Can’t get enough of Italian cuisine?
Then don’t forget to try our gnocchi recipes!
We have options for you with duck ragout, mushrooms or chicken.
It is up to you whether you buy ready-made gnocchi or prepare your own according to our instructions.
So let’s do it!
Creamy Tuscan gnocchi with salmon
These gnocchi with salmon and baby spinach in a creamy sun-dried tomato sauce are a luxurious treat that you can prepare in just 10 minutes!
- 350 g of gnocchi
- 30 g of dried tomatoes
- 100 g crème fraîche
- 120 g of baby spinach
- 2 x 110 g skinless salmon fillets
- 5 g of basil
- 1 clove of garlic
- Heat a large, wide-bottomed pan (preferably non-stick) with olive oil over medium-high heat.
- Once the oil is hot, add the gnocchi and cook for 6-8 minutes.
- Don’t mix them too often to prevent them from spoiling.
- Meanwhile, heat a separate large wide-bottomed frying pan (preferably non-stick) with a drizzle of olive oil over medium-high heat.
- Once heated, add the salmon fillets (skin side down), season with a pinch of salt and pepper and fry for 5-6 minutes, turning once halfway through.
- Peel the garlic and chop coarsely.
- Coarsely chop the sun-dried tomatoes.
- Add the chopped garlic and diced sun-dried tomatoes to the pan with a knob of butter and cook for 1 minute, until fragrant and all the butter has melted.
- Then reduce the heat to medium and add the crème fraîche with 2 tablespoons of cold water and a pinch of salt and pepper.
- Cook for another 2-3 minutes or until the salmon is cooked through.
- Wash the spinach and then dry it with a kitchen towel.
- Add the washed spinach to the pan with the gnocchi and cook for 1-2 minutes until wilted.
- Pour the cream sauce over the spinach gnocchi, garnish with basil leaves and sprinkle with a little crushed black pepper.
- Enjoy it!
Also try our best salmon recipes in 7 ways. They are quick, healthy and nutritious!
Homemade gnocchi with duck ragout
A wonderful traditional recipe from central Italy that is hearty and filling and perfect for special occasions or as a Sunday lunch.
For the gnocchi:
- 1 kg of mealy potatoes
- 250 g plain flour
- 1 large egg
- 1 pinch of salt
- 2 tablespoons of grated parmesan
For the duck ragout:
- 1 kg of duck pieces
- 1 onion, peeled and finely chopped
- 2 carrots, washed and finely chopped
- 2 stalks of celery, washed and finely chopped
- 450 g tomato passata
- 2 tablespoons of tomato puree mixed with hot water
- 1/2 glass of white wine
- 1 teaspoon chopped fresh rosemary
- 3-4 tablespoons of extra virgin olive oil.
- salt to taste
- freshly ground black pepper to taste
- Boil the potatoes in slightly salted water until soft.
- Peel and mash the potatoes to mash them up a bit.
- Gnocchi must be made from potatoes that are still warm, so don’t let them get cold.
- Then put the mashed potatoes in a bowl with the flour, egg, Parmesan cheese and a pinch of salt.
- Mix well, turn out onto a floured rolling pin and knead until you get a soft, elastic dough.
- Do not knead too much or too hard.
- Cut off a quarter of the dough and cover the rest with a tea towel.
- Flour the work surface again.
- Divide the quarter into two parts and from each piece roll out a snake as thick as your thumb and cut it into pieces 2-3 cm wide.
- Press the tines of a fork lightly into the legs to create grooves.
- Set the finished gnocchi aside on a lightly floured tray.
- Wash the celeriac and carrot and chop finely.
- Finely chop the onion as well.
- Wash and dry the duck pieces.
- Rub some salt and pepper into the skin.
- Heat the olive oil in a deep pan.
- Sauté the onion, carrot and celeriac until they begin to soften.
- Add the duck pieces, skin side down, and sauté until the skin begins to brown.
- Then turn them over and lightly fry the other side.
- Pour in the wine and let the alcohol evaporate.
- Add salt and pepper to taste and slightly dissolve the tomato paste and tomato puree in hot water.
- Cook until the duck is cooked through, about 45-60 minutes depending on the size of the pieces.
- When it’s done, take it out of the sauce.
- Let it cool a little and cut the meat from the bones and remove the skin.
- Cut the duck into small pieces.
