20 Fluffy Gnocchi Recipes for Comforting Dinners

Mmm, there’s nothing quite like the pillowy softness of homemade gnocchi to turn an ordinary dinner into a cozy feast. Whether you’re in the mood for classic potato gnocchi smothered in rich sauce or something a bit more adventurous, like pumpkin or ricotta variations, we’ve got you covered. Dive into our roundup of 20 fluffy gnocchi recipes that promise to bring comfort to your table any night of the week.

Classic Potato Gnocchi with Sage Butter

Perfecting the art of homemade gnocchi is simpler than you might think, especially when you start with this classic potato gnocchi recipe, elevated with a fragrant sage butter sauce. Let’s walk through each step together to ensure your gnocchi are pillowy and light, not dense or gummy.

Ingredients

• 2 large russet potatoes (about 1.5 lbs) – I find russets work best for their starch content.
• 1 large egg, lightly beaten – Room temperature eggs incorporate more smoothly.
• 1 cup all-purpose flour, plus more for dusting – Measure by spooning into the cup and leveling off for accuracy.
• 1/2 tsp salt – Fine sea salt dissolves evenly into the dough.
• 4 tbsp unsalted butter – I prefer European-style butter for its richer flavor.
• 10 fresh sage leaves – Fresh is key here; dried sage won’t give the same aroma.
• 1/4 tsp freshly ground black pepper – Freshly ground makes all the difference.

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, then bake directly on the oven rack until tender, about 45-50 minutes. Tip: Baking, not boiling, the potatoes ensures they’re dry enough for perfect gnocchi.
2. Once cool enough to handle, peel the potatoes and pass them through a ricer or food mill onto a clean work surface. Tip: Avoid using a blender or food processor, which can make the potatoes gluey.
3. Create a well in the center of the riced potatoes and add the egg, flour, and salt. Gently knead into a soft dough, adding more flour if necessary, but stop as soon as it comes together. Tip: Overworking the dough leads to tough gnocchi.
4. Divide the dough into 4 pieces. Roll each into a 3/4-inch-thick rope on a lightly floured surface, then cut into 1-inch pieces. Optionally, 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 surface, about 2-3 minutes, then remove with a slotted spoon.
6. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter is golden and the sage is crisp, about 2 minutes. Stir in the black pepper.
7. Add the cooked gnocchi to the skillet, tossing gently to coat in the sage butter. Serve immediately.

Mouthwateringly tender with a delicate potato flavor, these gnocchi are a testament to the magic of simple ingredients. For a twist, try topping them with toasted walnuts or a sprinkle of grated Parmesan for added texture and depth.

Creamy Spinach and Ricotta Gnocchi

Gnocchi, those delightful little dumplings, can transform any meal into a special occasion, especially when paired with the creamy richness of spinach and ricotta. Today, we’re diving into a recipe that’s as comforting as it is elegant, perfect for both weeknight dinners and entertaining guests.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the shelf-stable kind works just fine in a pinch)
• 2 cups fresh spinach, tightly packed (baby spinach leaves are my favorite for their tenderness)
• 1 cup ricotta cheese, whole milk for extra creaminess
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated (a little goes a long way here)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your gnocchi cooking water.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the spinach to the skillet, stirring until just wilted, about 2 minutes. Remove from heat and set aside.
4. Once the water is boiling, add the gnocchi. Cook until they float to the surface, about 2-3 minutes, then drain well.
5. Return the skillet to medium heat. Add the cooked gnocchi, wilted spinach, ricotta, Parmesan, salt, pepper, and nutmeg. Gently stir to combine and heat through, about 2 minutes.
6. Tip: For an extra creamy texture, let the mixture sit off the heat for a minute before serving—the residual heat will meld the flavors beautifully.
7. Serve hot, garnished with additional Parmesan cheese if desired.

Buttery and soft, the gnocchi pairs wonderfully with the slight bitterness of the spinach and the creamy ricotta. For a touch of color and freshness, serve with a side of cherry tomatoes or a crisp green salad.

