20 Delicious Creamy Gnocchi Recipes for Comfort Food Lovers

There’s nothing quite like a bowl of creamy gnocchi to wrap you in warmth and comfort. Whether you’re craving a quick weeknight dinner or a cozy weekend treat, these pillowy potato dumplings smothered in rich, dreamy sauces are pure bliss. Get ready to fall in love with gnocchi all over again—our roundup of 20 irresistible recipes is sure to become your go-to for delicious comfort food.

Spinach and Ricotta Stuffed Gnocchi in Cream Sauce

When you want restaurant-quality pasta without the fuss, this spinach and ricotta stuffed gnocchi delivers. With pillowy potato dumplings and a rich cream sauce, it’s comfort food that feels special. You can have it on the table in under 30 minutes.

Ingredients

• For the filling:
  • 1 cup whole milk ricotta
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
• For assembly:
  • 1 lb store-bought potato gnocchi
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

1. Combine ricotta, spinach, 1/4 cup Parmesan, and nutmeg in a medium bowl.
2. Mix filling until fully incorporated.
3. Press your thumb into the center of each gnocchi to create a deep pocket.
4. Fill each gnocchi pocket with 1 tsp of the spinach-ricotta mixture.
5. Pinch the edges of the gnocchi to seal the filling completely.
6. Bring a large pot of salted water to a rolling boil.
7. Drop stuffed gnocchi into the boiling water.
8. Cook gnocchi for exactly 2 minutes after they float to the surface.
9. Drain gnocchi immediately using a slotted spoon.
10. Melt butter in a large skillet over medium heat.
11. Sauté garlic in butter for 1 minute until fragrant but not browned.
12. Pour heavy cream into the skillet.
13. Simmer cream for 3 minutes until slightly thickened.
14. Whisk in 1/2 cup Parmesan until the sauce is smooth.
15. Add cooked stuffed gnocchi to the sauce.
16. Gently toss gnocchi in the sauce for 1 minute to coat evenly.
17. Serve immediately in shallow bowls.

Soft gnocchi gives way to a creamy, savory spinach filling in every bite. The rich sauce clings perfectly without overwhelming the delicate dumplings. Serve with extra Parmesan and crusty bread for soaking up every last drop.

Creamy Pumpkin Gnocchi with Sage Butter

You’ll love this cozy fall dish that transforms pumpkin and pillowy gnocchi into a rich, savory dinner. It’s quick to make and perfect for chilly evenings. The sage butter adds an aromatic, nutty finish.

Ingredients

– For the gnocchi: 1 (17.5 oz) package potato gnocchi, 1 cup canned pumpkin puree, 1/4 cup grated Parmesan cheese, 1/4 tsp ground nutmeg, 1/2 tsp salt, 1/4 tsp black pepper
– For the sauce: 4 tbsp unsalted butter, 8 fresh sage leaves, 1/4 cup heavy cream, 1/4 cup chicken or vegetable broth

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the gnocchi and cook for 2–3 minutes, or until they float to the surface.
3. Drain the gnocchi thoroughly and set aside.
4. In a large skillet, melt the butter over medium heat.
5. Add the sage leaves and cook for 1–2 minutes, until crisp and fragrant.
6. Remove the sage leaves and set them aside for garnish.
7. Tip: Don’t brown the butter too much—it should be golden, not dark.
8. Stir in the pumpkin puree, heavy cream, and broth until smooth.
9. Simmer the sauce for 3–4 minutes, stirring occasionally.
10. Add the cooked gnocchi to the skillet and toss to coat evenly.
11. Stir in the Parmesan cheese, nutmeg, salt, and pepper.
12. Cook for 1–2 more minutes until heated through.
13. Tip: For extra creaminess, add a splash more broth if the sauce thickens too much.
14. Garnish with the crispy sage leaves before serving.
15. Tip: Serve immediately to enjoy the soft gnocchi and silky sauce at their best.

This dish delivers tender gnocchi coated in a velvety, spiced pumpkin sauce. The sage butter lends an earthy depth that balances the sweetness of the pumpkin. Try topping it with toasted walnuts or serving alongside a crisp green salad for a complete meal.