- Cook the gnocchi in slightly salted boiling water.
- They are ready when they float to the surface.
- Remove them with a slotted spoon and add to the duck ragout.
- Mix everything with a few spoons of grated Parmesan cheese.
- Serve immediately sprinkled with fresh rosemary or grated cheese.
Gnocchi with spicy Italian sausage
Make this dish as a quick and easy dinner. It’s beautifully creamy and has a great kick. You will love it!
- 300 g spicy Italian sausage (e.g. Salsiccia)
- 1/2 medium onion, chopped
- 4 cloves of chopped garlic
- 1/2 teaspoon Dijon mustard
- 1 tablespoon chopped Calabrian chili peppers or to taste
- 1.5 cups chicken stock or 50/50 chicken stock and dry white wine
- 1/2 cup whipping cream
- 500 g gnocchi, uncooked
- 1/2 cup freshly grated Parmesan + extra for serving
- 1 tablespoon chopped fresh basil or to taste
- salt and pepper to taste
- Remove the sausages from the casings and crumble them into a deep pan together with the onion.
- Sauté for 7-10 minutes, stirring occasionally, or until the sausage is nicely browned.
- Stir in the garlic, Dijon mustard, and Calabrian chilies and sauté for 30 seconds.
- Add chicken stock and cream.
- Scrape up any brown bits from the bottom of the pan.
- Stir in the gnocchi (you don’t have to cook them first!).
- Continue to cook for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are done.
- Remove the pan from the heat and stir in the Parmesan and basil.
- Season with salt and pepper as needed and serve immediately with extra grated parmesan, if desired.
Gnocchi with chicken in a creamy sauce
Soft gnocchi, rich cream sauce, juicy chicken thighs and fresh spinach together create an absolutely delicious combination that you will simply fall in love with. Enjoy every bite of this easy recipe that you’ll have ready in less than 30 minutes!
- 500 g of gnocchi
- 650g boneless skinless chicken thighs
- salt and freshly ground black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon of Italian seasoning
- 5 tablespoons of butter
- 1 medium onion, diced
- 3 cloves of garlic, chopped
- 240 ml of chicken stock
- 125 ml whipping cream
- 1/2 cup shredded mozzarella
- 4 cups baby spinach
- 1 tablespoon freshly grated parmesan for serving
- 1 teaspoon red chili flakes, optional
- In a large pot of boiling salted water, cook gnocchi according to package directions; drain well and set aside.
- Meanwhile, season the chicken with salt, pepper, paprika, and melt 2 tablespoons of the butter in a large skillet over medium heat.
- Add the chicken thighs to the pan in a single layer and cook until golden brown and cooked through until an internal temperature of 74ºC is reached, about 4-5 minutes per side.
- Remove the chicken thighs from the pan and set aside.
- In the same pan, melt the remaining 3 tablespoons of butter.
- Add the onion and sauté, stirring often, until softened, about 2-3 minutes.
- Stir in garlic and Italian seasoning and sauté until fragrant, about 1 minute.
- Gradually whisk in the chicken stock and cook for about 2 minutes, whisking constantly.
- Stir in the whipping cream and shredded mozzarella and cook until combined and thickened, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in the gnocchi and spinach and cook until the spinach has wilted, about 1-2 minutes.
- Return the cooked chicken thighs to the pan with the gnocchi and spinach.
- Serve immediately with fresh chopped parsley, red chili flakes and Parmesan cheese.
- Enjoy it!
We also have recipes for delicious pasta sauces 7 different ways, or prepare an easy and quick meal at any time of the day!
Discover similar tips
Gnocchi with mushrooms and baby spinach
These creamy gnocchi with mushroom sauce and baby spinach are a great dinner that you don’t have to be ashamed to serve even to the biggest connoisseurs. What’s more, you can prepare it in one pan in less than 30 minutes!
- 1 tablespoon of olive oil
- 1/2 medium onion, chopped
- 340 g of chopped mushrooms
- 2-3 cloves of chopped garlic
- 3 pinches of Italian seasoning
- 1 heaping teaspoon Dijon mustard
- 1/3 cup dry white wine
- 1 cup whipping cream
- 500 g uncooked gnocchi
- 1 generous handful of baby spinach
- 1/2 cup freshly grated parmesan
- salt and pepper to taste
- fresh parsley, chopped, to taste
- Add olive oil to a skillet over medium-high heat.
