20 Delicious Gnocchi Recipes for Every Occasion

There’s something undeniably comforting about a plate of pillowy gnocchi, whether it’s dressed in a rich, hearty sauce for a cozy winter dinner or tossed with fresh, vibrant ingredients for a light summer meal. Our roundup of 20 Delicious Gnocchi Recipes for Every Occasion is your ticket to transforming these little dumplings into any dish your heart desires. Ready to dive in? Let’s get cooking!

Classic Potato Gnocchi with Sage Butter

Sometimes, all I crave is the comforting embrace of homemade gnocchi, especially when it’s paired with a sage butter that’s just golden enough to whisper of nutty flavors. This Classic Potato Gnocchi with Sage Butter recipe is my go-to for a quick yet utterly satisfying dinner, and I love how the sage leaves crisp up like little flavor bombs.

Ingredients

• 2 large russet potatoes (about 1 pound) – I swear by russets for their fluffy texture.
• 1 cup all-purpose flour, plus extra for dusting – Keep it handy; gnocchi dough loves to stick.
• 1 large egg, lightly beaten – Room temp eggs blend smoother, trust me.
• 1/2 teaspoon salt – Just enough to enhance the potatoes’ natural sweetness.
• 4 tablespoons unsalted butter – Because everything’s better with butter.
• 10 fresh sage leaves – They’ll crisp up beautifully in the butter.
• 1/4 teaspoon freshly ground black pepper – For that subtle kick.

Instructions

1. Preheat your oven to 400°F. Poke the potatoes all over with a fork, then bake for 45 minutes to 1 hour, until tender. Let them cool slightly.
2. Peel the potatoes and press them through a ricer or mash finely. Spread the mash on a clean surface to cool completely.
3. Make a well in the center of the potato mash. Add the flour, egg, and salt. Gently knead into a dough, adding more flour if sticky, but don’t overwork it.
4. Divide the dough into 4 pieces. Roll each into a 1-inch thick rope on a floured surface, then cut into 1-inch pieces. Roll each piece over a fork to create ridges.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the sage is crisp, about 2 minutes. Toss in the gnocchi and black pepper.

Every bite of these gnocchi is a little cloud of potato goodness, with the sage butter adding a crispy, aromatic finish. Try serving them with a sprinkle of Parmesan for an extra layer of flavor.

Sweet Potato Gnocchi with Brown Butter and Pecans

Nothing beats the comfort of a homemade gnocchi dish, especially when it’s made with sweet potatoes for that extra touch of sweetness and nutrition. I remember the first time I tried making gnocchi; it was a disaster, but now, it’s one of my favorite dishes to whip up on a cozy evening.

Ingredients

• 2 large sweet potatoes (about 2 cups mashed) – I always pick the ones with a deep orange flesh for maximum flavor.
• 1 1/2 cups all-purpose flour, plus extra for dusting – I’ve found that measuring the flour correctly is key to not ending up with dough that’s too sticky.
• 1/2 tsp salt – Just enough to enhance the sweet potatoes’ natural flavors.
• 1/2 cup unsalted butter – I prefer using unsalted to control the dish’s saltiness better.
• 1/2 cup pecans, roughly chopped – Toasting them lightly before adding brings out their nuttiness.
• Fresh sage leaves – A few for that aromatic touch, because I love how sage pairs with brown butter.

Instructions

1. Preheat your oven to 400°F. Pierce the sweet potatoes all over with a fork, then bake for 45-60 minutes until tender. Tip: Baking instead of boiling retains more flavor.
2. Once cool enough to handle, scoop out the flesh and mash it smoothly. Measure out exactly 2 cups.
3. On a clean surface, mix the mashed sweet potatoes with flour and salt until a dough forms. Tip: Don’t overwork the dough to keep the gnocchi light.
4. Divide the dough into 4 parts. Roll each into a 1-inch thick rope, then cut into 1-inch pieces. Tip: Use a fork to create ridges on each piece for better sauce adherence.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
6. In a skillet over medium heat, melt the butter until it turns a nutty brown, about 3 minutes. Add the pecans and sage, cooking for another minute until fragrant.
7. Toss the cooked gnocchi in the brown butter sauce until well coated.

Gorgeously tender with a slight chew, these gnocchi are a delightful mix of sweet and nutty flavors. Serve them straight from the skillet for a rustic presentation, or plate them up with a sprinkle of extra pecans on top for crunch.

