- Pasta types
This is one of the quickest sauces you can whip for gnocchi.
Be the first to make this!
- 1 (500g) package fresh gnocchi
- 1 tablespoon olive oil
- 200ml white wine
- 100g garlic and herb soft cheese
- salt and pepper
MethodPrep:2min ›Cook:10min ›Ready in:12min
- Cook gnocchi following package directions.
- In the meantime add olive oil, wine and cheese in a saucepan and heat over low heat while stirring. Simmer till thickened.
- Drain gnocchi and mix with sauce. Season to taste with salt and pepper.
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- 1 1/2 cups water
- 12 tablespoons (6 ounces) unsalted butter
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 cups all-purpose flour, sifted
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped chervil
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 cup loosely packed shredded Comté or Emmentaler cheese
- 5 to 6 large eggs
What do you eat gnocchi with?
You can use gnocchi like any other pasta. Pair it with your favorite tomato sauce, Alfredo sauce, or a delicious garlic, butter and herb sauce. Top it with cheese or add your favorite meat. You’ll have a hard time going wrong here.
I love even adding it to soup! I’ll be sharing a recipe for creamy gnocchi soup next week.
Is gnocchi healthier than pasta?
I feel like this is comparing apples to oranges. While, yes, they are both in the pasta family, there are so many variations of pasta it’s really hard to compare. This from-scratch gnocchi recipe is made from real food ingredients, healthy fats and carbohydrates, which to me is healthy. Homemade pasta is also made from real-food ingredients.
Now, comparing store-bought pasta to homemade, you have to ask what the ingredients are. Maybe it’s einkorn pasta, which is the healthiest store-bought pasta in my opinion, as it contains heirloom wheat and no other ingredients.
Regular store-bought pasta is usually made from unfermented grains like semolina or whole wheat which can be more difficult to digest. And many times this pasta contains added ingredients like folic acid, which is the synthetic version of folate, and a nutrient most people cannot absorb.
Can I use all-purpose flour instead of einkorn?
Yes. You can substitute einkorn flour with all-purpose in this recipe.
Usually, when substituting all-purpose flour for einkorn in a recipe, you would want to increase the amount of liquids. Since the only liquid comes from ricotta and egg, you do not want to reduce these. You should be able to substitute the flour one to one.
30 Tasty & Easy Gnocchi Sauce Recipes You Must Try at Home!
Homemade gnocchi is one of the easiest kinds of pasta to make (check out our list of homemade gnocchi recipes for inspo!)
… But let’s be honest – store bought gnocchi is pretty darn delicious too.
After all, the real star of each gnocchi recipe is the gnocchi sauce... and that’s what we’ll be talking about today.
From gnocchi cream sauce and gnocchi mushroom sauce to a traditional gnocchi tomato sauce, the possibilities are endless. Want to change up the flavor of your gnocchi? Simply top it with a different sauce and enjoy gnocchi for every day of the week. I certainly wouldn’t judge.
So, to help you gnocchi your dinner out of the park, I’ve asked my food blogger friends to share their best gnocchi sauce recipes with me…
And they definitely delivered! Below, you’ll find so many delicious gnocchi sauce recipes that you may have a hard time deciding which one to start with!
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Gnocchi is served as a first course in the place of soups or other pasta dishes. So Italians usually opt for a light sauce to accompany them. However, we love serving gnocchi with less traditional sauces so our guests would be amazed by that combination. These sauces are also perfect to include gnocchi in themed or seasoned meals. For example, gnocchi with roasted butternut squash sauce is just screaming &ldquoI am the perfect autumn comfort food!&rdquo or adding fresh asparagus or spinach will term it into a quintessential spring dish.
- from My Pure Plants (pictured below) form My Pure Plants from My Pure Plants from The Fiery Vegetarian from Stacey Homemaker from The Veggie Chick
What do you say your favorite sauce with gnocchi is? Let us know in the comments.
SW recipe: Herbed gnocchi in tomato sauce
800g potatoes, peeled and cut into chunks
2 large handfuls of finely chopped fresh herbs, such as chives, parsley and chervil
A little freshly grated nutmeg
1 egg, beaten
For the tomato sauce
2 x 400g cans chopped tomatoes
1 onion, finely chopped
3 garlic cloves, crushed
Small handful of finely chopped fresh basil
Salt and freshly ground black pepper
Cook the potatoes in a saucepan of lightly salted boiling water for
12-15 minutes, then drain well.
Add the herbs, nutmeg and egg to the potatoes and mash well. Cool,
cover and chill for 30 minutes or overnight if you have time.
When you’re ready to cook, preheat your oven to 190°C/fan 170°C/gas 5.
Make the sauce by putting the tomatoes, onion, garlic and basil in a
saucepan over a medium-high heat. Season to taste and bring to the boil, then turn the heat down to medium and cook for 6-8 minutes. Spread the mixture over the base of a shallow ovenproof dish.
Shape the potato mixture into bite-sized balls and arrange them in
a single layer on top of the tomato mixture. Twist over a little black
pepper and bake in the oven for 20 minutes or until hot and bubbling. Serve hot with salad.
