant, savory depth that pairs beautifully with a simple green salad or a glass of crisp white wine for a complete meal.
Eggplant and Tomato Gnocchi Stew
Crafted for cozy winter evenings, this Eggplant and Tomato Gnocchi Stew transforms humble vegetables into a luxurious, one-pot meal. Silky roasted eggplant melds with rich tomato sauce, while pillowy gnocchi soaks up the vibrant flavors, creating a dish that feels both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the roasted eggplant:
– 1 large eggplant, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the stew base:
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
For finishing:
– 1 (16-ounce) package potato gnocchi
– 1/4 cup fresh basil, chopped
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tablespoons olive oil and 1/2 teaspoon salt on the prepared baking sheet.
3. Roast the eggplant for 25 minutes, stirring halfway through, until golden brown and tender.
4. While the eggplant roasts, heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat.
5. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until translucent and soft.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant.
7. Pour in the crushed tomatoes, vegetable broth, dried oregano, red pepper flakes, and black pepper.
8. Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 15 minutes, allowing the flavors to meld.
9. Gently fold in the roasted eggplant and potato gnocchi.
10. Cover the pot and simmer for 5 minutes, until the gnocchi are tender and float to the surface.
11. Remove the pot from heat and stir in the chopped fresh basil.
12. Ladle the stew into bowls and top each serving with grated Parmesan cheese.
Each spoonful offers a delightful contrast of textures, from the creamy eggplant to the tender gnocchi, all enveloped in a robust, herb-infused tomato broth. Elevate this comforting stew by serving it alongside a crisp green salad and crusty bread for soaking up every last drop, making it an ideal centerpiece for a festive holiday gathering or a simple weeknight dinner.
Avocado and Lime Gnocchi Salad
Vividly combining the creamy richness of avocado with the bright zing of lime, this Avocado and Lime Gnocchi Salad transforms a humble pantry staple into a sophisticated, refreshing dish perfect for any occasion. The pillowy gnocchi provides a delightful textural contrast to the crisp vegetables, while the vibrant dressing ties everything together with a burst of citrusy flavor. It’s an elegant yet approachable recipe that feels both indulgent and light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the gnocchi and vegetables:
– 1 (16-ounce) package potato gnocchi
– 2 tablespoons olive oil
– 1 cup cherry tomatoes, halved
– 1/2 English cucumber, diced
– 1/4 cup red onion, thinly sliced
– For the dressing and assembly:
– 2 ripe avocados, diced
– 1/4 cup fresh lime juice (from about 2 limes)
– 1/4 cup extra-virgin olive oil
– 1/4 cup fresh cilantro, chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling 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, indicating they are done.
3. Drain the gnocchi thoroughly in a colander, then transfer them to a large mixing bowl.
4. Drizzle the cooked gnocchi with 2 tablespoons of olive oil and toss gently to coat, which helps prevent sticking and adds flavor.
5. Allow the gnocchi to cool to room temperature for about 10 minutes, spreading them on a baking sheet if needed to speed up the process.
6. In a small bowl, whisk together the lime juice, 1/4 cup extra-virgin olive oil, kosher salt, and black pepper until fully emulsified.
7. Pour the dressing over the cooled gnocchi in the large mixing bowl and toss to combine evenly.
8. Gently fold in the diced avocados, halved cherry tomatoes, diced cucumber, and sliced red onion until all ingredients are well distributed.
9. Stir in the chopped cilantro just before serving to maintain its fresh, vibrant color and aroma.
10. For best results, let the salad sit at room temperature for 5 minutes to allow the flavors to meld, then serve immediately.
Just as delightful as it is beautiful, this salad offers a creamy texture from the avocados that complements the tender chew of the gnocchi, while the lime dressing cuts through with a refreshing acidity. Serve it as a standout side at a summer barbecue or as a light main course topped with grilled shrimp for an extra protein boost, making it a versatile centerpiece for any meal.
