gnocchi recipe

<p>Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.</p>

Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

sweet potato

whole milk ricotta cheese

Parmesan cheese

salt

flour (more

broccoli

butter

heavy cream

garlic,

sage leaves

sea salt

For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)

Sweet Potato Gnocchi Step 1

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it &#8211; you don’t want it to get tough).

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it - you don’t want it to get tough).

Sweet Potato Gnocchi Step 2

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9&#215;5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9x5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Sweet Potato Gnocchi Step 3

Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.

Sweet Potato Gnocchi Step 4

For the Broccoli Rabe (optional)

Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.

Putting it all together

Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese &#8211; toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese - toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Sweet Potato Gnocchi Step 5

I made this vegan using vegan parmesan and a nut ricotta recipe that will change your life. All very simple if you have a food processor. 

I found these very light and unlike any gnocchi I'd ever had. It is now my life goal to eat these everyday.

I made your regular version of this last night and again for lunch today — so simple, so easy, so delicious! I'll have to add broccoli rabe to it next time!!

i made this gnocchi a few weeks back after seeing your video on facebook &amp; you are not lying when you say they are light &amp; fluffy.  they're like little clouds.  omg.  husband has requested on repeat ever since.  =)

Made these tonight and couldn't have enjoyed more. Light, fluffy, tasty, made without the broccoli rabe. Truly, the best part of my night.  I'd recommend these to anyone for any occasion. Delish. Beats most of what I have bought to cook myself or eaten out.

This recipe is so glorious - we don't have broccoli rabe in Australia/at my local supermarket so substituted normal broccoli and spinach leaves. Have no idea if this is a similar taste but it was wonderful!

This looks amazing!  Gnocchi is so so good and sweet potato gnocchi is a no brainer combo!!!  I  am loving this idea!!   

P.S. we made your smoked salmon chowder last night (It's one of our faves!) and it was so so good!

https://content.jwplatform.com/videos/iw4KIixd.mp4

Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.

Sweet Potato Gnocchi with Garlic Sage Butter Sauce

Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!

Creamy Buttery Tuscan Gnocchi Recipe

butter, ((or olive oil))

brown shallot, (chopped (or 1 small onion))

garlic, (minced)

tomato

chicken broth

heavy cream, ((thickened cream

Italian herbs

salt & pepper, (to taste)

baby spinach

parmesan cheese

fresh chopped basil, ((or parsley))

Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.

Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.

Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.

Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.

Stir in the spinach leaves and cook until wilted, about 1 minute.

Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.

Season with a little extra salt &amp; pepper, if needed, to suit your taste.

Serve immediately.*

This is pure comfort food! A quick and easy plus seriously satisfying gnocchi dinner that's all cooked in one pan. You'll want this one on repeat!

One Pan Creamy Gnocchi with Italian Sausage and Kale

mild Italian sausage*

olive oil

onion

tsp minced garlic

milk

(6 oz) bunch kale, (thicks ribs removed, chopped)

(16 oz.) pkg. potato gnocchi

black pepper**

(slightly packed) finely shredded parmesan cheese, (plus more for serving if desired)

Red pepper flakes ((optional))

Heat oil a non-stick 12-inch skillet or saute pan over medium-high heat. Crumble sausage into skillet and cook and break up sausage, tossing occasionally, until browned and cooked through, about 6 - 7 minutes.&nbsp;

Transfer sausage to a plate lined with a few layers of paper towels while leaving 2 tsp oil in skillet (discard any remaining oil). Set sausage aside.&nbsp;

Reduce burner temperature to medium heat. Add onion to skillet and saute 4 minutes, or until softened, then add garlic and saute 30 seconds.&nbsp;

Pour in chicken broth and milk and bring to a simmer. Add in kale, cover skillet and let steam 2 minutes, or until wilted.

Add in gnocchi, toss to coat, season with pepper to taste. Cover and cook until tender and most of the liquid has been absorbed, about 4 - 5 minutes.

