Gnocchi, those soft and pillowy Italian dumplings, are a versatile pasta that can star in many delicious dishes. Whether you prefer them baked, pan-fried, or simply tossed in a flavorful sauce, there’s a gnocchi recipe to suit every taste.

These 12 gnocchi recipes will give you plenty of tasty options for your next meal. From light and fresh pesto-coated gnocchi to hearty baked versions smothered in cheese, you’ll find something to satisfy your pasta cravings. Get ready to discover new ways to enjoy this classic Italian favorite.

1. Classic Potato Gnocchi

Classic potato gnocchi is a beloved Italian dish. You start by boiling potatoes until tender. Peel and mash them while still warm.

Mix in flour and egg to form a soft dough. Be careful not to overwork it. Roll the dough into ropes and cut into small pieces.

Press each piece against a fork to create ridges. These help the sauce cling better. Boil the gnocchi in salted water until they float to the surface.

Serve with your favorite sauce. Tomato, pesto, or brown butter and sage are popular choices. Homemade gnocchi has a light, pillowy texture that store-bought can’t match.

2. Sweet Potato Gnocchi

Sweet potato gnocchi offers a tasty twist on the classic Italian dish. To make it, you’ll need sweet potatoes, ricotta cheese, egg, flour, and seasonings.

Start by cooking the sweet potatoes until soft. You can microwave them for about 7 minutes or bake them in the oven.

Scoop out the flesh and mash it in a bowl. Mix in ricotta cheese, egg yolk, salt, and spices like cinnamon or cayenne for extra flavor.

Gradually add flour to form a soft dough. Shape the dough into small dumplings and cook them in boiling water until they float.

Serve your sweet potato gnocchi with a garlic sage butter sauce or maple cinnamon brown butter for a delicious meal.

3. Spinach Ricotta Gnocchi

Spinach ricotta gnocchi offers a tasty twist on traditional potato gnocchi. You’ll mix cooked spinach, ricotta cheese, eggs, and flour to create a soft dough.

Add grated Parmesan cheese and a pinch of nutmeg for extra flavor. Shape the dough into small dumplings and boil them until they float to the surface.

Serve these light, pillowy gnocchi with a simple sage butter sauce or cherry tomatoes. For best results, use well-drained spinach and ricotta to avoid a sticky dough.

You can make the dough ahead of time and refrigerate it for about 15 minutes before shaping the gnocchi. This vegetarian dish is both comforting and elegant.

4. Pumpkin Gnocchi

Pumpkin gnocchi offers a delicious twist on the classic potato version. To make it, you’ll need pumpkin puree, egg, Parmesan cheese, and breadcrumbs.

Mix these ingredients to form a dough, then let it rest for 10 minutes. Shape the dough into small dumplings and cook them in boiling water.

For extra flavor, serve your pumpkin gnocchi with a sage butter sauce. This combination creates a perfect fall comfort dish.

You can make this recipe with or without potatoes. The pumpkin adds a rich, seasonal taste to the gnocchi.

Try pan-frying the cooked gnocchi for a crispy exterior. This method gives them a golden-brown color and extra texture.

5. Ricotta Gnocchi

Ricotta gnocchi offers a lighter alternative to traditional potato gnocchi. You can make these pillowy dumplings with just a few ingredients.

Mix ricotta cheese, eggs, Parmesan, and a pinch of salt in a bowl. Add flour gradually until you form a soft dough. Be careful not to overmix.

Roll the dough into ropes and cut into small pieces. You can leave them as is or roll them on a gnocchi board for ridges.

Cook the gnocchi in boiling water until they float to the surface. Serve with your favorite sauce, like brown butter and sage or a creamy mushroom sauce.

This quick and easy version of gnocchi makes a great weeknight dinner option. You’ll love the delicate texture and subtle flavor of these ricotta dumplings.

6. Gorgonzola Gnocchi

Gorgonzola gnocchi combines pillowy potato dumplings with a rich, creamy sauce. You’ll love this indulgent Italian dish.

Start by cooking your gnocchi in boiling water. They’re done when they float to the surface.

While the gnocchi cooks, make the sauce. Melt gorgonzola cheese with cream in a pan over medium heat. Stir constantly until smooth.

Drain the gnocchi and add them to the sauce. Gently toss to coat evenly. The gnocchi will soak up the flavors of the gorgonzola.

For extra texture, try pan-frying the gnocchi in butter before adding the sauce. This creates a crispy exterior.

7. Tomato-Basil Gnocchi

Tomato-basil gnocchi is a tasty dish you can make in about 30 minutes. Start by cooking the gnocchi in boiling water until they float to the top.

While the gnocchi cooks, prepare a simple sauce. Sauté garlic in butter or olive oil, then add cherry tomatoes and let them blister. Stir in Italian seasoning and crushed red pepper for extra flavor.

Combine the cooked gnocchi with the tomato sauce. For a creamier version, try adding burrata cheese. You can also mix in some spinach for added nutrition.

This dish works well as a quick weeknight meal. The combination of pillowy gnocchi, tangy tomatoes, and fresh basil creates a satisfying Italian-inspired dinner.

8. Pesto Gnocchi

Pesto gnocchi is a quick and tasty meal you can make in about 15 minutes. You’ll need gnocchi, basil pesto, and grated Parmesan cheese.

Cook the gnocchi according to package instructions. Drain and return to the pan. Add pesto and stir to coat the gnocchi evenly.

