creamy gnocchi

This creamy Alfredo gnocchi is a decadent and delicious main course or side dish. The best part? It's made in one pan and ready in under 15 minutes!

15 Minute Creamy Alfredo Gnocchi

butter

garlic (minced)

vegetable or chicken broth (or dry white wine)

Dijon mustard

Italian seasoning

potato gnocchi

heavy/whipping cream

parmesan cheese

Salt & pepper (to taste)

parsley (chopped)

Add the butter to a skillet over medium-high heat. Once melted, add the garlic and sauté for 30 seconds. 

Stir in the broth, Dijon mustard, and Italian seasoning. Make sure it's well-combined.

Add the gnocchi and cream to the pan. Reduce the heat to medium and cover the pan. Cook for 5 minutes.

Remove the lid and stir the parmesan cheese in. Let it cook, uncovered, for another few minutes until the sauce further thickens and the gnocchi is cooked through.

Season with salt &amp; pepper as needed and garnish with parsley. 

Spinach gnocchi

(about 4 bunches) English spinach, trimmed, washed

fresh full-fat ricotta

grated parmesan

tsp grated nutmeg

plain flour, plus extra to dust

Sea salt,

unsalted butter, chopped, plus extra to grease

Stay in for dinner tonight! Make this restaurant-worthy gnocchi in a creamy blue cheese mushroom sauce. Cooks all in one pan in 30 minutes.

Mushroom Gnocchi with Blue Cheese Sauce

olive oil

white button mushrooms (quartered)

portobello mushroom caps (6 ounces, chopped)

salt and black pepper

thinly sliced shallot or red onion

garlic (thinly sliced)

thyme (or 1 teaspoon dried)

dry white wine (vegetable stock

heavy cream

store-bought potato gnocchi

blue cheese*

Parmesan cheese

Italian parsley

Put the oil and the mushrooms in a large (12-inch) nonstick skillet over medium-high heat.

Cook undisturbed until the mushrooms begin to release their liquid, then add 1/2 teaspoon salt and black pepper to taste, stirring the mushrooms around the pan. Continue cooking until they're softened and begin to take on some color, about 5 minutes.

Stir in the shallot, garlic and thyme and cook for a minute or until the garlic is fragrant.

Add the gnocchi and fry for one minute, stirring to coat with the oil.

Add the wine, stock or water to the pan and let it bubble for 15 seconds. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.

Remove from the heat and add the cheeses and parsley. Taste for seasoning and add more salt and pepper to taste. Serve hot.

Rich gnocchi gorgonzola, a famous Italian dish, super easy and fast to make. A creamier, more comforting pasta sauce is hard to find. Ready in about 15 minutes!

Simple Gnocchi Gorgonzola

2.6 lbs pre-cooked gnocchi (Note 1)

oz Gorgonzola (Note 2)

½ tbsp Parmesan (, freshly grated)

milk

dry white wine

nutmeg (to taste)

tsp fine sea salt (or Kosher)

black pepper

Set a large pot of water to cook. In the meantime, prepare the sauce.

Remove the rind of the Gorgonzola and cut it into small cubes.

Place in a small saucepan together with the grated Parmesan, cream, milk, and wine. Heat gently on low heat to melt the cheese, stir often. Adjust the taste with nutmeg, salt, and pepper.

Cook the gnocchi in salted water according to the packet’s instructions, those that I use normally need only 2-3 minutes. Drain well and return to the empty pot.

Pour the sauce on top and stir gently to coat. Serve immediately.

Soft and tender potato gnocchi are baked in a simply perfect tomato basil sauce with bubbling mozzarella cheese, this Gnocchi alla Sorrentina is one of the best pasta dishes you&#39;ll ever consume.

Gnocchi alla Sorrentina

extra virgin olive oil

garlic,

whole San Marzano tomatoes

basil leaves, divided

salt

kosher salt

potato gnocchi (or one batch homemade gnocchi)

mozzarella cheese*

Heat a large Dutch oven over medium heat with extra virgin olive oil then add the whole, peeled garlic cloves. Cook for 1 minute, until lightly golden. Carefully pour in the can of San Marzano tomatoes. Break up the tomatoes with a wooden spoon and simmer for five minutes before adding 1 cup of fresh basil leaves, reserving the remainder for garnish.

Cook for an additional five minutes after the basil has been added (10 minutes total). Salt to taste (we recommend a minimum of 1 teaspoon of kosher salt), then remove from the heat to cool. Blend using a standard or immersion blender until smooth. Set aside until ready to assemble the Gnocchi alla Sorrentina.

Tomato Basil Sauce

Preheat oven to 400°F. Bring a large pot of water to a boil and liberally salt.