Add in cream, parmesan and cooked sausage and toss. Serve warm with more parmesan and red pepper flakes if desired.&nbsp;

*I used pork Italian sausage but Italian turkey sausage can also be used.**Wait until the end of cooking to see if you'd like to add any salt. Between the chicken broth, sausage and parmesan there's already quite a bit of salt and I personally didn't think it needed any added.

Recipe source: Cooking Classy

https://content.jwplatform.com/videos/TpKvEV61.mp4

This One Pan Creamy Gnocchi with Italian Sausage and Kale is comfort food at its easiest, and tastiest! You'll want to savor every bite of this easy gnocchi dinner!

One Pan Creamy Gnocci with Italian Sausage and Kale

Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil.

Cheesy Eggplant Caprese Gnocchi Skillet

Delallo gnocchi (or gluten-free gnocchi)

onion onion (chopped)

tsp kosher salt

eggplant (diced)

garlic (crushed)

container baby spinach

tomato paste

San Marzano Style crushed tomatoes

basil

mozzarella cheese balls

Bring water to a boil, cook gnocchi according to package directions and drain.

Meanwhile, set a large nonstick skillet over medium heat and add the oil.

When the oil is warm, add the onion, eggplant and salt to the pan and saute for about 3 minutes, or until it begins to soften, then add the garlic and cook until fragrant, about 1 minute.

Gradually add the spinach, stirring until it wilts. Once it’s all in the pan, saute for 1 to 2 minutes, or until it cooks down.

Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.

Pour in the can of tomatoes and decrease the heat to medium.

Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.

Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.

Garnish with torn fresh basil and serve.


Gnocchi recipe simmered with seasoned beef and tomatoes and topped with melted cheese.





Cheeseburger Gnocchi

(16 potato gnocchi

lb beef

pepper

smoked paprika

cumin

mustard powder (optional)

onion (about 1 whole onion)

Ro-Tel

beef broth (or water)

cheddar cheese

scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!!

Made this tonight and it was so easy and way too yummy!
My husband just had 2 huge helpings of it! The only change was I used 1/2 and 1/2 instead of heavy cream. 
I used fresh potato gnocchi from Whole Foods for it. This is a major Keeper!
Thank you

My son calls this Hamburger Helper on crack lol. Our family loves this dish,  and it's a wonderful comfort food for cold nights.

First time trying gnocchi made the recipe as u said it was amazingggg

I rarely eat beef or hamburgers but when craving one this hits the spot. It is delicious. I couldn't eat it fast enough. I only made half a recipe because it was just me but  I just about doubled the meat and added a small squirt of yellow mustard and a few chopped pickles at the end. It tasted just like a gooey melted cheese burger.

I have been making this recipe for years, ever since I first found it on this website. My family loves it and requests it often. On a whim, I bought a bag of frozen cauliflower gnocchi. Do you think it would work in this recipe?

Made it tonight with mild rotel. I used Rama refrigerated gnocchi. I would add a picture but forgot to take one before dinner and now after dinner all I have is a pan. No leftovers

My 12 yr. old grandson and I made this last night and it was a big hit for him. I enjoyed it too but felt it was missing something but couldn't put my finger on it. All in all, it made a 12 yr. old happy so I will cook this again.

This recipe is simply amazing.  It is the epitome of comfort food.

We don't have Ro-Tel tomatoes in the UK, so I just used a tin of ordinary tomatoes and added some chopped up jalapenos. The only thing I didn't take into consideration (duh) is that the tin is bigger (14oz) so it came out a bit soupy. That wasn't a problem though, as we had plenty garlic bread to mop everything up. It was absolutely delicious!

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

15 Easy One-Pot Meals for Fast Weeknight Dinners

Kevin and Amanda – 15 Easy One-Pot Meals for Back to School

Homemade Gnocchi! Start making your very best fresh Italian at home. Serve it for dinner with sauces and toppings and you've got a party!

Homemade Gnocchi

russet potatoes (2 1/2 lbs)

flour

ricotta cheese

Cook Potatoes

Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

Peel and Grate Potatoes: 

Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

Mix Dough

Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

Knead Dough

Use your hands to gently bring the mixture together into a smooth dough. Don&#8217;t overmix it and don&#8217;t overflour it!