Pumpkin Gnocchi with Brown Butter and Sage

Sometimes, the best dishes come from combining simple ingredients with a bit of patience and love. This pumpkin gnocchi with brown butter and sage is a perfect example, offering a cozy, flavorful bite that’s surprisingly easy to make at home.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but I swear by homemade for its freshness)
• 1 large egg (room temperature eggs blend more smoothly)
• 2 cups all-purpose flour (plus extra for dusting; I like to keep it handy)
• 1/2 tsp salt (just enough to enhance the pumpkin’s natural sweetness)
• 1/2 cup unsalted butter (I always opt for unsalted to control the dish’s saltiness)
• 10 fresh sage leaves (the more, the merrier, as they crisp up beautifully)

Instructions

1. In a large bowl, mix the pumpkin puree and egg until fully combined. Tip: A fork works wonders here for breaking up the egg.
2. Gradually add the flour and salt, stirring until a dough forms. Tip: Don’t overmix to keep the gnocchi light.
3. On a floured surface, knead the dough gently for about 2 minutes, then divide into 4 equal parts.
4. Roll each part into a long rope, about 1/2 inch in diameter, then cut into 1-inch pieces. Tip: A pizza cutter makes this step a breeze.
5. Bring a large pot of salted water to a boil, then add the gnocchi in batches. Cook for about 2-3 minutes, or until they float to the top.
6. While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns a nutty brown and the sage is crisp, about 3 minutes.
7. Drain the gnocchi and add them to the skillet, tossing gently to coat in the brown butter and sage.

The gnocchi should be pillowy soft with a slight chew, enveloped in the rich, nutty brown butter and crispy sage. Serve it with a sprinkle of Parmesan for an extra layer of flavor, or enjoy it as is for a simple, satisfying meal.

Sweet Potato Gnocchi with Gorgonzola Sauce

Savor the rich, comforting flavors of this Sweet Potato Gnocchi with Gorgonzola Sauce, a dish that perfectly balances sweetness with the bold tang of gorgonzola. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 2 large sweet potatoes (about 2 cups mashed, I find the orange-fleshed ones sweeter)
• 1 cup all-purpose flour (plus extra for dusting, I always keep a little extra on hand)
• 1 large egg (room temperature helps it blend more smoothly)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup heavy cream (for that luxurious sauce texture)
• 4 oz gorgonzola cheese (crumbled, the creamier the better)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F. Pierce the sweet potatoes all over with a fork, then bake for 45-50 minutes until very tender. Tip: Placing them on a baking sheet catches any drips.
2. Once cool enough to handle, scoop out the flesh and mash it until smooth. Measure out 2 cups and let it cool slightly.
3. On a clean surface, mix the mashed sweet potatoes, flour, egg, and salt until a dough forms. Tip: If the dough is too sticky, add a little more flour, but don’t overwork it.
4. Divide the dough into 4 parts. Roll each into a 1-inch thick rope, then cut into 1-inch pieces. Tip: Use a floured knife to prevent sticking.
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 saucepan over medium heat, melt the butter. Add the cream, gorgonzola, and pepper, stirring until the cheese melts and the sauce thickens slightly, about 5 minutes.
7. Toss the cooked gnocchi in the sauce until well coated. Serve immediately.

Zesty and rich, this dish offers a delightful contrast between the pillowy gnocchi and the creamy, tangy sauce. For an extra touch, garnish with toasted walnuts or a sprinkle of fresh sage.

Pesto Gnocchi with Cherry Tomatoes

Let’s dive into making a vibrant and flavorful dish that’s perfect for any season. This Pesto Gnocchi with Cherry Tomatoes combines the pillowy softness of gnocchi with the fresh burst of cherry tomatoes, all tied together with a homemade pesto that’s bursting with flavor.