- Add the onion and fry for 5 minutes, stirring occasionally.
- It’s okay if it browns a little.
- Add mushrooms, garlic and Italian seasoning.
- Continue to cook, stirring occasionally, for another 5 minutes.
- Stir in Dijon mustard and white wine.
- Let it bubble for about a minute.
- Add cream and gnocchi.
- Wait for the mixture to start bubbling again, then cover the pan and reduce the heat to medium-low.
- Cook for 3 minutes.
- Stir in the spinach, cover the pan again and cook for 3 minutes.
- Stir in the Parmesan and season with salt and pepper.
- Taste, the gnocchi should be soft.
- If not, continue cooking for a few more minutes.
- Garnish with fresh parsley.
- Serve immediately with grated Parmesan cheese.
Baked gnocchi with tomato sauce and mozzarella
This dish will quickly find its way onto your list of dinner favorites. It is incredibly easy, so it comes in handy when you have little time to cook and at the same time want to enjoy a great meal.
- 680 g of chilled gnocchi
- 2 cups tomato sauce with basil
- 3 spoons of whipping cream
- 1 and 1/3 cup cherry tomatoes
- 230 g of fresh mozzarella, cut into 6-8 slices
- 2 tablespoons fresh basil, torn or use whole small leaves, for garnish
- Preheat the oven to 190 degrees Celsius.
- Spray a medium baking dish with cooking spray.
- Pour 1 cup tomato sauce evenly into baking dish.
- Drizzle with 3 tablespoons of whipping cream and mix (doesn’t have to be fully incorporated).
- Add half the cherry tomatoes.
- Bring a large pot of unsalted water to a boil.
- Cook the gnocchi for about 1/3 of the time indicated on the package.
- Drain the gnocchi well and immediately transfer to a baking dish and spread out.
- Toss in the remaining tomatoes, then pour in the remaining cup of tomato sauce evenly.
- Top with mozzarella.
- Bake in the preheated oven until the sauce begins to bubble, about 10 – 12 minutes.
- Garnish with basil and serve warm.
Also prepare one of our recipes for baked pasta . Try different combinations of flavors and ingredients!
Gnocchi with garlic-cheese sauce
Try these great gnocchi with a creamy garlic parmesan sauce. This dish only takes 15 minutes to prepare, making it an ideal weeknight dinner candidate.
- 2 tablespoons of olive oil
- 4 cloves of garlic, chopped
- 6-8 sage leaves
- 600 g of gnocchi
- 1/2 cup chicken broth
- 1/2 cup whipping cream
- 3 tablespoons grated Parmesan cheese plus an additional 1 tablespoon optional
- salt, to taste
- cayenne pepper to taste
- Add the olive oil to the pan and heat it over high heat.
- Add chopped garlic and sage, sauté for 10 seconds.
- Add the gnocchi to the pan, spreading them evenly and tossing gently.
- Add the chicken stock, whipping cream, Parmesan cheese, salt and cayenne.
- Cook, stirring frequently but gently, for about 3-4 minutes, or until the gnocchi are cooked through and tender inside.
- Sprinkle the grated Parmesan over the gnocchi and serve immediately.
Tips for making the best homemade gnocchi
- Choose the right potatoes . The floury potatoes give the gnocchi a light texture.
- Cooking unpeeled potatoes whole helps prevent them from absorbing excess water. Remove the skin as soon as possible so that the steam is released rather than absorbed into the pulp.
- Use the potato press . This will ensure a soft and airy texture.
- Make a dough out of the still warm potatoes . This will help the egg to combine beautifully with the dough.
- Save on flour. The exact amount will vary depending on the flour, potatoes and humidity in your kitchen, but add extra flour sparingly. You want enough to hold the dough together, but not enough to make the gnocchi heavy.
- Do not overwork the dough. The dough can then harden.
- Before you shape all the gnocchi, make and cook just a few . If the gnocchi falls apart, add more flour to the dough.
- Freeze them. Frozen gnocchi is easier to handle than fresh and holds its shape better when cooked.
- Do not overcook. If your gnocchi is cooked too long, it can absorb too much water and become chewy.
- Do not use a colander. The tender gnocchi can get squishy when strained. Remove them from the pot with a slotted spoon and gently toss with any sauce.
And how did you like our gnocchi recipes today? Write to us in the comments!