Spinach and Ricotta Gnocchi in Tomato Sauce

Very few dishes bring me as much comfort as a plate of homemade gnocchi, especially when it’s paired with a vibrant tomato sauce. Today, I’m sharing my Spinach and Ricotta Gnocchi recipe, a dish that’s as fun to make as it is to eat, perfect for those cozy nights in.

Ingredients

• 1 cup ricotta cheese (I love the creaminess of whole milk ricotta here)
• 1 cup cooked spinach, squeezed dry and finely chopped (trust me, squeezing out all the water is key)
• 1 large egg, room temperature (it blends better with the other ingredients)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 cup all-purpose flour, plus more for dusting (I always keep a little extra on hand)
• 2 cups tomato sauce (homemade or your favorite store-bought brand)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. In a large mixing bowl, combine the ricotta, spinach, egg, and Parmesan cheese. Mix until well blended.
2. Gradually add the flour to the mixture, stirring until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
3. On a floured surface, divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter.
4. Cut each rope into 1-inch pieces. For that classic gnocchi look, gently press each piece against the back of a fork to create ridges.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
6. While the gnocchi cook, heat the olive oil in a large skillet over medium heat. Add the tomato sauce and simmer for 5 minutes, stirring occasionally.
7. Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the tomato sauce. Gently toss to coat. Tip: A little pasta water can help thin the sauce if it’s too thick.
8. Serve immediately, garnished with extra Parmesan if desired.

Unbelievably light yet satisfying, these gnocchi have a tender bite and a rich flavor that pairs beautifully with the tangy tomato sauce. Try serving them with a sprinkle of fresh basil for a pop of color and freshness.

Pumpkin Gnocchi with Gorgonzola Cream Sauce

Yesterday, I found myself craving something cozy yet sophisticated for dinner, and that’s when I decided to whip up this Pumpkin Gnocchi with Gorgonzola Cream Sauce. It’s the perfect blend of sweet, savory, and creamy, making it an irresistible dish for any season.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie mix, trust me on this)
• 1 large egg, lightly beaten (room temp eggs blend better)
• 2 cups all-purpose flour, plus more for dusting (I always keep a little extra on hand)
• 1/2 tsp salt (sea salt is my preference for its subtle crunch)
• 1/4 tsp nutmeg (freshly grated makes all the difference)
• 1 cup heavy cream (for that luxurious sauce)
• 4 oz Gorgonzola cheese, crumbled (the sharper, the better in my book)
• 2 tbsp unsalted butter (because everything’s better with butter)
• Fresh sage leaves for garnish (a little green goes a long way)

Instructions

1. In a large bowl, mix together the pumpkin puree, egg, and salt until smooth.
2. Gradually add the flour and nutmeg, stirring until a soft dough forms. Tip: Don’t overmix to keep the gnocchi light.
3. On a floured surface, divide the dough into 4 pieces. Roll each into a 1-inch thick rope, then 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: Use a slotted spoon to remove them gently.
5. In a skillet over medium heat, melt the butter. Add the heavy cream and Gorgonzola, stirring until the cheese melts and the sauce thickens, about 5 minutes. Tip: Keep the heat low to prevent the sauce from separating.
6. Add the cooked gnocchi to the sauce, tossing gently to coat.
7. Garnish with fresh sage leaves before serving.

My first bite was a revelation—the gnocchi were pillowy soft, with the pumpkin’s sweetness perfectly balanced by the tangy Gorgonzola sauce. Serve it with a crisp white wine for an extra touch of elegance.

Beetroot Gnocchi with Goat Cheese and Walnuts

Every time I stumble upon beetroot at the farmers’ market, its vibrant hue whispers promises of culinary creativity. That’s how this Beetroot Gnocchi with Goat Cheese and Walnuts came to life in my kitchen—a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 medium beetroots, roasted and peeled (I love the earthy sweetness they develop when roasted)
• 1 cup all-purpose flour (plus extra for dusting—trust me, you’ll need it)
• 1 large egg, room temperature (it blends better with the beetroot puree)
• 1/2 cup goat cheese, crumbled (the creamy tang is a must)
• 1/4 cup walnuts, toasted and chopped (for that irresistible crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I use sea salt for its mineral touch)