Ingredients

• 1 lb gnocchi (I love the potato-based ones for their fluffy texture)
• 2 cups cherry tomatoes, halved (the sweeter, the better!)
• 2 cups fresh basil leaves (packed, for that intense pesto flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup pine nuts (toasted, for a nutty depth)
• 2 garlic cloves (because pesto isn’t pesto without it)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I like to use sea salt for its clean taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your first step to perfect gnocchi.
2. While waiting for the water to boil, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant. Keep an eye on them; they burn quickly!
3. In a food processor, combine the basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt to taste. Tip: Scrape down the sides of the processor to ensure everything is evenly incorporated.
5. Once the water is boiling, add the gnocchi. Cook for about 2-3 minutes, or until they float to the surface. This is your cue they’re done!
6. Drain the gnocchi, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to thin the pesto slightly and helps it cling to the gnocchi.
7. In a large bowl, toss the hot gnocchi with the pesto and halved cherry tomatoes. Add a splash of the reserved pasta water if needed to loosen the sauce.
8. Serve immediately, garnished with extra Parmesan cheese. Tip: For a colorful presentation, serve in a bright bowl to contrast the green pesto.

Enjoy the delightful contrast of textures—the soft gnocchi against the juicy tomatoes, all coated in a rich, herby pesto. This dish shines when served al fresco on a warm evening, paired with a crisp white wine.

Baked Gnocchi with Mozzarella and Marinara

On a cozy evening, nothing beats the comfort of a warm, cheesy dish straight from the oven. This baked gnocchi with mozzarella and marinara is a simple yet satisfying meal that brings the flavors of Italy to your table with minimal effort.

Ingredients

• 1 lb store-bought gnocchi (I find the shelf-stable kind works perfectly here)
• 2 cups marinara sauce (homemade or your favorite jarred variety)
• 8 oz fresh mozzarella, torn into small pieces (the fresher, the better for that melt-in-your-mouth quality)
• 1/4 cup grated Parmesan cheese (for that extra layer of flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp garlic powder (a quick flavor booster)
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Fresh basil leaves for garnish (because presentation matters)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the gnocchi with olive oil, garlic powder, and red pepper flakes until evenly coated. This step ensures every bite is flavorful.
3. Spread the gnocchi in a single layer in a 9×13 inch baking dish. Pour the marinara sauce over the gnocchi, gently stirring to combine. Tip: Avoid overmixing to keep the gnocchi intact.
4. Scatter the torn mozzarella and grated Parmesan evenly over the top. The mozzarella will melt beautifully, while the Parmesan adds a crispy top layer.
5. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the dish sit for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh basil leaves for a pop of color and freshness.

The baked gnocchi emerges from the oven with a delightful contrast of textures—soft and pillowy gnocchi beneath a layer of gooey, golden cheese. Serve it straight from the baking dish for a family-style meal that’s as visually appealing as it is delicious.

Gnocchi alla Sorrentina (Tomato and Basil)

Gnocchi alla Sorrentina is a comforting dish that brings the warmth of Italian cuisine right into your kitchen. Perfect for beginners, this recipe combines pillowy gnocchi with a rich tomato and basil sauce, finished with melted mozzarella for a truly indulgent experience.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the shelf-stable kind works just as well as fresh for this recipe)
• 2 cups marinara sauce (homemade or your favorite jarred brand—I swear by Rao’s for its depth of flavor)
• 1 cup fresh mozzarella, diced (the fresher, the better, as it melts beautifully)
• 1/4 cup fresh basil leaves, torn (plus a few whole leaves for garnish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (for that extra umami kick)
• Salt to taste (I like to use sea salt for its clean flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the gnocchi later.
2. In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking.
3. Add the gnocchi to the skillet in a single layer, cooking for about 2 minutes per side until they start to golden. Tip: Avoid stirring too much to get a nice sear.
4. Pour in 2 cups of marinara sauce, gently stirring to coat the gnocchi without breaking them.
5. Scatter the diced mozzarella and torn basil leaves over the top, then sprinkle with 1/4 cup of grated Parmesan cheese.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after 8 minutes to prevent over-browning.
7. Remove from the oven and let it sit for 2 minutes before serving. Tip: This resting time allows the sauce to thicken slightly.

Cheesy, tomatoey, and herbaceous, this Gnocchi alla Sorrentina is a textural dream with its soft gnocchi and gooey cheese. Serve it straight from the skillet for a rustic presentation, or plate it with a few fresh basil leaves on top for a pop of color.

