10+ Gnocchi Recipes to Make Your Dinner Delicious and Easy

Gnocchi is such a simple, tasty dish you can whip up any day. These soft little dumplings usually come together with potatoes, flour, and a bit of salt.

You don’t need fancy skills or ingredients to make gnocchi at home. It’s a great base for all sorts of meals, whether you’re in a rush or feeling creative.

If you’re itching to try something new, or just want a comforting dish, gnocchi recipes have plenty of options. You can keep things classic or toss in fresh ingredients—gnocchi fits right in with your style.

Ingredients

• Potatoes
• Flour
• Salt

Cooking Instructions

1. Boil potatoes until soft.
2. Mash them, then mix with flour and salt.
3. Shape dough into small pieces.
4. Cook gnocchi in boiling water; when they float, they’re done.
5. Serve with your favorite sauce or toppings.

1) Classic Potato Gnocchi with Russet Potatoes

For classic potato gnocchi, russet potatoes are your best bet. Their starchy texture helps keep the gnocchi light.

Boil the potatoes until they’re soft, then mash them gently—don’t add too much moisture. Mix the mashed potatoes with flour and egg yolks to form a dough.

Try not to overwork it, or the gnocchi might turn out tough. Shape the dough into little pieces and boil them; when they float, they’re ready.

Serve with tomato sauce or just melted butter and sage if you want to keep it simple. This traditional recipe is easy to tweak and great for homemade pasta nights.

Ingredients

• 2 pounds russet potatoes (about 3-4)
• 2 egg yolks, lightly beaten
• 2 cups all-purpose flour, plus more as needed
• Pinch of salt

Cooking Instructions

1. Boil potatoes with the skin on until tender, about 30-40 minutes.
2. Peel and mash potatoes while still warm.
3. Mix mashed potatoes, egg yolks, and salt in a bowl.
4. Gradually add flour and knead gently into a dough.
5. Roll dough into long ropes and cut into 1-inch pieces.
6. Boil gnocchi in salted water until they float, about 2-3 minutes.
7. Drain and serve with your favorite sauce.

For more details on using russet potatoes for gnocchi, see Homemade Potato Gnocchi – Familystyle Food.

2) Creamy Spinach Gnocchi with Garlic and Parmesan

This creamy spinach gnocchi is one of those recipes that’s both easy and satisfying. The gnocchi turn out soft and pillowy, and the sauce is rich with garlic and Parmesan.

Fresh spinach brings a pop of green and a gentle flavor. You can have this meal on the table in about 20 to 30 minutes, which is honestly a lifesaver on busy nights.

Everything cooks in one pan, so cleanup’s a breeze. The creamy sauce is smooth and doesn’t overpower the gnocchi or spinach.

Garlic gives it a warm, savory kick, while Parmesan brings a salty, nutty bite that ties everything together.

Ingredients

• 1 package potato gnocchi (about 16 ounces)
• 2 cups fresh baby spinach
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pan over medium.
2. Add garlic and cook until fragrant, about a minute.
3. Pour in heavy cream and bring to a gentle simmer.
4. Add gnocchi and cook, stirring, until they float and get soft (about 3-5 minutes).
5. Stir in spinach and Parmesan until the spinach wilts and cheese melts.
6. Season with salt and pepper. Serve warm.

3) Sheet Pan Gnocchi with Mushrooms and Scallions

Sheet pan gnocchi with mushrooms and scallions is as easy as it gets. Toss gnocchi, mushrooms, scallions, and shallots with olive oil, salt, and pepper.

Spread everything on a sheet pan and roast. The gnocchi crisps up, while the mushrooms soak up all the flavor.

Roast for about 20 to 25 minutes at 400°F (200°C). You get a cozy, one-pan dinner with hardly any cleanup.

Want to mix it up? Add spinach or other veggies. This recipe feeds about four and makes for a laid-back meal.