Four Cheese Creamy Gnocchi Bake

Frozen gnocchi gets transformed into a decadent comfort dish with minimal effort. Four cheeses melt together into a creamy, bubbling sauce that coats every potato pillow. This bake comes together faster than traditional pasta dishes with equally satisfying results.

Ingredients

For the gnocchi base:

• 1 (16 oz) package frozen potato gnocchi
• 2 tbsp olive oil

For the cheese sauce:

• 2 cups heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded fontina cheese
• 1/4 cup crumbled gorgonzola cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

For topping:

• 1/4 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Spread frozen gnocchi in a single layer in a 9×13 inch baking dish.
3. Drizzle olive oil over the gnocchi and toss to coat evenly.
4. Bake uncovered for 15 minutes until gnocchi begins to soften.
5. Meanwhile, pour heavy cream into a medium saucepan over medium heat.
6. Heat cream until small bubbles form around the edges, about 3-4 minutes. Tip: Don’t let the cream boil to prevent separation.
7. Reduce heat to low and add mozzarella, Parmesan, fontina, and gorgonzola cheeses.
8. Whisk constantly until all cheeses melt completely and sauce becomes smooth, about 2-3 minutes.
9. Stir in garlic powder, black pepper, and salt until fully incorporated.
10. Remove gnocchi from oven and pour cheese sauce evenly over the top.
11. In a small bowl, combine panko breadcrumbs with melted butter.
12. Sprinkle buttered breadcrumbs evenly over the saucy gnocchi. Tip: Press breadcrumbs lightly into the surface for better browning.
13. Return to oven and bake for 20-25 minutes until top is golden brown and sauce bubbles vigorously around the edges.
14. Let rest for 5 minutes before serving. Tip: Resting allows the sauce to thicken slightly for better serving consistency.

Golden, crispy breadcrumbs give way to pillowy gnocchi swimming in a tangy, complex cheese sauce. The gorgonzola adds a sharp bite that cuts through the richness of the other three cheeses. Serve directly from the baking dish with a simple green salad to balance the decadence.

Creamy Pesto Gnocchi with Pine Nuts

Easy weeknight dinners don’t get more satisfying than this. Everyone loves pillowy gnocchi tossed in vibrant pesto. This version adds toasted pine nuts for crunch.

Ingredients

• For the gnocchi:
  • 1 (16 oz) package potato gnocchi
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup basil pesto
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
• For garnish:
  • 2 tbsp pine nuts

Instructions

1. Heat a large skillet over medium heat for 2 minutes.
2. Add pine nuts to the dry skillet.
3. Toast pine nuts for 3-4 minutes, shaking the pan frequently until golden brown.
4. Transfer toasted pine nuts to a small bowl immediately to prevent burning.
5. Bring 4 quarts of salted water to a rolling boil in a large pot.
6. Add gnocchi to the boiling water.
7. Cook gnocchi for 2-3 minutes until they float to the surface.
8. Drain gnocchi thoroughly in a colander.
9. Heat olive oil in the same skillet over medium-high heat.
10. Add drained gnocchi to the hot oil.
11. Pan-fry gnocchi for 4-5 minutes, turning occasionally until golden brown on all sides.
12. Reduce heat to medium-low.
13. Pour heavy cream into the skillet with gnocchi.
14. Add basil pesto to the cream.
15. Stir constantly for 2 minutes until sauce is smooth and heated through.
16. Sprinkle Parmesan cheese over the sauce.
17. Stir for 1 more minute until cheese melts and sauce thickens slightly.
18. Remove skillet from heat.
19. Sprinkle toasted pine nuts over the finished dish.

With its creamy texture and nutty crunch, this dish feels indulgent yet comes together quickly. The pan-fried gnocchi develop a delightful crisp exterior that contrasts beautifully with the tender interior. Serve it alongside grilled chicken or with a simple arugula salad for a complete meal.

Lobster and Creamy Gnocchi in White Wine Sauce

Mouthwatering lobster meets pillowy gnocchi in a luxurious white wine cream sauce. This elegant dish comes together surprisingly fast for weeknight dinners. Perfect for impressing guests without spending hours in the kitchen.