Brown Butter and Parmesan Gnocchi

Let’s dive into creating a dish that’s as comforting as it is elegant, perfect for both weeknight dinners and special occasions. This Brown Butter and Parmesan Gnocchi combines simple ingredients with a few chef’s tricks to elevate the humble potato dumpling into something truly special.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the refrigerated section gnocchi holds up better than shelf-stable)
• 1/2 cup unsalted butter (salted can work, but adjust seasoning later)
• 1/2 cup freshly grated Parmesan cheese (the pre-grated stuff just doesn’t melt the same)
• 2 cloves garlic, minced (fresh is key here for that punch of flavor)
• 1/4 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp fresh sage leaves, chopped (dried sage can substitute in a pinch, but fresh is magical)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your first chance to season the gnocchi, so don’t skimp on the salt.
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: Stir gently to prevent sticking.
3. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Swirl the pan occasionally until the butter turns a golden brown and smells nutty, about 3-4 minutes. Tip: Watch closely to avoid burning.
4. Add the minced garlic to the brown butter and sauté for 30 seconds, just until fragrant. This quick step infuses the butter with garlic flavor without burning the garlic.
5. Drain the gnocchi and add it directly to the skillet with the brown butter and garlic. Toss gently to coat.
6. Sprinkle the grated Parmesan, salt, pepper, and chopped sage over the gnocchi. Toss again until the cheese melts and forms a light sauce. Tip: The residual heat from the gnocchi and pan will melt the cheese perfectly.
7. Serve immediately, garnished with extra Parmesan and sage if desired. The gnocchi should be pillowy with a crispy exterior, bathed in a nutty, cheesy sauce that’s rich but not heavy. Try serving with a crisp green salad to cut through the richness.

Gnocchi with Mushroom Cream Sauce

Zesty and comforting, this Gnocchi with Mushroom Cream Sauce is a dish that brings warmth to any table, perfect for those evenings when you crave something indulgent yet straightforward to prepare.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the shelf-stable kind works just fine in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb mixed mushrooms, sliced (cremini and shiitake are my favorites for their earthy flavors)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season layers of the dish)
• 1 tbsp unsalted butter (for that rich finish)
• Fresh thyme leaves (a small handful, because their aroma is unmatched)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced mushrooms to the skillet, spreading them out in an even layer. Cook without stirring for 5 minutes to allow them to brown.
3. Stir the mushrooms and continue cooking until they’re golden and have released their moisture, about 5 more minutes.
4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
5. Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Bring to a gentle simmer.
6. Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth and creamy.
7. Meanwhile, cook the gnocchi according to package instructions until they float to the top, about 2-3 minutes. Drain well.
8. Add the cooked gnocchi to the skillet with the mushroom cream sauce, tossing gently to coat.
9. Finish the dish by stirring in the butter until melted and sprinkling with fresh thyme leaves.
10. Season with salt and freshly ground black pepper to taste, and serve immediately with extra Parmesan cheese on the side.

Amazingly creamy with a perfect bite from the gnocchi, this dish is a testament to how simple ingredients can create something extraordinary. Try serving it with a side of crusty bread to soak up every last bit of that luxurious sauce.

Gnocchi Carbonara with Pancetta

Now, let’s dive into creating a comforting bowl of Gnocchi Carbonara with Pancetta, a dish that combines the pillowy softness of gnocchi with the rich, savory depth of carbonara sauce. Perfect for a cozy dinner, this recipe is straightforward but requires attention to detail for that perfect creamy texture.