Sweet Potato and Kale Gnocchi
Merging earthy sweetness with vibrant greens, this Sweet Potato and Kale Gnocchi offers a comforting yet sophisticated twist on a classic Italian staple. Perfect for a cozy winter evening or an elegant dinner party, its rich flavors and tender texture make it a standout dish that’s both nourishing and indulgent. Crafted with wholesome ingredients, it transforms simple components into a memorable meal that delights the senses.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the gnocchi dough:
– 1 large sweet potato (about 1 pound), peeled and cubed
– 1 cup all-purpose flour
– 1 large egg, lightly beaten
– 1/2 teaspoon salt
For the sauce and kale:
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 4 cups kale, stems removed and chopped
– 1/2 cup vegetable broth
– 1/4 cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions
1. Place the cubed sweet potato in a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes until fork-tender, then drain thoroughly and mash in a large bowl until smooth. Tip: Let the mashed sweet potato cool slightly to prevent the egg from cooking when mixed.
2. Add the flour, beaten egg, and salt to the mashed sweet potato, stirring until a soft dough forms. Knead gently on a floured surface for 2 minutes until just combined, being careful not to overwork it to keep the gnocchi light.
3. Divide the dough into four equal portions and roll each into a 1-inch thick rope on the floured surface. Cut each rope into 1-inch pieces and press lightly with a fork to create ridges, which help the sauce cling better.
4. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook for 2-3 minutes until they float to the surface, then remove with a slotted spoon and set aside. Tip: Avoid overcrowding the pot to ensure even cooking.
5. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it to maintain a sweet flavor.
6. Add the chopped kale to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted. Pour in the vegetable broth and simmer for 2 minutes to soften the kale further.
7. Gently stir in the cooked gnocchi and grated Parmesan cheese, tossing to coat evenly. Season with salt and black pepper, then cook for an additional 2 minutes until heated through. Tip: Serve immediately for the best texture, as gnocchi can become gummy if left sitting.
8. You’ll find the gnocchi delightfully pillowy with a subtle sweetness from the sweet potato, balanced by the earthy bitterness of kale and savory notes of garlic and Parmesan. For a creative twist, top with toasted pine nuts or a drizzle of balsamic glaze to enhance the flavors, making it a versatile centerpiece for any table.
Gorgonzola and Walnut Gnocchi
Melt-in-your-mouth gnocchi meets the bold, creamy tang of Gorgonzola and the earthy crunch of toasted walnuts in this elegant yet comforting dish. Perfect for a cozy winter evening or an impressive dinner party, this recipe transforms humble ingredients into a sophisticated meal that balances rich flavors with delicate textures. Each bite offers a harmonious blend of savory cheese, nutty warmth, and pillowy potato dumplings, making it a standout addition to any culinary repertoire.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the gnocchi:
– 2 pounds russet potatoes, peeled and quartered
– 1 large egg, lightly beaten
– 1 1/2 cups all-purpose flour, plus extra for dusting
– 1 teaspoon kosher salt
For the sauce and garnish:
– 1 cup heavy cream
– 6 ounces Gorgonzola cheese, crumbled
– 1/2 cup walnuts, chopped
– 2 tablespoons unsalted butter
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Place the peeled and quartered russet potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.
2. Drain the potatoes thoroughly and return them to the pot over low heat for 1 minute to evaporate excess moisture, which helps prevent soggy gnocchi.
3. Mash the potatoes until smooth using a potato ricer or masher, then transfer to a large bowl and let cool to room temperature, about 10 minutes.
4. Add the lightly beaten egg, 1 1/2 cups all-purpose flour, and 1 teaspoon kosher salt to the cooled potatoes. Gently mix with a fork until a soft dough forms, being careful not to overwork it to keep the gnocchi light.
5. Lightly dust a clean surface with extra flour, then divide the dough into 4 equal portions. Roll each portion into a 1-inch-thick rope and cut into 1-inch pieces.
6. Bring a large pot of salted water to a gentle boil over medium-high heat. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes, then remove with a slotted spoon and set aside.
7. While the gnocchi cook, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned, then set aside.
8. In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until lightly golden, turning occasionally for even browning.
9. Pour in 1 cup heavy cream and bring to a simmer, then reduce heat to low. Stir in 6 ounces crumbled Gorgonzola cheese until melted and smooth, about 2 minutes.
10. Season the sauce with 1/4 teaspoon freshly ground black pepper, then gently toss to coat the gnocchi evenly. Remove from heat and stir in the toasted walnuts and 2 tablespoons finely chopped fresh parsley.
