Quick and Easy Gnocchi recipe
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- Pasta types
An easier version of an Italian favourite, using instant mash. To freeze, put on baking trays until frozen, and then put into plastic freezer bags.
479 people made this
- 50g (2 oz) instant mashed potato
- 225ml (8 fl oz) boiling water
- 1 egg, beaten
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 200g (7 oz) plain flour
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Place potato flakes in a medium bowl. Pour in boiling water; stir until blended. Let cool.
- Stir in egg, salt and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured work surface. Knead lightly.
- Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
- Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
Reviews & ratingsAverage global rating:(497)
Reviews in English (387)
by the this site staff
Used different ingredients.Wow! Thank you so so much for this recipe. We LOVE gnocchi, but had never considered making them at home (only restaurants and the occasional shop bought). I was looking for recipes that would freeze well and stumbled upon this one. Excellent! I seasoned with rosemary instead of pepper. The rosemary flavour jumped out beautifully in the finished product. I also added a bit of Pecorino cheese to the dough. I couldn't taste it so it either needs more or should just be left out. I want to emphasise that my husband is a food snob. He never "LOVES" what I make. It is always "okay" or "fine." A constant critic of gnocchi in restaurants, he loved this one! I could see trying to make it a little lighter in texture, fiddling with flavours, etc, but this is a great base recipe to work with.-21 Jul 2008
This is a very good recipe for what it is. Nothing is ever going to compare to real made-from-scratch gnocchi, but these come pretty close. I'm excited to try some of the flavour variations that others have mentioned. Just two notes: Keeping the size of each dumpling quite small (about the size of your thumbnail or a bit bigger) will produce a better result. Also, I didn't need anything even close to all of the flour. I doubt I used even half. So, add the flour very slowly--too much will result in dense, tough gnocchi.-21 Jul 2008
by JODI MISHOS
Learn from my mistakes: I didn't follow this recipe the first time.. Big, big mistake. Follow this recipe EXACTLY and the Gnocchi will turn out fabulously! I did add some chopped spinach to the dough for colour and a hint of flavour, and served it with a tomato-vodka-cream sauce. My friends are still raving about it!!!! Oh, let some people come early to help you roll and cut the gnocchi pieces, it was a fun group task...-21 Jul 2008
- 2 medium-sized potatoes
- 1 large egg
- 1 cup all-purpose flour, plus more for kneading
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- Dash of nutmeg
Bake or boil the two potatoes until cooked through. Heat a large pot of water over medium-high heat. Slice the potatoes lengthwise and spoon out the cooked potato into a bowl. Using a masher or ricer, mash the potatoes until no lumps remain.
Using a spoon or your hands, form a well in the mashed potatoes. Add the egg to the center of the well, and combine using a fork. Gently mix in the flour, salt, pepper, and nutmeg. Use your hands to knead for about a minute.
Turn the dough out onto a floured surface and cover with more flour. Slice the dough into 4 even quarters. Flour your hands, and work each dough section into a long, 1-inch-thick log, adding more flour as needed. Cut the log into 1-inch pieces. Sprinkle with more flour to prevent sticking, and transfer to a floured plate. Repeat with each dough quarter.
When the water reaches a boil, add the cut dough stir immediately. Gnocchi will cook about 3-4 minutes before floating to the top of the water. When all of the gnocchi reaches the surface, remove from the water and combine with sauce of choice. Serve immediately.
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Crispy Gnocchi Pasta with Tomatoes & Leeks
These gnocchi are crispy on the outside, tender on the inside because you sauté them in hot oil. Plus, they leave a little fond (crispy brown bits) in the pan that adds toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it's quick to prepare--just 20 minutes, start to finish. Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white. This easy and healthy dinner is easy to customize too: see Tips for variations with shrimp, pesto instead of butter, and pork chops instead of gnocchi. Source: EatingWell Magazine, October 2019
Gnocchi With Pesto Sauce
Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds. And while hard Parmesan cheese made from cow's milk is traditional for making pesto, you can also experiment with softer cheeses and options made with goat or sheep's milk.
Making pesto sauce is mainly a matter of pureeing the greens, garlic, and nuts, and then stirring in the oil and cheese. Heat it very briefly—you want to maintain the vibrant color—then adjust for consistency and seasoning, and toss the cooked gnocchi in to serve. If you're going to use alternative ingredients, use roughly the same proportions you would in a classic basil pesto sauce recipe.
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Quick Gnocchi in Easy Tomato Cream Sauce
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Today I want to talk about one of my favorite subjects: CHEESE. I adore tangy goat cheese or rich brie spread on bread, feta tossed into my salad, or a hard Manchego served with fruit and wine. I love enjoying a variety of cheeses as often as possible. When it comes to entertaining, no party is complete without a gorgeous cheese plate starter, melty mozzarella pizza, or even cheese with dessert wine to end the meal. Whether you are having the boss over for dinner, celebrating a birthday, or just feeling fancy at home on a Saturday night, fine cheese will make the experience better!