Ingredients

• 1 lb store-bought or homemade gnocchi (homemade gnocchi brings a special touch, but store-bought works wonderfully in a pinch)
• 4 oz pancetta, diced (I love the crispiness it adds when cooked just right)
• 2 large eggs, room temperature (room temp eggs blend more smoothly into the sauce)
• 1/2 cup grated Pecorino Romano cheese (the sharper, the better for that authentic carbonara flavor)
• 1/4 cup grated Parmesan cheese (for that extra layer of umami)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/4 tsp black pepper, freshly ground (it’s worth using a pepper mill here)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea to properly season the gnocchi.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Tip: Stir occasionally to ensure even cooking.
3. Add minced garlic to the skillet with pancetta and cook for 1 minute, just until fragrant. Be careful not to burn the garlic.
4. Once the water is boiling, add the gnocchi and cook according to package instructions, usually about 2-3 minutes until they float to the surface. Tip: Reserve 1/2 cup of pasta water before draining.
5. In a medium bowl, whisk together eggs, Pecorino Romano, Parmesan, and black pepper until smooth.
6. Drain the gnocchi and immediately add to the skillet with pancetta and garlic. Remove the skillet from heat to prevent scrambling the eggs in the next step.
7. Quickly pour the egg and cheese mixture over the gnocchi, tossing rapidly to coat. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The residual heat from the gnocchi will cook the eggs safely, creating a silky sauce.

Perfectly executed Gnocchi Carbonara with Pancetta boasts a creamy sauce clinging to each tender gnocchi, with crispy pancetta adding a delightful contrast. Serve it straight from the skillet for a rustic presentation, or garnish with extra Parmesan and a sprinkle of black pepper for an elegant touch.

Lemon Garlic Gnocchi with Shrimp

This delightful dish combines the pillowy softness of gnocchi with the zesty kick of lemon and garlic, all brought together by succulent shrimp. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb store-bought or homemade gnocchi (homemade gnocchi gives a more tender bite)
• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 lemon, zested and juiced (Meyer lemons are fantastic here for their sweetness)
• 1/4 cup fresh parsley, chopped (flat-leaf parsley has a more robust flavor)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons 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, heat olive oil in a large skillet over medium heat. Add the shrimp, seasoning with salt and pepper, and cook for 2 minutes per side until pink and opaque. Tip: Avoid moving the shrimp too much to get a nice sear.
4. Remove the shrimp from the skillet and set aside. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Drain the gnocchi and add it to the skillet with the garlic. Toss to combine, then add the lemon zest, lemon juice, and chopped parsley. Stir well to coat the gnocchi evenly.
6. Return the shrimp to the skillet and gently toss everything together. Cook for an additional minute to heat through.

Finished with a bright lemon garlic sauce, this dish is a harmony of flavors and textures. Serve it with a sprinkle of extra parsley and a wedge of lemon on the side for an extra zing.

Gnocchi with Roasted Butternut Squash

Here’s a comforting dish that combines the pillowy softness of gnocchi with the sweet, caramelized flavors of roasted butternut squash. Perfect for a cozy dinner, this recipe is straightforward and rewarding.

Ingredients

• 1 lb gnocchi (I love the store-bought kind for convenience, but homemade is divine)
• 2 cups butternut squash, cubed (about 1 small squash; peeling is optional for extra texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its crispness)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp fresh sage leaves, chopped (dried works in a pinch, but fresh is fragrant)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Spread evenly for uniform roasting.
3. Roast the squash for 25 minutes, or until edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, bring a large pot of salted water to a boil for the gnocchi. Tip: Salt the water like the sea for flavorful gnocchi.
5. Cook the gnocchi according to package instructions, usually about 2-3 minutes until they float to the top.
6. Drain the gnocchi, reserving 1/4 cup of pasta water for later.
7. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped sage and sauté for 30 seconds until fragrant.
8. Add the roasted squash and gnocchi to the skillet, gently tossing to combine. Tip: Use the reserved pasta water to loosen the mixture if it seems dry.
9. Sprinkle with Parmesan cheese and give one final toss to melt the cheese slightly.

Warm and inviting, this dish offers a delightful contrast between the creamy gnocchi and the sweet, nutty squash. Serve it in shallow bowls with an extra sprinkle of Parmesan and a few sage leaves for garnish to elevate the presentation.

