10 Best Gnocchi Recipes for Easy Dinners (2024)

FAQs

What should I put on my gnocchi? ›

A classic choice for saucing gnocchi is a simple combination of butter and sage, but the possibilities are endless. Simpler sauces like pesto, marinara and vodka are good choices, as are heartier sauces like Bolognese, cheese and cream sauces.

The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones. Frying gnocchi in a little butter or oil takes more effort, and the dumplings will be crisp on the outside, chewy and soft on the inside.

Like pasta, gnocchi is the perfect vessel for a variety of delicious sauces, from tomato, bolognese and quick butter sauce with sage to creamy gnocchi sauces.

Beef and gnocchi is such a good combo! There's also no need to pre-cook the gnocchi. It cooks right in the sauce, which is convenient and helps with cleanup. This hamburger gnocchi recipe makes plenty of delicious sauce.

What can I make with store-bought potato gnocchi? Boil them in salted water until they float to the surface. Stir with tomato sauce, or ragù, or butter and freshly grated Parmigiano Reggiano, or a fondue. Eat.

After your gnocchi is cooked and drained, you can toss it with any sauce and/or vegetables you want. Store bought gnocchi is great with marinara, pesto, bolognese ragu, sun-dried tomato sauce – and this tomato-mushroom sauce, of course.

The saying originated from lower-class food rationing and the people's need to maximize what ingredients they had at their disposal. Gnocchi, a substantial, high-calorie dish, was prepared on Thursday in anticipation of Friday, when, according to Catholic tradition, people fasted, abstaining from meat.

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.

Are gnocchi healthy? ›

Gnocchi and pasta can be part of a balanced diet. Gnocchi, made from potatoes, may offer slightly more nutritional value than traditional pasta. However, portion control and overall dietary choices matter most for weight loss. Whole-grain options and pairing with vegetables enhance the nutritional profile.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Broiling is the best way to cook packaged gnocchi — hands-down, no contest. Food Network Kitchen's Crispy Sheet Pan Gnocchi with Sausage and Peppers.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses.

Gnocchi, pronounced 'n(y)oh-kee' (singular 'gnocco'), are a type of pasta consisting of soft, fat and chewy dumplings, typically paired with ragú, tomato or butter sauce. Traditionally, gnocchi dough is made of semolina or plain wheat flour, egg, and mashed potato.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

One of my favorite ways to eat packaged gnocchi is pan fried in lots of butter. These potato bite-sized dumplings get crispy on the outside and pillowy on the inside. They are a quick, easy side dish as is, or spruce them up with your favorite sauce.