gnocchi recipes

You are going to enjoy this Alfredo sausage and potato gnocchi bake.

Alfredo Sausage and Potato Gnocchi Bake

gnocchi

butter

heavy cream

Parmesan cheese (fated)

nutmeg

sausage

Cook Italian sausage fully and slice into quarter inch rounds.&nbsp;

Cook gnocchi is a large pot of salted boiling water. Cook according to package directions, fresh gnocchi takes only a moment to cook. Remove cooked gnocchi from boiling water and strain. Do not rinse.&nbsp;

Preheat oven to 375 degrees. In a large skillet add butter place skillet over medium heat. When the butter has melted and just begins to bubble add heavy cream, stir until the cream has blended and is warm. When the cream is warm add cheese and nutmeg. Turn up the heat just a little more. Stir until the sauce thickens. Place gnocchi in a 13 by 9-inch pan. Add sliced sausage to pan.&nbsp;

Pour Alfredo sauce over gnocchi and sausage. Place pan in the hot oven. Heat for about 10 to 15 minutes. If desired, you can brown the top by turning the often onto broil. It may take just a moment or two for the top to turn brown. Serve immediately. Please note, this recipe is best eaten in one sitting.

The use of pumpkin in the gnocchi adds depth of flavour to the dish, as well as a lovely pop of colour!

Pumpkin gnocchi with spinach pesto

1.5kg Queensland blue pumpkin, deseeded

salt

black pepper

(2 1/4 cups) plain flour

baby spinach leaves

(1/3 cup) toasted pine nuts

(1/2 cup) finely shredded parmesan or vegetarian hard cheese

garlic clove, crushed

olive oil

Salt & black pepper

Simple creamy gnocchi is a date-night worthy dish that takes about 25 minutes to pull together. A fancy, hearty weeknight tested dinner that is creamy, cheesy and delicious.

Simple Creamy Gnocchi Recipe

marinara

potato gnocchi

garlic cloves,

baby mozzarella balls

light cream

white wine

Parmesan cheese

basil

salt for water

Bring a large pot of salted water to a boil. Add gnocchi and boil for 3-4 minutes or until gnocchi float to the surface.

Meanwhile, combine marinara, garlic, chopped basil, Parmesan cheese, and white wine in a 12 inch skillet. Stir and bring to a gentle simmer.

Add cream and strained gnocchi to the skillet with the marinara. Mix until cream is fully combined and gnocchi evenly distributed. Top with baby mozzarella and place in the oven on high broil until cheese fully melts, about 3-4 minutes. Serve immediately!

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

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

store-bought potato gnocchi

blue 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.

This One Pot Chicken Florentine Gnocchi is super easy and effortless, perfect for a weeknight meal! We&#x27;re talking lick your plate clean. So creamy and delicious and ready on your dinner table in under 30 minutes!

One Pot Chicken Florentine Gnocchi

olive oil oil

chicken breasts

salt (or

black pepper (or

shallots (chopped)

garlic (minced)

tomatoes

half and half cream

chicken broth (low sodium)

spinach (chopped)

mozzarella cheese (shredded)

parmesan cheese (shredded)

Heat the olive oil over medium-high heat in a large skillet. (see notes).

Add the chicken, season with salt and pepper and cook until it starts to brown, should take 2 to 3 minutes.&nbsp;

Add the shallots, garlic and sun dried tomatoes. Stir and cook for 1 to 2 minuets.

Add the half and half cream, chicken broth and stir. Bring to a simmer then stir in the uncooked gnocchi. Cook until gnocchi are tender, and sauce has thickened, should take about 4 to 5 minutes, they should also absorb and thicken the sauce.&nbsp;

Add spinach and fold into the mixture until wilted. Taste for seasoning and adjust with salt and pepper if needed.

Stir in the cheeses, cheese should melt almost immediately.

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

This One Pot Chicken Florentine Gnocchi is super easy and effortless, perfect for a weeknight meal! We’re talking lick your plate clean, so creamy and delicious and ready on your dinner table in under 30 minutes!

Kasnocken (Austrian Spaetzle with Cheese and Onions) are cheesy pasta dumplings topped with onions, and typically prepared in a cast-iron pan. This dish is fun, delicious, and surprisingly easy to make!