Yielding a luxurious finish, this gnocchi boasts a velvety sauce that clings to each tender dumpling, while the toasted walnuts add a satisfying crunch that contrasts beautifully with the creamy Gorgonzola. For a creative twist, serve it alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness, or garnish with extra crumbled cheese and a drizzle of truffle oil for an elevated touch.
Ratatouille-Style Gnocchi
Zesty yet comforting, this Ratatouille-Style Gnocchi transforms the classic French vegetable medley into a hearty, one-pan meal that’s perfect for cozy winter evenings. By sautéing seasonal produce until tender and caramelized, then folding in pillowy potato gnocchi, the dish achieves a beautiful balance of rustic charm and refined flavor. It’s an elegant yet approachable twist that brings vibrant color and deep, savory notes to the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Ratatouille Base:
– 2 tablespoons olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 medium eggplant, cut into 1/2-inch cubes
– 1 medium zucchini, cut into 1/2-inch cubes
– 1 medium red bell pepper, cut into 1/2-inch pieces
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Gnocchi and Finishing:
– 1 (16-ounce) package potato gnocchi
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 finely diced yellow onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 cubed eggplant, 1 cubed zucchini, and 1 cubed red bell pepper to the skillet. Tip: Cut vegetables uniformly to ensure even cooking.
5. Cook the vegetables, stirring occasionally, until they begin to soften and develop light golden edges, about 8–10 minutes.
6. Pour in 1 can of undrained diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
7. Reduce heat to medium-low, cover the skillet, and simmer the mixture for 10 minutes, allowing the flavors to meld and the vegetables to become tender.
8. While the ratatouille simmers, bring a large pot of salted water to a rolling boil. Tip: Salt the water generously, like seawater, to season the gnocchi from within.
9. Add 1 package of potato gnocchi to the boiling water and cook according to package instructions until they float to the surface, about 2–3 minutes.
10. Drain the gnocchi thoroughly and gently fold them into the skillet with the ratatouille mixture. Tip: Avoid over-stirring to keep the gnocchi intact and pillowy.
11. Cook everything together over low heat for 2 minutes, allowing the gnocchi to absorb some of the sauce.
12. Remove the skillet from heat and sprinkle with 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh basil.
This dish offers a delightful contrast of textures, with the soft, yielding gnocchi nestled among the tender, caramelized vegetables in a rich, tomato-infused sauce. The savory depth from the roasted eggplant and sweet bell peppers is brightened by fresh basil and salty Parmesan. Try serving it family-style in the skillet, garnished with extra basil and a drizzle of olive oil for an inviting, rustic presentation.
Thai Peanut Sauce Gnocchi
Gnocchi, those pillowy Italian dumplings, find an unexpected yet harmonious partner in the vibrant flavors of Thai cuisine with this Thai Peanut Sauce Gnocchi. This fusion dish marries the comforting, chewy texture of potato gnocchi with a rich, creamy, and slightly spicy peanut sauce, creating a weeknight dinner that feels both indulgent and exciting. It’s a perfect canvas for customization, welcoming the addition of your favorite proteins or vegetables.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce:
– 1/2 cup creamy peanut butter
– 1/3 cup full-fat coconut milk
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp toasted sesame oil
– 1 clove garlic, minced
– 1 tsp fresh ginger, grated
– 1/2 tsp red pepper flakes
– 1/4 cup water
For the Gnocchi & Assembly:
– 1 (16 oz) package shelf-stable potato gnocchi
– 1 tbsp vegetable oil
– 2 green onions, thinly sliced
– 1/4 cup roasted peanuts, chopped
– 1 tbsp fresh cilantro, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, make the sauce: In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes until completely smooth.
3. Gradually whisk the 1/4 cup of water into the sauce until it reaches a pourable, creamy consistency. Set aside. Tip: For a smoother sauce, warm the peanut butter slightly in the microwave for 15 seconds before whisking.
4. Add the package of gnocchi to the boiling water and cook according to package directions, usually for 2-3 minutes, until they float to the surface.
5. Drain the gnocchi thoroughly in a colander.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Add the drained gnocchi to the hot skillet in a single layer. Cook without stirring for 3-4 minutes to achieve a golden-brown crust on one side. Tip: Avoid overcrowding the pan to ensure proper browning; cook in batches if necessary.