Instructions

1. Preheat your oven to 400°F. Wrap the beetroots in foil and roast for 45 minutes until tender. Let them cool, then peel and puree.
2. In a large bowl, combine the beetroot puree, flour, egg, and a pinch of salt. Mix until a dough forms. Tip: The dough should be sticky but manageable. If too wet, add a bit more flour.
3. Divide the dough into 4 parts. On a floured surface, roll 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 pan over medium heat. Add the cooked gnocchi and sauté until slightly crispy, about 2 minutes per side.
6. Serve the gnocchi topped with crumbled goat cheese and toasted walnuts. Tip: A drizzle of honey can add a lovely sweetness to balance the earthy flavors.

Light and pillowy with a hint of earthiness, these gnocchi are a delightful contrast to the creamy goat cheese and crunchy walnuts. Try serving them on a bed of arugula for a pop of color and peppery freshness.

Gluten-Free Gnocchi with Pesto and Cherry Tomatoes

Zesty flavors and comforting textures come together in this gluten-free gnocchi dish that’s perfect for a summer evening. I remember the first time I tried making gnocchi from scratch; it was a disaster, but this recipe is foolproof and packed with flavor.

Ingredients

• 2 cups gluten-free flour blend (I swear by Bob’s Red Mill for its perfect consistency)
• 1 cup ricotta cheese (full-fat for the creamiest texture)
• 1 large egg (room temperature helps it blend smoothly)
• 1/2 cup homemade pesto (extra virgin olive oil is my go-to for the best flavor)
• 1 cup cherry tomatoes, halved (I love the pop of color and sweetness they add)
• Salt to taste (I prefer sea salt for its subtle crunch)

Instructions

1. In a large mixing bowl, combine the gluten-free flour blend and a pinch of salt.
2. Add the ricotta cheese and egg to the bowl, mixing until a dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
3. Divide the dough into 4 equal parts and roll each into a long rope on a floured surface.
4. Cut each rope into 1-inch pieces to form the gnocchi. Tip: Use a fork to press lightly on each piece for that classic gnocchi texture.
5. Bring a large pot of salted water to a boil and cook the gnocchi for 2-3 minutes, or until they float to the surface.
6. While the gnocchi cooks, heat a tablespoon of olive oil in a pan over medium heat and sauté the cherry tomatoes until just softened, about 2 minutes.
7. Drain the gnocchi and add it to the pan with the tomatoes, tossing gently to combine.
8. Remove from heat and stir in the pesto until everything is evenly coated. Tip: Adding the pesto off the heat preserves its vibrant green color and fresh flavor.

This dish is a delightful mix of pillowy gnocchi, vibrant pesto, and sweet cherry tomatoes. Serve it with a sprinkle of grated Parmesan for an extra layer of flavor, or enjoy it as is for a light, satisfying meal.

Gnocchi alla Sorrentina with Mozzarella and Basil

Believe it or not, the first time I tried Gnocchi alla Sorrentina, I was on a tiny terrace in Sorrento, overlooking the sea. The simplicity of the dish, combined with the freshness of the ingredients, made it unforgettable. Now, I make it at home whenever I need a taste of that Italian summer.

Ingredients

• 1 lb store-bought or homemade gnocchi (I swear by the homemade version for that extra fluffy texture)
• 2 cups San Marzano tomato sauce (the sweetness of these tomatoes is unmatched)
• 8 oz fresh mozzarella, torn into small pieces (room temperature melts better)
• 1/4 cup fresh basil leaves, plus more for garnish (tear them to release their aroma)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (for that salty, umami kick)
• Salt to taste (I like to use sea salt for its mineral quality)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Tip: Don’t overcrowd the pot to prevent sticking.
3. Drain the gnocchi and toss them with 1 tbsp of olive oil to prevent sticking.
4. In a large bowl, mix the cooked gnocchi with the tomato sauce, half of the mozzarella, and basil leaves. Tip: Gently fold to keep the gnocchi intact.
5. Transfer the mixture to a baking dish, top with the remaining mozzarella and Parmesan cheese. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes.
6. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.

Delightfully, the gnocchi are pillowy soft, enveloped in a rich tomato sauce, with stretches of melted mozzarella in every bite. Serve it straight from the oven with a sprinkle of fresh basil and a drizzle of olive oil for that authentic touch.

