Easy rustic gnocchi recipes

When it comes to proper Italian comfort food, a plate of pillowy gnocchi is hard to beat. Using humble ingredients, these fluffy potato dumplings are quick to cook, hearty and versatile – delicious with rich, creamy sauces, tomato-based ragus or a simple herb butter, whatever you fancy..

Whether you go all out and make your own homemade gnocchi, or make use of the ready-made stuff, release your inner Italian and have a go at one of our gorgeous gnocchi recipes for dinner this week.

This 5-ingredient recipe couldn’t be easier – freshly made rustic gnocchi is tossed with tender asparagus, fresh thyme and a sprinkling of Parmesan. A perfect dinner-for-two.

 

Gnudi is a lighter, slightly more elegant version of gnocchi that’s just as easy to make. These pillowy pasta dumplings are spiked with basil and ricotta and served in a simple lemon and basil butter to let the delicate flavour of the gnudi shine.

 

Learn from the best with Nonna Teresa’s simple no-egg gnocchi recipe. Serve with a quick tomato sauce, leftover stew, or just a dollop of pesto. Bellissimo!

 

Pesto is the star of the show here – this version uses basil and almonds, but any soft herb, nuts or oils will do. Just add a handful of fresh ingredients and you’ve got yourself a speedy summertime supper.

 

Using ready-made gnocchi makes this dish a great midweek cheat. Create serious flavour in no time with the spicy sausage and fennel sauce, while a warm kale and bean salad on the side will make sure everyone gets their greens.

 

This super-satisfying dish uses mashed cannellini beans to make a rich, creamy sauce, topped with crunchy, herby breadcrumbs for extra flavour and texture. The whole family will be fighting over this one.

 

Pure comfort in a bowl, this gnocchi recipe combines an Italian favourite with a classic British combination – a match made in oozy, cheesy heaven.

 

Simple to make, and packed with the flavours of fresh chilli, rosemary and fennel, this veg-packed recipe will hit the spot. Use the whole broccoli by chopping the stalk into the sauce, and keeping the florets whole for extra colour and texture. Yum!