Gnocchi and Sausage Skillet

Very few dishes combine comfort and convenience like a hearty skillet meal, and this Gnocchi and Sausage Skillet is no exception. Perfect for a weeknight dinner, it’s a one-pan wonder that brings together pillowy gnocchi and savory sausage in a rich, flavorful sauce.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb Italian sausage, casings removed (I like a mix of sweet and spicy for depth)
• 1 package (16 oz) potato gnocchi (look for shelf-stable for convenience)
• 2 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1 cup marinara sauce (homemade or your favorite jarred brand)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• Fresh basil leaves for garnish (adds a fresh, aromatic finish)

Instructions

1. Heat the 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 sear.
3. Add the gnocchi to the skillet, spreading it out in a single layer. Cook without stirring for 2 minutes to lightly brown one side. Tip: This adds texture to the gnocchi.
4. Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in the marinara sauce and heavy cream, stirring to combine. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still coat the back of a spoon.
6. Remove from heat and stir in the Parmesan cheese until melted. Taste and adjust salt if needed.
7. Garnish with fresh basil leaves and extra Parmesan before serving.

Expect a dish where the gnocchi are tender yet slightly chewy, enveloped in a creamy, tangy sauce with bursts of savory sausage. Serve it straight from the skillet for a rustic presentation, or alongside a crisp green salad to cut through the richness.

Gnocchi Mac and Cheese

Welcome to a comforting twist on a classic that combines the pillowy softness of gnocchi with the creamy decadence of mac and cheese. This dish is perfect for those evenings when you crave something hearty yet straightforward to prepare.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the shelf-stable kind works just as well as fresh)
• 2 cups whole milk (for richness, though 2% works in a pinch)
• 2 tbsp unsalted butter (I always keep mine extra cold for better roux texture)
• 2 tbsp all-purpose flour (a light scoop and level ensures accuracy)
• 2 cups shredded sharp cheddar cheese (the sharper, the better for flavor)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1/2 tsp garlic powder (for a subtle kick)
• 1/2 tsp onion powder (it adds depth)
• 1/4 tsp smoked paprika (my secret ingredient for a hint of smokiness)
• Salt to taste (I start with 1/4 tsp and adjust from there)

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 and cook the gnocchi according to package instructions, usually about 2-3 minutes until they float. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Tip: Swirling the pot helps the butter melt evenly without browning.
4. Whisk in the flour to create a roux, cooking for about 1 minute until it’s golden and smells nutty.
5. Gradually whisk in the milk, ensuring no lumps form. Tip: Adding the milk in stages helps achieve a smoother sauce.
6. Cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
7. Remove from heat and stir in the cheddar, Parmesan, garlic powder, onion powder, and smoked paprika until the cheese is fully melted and the sauce is smooth.
8. Fold in the cooked gnocchi gently to coat them evenly in the cheese sauce.
9. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until the top is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Velvety and rich, this gnocchi mac and cheese boasts a perfect balance of creamy and cheesy with a slight crunch on top. Serve it straight from the oven with a side of crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Gnocchi with Sun-Dried Tomato Pesto

Discovering the perfect balance of flavors and textures in a dish is what makes cooking so rewarding. Today, we’re diving into a recipe that combines the pillowy softness of gnocchi with the rich, tangy depth of sun-dried tomato pesto, a combination that’s sure to delight your taste buds.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the shelf-stable kind works just as well as fresh for this recipe)
• 1/2 cup sun-dried tomatoes in oil, drained (save the oil for the pesto!)
• 1/4 cup extra virgin olive oil (the good stuff makes a difference here)
• 1/3 cup grated Parmesan cheese, plus more for serving (I always grate my own for the best flavor)
• 2 garlic cloves (fresh is key for that sharp, aromatic punch)
• 1/4 cup pine nuts, lightly toasted (toasting them really brings out their nutty flavor)
• Salt to taste (I like to use sea salt for its clean taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your first step to perfect gnocchi.
2. While the water heats, make the pesto: In a food processor, combine the sun-dried tomatoes, olive oil, Parmesan, garlic, and pine nuts. Blend until smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
3. Once the water is boiling, add the gnocchi. Cook according to package instructions, usually about 2-3 minutes, or until they float to the surface. Tip: Don’t overcrowd the pot; cook in batches if necessary.
4. Drain the gnocchi, reserving 1/2 cup of the pasta water. Tip: The starchy water helps the pesto cling to the gnocchi.
5. Return the gnocchi to the pot. Add the pesto and a splash of the reserved pasta water. Stir gently over low heat until the gnocchi are evenly coated. Add more pasta water if needed to reach your desired sauce consistency.

