19 Gnocchi Recipes to Comfort You on Chilly Nights (2024)

When the weather is frigid, even hopping in the car for takeout isn’t an option. What you need is the comfort of easy gnocchi recipes to get you through the night without ever having to leave your house. There may be healthier comfort food options out there, but there’s nothing like a blissful bowl of fluffy potato pillows to fill your belly. Whether they’re floating in a hearty winter soup or bathed in fragrant marinara, these 19 gnocchi recipes are here for you on even the chilliest of evenings.

1. Seven Ingredient Easy Zuppa Toscana Recipe: Soups are a great way to incorporate gnocchi because it cooks right in the liquid. Since this is a Tuscan-style soup, it’ll perfectly complement sausage, kale and roasted red peppers. (via Gimme Some Oven)

2. Easy Sausage and Cheese Baked Gnocchi: Baked spaghetti is great, but baked gnocchi is obviously better. In a pinch, you could use jarred marinara to make it even easier. (via Country Cleaver)

3. Baked Caprese Gnocchi: If meat isn’t your thing, this Caprese-style baked gnocchi will be right up your alley. The dumplings soak up the sauce like a delicious sponge, ensuring every bite is better than the last. (via Simply Delicious)

4. Beetroot Ricotta Gnocchi: For the true culinarian, this magenta-hued beet gnocchi will be an afternoon of fun. It’s totally made from scratch, so you can feel proud about your finished exquisite work of art. (via Farmgirl Gourmet)

5. Cheesy Sausage Gnocchi: One-pot meals are essential for busy weeknights, and pre-made gnocchi makes that an easy feat. The whole meal comes together in under 30 minutes, so you’ll be chowing down in no time. (via Jennifer Meyering)

6. Chorizo, Roasted Red Pepper and Spinach Gnocchi: Before grocery day rolls around, it can be a life saver to have a few staple products in your fridge. For this recipe, just keep gnocchi, frozen spinach and jarred roasted red peppers on hand and you’ll only have to worry about adding the meat. (via Nutmeg Nanny)

7. Mushroom Gnocchi With Arugula and Walnut Pesto: The mild flavor of gnocchi makes it a great canvas for other ingredients. This earthy dish has bold flavors of peppery arugula, walnuts and mushrooms, which the gnocchi perfectly balances. (via Pinch of Yum)

8. Gnocchi Mac and Cheese: If you thought mac and cheese couldn’t get any better, think again! Instead of traditional pasta, use gnocchi for a creamier and more indulgent treat. (via Gimme Some Oven)

9. Parmesan Spinach Gnocchi: Unique sides that you haven’t fixed 100 times are hard to come by. This rich Parmesan and spinach gnocchi will be loved by all and will go with almost any main course. (via Life As a Strawberry)

10. Potato Gnocchi With Mushrooms and Feta: Instead of letting your gnocchi swim in sauce, toast it and toss with mushrooms and feta. That way, you get to enjoy its true buttery essence without too many distracting flavors. (via Cooktoria)

11. One-Pan Chicken and Spinach Gnocchi: When you’re preparing for a date-night dinner at home, you want a recipe that won’t stress you out to the max. This dish is impressive enough to win over bae but easy enough that you can enjoy a glass or two of bubbly while you cook. (via Chelsea’s Messy Apron)

12. Chicken Gnocchi Alfredo Bake With Bacon: When you feel like indulging, go big or go home. This creamy chicken Alfredo bake will do the job and put you into the best food coma imaginable. (via Cooking and Beer)

13. Caramelized Gnocchi With Cherry Tomatoes and Mozzarella: Imagine getting a bite of gnocchi, mozzarella, tomato and basil, *all* on your fork at the same time. It’s pure bliss — trust us. (via The Food Charlatan)

14. French Onion Gnocchi: Dreary days mean consuming the most comforting foods you can think of. This French onion baked gnocchi is just that and so much more. Serve with a crusty baguette for dipping. (via Sweet Love and Ginger)

15. Gnocchi Alla Vodka: Your Italian grandmother would be so proud of this special dish. No Italian granny? You can go ahead and give yourself a big pat on the back for making this dish all on your own. (Baker by Nature)

16. One-Skillet Sausage and White Bean Gnocchi: Get out of your dinner rut in a hurry with this skillet full of deliciousness. Bonus: fewer dishes to wash! (via Chelsea’s Messy Apron)

17. Potato Spinach Gnocchi: So, you want to try your hand at making gnocchi from scratch… go you! Once you’ve mastered the classic, try adding in ingredients like spinach to bump up the nutrition. (via Caroline’s Cooking)

18. Pumpkin Potato Gnocchi With Brown Butter and Sage: Playing with the flavors of homemade gnocchi is the most fun part. Add pumpkin puree to your potatoes for a slightly sweet edge that’ll go great with brown butter and sage. (via Key Ingredient)

19. Simple Summer Tomato Pesto and Grilled Corn Gnocchi: Just because it’s cold doesn’t mean you can’t whip up a summer-inspired dish. Blistered cherry tomatoes, grilled corn and shaved zucchini pair wonderfully with pillowy gnocchi. Top with a poached egg and revel in your mouth-watering masterpiece. (via Half Baked Harvest)

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Paige Johnson

Paige is a blogger, food writer and culinary master from Louisville, Ky. She's a newlywed who's obsessed with dogs and renovating her 117 year old home. When she's not working on her blog — My Modern Cookery — you can find her binge watching F.R.I.E.N.D.S with a triple shot latte in-hand.

19 Gnocchi Recipes to Comfort You on Chilly Nights (2024)

FAQs

What is the best flour for gnocchi? ›

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

What are the best potatoes for gnocchi? ›

Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

Is it better to boil or fry gnocchi? ›

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.

Do you eat gnocchi warm or cold? ›

Well, the most common kind of gnocchi in Italy are made from potatoes. If you're speaking about these gnocchi, they are indended to be served hot, very hot. Other regional variation are made in many different ways that can be serverd cold.

What do Italians eat with gnocchi? ›

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.

How to spice up gnocchi? ›

Pesto sauce: You can make a flavorful pesto with ground-up basil leaves, cheese, olive oil, pine nuts, and other tasty ingredients. Dousing your gnocchi dumplings in pesto will liven them up with flavor.

Is gnocchi better or worse for you than pasta? ›

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.

What do you eat with gnocchi? ›

If your pasta is gnocchi , make your appetizer simple like some fine greens and olive oil. Make the gnocchi elegant tasting in a cheese sauce and the secondi or entree equally good but light. Fish might be a good choice, or a Then serve a simple salad using herbs and the freshest raw vegetable.

Is it better to boil or bake potatoes for gnocchi? ›

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Is ricotta or potato gnocchi better? ›

Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.

Is gnocchi better with or without egg? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Should gnocchi be soft or chewy? ›

Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy.

What is the best way to cook packaged gnocchi? ›

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.

How do you eat packaged gnocchi? ›

Pre-packaged gnocchi should be cooked in boiling water – just like any other pasta. Store-bought gnocchi is often quite salty. Be sure to look at your gnocchi package – if the nutrition facts show a high sodium content, hold off on salting the cooking water.

How is gnocchi supposed to be cooked? ›

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.

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