Top Rated Gnocchi Recipes

Gnocchi alla Romana
This is a recipe from a friend of mine, Ethan Stowell. He is the chef and owner of a bunch of Italian-focused restaurants in Seattle. One of his restaurants, Rione XIII, is focused solely on Roman cuisine. While many gnocchi are cooked in simmering water, gnocchi alla romana — Roman gnocchi—are made from cooking semolina in milk, similar to making polenta, and later baking the dumplings in an oven, preferably a wood-fired one. Modern, health-conscious Italians are backing off from finishing the semolina with butter, using olive oil instead. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.
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5

Beet and Ricotta Gnocchi
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate. This recipe is different from beet and potato gnocchi, since it is enriched by the addition of ricotta cheese. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.
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5

Potato Gnocchi with Chanterelles, Arugula and Tomato
Like gnudi, gnocchi are dumplings. But potatoes are the primary ingredient instead of cheese and eggs. They are delicious when served with spinach wilted in oil with a touch of minced garlic and topped with freshly grated Parmesan cheese. This version includes chanterelles, which elevate any dish in my book.This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.
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4.5

  As chef Jim Burke describes, this decadent dish is "immensely satisfying" to make. It’s simple and straightforward, but so creamy and indulgent that you may find yourself getting lost in the meal (and hopefully forgetting what day it is altogether).
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4

These gluten-free sweet potato gnocchi are light little bundles of flavor. I serve them with my Nana’s Italian pork roast Sunday dinner. Click here to see more recipes on Cindy's Table.
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4

Sweet Potato Gnocchi
Whenever this orange starch is added to a dish, an element of sweet follows behind it — hence its name: sweet potato. The element of sweet in this recipe is cinnamon, and its presence results in a crispy, slightly sweet, nugget of sweet potato gnocchi. To keep this recipe from going down the dessert road, though, a few savory elements are included to keep it in check — a buttery sage-cream sauce and a dash of salty Parmesan cheese. 
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4

The potato in this recipe makes the gnocchi's texture soft and creamy. Sprinkle some cheese and you're good to go for dinner.  Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick
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4

A crawfish boil is a New Orlean's specialty, which is why chef Tony McPhail of the famed Commander's Palace chose to create a recipe for it for Taste of the NFL's event in New Orleans. 
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3.22222

Ricotta Gnocchi
Using ricotta as the base for these gnocchi produces a lighter, pillow-like finished product. Start making the gnocchi at least 48 hours before you want to serve them, as you need to drain the ricotta overnight, and then freeze the gnocchi before cooking. They are perfect when served with this tomato sauce, from Michael Chiarello's grandmother's old recipe, which calls for a whole chicken to impart more flavor. Adapted from "Michael Chiarello's Bottega" by Michael Chiarello.
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3.041665

Gnocchi Verde
These little dumplings have many names — gnocchi verdi, gnudi, or ravioli malfatti — but no matter what you call them, they are light and delicious.  See all pasta recipes.
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2.5

Davio's in Boston is known for their classic Italian specialties, and for Taste of the NFL's event in 2012, chef Steve DiFillippo and former New England Patriot Steve Grogan created this hearty gnocchi Bolognese for guests to try. 
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2.23077

Gluten-Free Pumpkin Gnocchi
A gluten- free pasta that was Inspired by Roman-style gnocchi, this dish transforms sweet pumpkin purée into a delightful pasta dish that is best complemented by nutty brown butter and aromatic sage.  Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.
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2