Light and fluffy gnocchi coated in a vibrant, flavorful pesto make for a dish that’s as pleasing to the eye as it is to the palate. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up any remaining sauce.

Gnocchi in Creamy Tomato Basil Sauce

Let’s dive into making a comforting bowl of gnocchi draped in a lusciously creamy tomato basil sauce, perfect for those evenings when you crave something hearty yet effortlessly elegant.

Ingredients

• 1 lb store-bought or homemade gnocchi (homemade gnocchi gives a tender, pillowy texture that’s worth the effort)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced garlic releases more flavor)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness and low acidity)
• 1/2 cup heavy cream (for that rich, velvety sauce)
• 1/4 cup fresh basil leaves, chopped (plus a few whole leaves for garnish)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1/4 cup grated Parmesan cheese (for that umami finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Let it cook for 10 minutes to reduce slightly.
4. Stir in the heavy cream, chopped basil, salt, and pepper. Simmer for another 5 minutes until the sauce thickens.
5. Meanwhile, cook the gnocchi in a large pot of boiling salted water until they float to the top, about 2-3 minutes. Drain well.
6. Add the drained gnocchi to the skillet with the sauce, gently tossing to coat evenly.
7. Sprinkle with grated Parmesan cheese and let it sit for a minute off the heat to allow the cheese to melt into the sauce.
8. Garnish with whole basil leaves before serving.

Outstanding in its simplicity, this dish offers a delightful contrast between the soft gnocchi and the creamy, herb-infused sauce. Serve it with a side of crusty bread to soak up every last bit of sauce, or pair it with a light salad for a balanced meal.

Gnocchi with Garlic Butter and Spinach

Very few dishes strike the perfect balance between simplicity and flavor quite like this one. Today, we’re diving into a comforting bowl of gnocchi, elevated with a rich garlic butter sauce and fresh spinach, a combination that’s sure to delight your taste buds.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the shelf-stable kind works just as well as fresh for this recipe)
• 4 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 4 garlic cloves, minced (freshly minced garlic makes all the difference here)
• 4 cups fresh spinach, roughly chopped (baby spinach leaves are tender and sweet)
• 1/4 tsp red pepper flakes (for a subtle kick, adjust according to your heat preference)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because who doesn’t love extra cheese?)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water is crucial for flavoring the 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 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 red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
4. Drain the gnocchi, reserving 1/4 cup of the pasta water. Add the gnocchi directly to the skillet with the garlic butter.
5. Toss the gnocchi in the garlic butter, then add the chopped spinach. Cook for another 2 minutes, until the spinach is wilted. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
6. Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt to taste.

Serve this dish immediately, garnished with extra Parmesan cheese. The gnocchi should be pillowy soft, coated in a velvety garlic butter sauce, with the spinach adding a fresh, slightly earthy contrast. For an extra touch of luxury, top with a fried egg or serve alongside crusty bread to soak up the sauce.

Gnocchi with Burst Cherry Tomatoes and Basil

Now, let’s dive into creating a dish that’s as delightful to make as it is to eat. This recipe combines the pillowy softness of gnocchi with the vibrant burst of cherry tomatoes and the fresh aroma of basil, perfect for a summer evening.

Ingredients

• 1 lb store-bought or homemade gnocchi (homemade gnocchi gives a more tender bite, but store-bought works in a pinch)
• 2 cups cherry tomatoes (I love using a mix of colors for a visually appealing dish)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup fresh basil leaves, torn (adding them at the end preserves their bright flavor)
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• Salt to taste (I prefer sea salt for its clean taste)
• 1/4 cup grated Parmesan cheese (for that umami finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your first step to perfect gnocchi.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Add cherry tomatoes to the skillet. Cook, stirring occasionally, until they start to burst, about 5 minutes. Tip: A little patience here rewards you with a sauce that’s bursting with flavor.
4. Once the water is boiling, add the gnocchi. Cook according to package instructions, usually about 2-3 minutes, until they float to the top. Tip: Floating gnocchi are your cue they’re done.
5. Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the tomatoes. Toss gently to combine.
6. Remove the skillet from heat. Stir in torn basil leaves and grated Parmesan cheese. The residual heat will wilt the basil slightly and melt the cheese.

