Indulge in one of the most comforting meals you can cook at home. These eight gnocchi recipes are sure to knock your socks off.
When it comes to proper Italian comfort food, a plate of pillowy gnocchi is hard to beat. Using humble ingredients, these beautiful gnocchi recipes are quick to cook, hearty and versatile, paired with deliciously rich, creamy sauces, tomato-based ragu or a simple herb butter.
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!