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Gnocchi recipes - 561 recipes

Gnocchi, contrary to popular belief, are not actually pasta! Gnocchi are basically mashed potatoes mixed with flour and then rolled and cut into fluffy little potato pillows, and then boiled. A staple of Italian cuisine, gnocchi are served and eaten just like pasta; you can simply butter them and add freshly grated Parmesan, or bathe them in a delicious, rich pasta sauce. From my own gnocchi making attempts, the best advice I can give you is to not overcook them; the moment they start floating to the top of a pot of boiling water is the moment that they need to come out, and not one second later! Homemade gnocchi are a great way to get initiated into making fresh pasta at home, as they're relatively easier to make and are less time consuming than other types of pasta.

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By ShoDav

Rate this recipe 4.5/5 (20 Votes)
Gouda Cheese Sauce with Sweet Potato Gnocchi 1 Picture
Details

Servings 4
Preparation time 30
Cooking time 50

  • 2 cups milk, heated
  • 1/4 whole onion
  • 2 cloves garlic
  • 3 whole sage leaves
  • 3 tablespoons unsalted butter
  • 3 tablespoons whole wheat flour
  • 1 cup Gouda Cheese, shredded
  • salt and freshly ground pepper, to taste

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This delicious Gouda Cheese Sauce goes great with some Sweet Potato Gnocchi

Top rated Gnocchi recipes

By

Easy and cheesy gnocchi with ham and peas is a full dinner

  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1 (8 ounce) piece deli ham, diced
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 cup low-sodium chicken broth
  • 1 (17.5 ounce) package potato gnocchi
  • 1 cup frozen peas, thawed
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded Swiss or Gruyere cheese
4.6/5 (7 Votes)

By

Homemade ricotta gnocchi with a touch of lemon zest is fresh and flavorful! Serve plain, or toss with a light crea...

  • 1 cup whole milk ricotta
  • 1/2 cup freshly grated parmegiano reggiano, plus extra reserved for garnishing
  • 1 large egg yolk
  • 1 teaspoon lemon zest, plus extra reserved for garnishing
  • 1 teaspoon kosher salt, or 1/2 teaspoon table salt
  • 3/4 cup all purpose flour, sifted, plus more for dusting
  • 1 tablespoon chopped parsley, plus extra reserved for garnishing
  • 1/2 teaspoon finely minced chilli (or red pepper flakes), adjust chilli based on your tastes
  • 2 tablespoons clarified butter, or just regular butter, but the clarified butter works much better
  • 1 tablespoon olive oil
4.6/5 (8 Votes)

By

This recipe for Pumpkin Potato Gnocchi with Brown Butter and Sage makes pillowy Italian dumplings with all the flav...

  • 2 large Idaho potatoes, peeled and boiled until tender
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 1/2 to 2 cups all-purpose flour
  • 2 sticks unsalted butter
  • 1/4 cup Parmesan cheese, grated, plus more for garnish
  • 2 tablespoons sage leaves, minced
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • Salt, to taste
  • Pepper, to taste
  • Water, for boiling
4.4/5 (8 Votes)

By

Perfect for winter, this delicious Chicken Gnocchi Soup will warm you up from the inside out

  • 1 medium onion, chopped
  • 2 large carrots, peeled and grated
  • 4 stalks celery, chopped
  • 6 cloves garlic, peeled and chopped
  • 2-3 tablespoons olive oil
  • 1 rotisserie chicken + 1 cup reserved broth from the bottom of the chicken container
  • 7 cup water
  • 8 chicken bullion cubes
  • 1 package (16 ounce) Potato Gnocchi
  • 4 cups half and half
  • 1 1/2 cups spinach, chopped
  • 1 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • 1 tablespoon sugar
  • 1/4 cup cold water
  • 5 tablespoons cornstarch
  • Salt and pepper, to taste
  • 2 tablespoon butter
4.5/5 (121 Votes)

By

Preheat the oven to 425 degrees F

  • Kosher salt
  • 1 pound russet potatoes
  • 3 to 4 large egg yolks
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon gray salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour, plus more for dusting board and dough
4.4/5 (51 Votes)

By

Courtesy of simplyrecipes

  • 2 lbs whole baking potatoes
  • 2 beaten egg yolks
  • 1 1/2 cups flour
  • Pinch of salt
  • Your favorite pasta sauce
5/5 (3 Votes)