Ingredients

• 1 pound potato gnocchi
• 1 pound mushrooms, cleaned and torn if large
• 1 thinly sliced shallot
• 4 chopped scallions
• 5 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss gnocchi, mushrooms, scallions, shallot, olive oil, salt, and pepper until coated.
3. Spread the mixture in a single layer on a sheet pan.
4. Roast for 20 to 25 minutes, shaking the pan halfway through.
5. Remove from oven and serve warm.

For a similar recipe, check sheet pan gnocchi with mushrooms and spinach here.

4) Baked Gnocchi with Sausage and Kale

Baked gnocchi with sausage and kale is a hearty, no-fuss dish. The gnocchi turns soft, the sausage brings a savory punch, and kale adds a bit of green.

Everything bakes together in a creamy sauce. You just pop it in the oven until the top gets golden and bubbly.

You can find a good version of this recipe with pesto and cheese on Two Peas & Their Pod.

Ingredients

• 1 lb potato gnocchi
• 12 oz Italian sausage, crumbled
• 2 cups fresh kale, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1/4 cup basil pesto
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Brown sausage in a pan.
3. Add kale and cook until wilted.
4. Stir in cream, pesto, and Parmesan. Season with salt and pepper.
5. Mix in gnocchi and pour into a baking dish.
6. Bake for 20-25 minutes until bubbly and golden.

5) Gnocchi Mac and Cheese

Gnocchi Mac and Cheese takes your classic favorite and gives it a pillowy twist. Instead of pasta, you use soft gnocchi, which soaks up all that cheesy goodness.

Make the sauce with cheddar, mozzarella, and parmesan. It’s creamy, and every bite is packed with flavor.

Bake it if you want a crispy top, or just serve it right from the stove. Using gnocchi instead of regular pasta makes the dish feel extra special.

Ingredients

• 1 lb potato gnocchi
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Cook gnocchi as directed; drain and set aside.
2. Melt butter in a saucepan, then sauté garlic for a minute.
3. Stir in flour and cook for a minute to make a roux.
4. Gradually whisk in milk and cream, letting it thicken.
5. Add cheeses and stir until melted. Season with salt and pepper.
6. Toss gnocchi in cheese sauce.
7. Serve right away, or bake at 375°F (190°C) for 10 minutes if you like it baked.

For more ideas, check this Gnocchi Mac and Cheese recipe.

6) Creamy Gnocchi with Italian Sausage and Sage

This dish is cozy and straightforward. Brown some Italian sausage, then add a creamy sauce and fresh sage.

The sage brings an earthy note that goes great with the sausage. Gnocchi cooks fast and soaks up the sauce.

Finish with Parmesan for a little extra flavor. It’s a solid choice when you want something warm and filling but don’t want to spend forever cooking.

Ingredients

• 1 pound Italian sausage
• 1 pound gnocchi
• 1 cup heavy cream
• 2 tablespoons fresh sage, chopped
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Cook sausage until browned, about 7-8 minutes.
3. Add garlic and sage; cook for a minute.
4. Stir in heavy cream and let it simmer.
5. Add gnocchi and cook until they float, about 3-4 minutes.
6. Season with salt and pepper.
7. Sprinkle Parmesan on top before serving.

For more, see creamy gnocchi with sausage recipes from Kroll’s Korner.

7) Simple Gnocchi with Tomato Basil Sauce

Gnocchi with tomato basil sauce is quick and full of flavor. Start by sautéing cherry tomatoes in garlic, olive oil, and a bit of butter.

That makes a tasty, fragrant base. Add fresh basil and cooked gnocchi, tossing everything so the sauce coats the gnocchi.

Top with parmesan if you like. This dish uses simple ingredients and takes maybe 15 minutes, which is pretty fantastic for a weeknight.

Ingredients

• 1 package store-bought gnocchi
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup fresh basil, chopped
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil and butter in a pan over medium heat.

2. Add garlic and sauté for 1 minute until fragrant.

3. Add cherry tomatoes and cook until soft, about 5 minutes.

4. Stir in cooked gnocchi and basil. Toss to combine.

5. Season with salt and pepper.

6. Sprinkle parmesan on top before serving.

8) Gnocchi with Brown Butter and Sage

This recipe brings out the nutty flavor of brown butter with fresh sage. You’ll get soft gnocchi in a buttery sauce with a bit of earthiness from the sage.