Ingredients

For the lobster:

• 1 lb raw lobster tails, shells removed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the sauce and gnocchi:

• 1 lb potato gnocchi
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat lobster tails dry with paper towels.
2. Season lobster with salt and black pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear lobster for 2 minutes per side until opaque and lightly browned.
5. Remove lobster from skillet and set aside. Tip: Don’t overcrowd the pan to ensure proper searing.
6. Bring a large pot of salted water to a rolling boil.
7. Add gnocchi and cook for 2-3 minutes until they float to the surface.
8. Drain gnocchi immediately to prevent overcooking.
9. Melt butter in the same skillet over medium heat.
10. Sauté garlic for 30 seconds until fragrant but not browned.
11. Pour in white wine and simmer for 3 minutes until reduced by half.
12. Stir in heavy cream and bring to a gentle bubble.
13. Add Parmesan cheese, stirring constantly until melted and smooth.
14. Return cooked lobster and gnocchi to the skillet.
15. Toss everything together until well coated and heated through, about 2 minutes. Tip: Reserve some pasta water to thin the sauce if needed.
16. Stir in fresh parsley just before serving. Tip: Add parsley at the end to maintain its bright color and fresh flavor.

Velvety sauce clings to each tender gnocchi pocket while sweet lobster chunks provide contrasting texture. The white wine reduction cuts through the richness beautifully. Serve immediately in shallow bowls with crusty bread for soaking up every last drop of sauce.

Creamy Mushroom and Thyme Gnocchi

Looking for a comforting weeknight meal that feels gourmet? This creamy mushroom and thyme gnocchi comes together in under 30 minutes. Let’s get straight to it.

Ingredients

For the gnocchi:

• 1 pound shelf-stable potato gnocchi
• 1 tablespoon olive oil

For the mushroom sauce:

• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add gnocchi to boiling water and cook for 2 minutes until they float to the surface.
4. While gnocchi cooks, add sliced mushrooms to the hot skillet.
5. Sauté mushrooms for 5-7 minutes until golden brown and moisture has evaporated.
6. Add diced onion to the skillet and cook for 3 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Drain gnocchi thoroughly, reserving 1/4 cup of pasta water.
9. Pour heavy cream into the skillet with mushrooms.
10. Bring cream to a gentle simmer, then reduce heat to medium-low.
11. Add cooked gnocchi to the skillet with the sauce.
12. Sprinkle in Parmesan cheese, thyme leaves, salt, and pepper.
13. Stir continuously for 2 minutes until cheese melts and sauce thickens.
14. If sauce becomes too thick, add reserved pasta water 1 tablespoon at a time.
15. Remove from heat and let rest for 2 minutes before serving.

You’ll love the pillowy gnocchi against the earthy mushrooms and creamy sauce. The fresh thyme adds an aromatic quality that elevates this simple dish. Try topping with extra Parmesan and serving alongside a crisp green salad for contrast.

Brown Butter Cream Gnocchi with Crispy Prosciutto

Keeping weeknight dinners exciting doesn’t require complicated techniques. Brown butter cream gnocchi with crispy prosciutto delivers restaurant-quality flavor in under 30 minutes. This dish combines pillowy potato dumplings with a rich, nutty sauce and salty crunch.

Ingredients

For the Crispy Prosciutto

– 4 ounces thinly sliced prosciutto

For the Gnocchi and Sauce

– 1 pound shelf-stable potato gnocchi
– 4 tablespoons unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat a large skillet over medium heat.
2. Arrange prosciutto slices in a single layer in the dry skillet.
3. Cook prosciutto for 2-3 minutes per side until crispy and browned.
4. Transfer crispy prosciutto to a paper towel-lined plate to drain.
5. Bring a large pot of salted water to a rolling boil.
6. Add gnocchi to the boiling water and cook for 2-3 minutes until they float to the surface.
7. Drain gnocchi thoroughly in a colander.
8. Wipe the skillet clean and return to medium heat.
9. Add butter to the skillet and melt completely.
10. Continue cooking butter for 3-4 minutes, swirling frequently, until it turns golden brown and smells nutty.
11. Immediately pour heavy cream into the brown butter to stop the cooking process.
12. Whisk cream and brown butter together until fully combined.
13. Simmer the sauce for 2 minutes until slightly thickened.
14. Stir in Parmesan cheese until melted and smooth.
15. Add nutmeg and black pepper to the sauce.
16. Fold cooked gnocchi into the sauce until evenly coated.
17. Crumble crispy prosciutto over the gnocchi.
18. Garnish with chopped fresh parsley.
Let the gnocchi rest for 2 minutes before serving to allow the sauce to cling perfectly. The contrast between the creamy sauce and crispy prosciutto creates incredible texture in every bite. Serve immediately with extra Parmesan for sprinkling at the table.