Gnocchi with Mushroom Cream Sauce

Sometimes, all you need is a bowl of comfort to turn your day around, and that’s exactly what this gnocchi with mushroom cream sauce does for me. It’s my go-to dish when I’m craving something rich, creamy, and utterly satisfying, yet surprisingly simple to whip up.

Ingredients

• 1 pound store-bought or homemade gnocchi (I love using potato gnocchi for its pillowy texture)
• 2 tablespoons unsalted butter (because let’s be honest, butter makes everything better)
• 1 tablespoon extra virgin olive oil (my kitchen staple for sautéing)
• 8 ounces cremini mushrooms, sliced (they have such a deep flavor compared to white mushrooms)
• 2 cloves garlic, minced (fresh is always best, in my opinion)
• 1 cup heavy cream (for that luxurious sauce we all crave)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because you can never have too much cheese)
• Salt and freshly ground black pepper (to season perfectly)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
2. While the gnocchi cooks, heat the butter and olive oil in a large skillet over medium heat until the butter is melted and bubbling.
3. Add the sliced mushrooms to the skillet and sauté until they’re golden brown and have released their moisture, about 5-7 minutes. Tip: Resist the urge to stir too often to get a nice sear on the mushrooms.
4. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes, allowing the sauce to thicken slightly.
6. Reduce the heat to low and stir in the Parmesan cheese until it’s completely melted and the sauce is smooth. Season with salt and pepper to taste.
7. Drain the gnocchi and add them directly to the skillet with the mushroom cream sauce. Gently toss to coat the gnocchi evenly.
8. Garnish with chopped parsley and additional Parmesan cheese before serving. Tip: Serve immediately to enjoy the gnocchi at their most tender and the sauce at its creamiest.

Perfectly pillowy gnocchi enveloped in a velvety mushroom cream sauce makes for a dish that’s as comforting as it is elegant. I love serving this with a crisp green salad to balance the richness, but it’s also divine all on its own.

Gnocchi Carbonara with Pancetta and Peas

Believe it or not, I stumbled upon this Gnocchi Carbonara with Pancetta and Peas recipe during a lazy Sunday fridge raid. It’s become my go-to for impressing dinner guests with minimal effort.

Ingredients

• 1 lb store-bought gnocchi (I swear by the potato-based ones for extra fluffiness)
• 4 oz pancetta, diced (the crispier, the better in my book)
• 1 cup frozen peas (they’re a lifesaver for adding color and sweetness)
• 2 large eggs (room temp eggs blend smoother into the sauce)
• 1/2 cup grated Pecorino Romano (plus extra for serving because, why not?)
• 1/4 cup heavy cream (this is my secret for a luxuriously creamy sauce)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt and freshly ground black pepper (to taste, but be generous with the pepper)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Don’t stir too often to get those perfect crispy bits.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the frozen peas and cook for 2 minutes until warmed through.
5. In a small bowl, whisk together the eggs, Pecorino Romano, and heavy cream. Season with a pinch of salt and plenty of black pepper.
6. Reduce the skillet heat to low. Quickly add the drained gnocchi to the skillet, then pour the egg mixture over, tossing constantly. Tip: The residual heat will cook the eggs into a silky sauce. If it’s too thick, add a splash of reserved pasta water.
7. Serve immediately, garnished with extra Pecorino Romano and black pepper.

You’ll love how the creamy sauce clings to each pillowy gnocchi, with crispy pancetta and sweet peas adding the perfect contrast. Try serving it with a simple arugula salad for a fresh twist.

Gnocchi with Sausage and Spinach in Creamy Sauce

Gnocchi with sausage and spinach in a creamy sauce is one of those dishes that feels like a warm hug on a chilly evening. I remember the first time I made it, the aroma filled my kitchen, and I knew it was going to be a keeper in my recipe collection.

Ingredients

• 1 lb gnocchi (I love the pillowy texture of store-bought, but homemade is a game-changer)
• 1/2 lb Italian sausage (hot or sweet, depending on your spice preference)
• 2 cups fresh spinach (packed, because it wilts down to almost nothing)
• 1 cup heavy cream (for that luxurious sauce)
• 2 cloves garlic (minced, because fresh is always better)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt and pepper (to season, but be mindful of the sausage’s saltiness)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t stir too often to get a nice crust.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the gnocchi to the skillet and cook according to package instructions, usually about 2-3 minutes. They should be golden and slightly crispy.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to thicken slightly.
6. Add the spinach and stir until wilted, about 1 minute. Tip: Fresh spinach wilts quickly, so add it last.
7. Remove from heat and stir in the Parmesan cheese until melted and the sauce is creamy.
8. Season with salt and pepper to taste, keeping in mind the sausage’s seasoning.

