The best recipes for gnocchi made from dough as a small snack or a light lunch. Get inspired!

Take a look at the recipes for dumplings and prepare this popular Slovak dish for yourself and your loved ones for any occasion.

You can taste them classically with cabbage or brynza, but it doesn’t hurt to experiment.

Do not hesitate to try one of our carefully selected delicacies that will tantalize your taste buds.

Dumplings with cabbage

This is an absolute classic, without which your menu simply cannot do. Sometimes you need to sin a little and eat something less dietetic. Do not hesitate to take a look at the recipes for steamed cabbage , so that you can try other variants as well.


  • 1 medium-sized head of cabbage (approx. 1,250 g)
  • 2 large onions
  • 125 g of butter

For gnocchi:

  • 1 egg
  • 1 cup plain flour
  • 2 tablespoons of water
  • Pinch of salt


  • Clean the onion and cut it into cubes. We will do the same with cabbage.
  • Melt the butter in a pan, add the chopped onion and cabbage and sauté for about 30 minutes, until they both turn brown and start to caramelize.
  • For gnocchi, mix flour, salt, eggs and water in a bowl and make a medium stiff dough.
  • Let’s heat a pot of water and add a little salt.
  • Using a spoon, drop pieces of dough into boiling salted water and let it cook for 5-7 minutes.
  • Then drain in a colander and let it drain in the sink.
  • Return the drained noodles to the pot, add the warm cabbage from the pan, mix and serve.
Homemade dough gnocchi with sauteed cabbage and onions.

Classic gnocchi

This is a basic recipe for gnocchi/dumplings that can be eaten with basically anything. It goes perfectly with meat sauce, in thick soup, with bacon and cabbage, or just with sauteed onions.


  • 2 L-sized eggs
  • 1/2 teaspoon of salt
  • 2 tablespoons of water
  • 1 cup semi-coarse flour


  • Sift the flour into a bowl together with the salt, add the eggs, salt and make the dough.
  • It is important that it is pretty smooth and that all the ingredients are incorporated.
  • Let’s boil a pot of water, and as soon as it starts bubbling, we can start making gnocchi.
  • We will also prepare a bowl or mug with boiling water for the line.
  • We always dip a teaspoon or spoon into the mug and separate small pieces of dough and gradually drop them into the mug.
  • We continue like this until we have processed all the dough.
  • Cook for 3 minutes and then drain through a large colander.
  • We rinse with water and let it drain, then we can serve as we like.
Slovak egg dumplings.

Egg gnocchi

Dumplings can be prepared in many ways, but these, for example, go perfectly with chicken soup. All you have to do is prepare the chicken broth, root vegetables, your favorite spices in advance and then just add the dumplings.


  • 3 large eggs
  • 2 cups plain flour
  • 3 spoons of milk


  • In a medium bowl, beat the eggs with the milk.
  • Then we add the flour in parts and always mix thoroughly.
  • We process all the flour so that the dough is pretty thick, but moist at the same time.
  • Prepare a pot full of water and bring it to a boil.
  • As soon as the water starts to boil, we start forming small dumplings with a spoon.
  • When we have processed all the dough, we reduce the temperature, cover the pot with a lid and cook for 15 to 20 minutes.
  • Then all you have to do is strain the gnocchi and we’re done.
Egg dumplings with meat sauce.

Dumplings with nutmeg

The biggest advantage of this recipe is the quick preparation. If you don’t want to cook anything complicated, try quick gnocchi, which will leave you licking your ears.


Dough for gnocchi:

  • 3 eggs
  • 60 g of butter
  • 175 ml of milk
  • 300 g plain flour
  • A pinch of salt and ground black pepper
  • A pinch of freshly grated nutmeg

For the egg mixture:

  • 2 tablespoons of butter
  • 4 eggs
  • Salt to taste
  • A pinch of ground black pepper
  • 1 bunch of parsley


  • We start by melting the butter on the dumplings.
  • Sift the flour into a bowl, beat the eggs, add milk, salt, pepper and season with nutmeg.
  • We will make a smooth dough, which must not be thin.
  • Bring a pot of water to a boil, add salt and use a gnocchi maker to press the dough into the boiling water.
  • Cook until the gnocchi floats on the surface.
  • Then drain and rinse under cold water.
  • Once we are done, we start preparing the egg mixture.
  • Melt the butter in a large pan, add the dumplings and mix.
  • Beat the eggs in a bowl, beat them and pour them into the pan.
  • While stirring constantly, let the mixture thicken, but it must not be dry.
  • Season with salt and pepper. Serve garnished with chopped fresh parsley.
Egg gnocchi with milk and nutmeg.