By

Bring a large pot of lightly salted water to the boil

  • 1 pound of potato gnocchi (fresh or frozen)
  • 4 slices of streaky bacon
  • 3 TBS of butter
  • 10 large free range eggs
  • fine seasalt and freshly ground black pepper to taste
  • 2 TBS water
  • 3 TBS snipped fresh chives
  • freshly grated Parmigiano Reggiano to taste
4.8/5 (19 Votes)

By

Directions Preheat the oven to 400 degrees

  • Ingredients
  • 2 medium baking potatoes (about 1 1/4 pounds)
  • 4 strips bacon, thinly sliced
  • 2 carrots, sliced into 1/2-inch rounds
  • 2 stalks celery, sliced into 1/2-inch pieces
  • 24 pearl onions, peeled
  • Kosher salt and freshly ground white pepper
  • 1 3- to 4-pound chicken
  • 1 small bunch fresh thyme, tied with string
  • 8 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1/4 cup breadcrumbs
  • 3/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • Pinch of freshly grated nutmeg
  • 2 large eggs
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup roughly chopped fresh basil
  • 3 cups loosely packed spinach leaves
  • 1 lemon, cut into wedges
5/5 (2 Votes)

By

For gnocchi: Preheat oven to 450°F

  • Gnocchi:
  • 1 1/2 pounds russet potatoes (about 2 medium)
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch of grated nutmeg
  • 7 tablespoons (about) all purpose flour
  • Mushroom Sauce:
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 12 ounces fresh shiitake mushrooms, stemmed, sliced
  • 1/2 cup sliced shallots
  • 1 3/4 cups chicken stock or canned low-salt chicken broth
  • 1 tablespoon chopped fresh sage
  • 3 cups coarsely chopped arugula
  • 1/2 teaspoon (about) white truffle oil (optional)*
  • 1/3 cup grated Parmesan cheese
  • Read More http://www.epicurious.com/recipes/food/views/Gnocchi-with-Mushroom-Sauce-102460#ixzz1AafABlji
5/5 (2 Votes)

By

Fill a large pot with cold water

  • Scant 2 pounds of starchy potatoes (2 large russets)
  • 1/4 cup egg, lightly beaten
  • scant 1 cup of unbleached all-purpose flour
  • fine grain sea salt
5/5 (2 Votes)

By

Cook gnocchi according to package directions; drain, reserving 1/3 cup liquid

  • 1 16 ounce package shelf-stable potato gnocchi
  • 1 14 ounce package cooked sweet Italian-flavored chicken sausage links, sliced 1/2-inch thick
  • 1 medium yellow sweet pepper, seeded and chopped
  • 1/2 cup onion cut into slivers
  • 2 cloves garlic, minced
  • 2 roma tomatoes, sliced
  • 1 cup arugula
5/5 (1 Votes)

By

Entree

  • 1 large white onion
  • 1 carrot
  • 1 stalk celery
  • 1/4 pound diced prosciutto
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 garlic clove finely chopped
  • 1 bay leaf
  • 1 (28-ounce) can San Marzano Italian tomatoes,
  • hand-crushed
  • 1 pound russet potatoes
  • 1 cup sifted flour
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 large egg
  • 2 fresh scallion stalks, chopped
  • 2 to 3 fresh basil leaves, chopped
5/5 (1 Votes)

By

In a 4 cup Pyrex bowl, heat water, salt, butter and sugar in the microwave until butter and sugar are dissolved

  • 1 cup flour
  • 1 cup bisquick
  • 2 cups instant potatoes
  • 2 cups boiling water
  • 2 eggs
  • 4 T. butter
  • 2 T. sugar
  • 1/2 tsp. coarse salt
5/5 (1 Votes)

By

Add the pumpkin puree, cheese, eggs, pumpkin pie spice, salt and pepper to cooled sweet potatoes and mix well

  • 3 large sweet potatoes, peeled, boiled, pureed and cooled
  • 1 c. pumpkin puree
  • 1/2 c. finely grated Parmesan cheese
  • 2 eggs
  • 1 T. pumpkin pie spice
  • 2 t. salt
  • Freshly ground black pepper, to taste
  • 3 to 3 1/2 c. flour
  • Salted water, for cooking gnocchi
5/5 (1 Votes)

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