Ladle this creamy, hearty dish into bowls and watch as the gnocchi soak up the rich sauce. The combination of savory sausage, tender gnocchi, and vibrant spinach makes every bite a delight. Serve with a sprinkle of extra Parmesan and a side of crusty bread to mop up the sauce.

Gnocchi with Shrimp and Garlic Butter Sauce

Sometimes, all you need is a comforting bowl of pasta to turn your day around, and this gnocchi with shrimp and garlic butter sauce is my go-to when I’m craving something rich yet simple. I remember the first time I made this dish; the aroma of garlic butter filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 1 lb store-bought gnocchi (I like to use the shelf-stable kind for convenience)
• 1 lb large shrimp, peeled and deveined (fresh or thawed if frozen)
• 4 tbsp unsalted butter (I always keep mine extra cold for a better sauce consistency)
• 3 cloves garlic, minced (the more, the merrier in my book)
• 1/4 cup chicken broth (homemade if you have it, but store-bought works fine)
• 1/4 tsp red pepper flakes (adjust according to your heat preference)
• Salt to taste (I use sea salt for a cleaner flavor)
• Fresh parsley, chopped (for garnish, and I’m generous with it)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water well is key to flavorful gnocchi.
2. Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes, until they float to the top. Tip: Don’t overcrowd the pot to ensure even cooking.
3. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.
5. Pour in the chicken broth, stirring to combine, and let the sauce simmer for another minute to slightly reduce.
6. Drain the gnocchi and add them directly to the skillet with the shrimp and sauce. Gently toss everything together to coat the gnocchi evenly.
7. Season with salt to taste and garnish with chopped parsley before serving.

Zesty and comforting, this dish is a beautiful marriage of tender gnocchi and succulent shrimp, all enveloped in a garlicky butter sauce that’s impossible to resist. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of sauce.

Gnocchi with Roasted Butternut Squash and Sage

Remember those chilly evenings when all you crave is something warm, comforting, and slightly indulgent? That’s exactly how I felt when I first whipped up this gnocchi with roasted butternut squash and sage. It’s a dish that hugs you from the inside, perfect for those moments when you need a little extra love on your plate.

Ingredients

• 1 lb store-bought or homemade gnocchi (I swear by the pillowy texture of homemade, but no judgment here!)
• 2 cups butternut squash, peeled and diced into 1-inch cubes (a little extra makes for great leftovers)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh sage leaves, chopped (dried works in a pinch, but fresh is transformative)
• 1/2 tsp salt (I like to use sea salt for its crunch)
• 1/4 tsp black pepper (freshly ground, please)
• 1/4 cup grated Parmesan cheese (plus more for serving, because why not?)

Instructions

1. Preheat your oven to 400°F. This ensures your butternut squash roasts evenly and gets those delicious caramelized edges.
2. Toss the diced butternut squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer for even roasting.
3. Roast for 25 minutes, or until the squash is tender and slightly caramelized. Stir halfway through to prevent sticking.
4. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sage and cook for about 1 minute, until fragrant. This quick fry releases the sage’s aromatic oils.
5. Add the gnocchi to the skillet and cook according to package instructions, usually about 2-3 minutes, until they’re golden and slightly crispy.
6. Gently fold in the roasted butternut squash and Parmesan cheese, heating through for another minute. The cheese should melt slightly, creating a creamy coating.

Buttery gnocchi paired with the sweet, caramelized squash and earthy sage makes for a dish that’s as comforting as it is elegant. Serve it in a warm bowl with an extra sprinkle of Parmesan and a side of crusty bread to soak up any remaining goodness.

Gnocchi with Tomato and Basil Sauce

Venturing into the world of homemade pasta, gnocchi has always held a special place in my heart. There’s something incredibly satisfying about crafting these little potato dumplings from scratch, especially when paired with a vibrant tomato and basil sauce that screams summer.