Creamy Lemon and Herb Gnocchi

You’ve probably had gnocchi before, but this creamy lemon and herb version is a game-changer. It’s rich, zesty, and ready in under 30 minutes. Your weeknight dinner just got a major upgrade.

Ingredients

– For the gnocchi: 1 lb store-bought potato gnocchi, 2 tbsp olive oil, 1 tsp salt
– For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, 2 cloves garlic (minced), 1 lemon (zest and juice), 1/4 cup fresh parsley (chopped), 1 tbsp fresh thyme leaves, 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 lb gnocchi to the boiling water and cook for 2–3 minutes, or until they float to the surface.
3. Drain the gnocchi thoroughly in a colander. Tip: Do not rinse the gnocchi—the starch helps the sauce cling.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add the drained gnocchi to the skillet and cook for 4–5 minutes, turning occasionally, until golden brown on all sides.
6. Push the gnocchi to one side of the skillet and add 2 tbsp butter to the empty space.
7. Once the butter melts, add 2 minced garlic cloves and cook for 30 seconds, just until fragrant.
8. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.
9. Stir in 1/2 cup grated Parmesan cheese until fully melted and the sauce thickens, about 2–3 minutes. Tip: Grate your own Parmesan for a smoother sauce.
10. Add the zest and juice of 1 lemon, 1/4 cup chopped parsley, 1 tbsp thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
11. Toss everything together until the gnocchi is evenly coated in the sauce. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
12. Remove from heat and serve immediately. Done right, this gnocchi is pillowy-soft with a bright, herby kick from the lemon and fresh herbs. For a twist, top with crispy pancetta or serve alongside a simple arugula salad to balance the richness.

Creamy Roasted Red Pepper Gnocchi

Let’s make creamy roasted red pepper gnocchi that comes together in under 30 minutes. Loaded with flavor from charred peppers and rich cream, this dish feels restaurant-worthy without the fuss. Perfect for busy weeknights when you want something satisfying but simple.

Ingredients

For the roasted peppers:

• 2 large red bell peppers
• 1 tablespoon olive oil

For the sauce:

• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt

For assembly:

• 1 pound potato gnocchi
• 2 tablespoons fresh basil, chopped

Instructions

1. Preheat your broiler to high (500°F).
2. Cut the red bell peppers in half lengthwise and remove the stems and seeds.
3. Brush the pepper halves with 1 tablespoon olive oil, coating all surfaces evenly.
4. Place peppers skin-side up on a baking sheet lined with aluminum foil.
5. Broil peppers for 8-10 minutes until the skins are completely blackened and blistered.
6. Transfer the charred peppers to a bowl and cover tightly with plastic wrap for 5 minutes—this steam loosens the skins.
7. Peel the blackened skins off the peppers using your fingers; they should slide off easily.
8. Roughly chop the peeled roasted peppers into 1-inch pieces.
9. Bring a large pot of salted water to a rolling boil for the gnocchi.
10. While water heats, sauté 3 cloves minced garlic in a large skillet over medium heat for 1 minute until fragrant.
11. Add the chopped roasted peppers to the skillet and cook for 2 minutes, stirring constantly.
12. Pour in 1/2 cup heavy cream and bring to a gentle simmer.
13. Stir in 1/4 cup grated Parmesan cheese until fully melted and incorporated.
14. Add 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt to the sauce.
15. Cook the 1 pound potato gnocchi in the boiling water for 2-3 minutes until they float to the surface.
16. Reserve 1/4 cup of pasta water before draining the gnocchi.
17. Transfer the drained gnocchi directly into the sauce in the skillet.
18. Toss the gnocchi in the sauce, adding splashes of reserved pasta water until the sauce coats evenly.
19. Remove from heat and stir in 2 tablespoons chopped fresh basil.

