10 Best Gnocchi Recipes for Easy Dinners (2024)

FAQs

What should I put on my gnocchi? ›

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. So if you're stuck for dinner ideas, you'll find something tasty in this collection of gnocchi sauce recipes.

It can be sauced and served in typical pasta style or tossed with fresh veggies for a lighter dish. Gnocchi can be added to soups and stews, fried until crispy or roasted in the oven with meat and vegetables for a sheet pan dinner.

So instead of boiling or baking a package of gnocchi on a Wednesday night and wishing it tasted more like the pillowy homemade version, I broil it. Yep, that's right: I rip open one of those shelf-stable packages, toss the gnocchi with a tablespoon of olive oil, a lot of grated Parmesan cheese and a little bit of salt.

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.

Homemade gnocchi can absolutely be fried, just like you can with the shop-bought stuff. I've always boiled my homemade gnocchi first, then sautéed it afterwards – it's a bit more delicate than shop-bought, and boiling helps to firm up the dumplings a bit.

Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.

Gnocchi with Cherry Tomato Sauce

Cherry tomatoes are quartered, combined with crushed tomatoes and simmered with sauteed onions, garlic. Top with fresh basil, sliced kalamata olives, and grated Parmesan cheese. "The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce," says Laura N.

In Venice, gnocchi is also known as "macaroni." Made from a base of flour, milk, and eggs cooked and shaped into little discs, they are baked in the oven with butter and cheese. It's an almost identical preparation to Lazio's famous gnocchi alla romana: round, flat discs of cooked and cooled semolina.

The custom of gnocchi Thursday became part of the post-war gastronomic culture when supplies were still scarce and people aimed to feed the whole family as substantially as possible while spending as little as possible.

In Rome, gnocchi aren't boiled but baked in a dish until deliciously golden. They're also packed full of cheese, butter and milk, which always helps. The ingredients are combined and gently cooked in a pan until a dough forms, which is then left to cool in a tray.

What should you not do when making gnocchi? ›

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.

does take a bit of time to make, not because the. ingredients are expensive. They're potatoes.

Can you fry gnocchi instead of boiling it? You can but the best option is to boil it first and then lightly fry in a little butter or olive oil. Once they've taken a little colour, add a few torn basil leaves and then sprinkle with grated parmesan.

Gnocchi are very popular and often served as a dish in coastal Croatia, typically being served as a first course or a side dish with Dalmatinska pašticada.

WHAT PROTEIN GOES WELL WITH GNOCCHI? If you are not serving gnocchi as a main dish, but instead a SIDE dish or starter like they do in Italy, you'll want a nice protein to go along with it. Grilled or pan-cooked chicken or fish are perfect options. Steak and pork chops work well, too!

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

Unlike most dried pastas (or even fresh pastas from the grocery store), you can pour gnocchi straight out of the bag and into a hot skillet full of butter and mushrooms, or onto an oiled sheet pan of cherry tomatoes.