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20-Minute Sausage-Broccoli Gnocchi Alfredo
This hearty, delicious, and simple Alfredo gnocchi with sausage is cooked on the stove in just 20 minutes.
Baked Gnocchi
This baked gnocchi is simple, fast, and delicious.
Gnocchi alla Sorrentina
A classic Italian "primo", or starter pasta, from the Campania region of Italy. Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with fresh mozzarella, basil, and your favorite gnocchi or short pasta. In the summer, we skip the oven part of this recipe and just eat it after being tossed in the saute pan.
Gnocchi with Pesto and Shrimp
This gnocchi with pesto and shrimp recipe is a surprisingly delicious combination of flavors. Use homemade gnocchi and (or) pesto for even better flavor!
Loaded Gnocchi Soup
Think loaded baked potato soup, but with gnocchi and ready in 20 minutes...
Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce
A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.
Gnocchi in Lemon-Cream Sauce
This is a hearty, tangy, and flavorful dish. Broccoli and cauliflower stand up to the rich sauce. Mix up gnocchi flavors to suit your tastes.
Cabbage and Gnocchi
This is a Polish comfort food with an Italian flare. Haluski (cabbage and noodles) is a popular budget-friendly Polish dish. I had some cabbage in the fridge and some gnocchi in my pantry so I decided to stir up some fun. I loved the way it turned out. Sprinkled with Parmesan cheese, it is even more savory and delish.
Gnocchi with Cherry Tomato Sauce
In this gnocchi with cherry tomato sauce recipe, the flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
Chicken Sausage Gnocchi Skillet
A light-tasting dish with mild flavors that is quick to prepare as long as you prep the gnocchi in advance.
Cabbage and Noodles with Ham
This Eastern European-inspired dish with ham, cabbage, and noodles is a great way to use up leftover ingredients.
Chef John's Potato Gnocchi
When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi — the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go. Makes two main courses or four appetizer servings.
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