Expect tender potato pillows swirled in a velvety, slightly smoky sauce with sweet pepper notes. The creamy texture contrasts beautifully with the gnocchi’s chew, while red pepper flakes add subtle heat. Serve immediately topped with extra Parmesan or alongside grilled chicken for a complete meal.

Gnocchi with Creamy Gorgonzola and Walnuts

Venture beyond basic pasta with this decadent gnocchi. Creamy Gorgonzola sauce clings to tender potato dumplings, while toasted walnuts add essential crunch. It’s rich, savory, and ready in under 30 minutes.

Ingredients

• For the gnocchi:
  • 1 lb store-bought potato gnocchi
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 4 oz Gorgonzola cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For finishing:
  • 1/2 cup walnuts, chopped
  • 2 tbsp chopped fresh parsley

Instructions

1. Bring 4 quarts water and 1 tbsp salt to a rolling boil in a large pot.
2. Add 1 lb gnocchi and cook for 2–3 minutes until they float to the surface.
3. Drain gnocchi immediately to prevent overcooking.
4. Toast 1/2 cup walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
5. Heat 1 cup heavy cream in a large skillet over medium heat until it just begins to simmer.
6. Whisk in 4 oz Gorgonzola and 1/4 cup Parmesan until smooth and melted.
7. Stir in 1/4 tsp black pepper.
8. Add cooked gnocchi to the sauce, tossing to coat evenly.
9. Cook for 1–2 minutes until the sauce thickens slightly and clings to the gnocchi.
10. Remove from heat and stir in toasted walnuts and 2 tbsp parsley.

Keep this dish simple to let the bold Gorgonzola flavor shine through. The creamy sauce contrasts beautifully with the tender gnocchi and crunchy walnuts. Serve it immediately with a crisp green salad to cut through the richness.

Garlic Cream Gnocchi with Shrimp and Peas

Very few dishes deliver restaurant-quality creaminess with such minimal effort. Velvety gnocchi pairs perfectly with plump shrimp and sweet peas in this garlicky masterpiece. You’ll have this impressive meal ready in under 30 minutes.

Ingredients

For the gnocchi and shrimp:

• 1 lb frozen potato gnocchi
• 1 lb raw large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the sauce:

• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup frozen peas
• 2 tbsp unsalted butter
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add frozen gnocchi to the boiling water and cook for 3-4 minutes until they float to the surface.
3. Drain gnocchi thoroughly and set aside.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Season shrimp evenly with salt and black pepper.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Add shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
8. Transfer cooked shrimp to a clean plate.
9. Reduce heat to medium and melt butter in the same skillet.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour heavy cream into the skillet, scraping up any browned bits from the bottom.
12. Add Parmesan cheese and stir continuously until the sauce thickens slightly, about 3 minutes.
13. Stir in frozen peas and cook for 2 minutes until heated through.
14. Return cooked gnocchi and shrimp to the skillet, tossing to coat evenly in the sauce.
15. Sprinkle with red pepper flakes and cook for 1 final minute to combine flavors.

Gorgeous pillowy gnocchi absorbs the rich garlic cream sauce while maintaining its delicate texture. The sweet peas provide bright bursts against the savory shrimp and Parmesan. Serve immediately in shallow bowls with extra red pepper flakes for those who enjoy extra heat.

Creamy Butternut Squash Gnocchi with Crispy Sage

Even the simplest fall dinners can feel special with this creamy butternut squash gnocchi. Elevate store-bought potato gnocchi with a rich, velvety sauce and crispy fried sage. It comes together in under 30 minutes for a cozy weeknight meal.