Ingredients

• 2 large russet potatoes (I find the starchier, the better for fluffy gnocchi)
• 1 cup all-purpose flour, plus extra for dusting (keep it handy, you’ll need it)
• 1 large egg, lightly beaten (room temp eggs blend more smoothly)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best, no substitutes here)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness)
• 1/4 cup fresh basil leaves, torn (because fresh herbs make all the difference)
• 1/2 tsp red pepper flakes (optional, but I love a little heat)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork and bake for about 45 minutes, or until tender when pierced with a knife.
2. Once cool enough to handle, peel the potatoes and pass them through a ricer or mash them finely. Let them cool completely to avoid a sticky dough.
3. On a clean surface, make a well with the mashed potatoes, flour, and salt. Pour the beaten egg into the center and gradually incorporate the flour into the potatoes to form a dough.
4. Divide the dough into 4 pieces. Roll each into a 1/2-inch thick rope on a lightly floured surface, then cut into 1-inch pieces. For classic gnocchi, roll each piece against the back of a fork to create ridges.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.
6. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
7. Stir in the crushed tomatoes and simmer for 10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.
8. Gently toss the cooked gnocchi in the sauce, then stir in the torn basil leaves just before serving.

Just like that, you’ve got a dish that’s pillowy soft gnocchi enveloped in a rich, herby tomato sauce. I love serving this with a sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Gnocchi with Pesto and Green Beans

Mmm, there’s something about the combination of pillowy gnocchi, vibrant pesto, and crisp green beans that just feels like a hug in a bowl. I stumbled upon this dish during a lazy Sunday fridge clean-out, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb store-bought gnocchi (I find the shelf-stable kind works just as well as fresh)
• 2 cups fresh green beans, trimmed and halved (because who has time to snap each one?)
• 1/2 cup basil pesto (homemade if you’re feeling fancy, but jarred is my weeknight hero)
• 2 tbsp extra virgin olive oil (the good stuff makes all the difference)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because more cheese is always better)
• Salt to taste (I swear by kosher salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salting the water now means perfectly seasoned gnocchi later.
2. Add the green beans to the boiling water and cook for 3 minutes, until bright green and slightly tender. Tip: This blanching step ensures they stay crisp-tender.
3. Using a slotted spoon, remove the green beans and set aside. Keep the water boiling.
4. Add the gnocchi to the same pot and cook according to package instructions, usually about 2-3 minutes until they float to the top.
5. While the gnocchi cooks, heat the olive oil in a large skillet over medium heat.
6. Drain the gnocchi, reserving 1/4 cup of the pasta water, then add both to the skillet along with the pesto and green beans. Tip: The starchy pasta water helps the pesto cling to the gnocchi.
7. Toss everything together gently until the gnocchi is evenly coated and the green beans are heated through, about 2 minutes.
8. Stir in the Parmesan cheese until melted and combined.

Unbelievably, this dish comes together in under 20 minutes but tastes like you spent hours. The gnocchi are soft and chewy, the green beans add a satisfying crunch, and the pesto brings a burst of herby freshness. Serve it straight from the skillet for that rustic, family-style vibe.

Gnocchi with Four Cheese Sauce

Unbelievably creamy and indulgent, this Gnocchi with Four Cheese Sauce is my go-to comfort dish when I’m craving something rich and satisfying. I remember the first time I tried making it at home, thinking it would be a weekend project, but it’s surprisingly straightforward—perfect for a weeknight treat.

Ingredients

• 1 lb store-bought gnocchi (I find the shelf-stable kind works just as well as fresh)
• 1 cup heavy cream (for that lush, velvety base)
• 1/2 cup whole milk (because why skimp on richness?)
• 1/2 cup grated Parmesan (the sharper, the better in my book)
• 1/2 cup shredded Gruyère (melts like a dream)
• 1/4 cup crumbled Gorgonzola (adds a nice tangy punch)
• 1/4 cup shredded Mozzarella (for that perfect stretch)
• 2 tbsp unsalted butter (I always use European-style for its higher fat content)
• 1 clove garlic, minced (fresh is non-negotiable here)
• Salt to taste (I like to use flaky sea salt for finishing)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the gnocchi from the inside out.
2. Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes, until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
3. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
4. Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
5. Gradually add the Parmesan, Gruyère, Gorgonzola, and Mozzarella, stirring constantly until the cheeses are fully melted and the sauce is smooth. Tip: Keep the heat low to prevent the sauce from separating.
6. Drain the gnocchi and add them directly to the skillet with the cheese sauce. Gently toss to coat the gnocchi evenly.
7. Serve immediately, garnished with a sprinkle of flaky sea salt if desired. The sauce should be luxuriously creamy, clinging to each pillowy gnocchi. For an extra touch, I love serving this dish with a side of crispy garlic bread to soak up any leftover sauce.

