10 Best Gnocchi Recipes for Easy Dinners (2024)

FAQs

Can you eat gnocchi as a meal? ›

I like very much gnocchi with Gorgonzola cheese sauce. In the classic Italian meal structure… antipasti first, then gnocchi as a farinaceous course with any sauce you like, then a main course. Gnocchi is a stand alone dish, often served as a starter although it can be a main course on its own.

Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy.

Tomato, pesto (or pesto alfredo), and butter-based sauces are the best components in a delicious Italian gnocchi recipe. All three are commonly found on restaurant menus. Some restaurants may offer gnocchi as part of a soup, salad, or paired with a plate of vegetables as well.

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.

Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

Try not to knead it as kneading will develop the gluten and make your gnocchi chewy. Keep some flour in a cup for dusting the board and your hands as you work to stop the dough sticking. Cut your dough into 6 pieces and roll them each into fat ropes about as thick as your thumb.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Serve Creamy Steak and Gnocchi

I like to top the gnocchi with the cooked steak. Top the dish with more shredded Parmesan cheese and some dried or fresh parsley. This recipe is perfect with some roasted broccoli, asparagus, zucchini, or even a salad!

What sauce is good on gnocchi? ›

It's all about personal preference, as gnocchi goes well with many types of sauces. Some options include cream-based sauces (like this one), as well as tomato-based sauces, herbs and butter, pumpkin puree sauces, or basil pesto sauce.

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. Meanwhile, start to make the sauce.

Test the Gnocchi:

Right after making your dough, cut off a small, bite-size piece of gnocchi, roll it over a gnocchi board if you wish, and boil it until tender. If it stays together, it's good to go! If it disintegrates, you need more flour.

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce. See our how to make gnocchi guide for more information.