Tip: For a cheesy treat, sprinkle grated fresh Parmesan (or a vegetarian alternative) evenly over the gnocchi and put them under a medium grill for the last 5 minutes of the cooking time (2 level tablespoons Parmesan adds ½ Syn per serving).
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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.
Sautéed gnocchi in simple garlic butter sauce
In the past I&rsquove not really been convinced by gnocchi. They always seemed kind of dense and tasteless, and I&rsquove always thought I&rsquod just prefer to have pasta instead.
Turns out, everyone who&rsquod ever cooked them for me had just been rubbish. Not trying to claim I cook better than a restaurant (except in this case I totally am), but when I finally got around to making them myself, I discovered that gnocchi are the best thing ever.
It&rsquos true that if you just prepare your gnocchi and boil them, like is often done, they&rsquore kind of meh. Dense and stodgy, and there&rsquos not really much to them. However, if you sauté them after boiling, they transform into little crispy, buttery nuggets that are just incredible. Somehow they become light and fluffy, totally different to the dense dumplings they were five minutes earlier.
Look at the difference! Just boiled:
Nothing special. But after a few minutes in a pan:
I&rsquoll admit, making gnocchi is a little labour intensive, so I kept the sauce simple &ndash in fact it&rsquos barely a sauce at all, just some garlic butter, pine nuts, and parmesan cheese. Perfect Italian flavours for your little Italian gnocchi.
I&rsquoll definitely be making gnocchi again next time I have a quiet Sunday ahead of me, and I feel like getting stuck into something in the kitchen. A word of caution: it&rsquos best if you have a potato ricer &ndash well, either that, or twenty minutes to spend mashing your potatoes and arms of steel. I got a bit lazy and a couple of my gnocchi ended up with little lumps of potato in, which kind of ruins the illusion of these fluffy dumplings.
Creamy Mushroom and Bacon Gnocchi
I love creamy, hearty meals, especially in the fall and winter when the weather is getting colder. I love it even more when I can have it ready quickly without sacrificing any flavour.
This gnocchi dish, with crispy bacon and sautéed mushrooms tossed in a creamy, cheese sauce, is one of my favourites. If you&rsquove never had gnocchi before you don&rsquot know what you are missing. Gnocchi is little, pillowy potato dumplings and it is the perfect vehicle for creamy sauces. Gnocchi can be used in place of pasta in almost any dish and it is delicious.
One great thing about gnocchi, other than being delicious, is it only takes minutes to cook in a pot of boiling water. You will know it is ready when the first few start floating to the top of the pot. The fact that it cooks so fast makes it perfect for serving up a quick meal for your family.
Another bonus to gnocchi, over traditional pasta, is that the gluten free varieties are just as good, if not better, than the ones that contain wheat flour. This makes it a great option for people on a gluten free diet, just be sure to read the package carefully as some varieties do contain wheat.
Gnocchi is quite dense and filling, so a small portion goes a long way. This dish with the added mushrooms and bacon is great as a complete meal, but if you could always add a salad if you wish.
This recipe calls for cooked bacon. What I like to do is cook up a tray on the weekend when I&rsquom doing the rest of my weekly food prep and then it is ready to go throughout the week for salads, sandwiches, and recipes like this.
- Ingredients for the Sweet Potato Gnocchi
- 6 Sweet Potatoes , boiled
- 3 Potatoes (Aloo) , boiled
- 2 Whole Eggs
- 3 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 100 gram Butter (Salted) , softened
- 2 - 3 sprig Sage , finely chopped
- 1/8 teaspoon Nutmeg , grated
- Salt and Pepper , to taste Ingredients for the Roasted Garlic Herb Butter Sauce
- 4 tablespoon Butter (Salted) , softened
- 3 cloves Garlic , finely chopped
- 1 tablespoon Brown Sugar (Demerara Sugar)
- 1/8 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Dried oregano
- 2 - 3 sprig Chives , finely chopped
- Salt , to taste
- Lemon juice , of one lemon
Meatlovers! Cook proteins in a large non-stick pan over medium-high heat with 1 tsp. olive oil. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using chicken breasts, pat dry and cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using flank steak, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using shrimp, cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. Add to gnocchi as desired.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Halve roll lengthwise. Peel and mince shallot. Mince garlic. Combine garlic and softened plain butter in a mixing bowl.
Bake the Garlic Bread
Spread garlic butter on cut sides of roll. Place on prepared baking sheet, cut side up. Bake in hot oven until golden brown, 10-12 minutes. While garlic bread bakes, start gnocchi.
Cook the Gnocchi
Line a plate with a paper towel. Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add gnocchi to hot pan and stir occasionally until tender and golden brown, 5-7 minutes. Transfer gnocchi to towel-lined plate. Reserve pan no need to wipe clean.
Cook the Sauce
Return pan used to cook gnocchi to medium-high heat. Add 1 tsp. olive oil, red bell pepper, and shallot to hot pan. Stir occasionally until shallot is softened, 3-5 minutes. Stir in &frac13 cup water, mirepoix base, Tuscan herb butter, cream cheese, and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir occasionally until thick and creamy, 1-2 minutes. Add gnocchi and stir until gnocchi is coated. If too dry, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing gnocchi with Parmesan. Bon appétit!
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