Kick back and enjoy the ultimate comfort food experience with this Gnocchi with Four Cheese Sauce. The combination of cheeses creates a depth of flavor that’s both bold and comforting, while the gnocchi provides the perfect pillowy contrast. It’s a dish that’s sure to impress, whether you’re cooking for one or hosting a dinner party.

Gnocchi with Lamb Ragu

Perfectly tender gnocchi paired with a rich, savory lamb ragu is my idea of comfort food at its finest. I stumbled upon this combination during a chilly evening when I was craving something hearty, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb ground lamb (I find the fat content here adds incredible flavor)
• 1 package (16 oz) store-bought gnocchi (or homemade if you’re feeling ambitious)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (I like yellow for its sweetness)
• 2 cloves garlic, minced (fresh is best, no substitutes!)
• 1 can (14.5 oz) crushed tomatoes (San Marzano are my favorite for their depth)
• 1/2 cup red wine (something you’d drink, it makes a difference)
• 1 tsp dried rosemary (or fresh if you have it, about 1 tbsp chopped)
• Salt and freshly ground black pepper (to taste, but don’t skimp)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high and add the ground lamb, breaking it apart with a spoon. Cook until browned, about 5 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 3 minutes.
6. Add the crushed tomatoes and rosemary, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
7. Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the top, about 2-3 minutes.
8. Drain the gnocchi and add them to the skillet with the lamb ragu, tossing gently to combine.
9. Season with salt and pepper to taste, then serve immediately.

Mouthwatering doesn’t even begin to describe this dish. The gnocchi are pillowy soft, contrasting beautifully with the robust, meaty ragu. For an extra touch, sprinkle with grated Pecorino Romano right before serving.

Gnocchi with Asparagus and Lemon Cream Sauce

Kicking off the week with a dish that’s as comforting as it is elegant, I found myself reaching for ingredients that scream spring. There’s something about the combination of gnocchi, asparagus, and a lemon cream sauce that feels like a warm hug on a slightly chilly evening.

Ingredients

• 1 lb store-bought or homemade gnocchi (I swear by the potato-based ones for their pillowy texture)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (the thinner stalks are my pick for their tenderness)
• 1 cup heavy cream (go for the good stuff, it makes all the difference)
• 2 tbsp unsalted butter (I always have Kerrygold in my fridge)
• 1 lemon, zested and juiced (Meyer lemons are a dream here if you can find them)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and freshly ground black pepper (to taste, but be generous with the pepper)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your gnocchi’s spa day, so make sure the water is well salted.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add asparagus and sauté until just tender, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the asparagus to one side of the skillet. Add butter to the empty side and let it melt. Pour in heavy cream, lemon zest, and juice, stirring to combine. Tip: Keep the heat medium to avoid curdling the cream.
4. Once the water is boiling, add gnocchi and cook until they float to the top, about 2-3 minutes. Drain well.
5. Add the drained gnocchi to the skillet with the sauce. Toss gently to coat, then stir in Parmesan cheese until the sauce is smooth. Tip: If the sauce is too thick, a splash of the pasta water can loosen it up.
6. Season with salt and pepper to taste, then serve immediately with extra Parmesan on top.

Delightfully creamy with a bright kick from the lemon, this dish is a perfect balance of flavors and textures. Serve it with a crisp white wine and watch it disappear before your eyes.

Gnocchi with Sun-Dried Tomatoes and Olives

Kind of like a cozy hug in a bowl, this gnocchi dish is my go-to when I need something comforting yet effortlessly chic. It’s the perfect blend of chewy, pillowy gnocchi with the tangy punch of sun-dried tomatoes and the briny depth of olives.