8. Gently flip the gnocchi and cook for an additional 2 minutes.
9. Reduce the skillet heat to low. Pour the prepared peanut sauce over the browned gnocchi.
10. Gently toss the gnocchi in the sauce for 1-2 minutes until everything is evenly coated and heated through. Tip: If the sauce thickens too much, add a tablespoon of the reserved pasta water or more water to loosen it.
11. Remove the skillet from the heat.
12. Divide the sauced gnocchi among four bowls.
13. Garnish each serving with sliced green onions, chopped roasted peanuts, and fresh cilantro.
The resulting dish offers a delightful contrast: tender, chewy gnocchi with crispy edges, all enveloped in a luxuriously creamy sauce that balances nutty, savory, sweet, and subtly spicy notes. This versatile recipe shines as a satisfying vegetarian main but can easily be elevated by adding sautéed shrimp or shredded chicken for a heartier meal.
Herbed Gnocchi with Brown Butter Sauce
Nestled in the heart of winter, this dish transforms humble potatoes and pantry staples into a luxurious, comforting meal. The pillowy, herb-flecked gnocchi are bathed in a nutty, aromatic brown butter sauce, creating a symphony of rustic elegance perfect for a festive gathering or a quiet evening in.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Gnocchi:
– 2 pounds russet potatoes
– 1 large egg, lightly beaten
– 1 1/4 cups all-purpose flour, plus more for dusting
– 1 teaspoon fine sea salt
– 2 tablespoons finely chopped fresh parsley
– 1 tablespoon finely chopped fresh thyme
For the Brown Butter Sauce:
– 8 tablespoons (1 stick) unsalted butter
– 3 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1/4 cup grated Parmesan cheese
– Salt for seasoning
Instructions
1. Preheat your oven to 400°F. Pierce the russet potatoes all over with a fork, place them directly on the oven rack, and bake for 50-60 minutes until completely tender when pierced with a knife.
2. Let the potatoes cool just until you can handle them, then peel them while still warm. Pass the warm potato flesh through a ricer or food mill onto a clean work surface; this prevents gummy gnocchi.
3. Form a well in the center of the riced potatoes. Add the lightly beaten egg, 1 1/4 cups all-purpose flour, 1 teaspoon fine sea salt, 2 tablespoons chopped parsley, and 1 tablespoon chopped thyme.
4. Using a fork, gently incorporate the wet ingredients into the dry, then use your hands to knead the mixture just until a soft, slightly sticky dough forms, about 1-2 minutes; avoid overworking the dough.
5. Lightly dust your work surface with flour. Divide the dough into 4 equal pieces. Roll each piece into a 3/4-inch thick rope.
6. Using a bench scraper or sharp knife, cut each rope into 1-inch pieces to form the gnocchi.
7. Bring a large pot of generously salted water to a rolling boil over high heat.
8. While the water heats, make the sauce: In a large skillet, melt 8 tablespoons of unsalted butter over medium heat. Cook, swirling the pan occasionally, for 3-5 minutes until the butter turns a deep golden brown and gives off a nutty aroma.
9. Immediately add 3 cloves of minced garlic to the brown butter and cook for 30 seconds until fragrant, then remove the skillet from the heat and stir in 1 tablespoon of fresh lemon juice to stop the cooking.
10. Working in batches to avoid crowding, gently drop the gnocchi into the boiling water. They are done when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them directly to the skillet with the sauce.
11. Toss the cooked gnocchi gently in the brown butter sauce over low heat for 1 minute to coat and warm through. For a richer sauce, reserve 1/4 cup of the starchy pasta water before draining and add a splash to the skillet to help emulsify the sauce.
12. Remove from heat, stir in 1/4 cup of grated Parmesan cheese, and season with salt as needed.
Light and tender, each bite offers a delicate contrast between the soft, herbaceous gnocchi and the rich, toasty notes of the brown butter. The sauce clings beautifully, creating a glossy, savory coating that is brightened by the hint of lemon. For a stunning presentation, finish with a final sprinkle of Parmesan and a few whole thyme leaves, or pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Summary
Deliciously diverse, this collection proves vegetarian gnocchi is endlessly adaptable for any meal. Whether you’re craving cozy comfort or a fresh, vibrant dish, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your new favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas.