Ingredients

– For the crispy sage: 2 tbsp olive oil, 8 fresh sage leaves
– For the sauce: 1 cup butternut squash puree, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 tsp ground nutmeg, 1/4 tsp black pepper
– For cooking: 1 lb potato gnocchi, 2 tbsp unsalted butter, 2 cloves garlic (minced)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat for 1 minute.
2. Add 8 fresh sage leaves and fry for 30 seconds until crisp, then transfer to a paper towel.
3. Cook 1 lb potato gnocchi according to package directions in salted boiling water.
4. Drain gnocchi thoroughly, reserving 1/4 cup pasta water.
5. Melt 2 tbsp unsalted butter in the same skillet over medium heat.
6. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Pour in 1 cup butternut squash puree and 1/2 cup heavy cream, stirring to combine.
8. Simmer the sauce for 3 minutes until slightly thickened.
9. Whisk in 1/4 cup grated Parmesan cheese until melted and smooth.
10. Season with 1/4 tsp ground nutmeg and 1/4 tsp black pepper.
11. Add the drained gnocchi to the sauce, tossing to coat evenly.
12. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency.
13. Cook for 2 more minutes until gnocchi is heated through.
14. Crumble the crispy sage leaves over the top before serving.
Last bites deliver pillowy gnocchi coated in velvety squash sauce with earthy sage notes. The crispy fried sage adds texture contrast against the creamy base. Serve immediately with extra Parmesan for a restaurant-quality finish at home.

Gnocchi in Creamy Pesto Alfredo Sauce

Zesty and comforting, this gnocchi dish combines two classic sauces into one luxurious meal. Pillowy potato dumplings get coated in a rich, herbaceous cream sauce that comes together in minutes. Perfect for busy weeknights when you want restaurant-quality results at home.

Ingredients

For the gnocchi:
– 1 lb store-bought potato gnocchi
– 1 tbsp salt

For the sauce:
– 2 tbsp unsalted butter
– 2 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup prepared basil pesto
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Fill a large pot with 4 quarts of water and add 1 tablespoon salt.

2. Bring water to a rolling boil over high heat.

3. Add gnocchi to boiling water and cook for 2-3 minutes until they float to the surface.

4. Drain gnocchi immediately in a colander. Tip: Do not rinse gnocchi as the starch helps the sauce cling better.

5. Melt 2 tablespoons butter in a large skillet over medium heat.

6. Add minced garlic and cook for 1 minute until fragrant but not browned.

7. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.

8. Whisk in 1/2 cup Parmesan cheese until completely melted and smooth.

9. Stir in 1/4 cup pesto, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.

10. Add drained gnocchi to the sauce and toss to coat evenly. Tip: Cook for 1 additional minute to allow flavors to meld.

11. Remove from heat and let rest for 2 minutes before serving. Tip: The sauce will thicken slightly as it cools.

Your gnocchi in creamy pesto alfredo sauce is ready. You’ll love the tender potato dumplings against the velvety, herb-kissed sauce. Try topping with extra Parmesan and toasted pine nuts for added crunch, or serve alongside grilled chicken for a complete meal.

Creamy Gnocchi Carbonara with Pancetta

Perfect for busy weeknights, this creamy gnocchi carbonara comes together in under 30 minutes. Packed with crispy pancetta and rich egg sauce, it delivers restaurant-quality flavor with minimal effort.

Ingredients

• For cooking gnocchi:
  • 1 lb shelf-stable potato gnocchi
  • 4 quarts water
  • 1 tbsp kosher salt
• For the sauce base:
  • 6 oz pancetta, diced
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts water and 1 tbsp kosher salt to a rolling boil in a large pot.
2. Add 1 lb gnocchi and cook for 2 minutes until they float to the surface.
3. Reserve 1/2 cup pasta water, then drain gnocchi immediately.
4. Cook 6 oz diced pancetta in a large skillet over medium heat for 5-7 minutes until crispy.
5. Remove skillet from heat and let cool for 1 minute to prevent scrambling eggs.
6. Whisk 2 large eggs, 1/2 cup Parmesan, and 1/4 tsp black pepper in a small bowl.
7. Add drained gnocchi to the skillet with pancetta and toss to coat.
8. Pour egg mixture over gnocchi while stirring constantly with tongs.
9. Add reserved pasta water 2 tbsp at a time until sauce reaches creamy consistency.
10. Serve immediately in warm bowls.

Amazingly creamy without heavy cream, the sauce clings perfectly to each tender gnocchi pillow. The salty pancetta crunch contrasts beautifully with the rich Parmesan flavor. Try topping with extra black pepper and a fried egg for an indulgent brunch version.

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