Ingredients

• 1 lb store-bought or homemade gnocchi (I swear by the potato-based ones for that perfect bite)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (save that oil for cooking—it’s gold!)
• 1/4 cup pitted Kalamata olives, sliced (because their bold flavor can’t be beat)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 2 cloves garlic, minced (fresh is best, no compromises here)
• 1/4 tsp red pepper flakes (for that subtle kick I adore)
• Salt to taste (I’m generous here, but you do you)
• Fresh basil leaves, for garnish (because green makes everything better)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salt it like the sea for the best flavor infusion.
2. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot; cook in batches if necessary.
3. Meanwhile, heat the olive oil and reserved sun-dried tomato oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Toss in the sun-dried tomatoes and olives, cooking for another 2 minutes to warm through.
6. Drain the gnocchi, reserving 1/2 cup of the pasta water, then add the gnocchi to the skillet.
7. Stir everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
8. Season with salt to taste, then garnish with fresh basil leaves before serving.

Lusciously tender gnocchi coated in a vibrant, flavorful sauce makes this dish a standout. Serve it with a crisp white wine and watch it disappear before your eyes.

Gnocchi with Chicken and Mushrooms in White Wine Sauce

Oh, the comfort of a hearty gnocchi dish on a busy weeknight is unmatched. I remember the first time I tried adding white wine to the sauce—it was a game-changer, adding a depth of flavor that’s now a must in my kitchen.

Ingredients

• 1 lb gnocchi (I love the pillowy texture of store-bought, but homemade is divine)
• 2 chicken breasts, cubed (about 1 inch pieces for even cooking)
• 2 cups mushrooms, sliced (cremini are my go-to for their earthy flavor)
• 1/2 cup dry white wine (a Sauvignon Blanc works wonders here)
• 1/2 cup heavy cream (for that luxurious sauce)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 2 cloves garlic, minced (because garlic is life)
• Salt and pepper (to season, but I’ll specify amounts in the steps)
• 1/4 cup grated Parmesan (for that salty, nutty finish)
• Fresh parsley, chopped (a handful for color and freshness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add cubed chicken, season with 1/2 tsp salt and 1/4 tsp pepper, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove chicken and set aside. In the same skillet, add mushrooms and cook until they release their moisture and brown, about 5 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
6. Stir in heavy cream and bring to a gentle simmer. Let it thicken slightly, about 2 minutes.
7. Return chicken to the skillet, add gnocchi, and toss to coat in the sauce. Cook until gnocchi is tender, about 3 minutes. Tip: If using fresh gnocchi, it’ll cook faster, so keep an eye on it.
8. Finish with grated Parmesan and chopped parsley, stirring until the cheese melts into the sauce.

Perfectly tender gnocchi, juicy chicken, and mushrooms bathed in a creamy white wine sauce—this dish is a symphony of textures and flavors. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort meal.

Gnocchi with Broccoli and Almond Pesto

Remember those evenings when you crave something comforting yet not too heavy? That’s exactly when I turn to this gnocchi with broccoli and almond pesto. It’s a dish that feels like a hug, with the perfect balance of textures and flavors.

Ingredients

• 1 lb store-bought or homemade gnocchi (I swear by the potato-based ones for their fluffiness)
• 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1/2 cup almonds (toasted, because it brings out their nuttiness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 garlic cloves (minced, and yes, fresh is non-negotiable here)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because who doesn’t love more cheese?)
• Salt to taste (I use sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt the water like the sea to season the gnocchi from within.
2. Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes until they float to the top.
3. While the gnocchi cooks, heat a tablespoon of olive oil in a large pan over medium heat. Add the broccoli florets and sauté for 5 minutes until bright green and slightly tender. Tip: Don’t overcook the broccoli to keep its crunch.
4. In a food processor, combine the toasted almonds, garlic, remaining olive oil, and Parmesan. Pulse until coarse. Tip: For a smoother pesto, add a splash of the gnocchi cooking water.
5. Drain the gnocchi, reserving a cup of the cooking water. Toss the gnocchi and broccoli with the pesto in the pan, adding reserved water as needed to loosen the sauce.
6. Serve immediately, garnished with extra Parmesan. Goodness, the creamy pesto clinging to the pillowy gnocchi with the crunch of broccoli and almonds is a texture dream. Try it with a sprinkle of red pepper flakes for a spicy kick!

Conclusion

Outstanding in variety and flavor, our roundup of 20 Delicious Gnocchi Recipes offers something for every occasion, from cozy weeknights to festive gatherings. We hope these dishes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.