I’m sure you’ve seen Président® cheeses at your supermarket. I especially associate them with high-quality brie, which we sometimes eat on its own for dinner with some bread and fruit. They’ve got you covered with everything from gourmet spreadable cheeses to even meltable fondue cheese.
When it comes to the art of parties, the folks at Président® know what they are doing. They have loads of gorgeous, gourmet recipes on their website for appetizers, salad, entrees, and more! They also have advice about things like pairing wine and cheese, beer and cheese, and putting together a perfect cheese tray.
The dish that I couldn’t resist trying and sharing with you here is Gnocchi in Sun Dried Tomato and rondelé® Sauce. I chose this one because (a) I love gnocchi, (b) a few readers have requested vegetarian recipes lately, and (c) this one is simple enough to please kids but elegant enough to dress up for guests.
The ingredient list for this gorgeous gnocchi recipe is simple, and it only takes a few minutes to prepare after your water is boiling. The original recipe calls for sundried tomato paste, and I’m going to be honest with you. I checked three stores and couldn’t find it, so I just used regular tomato paste. I’m sharing my adapted version below, but you can find the original on their website. The longest part of the cooking process is boiling the water. I urge you to sample the smooth, creamy rondelé® while you wait. Just try to save 1/4 cup for the sauce.
Once your water is boiling, you will literally be done cooking in under 10 minutes. Since the entree is so simple, it gives you plenty of time to prepare your baked brie appetizer and feta and garden salad to complete the meal. Add a bottle (or two) of wine and maybe cheesecake for dessert, and your cheese party will be complete!
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- Heat half the butter in a large skillet over medium heat.
- Add the asparagus and sauté for 2 to 3 minutes, then stir in the peas, prosciutto, and stock.
- Cook for 3 to 4 minutes, until the asparagus is tender and the peas are soft. Season with salt and black pepper keep warm.
- Cook the gnocchi in a large pot of boiling water until they float to the top, no more than 5 minutes.
- Drain and add to the skillet with the vegetables, along with the other tablespoon of butter.
- Cook together for 1 minute, so that the sauce and gnocchi have time to mingle.
- Serve with freshly grated Parmesan.
Eat This Tip
Most supermarket deli counters sell prosciutto of some sort these days. Prosciutto di Parma or San Danielle is the best, but for recipes that involve cooking the cured ham, a less expensive version will do.
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Published: March 23, 2020 at 1:44 pm
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This gnocchi dish with asparagus and crunchy prosciutto crumbs makes for a quick and easy starter. Many more starter recipes here.
Creamy gnocchi with bacon and peas
Try our super easy and light recipe for gnocchi with peas. Give it a twist with pancetta and parmesan and you'll have a quick dinner for two ready in under 30 minutes.
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If you’ve never tried gnudi before, this is a brilliant introduction. Soft, pillowy dumplings combine spinach with creamy ricotta to make a luxurious lunch or dinner party starter.
Baked gnocchi with broccoli, blue cheese and walnuts
Our recipe for baked gnocchi with broccoli, blue cheese and walnuts is really easy and ready in under an hour – perfect for a midweek meal. Blue cheese is lovely in this, but you can adapt it to suit cheeseboard leftovers if you like. More veggie bakes here.
Pesto gnocchi with peas and spinach
Want a quick midweek meal? Check out this easy gnocchi dish with fresh pesto, bright peas and baby spinach – ready in just 10 minutes. More quick and easy meals here.
Spinach and ricotta gnocchi
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Gnocchi alla romana
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Goat's cheese gnocchi
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Italian gnocchi recipe with tomato, spinach and mascarpone
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Ham and Cheese Gnocchi
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 Servings 1 x
- Category: Dinner
- Method: Stove
- Cuisine: Italian
This delicious Ham and Cheese Gnocchi is essentially baked mac and cheese! A mouth-watering dish that’s made in about 15 minutes – it doesn’t get better than that!
- 1 tablespoon butter
- 2 cups diced onion (about 1 whole onion)
- 12 oz ham, diced
- 1/2 cup low-sodium chicken broth
- 3/4 cup water
- 1 (16 oz) package potato gnocchi
- 1 cup baby sweet peas, frozen
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 cup shredded cheese (Swiss, Monterey Jack, Gruyere, or Pepper Jack)
- Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned.
- Add the chicken broth and water and bring to a simmer. Add the gnocchi, stir well, and cover and cook for 5 minutes until the gnocchi is tender. Stir in the peas, cream, and plenty of salt and pepper to taste.
- Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Enjoy!!
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