Outcome: The gnocchi should be tender with a slight chew, enveloped in a sauce that’s both sweet from the tomatoes and spicy from the pepper flakes. Serve it in a shallow bowl with an extra drizzle of olive oil and a sprinkle of Parmesan for a restaurant-worthy presentation.

Gnocchi with Browned Butter and Walnuts

Very few dishes offer the comforting embrace of gnocchi paired with the nutty richness of browned butter and the crunch of walnuts. This recipe is a delightful journey through textures and flavors, perfect for a cozy night in.

Ingredients

• 1 lb gnocchi (I love the pillowy texture of fresh gnocchi, but frozen works in a pinch)
• 1/2 cup unsalted butter (extra points for European-style butter for its richer flavor)
• 1/2 cup walnuts, roughly chopped (toasting them first brings out their depth)
• Salt to taste (I always use sea salt for its clean, crisp flavor)

Instructions

1. Bring a large pot of salted water to a rolling boil. This is crucial for cooking the gnocchi evenly.
2. While the water heats, melt the butter in a large skillet over medium heat. Keep a close eye on it to prevent burning.
3. Once the butter starts to foam, stir constantly. It will turn a golden brown and smell nutty in about 3-4 minutes. Tip: Remove from heat immediately once it reaches the perfect color to stop the cooking process.
4. Add the chopped walnuts to the browned butter, stirring to coat them evenly. Let them toast in the butter for about 1 minute for extra flavor.
5. Cook the gnocchi in the boiling water until they float to the top, about 2-3 minutes. Tip: Scoop them out with a slotted spoon directly into the skillet to keep them from getting waterlogged.
6. Toss the gnocchi gently in the browned butter and walnut mixture until evenly coated. Tip: A gentle hand here keeps the gnocchi from breaking apart.
7. Serve immediately, with a sprinkle of sea salt to enhance all the flavors.

The gnocchi should be tender with a slight chew, enveloped in a sauce that’s rich with the deep, toasted notes of browned butter and walnuts. For an extra touch of elegance, garnish with a few whole walnut halves or a drizzle of honey to play up the dish’s inherent sweetness.

Gnocchi with Roasted Garlic Alfredo

Zesty and comforting, this Gnocchi with Roasted Garlic Alfredo is a dish that marries the pillowy softness of homemade gnocchi with the rich, creamy depth of roasted garlic Alfredo sauce. Perfect for a cozy dinner, it’s a recipe that invites you to slow down and savor the process.

Ingredients

• 1 lb store-bought or homemade gnocchi (I find the refrigerated kind works best for this recipe)
• 1 head of garlic (roasting it brings out a sweet, mellow flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup heavy cream (for that luxuriously creamy texture)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 1/4 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground adds a nice bite)
• 2 tbsp unsalted butter (I prefer unsalted to control the dish’s saltiness)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, bring a large pot of salted water to a boil for the gnocchi. Cook according to package instructions, usually about 2-3 minutes until they float to the top, then drain.
3. In a saucepan over medium heat, melt the butter with the remaining 1 tbsp olive oil. Squeeze the roasted garlic cloves into the pan, mashing them into a paste.
4. Pour in the heavy cream, stirring constantly to combine with the garlic paste. Let it simmer gently for 5 minutes to thicken slightly.
5. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
6. Add the cooked gnocchi to the sauce, tossing gently to coat each piece evenly. Cook for another 2 minutes to let the flavors meld.

Enjoy the creamy texture and the harmonious blend of roasted garlic and Parmesan in every bite. For a finishing touch, garnish with a sprinkle of fresh parsley or a dash of red pepper flakes for a little heat.

Summary

Ready to elevate your dinner game? This roundup of 20 fluffy gnocchi recipes is your ticket to comforting, delicious meals that’ll warm your heart and home. Whether you’re a gnocchi guru or a first-timer, there’s a recipe here for you. Don’t forget to try them out, leave a comment with your favorite, and share the love on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.