For extra creaminess, mix in a splash of heavy cream. Top with Parmesan cheese and serve hot.

You can add veggies like cherry tomatoes or spinach for more flavor and nutrition. This dish works great as a simple weeknight dinner or a side for grilled chicken or fish.

9. Mushroom Gnocchi

Mushroom gnocchi is a tasty dish that pairs soft, pillowy gnocchi with savory mushrooms. You can make this meal in just 20-30 minutes using one pan.

The creamy sauce often includes white wine and Parmesan cheese for extra flavor. Some recipes add spinach for a boost of greens.

You can use store-bought gnocchi to save time. Sauté the mushrooms first, then make the sauce and cook the gnocchi. This creates a cozy, comforting meal perfect for busy weeknights.

Mushroom gnocchi works well as a main dish or a side. It’s filling on its own but also goes nicely with your favorite protein.

10. Butternut Squash Gnocchi

Butternut squash gnocchi offers a delicious twist on the classic potato version. You’ll love the slightly sweet flavor and vibrant orange color of these pillowy dumplings.

To make them, roast butternut squash and mix it with mashed potatoes, flour, egg, and seasonings. Shape the dough into small pieces and cook in boiling water until they float.

A sage butter sauce pairs perfectly with butternut squash gnocchi. Simply brown some butter in a pan and add fresh sage leaves. Toss the cooked gnocchi in this aromatic sauce.

For extra flavor, sprinkle some grated Parmesan cheese on top before serving. The combination of squash, sage, and cheese creates a comforting fall meal you’ll want to make again and again.

11. Stuffed Gnocchi

Stuffed gnocchi takes this classic Italian dish to the next level. You can fill these potato dumplings with tasty ingredients like ricotta, spinach, and mushrooms.

To make stuffed gnocchi, prepare the potato dough as usual. Then flatten small portions and add a spoonful of filling before sealing the edges.

Popular fillings include cheese blends, sautéed vegetables, and even meat. You can pair your stuffed gnocchi with various sauces like tomato, butter, or pesto.

Cooking stuffed gnocchi is similar to regular gnocchi. Boil them in salted water until they float to the surface. For extra flavor, try pan-frying them in butter after boiling.

12. Fried Gnocchi

Fried gnocchi offers a delicious twist on the classic Italian dumpling. To make this crispy treat, start by heating olive oil or butter in a large pan over medium-high heat.

Add store-bought or homemade gnocchi to the pan. Cook for about 15 minutes, turning occasionally, until they’re golden brown and crispy on the outside.

For extra flavor, try adding minced garlic and herbs like rosemary or thyme to the pan. You can also toss the gnocchi with grated Parmesan cheese before serving.

Fried gnocchi pairs well with a simple tomato sauce or can be enjoyed on its own as a tasty appetizer or side dish.

The History of Gnocchi

Gnocchi has a rich past spanning centuries. These small dumplings have evolved from simple ingredients to become a beloved Italian dish.

Origins of Gnocchi

Gnocchi’s story begins long before potatoes arrived in Europe. Early versions used bread, flour, or semolina. In the Renaissance, chefs like Cristoforo Messisbugo and Bartolomeo Scappi wrote down the first detailed recipes.

They mixed flour, breadcrumbs, hot water, and eggs. The dough was pressed on a grater to form small dumplings. Cooks served them with butter, cheese, and spices.

In Venice, people called gnocchi “macaroni.” They made them with flour, milk, and eggs. Then they shaped the dough into discs and baked them with butter and cheese.

Evolution of Gnocchi Recipes

Potato gnocchi, now a classic, only appeared in the 18th century. This was long after Spanish explorers brought potatoes from South America to Europe.

At first, Europeans didn’t trust potatoes. They thought they looked strange and might be unsafe to eat. For a while, only animals and very poor people ate them.

In Verona, potato gnocchi became a traditional Carnival meal in the 1500s. As potatoes gained popularity, cooks started using them in gnocchi recipes.

Today, you can find many types of gnocchi. Some use ricotta cheese, spinach, or pumpkin. Others stick to the classic potato version. Each region in Italy has its own special way of making these tasty dumplings.

Types of Gnocchi

Gnocchi come in several tasty varieties. Each type has its own unique texture and flavor. You can try different kinds to find your favorite.

Potato Gnocchi

Potato gnocchi are the most common type. You make them with mashed potatoes, flour, and eggs. The dough is rolled into long ropes and cut into small pieces. Then you press each piece with a fork to create ridges. These ridges help sauce stick to the gnocchi.

Potato gnocchi have a soft, pillowy texture. They taste great with many sauces. You can serve them with tomato sauce, pesto, or brown butter and sage.

Ricotta Gnocchi

Ricotta gnocchi use cheese instead of potatoes. The dough mixes ricotta, flour, eggs, and Parmesan. These gnocchi are lighter and fluffier than potato gnocchi. They have a mild, creamy flavor.

You can shape ricotta gnocchi like potato gnocchi. Or you can make them into small dumplings. They pair well with light sauces. Try them with lemon butter or fresh herbs.

Semolina Gnocchi

Semolina gnocchi are made from semolina flour. This is a coarse flour from durum wheat. The dough is cooked, then shaped into discs. These discs are baked with cheese and butter.

Semolina gnocchi have a firmer texture than other types. They’re also called gnocchi alla romana. You often serve them as a side dish. They taste great with meat or vegetables.