Brynz gnocchi with bacon

The Slovak delicacy in the form of dumplings with sheep’s milk cheese is the best that can be tasted.


  • 500 g of raw potatoes
  • 200 g plain flour (can be gluten-free)
  • 1 egg
  • 1 teaspoon of salt
  • 200 g of bacon
  • 250 g of Brynza cheese
  • A handful of chopped parsley (or chives)


  • First, boil a pot of water and salt it.
  • Meanwhile, grate the potatoes on a fine grater.
  • Add flour, eggs, salt and mix to form a smooth dough.
  • If we don’t have a gnocchi maker, roll thin strips of dough into a roll and cut into small pieces.
  • We cook the dumplings in parts so that there are not too many in the pot at once, ideally for three batches.
  • We always use a colander to fish them out of the water and let them boil again.
  • Cut the bacon into cubes and fry in a pan.
  • We serve the finished gnocchi by putting them on a plate and pouring warmed brynza over them.
  • Finally, sprinkle them with fried bacon and parsley.
Dumplings with brynza and bacon.


Enjoy gnocchi with cabbage as a simple lunch or hearty dinner, or it can be a really big snack.


  • 1/2 cube of butter
  • 1 onion
  • 1 head of cabbage
  • 1 cup plain flour
  • 1/2 cup of water
  • Salt to taste


  • Melt the butter in a pan and add the peeled, diced onion.
  • Let it fry for a while and cut the cabbage into pieces of the same size, removing the top leaves and the skin right at the beginning.
  • Add the cabbage to the onion and saute together over medium heat until the cabbage is nicely translucent.
  • Once it’s done, set the pan aside and put a pot of water on the boil.
  • Mix flour and water in a bowl and make a smooth dough.
  • Use a small spoon to form small gnocchi and drop them into boiling water.
  • Cook for a few minutes until they float on the surface.
  • Then, using a colander or a large slotted spoon, remove the finished gnocchi from the pot and throw them into the cabbage mixture.
  • Season with salt and pepper and serve.
Slovak dumplings with cabbage and bacon.

Slovak cabbage with potato gnocchi

Just as macaroni and cheese are popular, gnocchi have their fans. They are quick, tasty and perfectly full for a long time. This version is made from potatoes.



  • 2 large potatoes
  • 3 cups semi-coarse flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 eggs
  • 1/3 cup milk

For cabbage:

  • 1/2 cup butter
  • 1 head of cabbage
  • 1 onion
  • Salt and pepper to taste


  • Grate the potatoes on a fine grater, squeeze out the excess liquid and place in a bowl.
  • Add flour, baking powder, salt, eggs and milk.
  • We will make a smooth dough, which we will divide into six parts.
  • We roll each part of the dough into a long, thin roll, which we chop into thin pieces or shape into dumplings.
  • Melt the butter in a large pan or saucepan over low heat.
  • Then increase the temperature to medium and throw in the peeled and diced onion and chopped cabbage.
  • Season with salt and pepper and let it fry for about 10 to 15 minutes, stirring frequently.
  • Once it’s done, remove from the heat and instead boil a large pot of salted water.
  • Bring to a boil, then drop the prepared dumplings into the boiling water.
  • Cook for about 3 minutes, and when the gnocchi floats on the surface, let them cook for another 1 minute.
  • Remove them from the water using a colander or slotted spoon.
  • Mix the dumplings with the sauteed cabbage and serve. Some people even add mustard to it.
Dumplings with cabbage and onions.

What is brynza?

Brynza is a very tasty soft cheese. It has its own unique and completely characteristic taste, with the only seasoning being salt. Real cheese is made from sheep’s milk, the proportion of which should be at least 50%.

It is created by salting milk, which is then allowed to dry. This creates a lumpy sheep’s cheese. It is then sorted and washed with water. The biggest advantages of this cheese include the content of many types of lactobacilli (about 20), which have a positive effect on our health.

Cheese helps reduce cholesterol and blood pressure, regulates blood sugar levels, strengthens immunity, but also helps to better absorb calcium. It is a natural antibiotic and probiotic in a way.

Where does brynza fit in?

  • For soups and sauces
  • With meat, vegetables and just with the potatoes themselves
  • For pasta
  • Filling for pies
  • Basic ingredients for making spreads

What variants can we taste?

  • Liptovska
  • Summer
  • Autumn
  • Winter

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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