Gnocchify: 

Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

Boil: 

Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

Serve

We love 00 flour for pizza crust (it really does make a difference), but I had not thought of using it in gnocchi. Thanks for the great recipe.

These will be great with pesto this weekend!

These look so freakin awesome. I love these little pillows of tasty goodness and always appreciate when someone takes the time to make fresh ones.

At the rate everyone is avoiding gluten we may be inviting future problems with 
 "gluten sensitivity" because no one has developed antibodies to gluten. It is estimated that 1/3rd of the population are following gluten free diets yet 1% of the population has celiac disease. Gluten sensitivity is real but not a commcondition. And they say we are overreacting to COVID 19. Also it should be noted thsat Celiac Disease is a genetic condition and is inherited. It does not come from eating foods with gluten. Also foods that are naturally gluten free are a lot different than packaged foods that are gluten free.  Some people with IBS (Irritable Bowel Syndrome) misdiagnose themselves as Celiac disease or gluten sensitivity. Check  with your family Physician to be sure which you actually have.
Meanwhile the recipe appears simple enough that even I should be able to get excellent results. AS for me avoiding Gnocchi becaue the flour may comtain gluuten ? Nevergonna happen or as my Grandmother would have said "Not ona you life".

Great recipe thank you For Shearing This Tutorial!

I’ve made extra and froze them. Separate them out so they don’t touch on a parchment paper lined freezer tray. Freeze and when solid place in a freezer ziplock bag. Only works with small batches, 2 to 3 servings per tray and bag. Boil a bit longer to cook.

https://www.youtube.com/watch?v=qM78r7B-JB4

How to Make Homemade Gnocchi! A step-by-step process to create the best fresh Italian at home. Serve it for dinner with sauces and toppings and you've got a party! Sponsored by DeLallo.

Full recipe: https://pinchofyum.com/how-to-make-homemade-gnocchi

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How to Make Homemade Gnocchi

VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.

Easy Pumpkin Gnocchi with Sage Butter Sauce

pumpkin

ricotta (, full fat (Note 2))

parmesan cheese (, finely grated)

tsp salt

Black pepper

/ 3.5 tbsp butter ((Note 3))

Black pepper ((and salt if needed))

Parmesan

Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.

Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).

Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)

Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.

Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).

Optional: Use a fork to press down lightly on the cut side of the gnocchi.

Bring a large pot of water to the boil.

Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.

Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).

Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.

Serve immediately, garnished with parmesan and pepper.

Cooking

Homey Chicken and Gnocchi Recipe that cooks up in minutes in your favorite skillet! Our Chicken Gnocchi Skillet is loaded with veggies and tastes like home.

Gnocchi Recipe - Chicken Gnocchi Skillet

DeLallo Potato Gnocchi (Classic or Whole Wheat)

carrots (sliced)

garlic (minced)

chicken breast

sweet pepper (or red bell pepper sliced)

sweet peas

Dijon mustard

red pepper (optional)

parsley

Salt and pepper

Place a large pot of salty water over high heat  and bring to a boil. Place a skillet on another burner over medium-high heat.

Once the water is boiling... Add the butter, onions, carrots, and garlic to the skillet. Sautee for 2-3 minutes, then drop the DeLallo gnocchi in the boiling water. Stir and bring back to a boil.

Add the chicken to the skillet at the same time you add the gnocchi to the boiling water. Salt and pepper, then saute for 2-3 minutes. Add the red Italian peppers and stir.

After 3-4 minutes the gnocchi should start rising to the top. Use a skimmer to scoop the gnocchi out of the boiling water and into the skillet. Reserve the pasta water.

Now add the frozen peas, Dijon mustard, crushed red pepper, and 1/3 cup of salty pasta water to the skillet. Stir to coat and thaw the peas. Add the cheese and parsley. Stir to melt the cheese, then salt and pepper to taste and serve immediately.

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