Gnocchi are pillowy dumplings that you can either purchase at the store or prepare yourself with any number of ingredients. Most common are potato, cheese (ricotta, especially), semolina or egg. But you can make gnocchi with just about any vegetable you desire (or have on hand). Gnocchi are typically boiled, but if you really want to take them to the next level of yum, many food writers and chefs recommend you sauté them after boiling. Doing so renders them crispy yet creamy, a still-fluffy but lighter version of the denser boiled version.
Are you ready to sink your teeth into some delicious dishes that demonstrate gnocchi's culinary versatility? Then check out the following eleven recipes.
Amuse Your Bouche is one of food writers who recommends you sauté gnocchi after boiling them. Such is the flavor transformation that there's no need to go all out with a sauce. She keeps it simple with some garlic butter, pine nuts and Parmesan cheese. (If you don't have pine nuts you can substitute with cheaper sunflower seeds.)
Chew Out Loud's one-pan gnocchi with spinach and chicken recipe is perfect for when you want to whip up a hearty but quick weeknight meal. But it's tasty and impressive enough to serve to your friends on the weekend. You start by making a creamy sauce in a skillet. Then follow by adding some shredded rotisserie chicken from the deli, mushrooms, gnocchi and spinach, and top with Parmesan cheese. You can pop it in the oven for a beautiful golden brown topping.
Closet Cooking used pumpkin to make gnocchi and paired these fluffy dumplings of yum with a simple, but forever delectable, browned butter sauce. The sage fries up nice and crispy in the butter. Add a hit of lemon juice at the end to brighten things up a bit. We'll be right over.
Gimme Some Oven knows comfort food and had us at rich, creamy, classic and oh-so-delicious.
Regular gnocchi was not Lady and Pups' jam — until she saw the French way of preparing the little dumplings from scratch: a butter-enriched dough combined with shredded cheese and herbs. The results are soft but not mushy, firm but not dense and mouthwateringly delicious.
Simply Delicious Food whipped up a recipe that happens to be vegetarian but is still as comforting and indulgent as meaty alternatives. Top with a generous grating of Parmesan and you have a beautiful dish that even your omnivore friends will hoover into their happy bellies.
If you can make gnocchi with potato or cheese or flour, then why not beets? Check out this recipe by What's Cooking Good Looking. So pretty, and so good.
Playful Cooking added arugula to the dough, which gives these gnocchi not only a vibrant green hue but also an extra layer of flavor. The mild peppery taste from the greens with the spicy brown butter sauce finishes the dish beautifully.
It Doesn't Taste Like Chicken accepted a challenge from Produce Made Simple to develop a recipe featuring rutabaga. How to get people to want to dig in a dish made with the often overlooked root? Rutabaga gnocchi, of course! Paired with a light lemon and thyme sauce, this dish is deeeee-licious. You'll never see rutabaga the same again.
Don't wait until next winter to whip up this gorgeous creation featured on One Green Planet. The mushrooms are bursting with savory goodness and complement the crispy dumplings. Meanwhile what better way to put your greens to good use? Who knew asparagus and sprouts could team up so beautifully?
We are over the moon about this guest post from Erin Gleeson of The Forest Feast featured on The Kitchn. What's not to love about pesto sauce, right? Well, Gleeson used some choice farmers' market finds to whip up this glorious pesto, including sacred basil, which was flowering and too pretty not to buy, and green garlic. She combined the sacred basil with avocado, Parmesan cheese, olive oil and salt. Gleeson also substituted the usual pine nuts for sunflower seeds since they are much less expensive and still very tasty.