Start by frying the gnocchi in olive oil until golden and a little crispy. Melt butter in a pan and let it turn light brown—watch closely, it can go from perfect to burnt in seconds.

Add the sage leaves to the browned butter and let them crisp up. Toss the gnocchi with the brown butter and sage, then finish with a sprinkle of Parmesan for that extra salty kick.

Ingredients

• 16 ounces gnocchi (homemade or store bought)
• 4 tablespoons butter
• 2-3 sprigs fresh sage
• 1 tablespoon olive oil
• ¼ cup shredded Parmesan cheese

Cooking Instructions

1. Heat olive oil in a pan over medium heat.

2. Fry gnocchi until golden and crispy, about 4-5 minutes. Remove and set aside.

3. In the same pan, melt butter over medium heat until it turns light brown.

4. Add sage leaves to the butter and cook until crisp, about 1-2 minutes.

5. Return gnocchi to the pan and toss with brown butter and sage.

6. Sprinkle Parmesan cheese on top before serving.

You can find the full detailed recipe at Spend With Pennies if you want more guidance.

9) Ricotta Gnocchi with Lemon and Herbs

You can make light, soft gnocchi using ricotta instead of potatoes. This version tastes fresh, thanks to lemon zest and plenty of herbs.

Pan-fry the gnocchi for a crispy outside and a tender inside. Adding thyme or chives really wakes up the flavor and keeps each bite interesting.

A lemon butter sauce or a light vinaigrette works here—nothing too heavy to cover up the cheese. Top with roasted nuts or extra ricotta for a creamy finish.

This dish is quick, satisfying, and honestly, it feels a little fancy.

Ingredients

• 2 cups whole milk ricotta, drained
• 1 cup all-purpose flour (more if needed)
• 1 egg
• Zest of 1 lemon
• 2 tbsp fresh herbs (thyme, chives, or parsley)
• Salt and pepper to taste
• 3 tbsp butter
• Roasted nuts (optional)

Cooking Instructions

1. Mix ricotta, egg, lemon zest, herbs, salt, and pepper in a bowl.

2. Gradually fold in flour until a soft dough forms.

3. Roll dough into ropes and cut into bite-sized gnocchi pieces.

4. Boil gnocchi in salted water until they float, about 2 minutes.

5. Melt butter in a pan over medium heat (about 350°F / 175°C).

6. Pan-fry gnocchi until golden and crispy on all sides.

7. Serve topped with roasted nuts or more herbs if you like.

10) Pan-Fried Gnocchi with Spinach and Cherry Tomatoes

You’ll love how crispy and golden the gnocchi gets when pan-fried. The outside turns crunchy, but the inside stays soft and fluffy.

Add fresh spinach and cherry tomatoes for a bright, healthy touch. This recipe is quick and simple—perfect for a weeknight when you really don’t want to fuss.

You just need a handful of ingredients, and it comes together in about 20-30 minutes. The tomatoes soften and add a juicy pop.

The spinach wilts right in the pan, mixing with the gnocchi and sweet tomatoes. Serve it as a main or a side, up to you.

Ingredients

• 1 pound (450g) gnocchi
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Pour some olive oil into a big skillet. Heat it over medium—don’t rush this part.

2. Toss in the gnocchi. Let them sizzle until they turn golden and crispy, usually 5 to 7 minutes.

3. Sprinkle in the garlic. Stir it around for about a minute; you’ll smell when it’s ready.

4. Add the cherry tomatoes. Let them cook until they start to soften, maybe 3 minutes or so.

5. Throw in the spinach. Stir until it wilts down, which should only take a couple of minutes.

6. Season everything with salt and pepper. Serve it up while it’s still warm.

You might want to check out a similar recipe for crispy pan-fried gnocchi with spinach and tomatoes here.