Kasnocken (Austrian Spaetzle with Cheese and Onions)

eggs

milk

(2 cups) all-purpose flour

(2 tablespoons) unsalted butter

onion

(about 2 ½ cups) shredded cheese (such

chives (for garnish)

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth. Stir in the flour, a little at a time, until combined. You want a medium-thick batter. It shouldn’t be too stiff or too runny, and when you lift some up with a spoon it should flow like a ribbon. Set aside to rest for 15 to 20 minutes.

Bring a large pot of salted water to a simmer. You can make the dumplings with either a spaetzle maker/scraper or a colander with large holes. Place the spaetzle maker or colander over the pot and fill it with batter (add a little at a time and do this in batches). Use a silicone pastry scraper or spatula to press the batter through the holes, or slide the slider back and forth, to make the dumplings.

Cook until all the dumplings float to the surface, about 2 minutes. Drain, rinse with cold water (so they don’t stick together), and set aside.

In a 10-to-12-inch diameter cast-iron skillet or heavy non-stick skillet, melt half the butter over medium heat. Add the onions and cook, stirring occasionally until soft and browned, about 8 to 10 minutes. Remove to a small plate or bowl.

Add the remaining butter to the skillet and let it melt over medium heat. Add the cooked, cooled dumplings and stir to heat back through. Add the cheese and stir to thoroughly combine and melt the cheese. Roughly smooth out the top and allow the mixture to continue to cook, undisturbed, for about 4 to 5 minutes to create a crust along the bottom and sides of the pan.

Remove from the heat, top with the onions and chives and serve immediately.

Vegan Gnocchi Salad is a fresh twist on Caesar salad. With roasted gnocchi standing in for croutons, plus roasted cauliflower, crisp romaine, and a simple tahini-Caesar dressing. It&#39;s perfect as a light lunch or side dish.

Roasted Gnocchi Salad With Tahini-Caesar Dressing

(16 oz) package shelf-stable gnocchi (see Notes)

lemon zest

thyme (not powdered)

salt and pepper

cauliflower

romaine lettuce

parsley

tahini paste

garlic,

lemon juice

stoneground mustard (or Dijon)

yeast

½ teaspoon finely diced capers (plus more for garnish)

caper brine

water

fine sea salt

Preheat

Preheat the oven to 425°F and locate a large baking sheet.

Season

In a large bowl, toss the gnocchi with 1½ Tbsp of olive oil, the lemon zest, dried thyme, and a several pinches of salt and pepper. Spread the gnocchi in a single layer on the baking sheet, leaving some room at one end for the cauliflower.

Toss

Toss the cauliflower florets with the remaining ½ Tbsp oil and season with salt and pepper. Spread the cauliflower on the baking sheet.

Roast

Roast for 25-30 minutes, flipping at the halfway point. Tip: If the cauliflower is tender before the gnocchi is browned, transfer it to a plate and return the gnocchi to the oven until golden and crisp on the outside.

Combine all of the dressing ingredients in a bowl, and whisk until smooth. Set aside. If the dressing becomes too thick as it sits, thin it with a splash of water.

Prep

Wash, dry, and chop the romaine lettuce. Arrange on a serving platter or individual plates.

Assemble

Pile the roasted gnocchi and cauliflower on top, and drizzle with a generous amount of dressing. Garnish with freshly grated Parmesan, chopped parsley, and minced capers, if desired. Serve immediately.

Absolutely delicious! The dressing is divine. I had some pumpkin and onions that needed using, so roasted them as well and added peas for bright green as I only had an iceberg lettuce that wasn't "green enough".  Drained, and patted dry, a can of lentils that was lurking in the back of the pantry and spread them out on a tray with olive oil and salt and pepper and they roasted up crispy to sprinkle on top. My goodness, this is a fabulous recipe!  Thanks so much Lori.

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Top 7 gnocchi recipes recipes from across the web

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

Top Tags

Alfredo Sausage and Potato Gnocchi ...

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One Pot Chicken Florentine Gnocchi

Kasnocken (Austrian Spaetzle with C...

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