Add the gnocchi to boiling water and cook for 2-3 minutes or until they float to the surface.  Once finished cooking the gnocchi, drain and add to the tomato basil sauce and gently toss together in the Dutch oven promptly to prevent the gnocchi from sticking together.

Drain the fresh mozzarella cheese and tear into pieces if needed. Toss the majority of the torn mozzarella with the gnocchi and tomato basil sauce, reserving some for garnish.

Top with the reserved pieces of fresh mozzarella cheese and bake** for about 15-20 minutes, until the cheese is melted and bubbly, and the sauce is heated through. Remove the dish from the oven and let it cool for a few minutes before garnishing with reserved basil leaves. Serve while hot.

This one pot potato gnocchi with cream sauce is rich, delicious, and ready in just 20 minutes for a hearty, restaurant-quality dinner on weeknights and special occasions. The sage gnocchi recipe is also 100% gluten-free, dairy-free, and vegan!

Gnocchi with Cream Sauce

Tbsp oil (or vegan butter)

onion (finely diced)

Tbsp fresh sage (finely chopped)

garlic

Salt and pepper (to taste)

dry white wine ((see notes))

dairy-free cream (or milk (see notes))

peas (thawed)

gnocchi

Vegan Parmesan (to sprinkle)

Watch the video to see all the instruction steps.First, finely dice the onion and mince the garlic. Then, heat the oil (or vegan butter) in a large skillet over medium heat.

Once hot, sauté the onion for 3 minutes before adding the sage and garlic and sautéing for a further minute, stirring frequently.

Add the salt and pepper, mustard, white wine, dairy-free cream, and peas to the pan, then stir well and bring to a boil.

Reduce the heat to a simmer, add the gnocchi to the sauce, and cook for about 7-8 minutes, stirring occasionally, until the gnocchi are tender, and the sauce has thickened.If it becomes too thick, add more cream/milk. If it isn’t thick enough, allow it to simmer for a few more minutes.

Finally, sprinkle the sage gnocchi with vegan Parmesan, taste it to see if it requires more salt and pepper, then serve and enjoy!

Wow, this is absolutely delicious! I used veggie broth and it turned out lovely! Agree with other comments that this is restaurant quality, if I ordered this in a restaurant I'd be very pleased!

This is definitely restaurant quality! I add baby bella mushrooms along with peas and it is superb!

https://content.jwplatform.com/videos/mZdiQbzp.mp4

Gnocchi with Sage Cream Sauce

A quick and easy midweek dinner with pillowy gnocchi and a delicious creamy sauce. It’s high in protein and uses light cream cheese, making it healthier than it looks.

One-Pot Bacon & Leek Gnocchi

Leek

Red Onion

Thick Cut Unsmoked Back Bacon

Garlic Clove

Dijon Mustard

Mixed Herbs

Vegetable Stock

Gnocchi

Cream Cheese

Parmesan

Slice the leek in half lengthways then wash it and thinly slice it into half-moons. Dice the red onion and bacon. Crush the garlic cloves. Set aside.

Pour a small dash of olive oil into a large lidded frying pan and use a sheet of kitchen roll to spread the oil around. Get the diced bacon into the cold pan, then set it over a low-medium heat. When the fat starts to run out, increase the heat to high and cook for a few minutes on each side until crispy. Transfer the bacon to a bowl and set aside.

Return the pan to a medium heat and add another dash of olive oil. Add the onion, garlic, leek and a pinch of salt and cook for around 8 mins, until softened.

Add ¾ of the crispy bacon pieces back into the pan (keeping the rest for the topping). Stir in the mustard, mixed herbs and some black pepper. Stir in the stock then bring to the boil.

Stir the gnocchi through the sauce then reduce the heat to low-medium so the sauce is just simmering. Pop the lid on and leave for 2-3 mins until the gnocchi is cooked through.

Stir through the cream cheese and season with salt and pepper to taste.

To serve, divide the creamy gnocchi into bowls. Top with the remaining bacon bits and some grated Parmesan, if you like.

Made this with 300g dry rigatoni instead. Easily serves 4 people.

Top 7 creamy gnocchi recipes from across the web

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Top Tags

15 Minute Creamy Alfredo Gnocchi

Spinach gnocchi

Mushroom Gnocchi with Blue Cheese S...

Simple Gnocchi Gorgonzola

Gnocchi alla Sorrentina

Gnocchi with Cream Sauce

One-Pot Bacon & Leek Gnocchi

Top 7 creamy gnocchi recipes from across the web

The most viewed creamy gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Minute Creamy Alfredo Gnocchi

Spinach gnocchi

Mushroom Gnocchi with Blue Cheese S...

Simple Gnocchi Gorgonzola

Gnocchi alla Sorrentina

Gnocchi with Cream Sauce

One-Pot Bacon & Leek Gnocchi

The most viewed creamy gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine