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Gnocchi recipes - 44 recipes

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This healthy 5-ingredient spaghetti squash recipe is a satisfying low-carb alternative to taco night

  • 2 8-ounce boneless, skinless chicken breasts
  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded1¼ cups red enchilada sauce, divided
  • 1 medium zucchini, diced1 cup shredded pepper Jack cheese
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Peel the sweet potato, halve, and boil in a pot of water until soft

  • 2 cups cooked sweet potato, mashed
  • 1 large organic egg
  • 1/2 cup grated Parmesan cheese
  • About 2 1/2 cups all-purpose flour
  • 1/4 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 tbs. fresh parsley, finely minced
  • 2 tbs. extra virgin olive oil
  • 2 tbs. butter
  • 4-5 basil leaves, finely minced
  • Parmesan for garnish
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1.Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt

  • 3 med. parsnips, peeled & cut into 1/2" pieces
  • 2 lg. carrots, cut into 1/2" slices
  • 2 celery ribs, chopped
  • 1 lg. sweet potato. peeled & cut into 1" cubes
  • 3 grn. onions, chopped
  • 3 lbs. bone in chicken breasts
  • 1/2 tap. dried sage leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1 cup water
  • 3 Tbsp cornstarch
  • 1/4 cup cold water
  • 1 pkg. 16oz potato gnocchi
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Preheat oven to 200F. In generously salted water, boil potatoes until fork tender (about 30 minutes for the potato...

  • 3 small to medium sized russet potatoes
  • 3/4-1 cup cake flour (amount used depends on the size of your potatoes)
  • Salt, both for boiling and for seasoning the gnocchi
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1. Place potatoes in a large pot

  • • 1 pound russet potatoes
  • • 1 large egg
  • • 1 large egg yolk
  • • 6 ounces Parmesan, finely grated, divided
  • • 1 cup all-purpose flour plus more
  • • 1 teaspoon kosher salt plus more
  • • 1/2 teaspoon freshly grated nutmeg
  • • 1 cup heavy cream
  • • 1 sprig rosemary
  • • 1 1/4"-thick slice fresh ginger
  • • 1 garlic glove , crushed
  • • 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
  • • 3 tablespoons fine dried breadcrumbs
  • • 4 ounces Gorgonzola dolce or other mild blue cheese
  • Special Equipment: 1 1/2-quart baking dish or gratin dish and a ricer
  • Consider premade gnocchi
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Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl

  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 large eggs
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • Semolina flour, for dusting
  • Pancetta Tomato Sauce, recipe follows, for serving
  • 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
  • 1/2 cup diced onions
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • One 28-ounce can crushed San Marzano tomatoes
  • 5 fresh basil leaves, cut into chiffonade
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1. Melt butter in a large ovenproof over:-) medium heat

  • 1 tablespoon butter
  • 2 cups diced onion (about 1 whole onion)
  • 12 oz ham, diced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup water
  • 1 (16 oz) package potato gnocchi
  • 1 cup baby sweet peas, frozen
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1 cup shredded cheese (Swiss, Monterey Jack, Gruyere, or Pepper Jack)
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Steam the potatoes, let them cool for 2-3min

  • Russett Potatoes
  • Salt
  • Pepper
  • nutmeg
  • ricotta
  • egg yolk
  • flour
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