25+ Delicious Sunday Gluten-Free Gnocchi Recipes for Perfect Dinner

Sundays are for relaxation, comfort, and, most importantly, a hearty meal to cap off the week.

Whether you’re hosting friends and family or simply enjoying a quiet day at home, a delicious dish can make all the difference.

For those who follow a gluten-free diet, finding dishes that don’t sacrifice flavor or texture can be challenging.

That’s where gluten-free gnocchi comes in—a versatile and satisfying dish that can be adapted in countless ways.

In this blog, we’ll be sharing 25+ gluten-free gnocchi recipes perfect for Sunday dinners.

From rich, creamy sauces to light, fresh toppings, these recipes will transform your Sunday meals into a celebration of flavors.

Whether you’re a fan of savory, herby, or even sweet combinations, there’s something here to delight your taste buds.

So, get ready to cook up a feast that is gluten-free, comforting, and sure to be the highlight of your weekend!

25+ Delicious Sunday Gluten-Free Gnocchi Recipes for Perfect Dinner

Sunday dinners are a cherished tradition, a time to enjoy good food, share stories, and create memories.

With these 25+ gluten-free gnocchi recipes, you’ll find the perfect dish for any mood or occasion.

From hearty, warming meals to light, refreshing options, this collection offers a diverse range of flavors and textures.

Gluten-free dining doesn’t have to be limiting—it can be an opportunity to explore new tastes and combinations that make your Sunday meals unforgettable.

So, gather your ingredients, bring your appetite, and get ready to enjoy a Sunday meal that’s both satisfying and entirely gluten-free.

Herb-Infused Gluten-Free Gnocchi with Brown Butter Sage Sauce

This gluten-free gnocchi is infused with a blend of fresh herbs, giving it a delightful, aromatic flavor. Served with a rich brown butter sage sauce, it’s a simple yet sophisticated dish perfect for a cozy Sunday dinner. The combination of nutty butter and earthy sage elevates the soft, pillowy gnocchi into a comforting, hearty meal that’s sure to impress.

Ingredients:

• 2 cups gluten-free potato gnocchi (store-bought or homemade)
• 4 tbsp unsalted butter
• 6-8 fresh sage leaves
• 2 tbsp finely chopped fresh parsley
• 1 tbsp freshly grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the gluten-free gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2 minutes or until the butter turns a light golden brown and becomes fragrant.
3. Add the cooked gnocchi to the skillet and gently toss to coat them in the brown butter and sage. Cook for an additional 2-3 minutes, allowing the gnocchi to absorb the flavors.
4. Season with salt and black pepper, then remove from heat. Sprinkle the chopped parsley and grated Parmesan cheese over the top and serve warm.

This dish brings the comforting warmth of Italian cuisine to your table, balancing the nutty notes of the brown butter with the earthiness of sage. The subtle herbs within the gnocchi itself complement the sauce beautifully, offering a sophisticated twist on a traditional favorite.

Gluten-Free Gnocchi with Tomato Basil Sauce and Fresh Mozzarella

A classic pairing of gnocchi and tomato basil sauce comes together beautifully in this gluten-free recipe. Topped with melted mozzarella and fresh basil, this dish is a heartwarming Sunday meal that is both hearty and light, perfect for indulging without overindulgence.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup fresh basil leaves, chopped
• Salt and black pepper to taste
• 1 cup fresh mozzarella, torn into small pieces
• 1/4 cup freshly grated Parmesan cheese

Instructions:

1. In a large pot, bring water to a boil and cook the gluten-free gnocchi until they rise to the surface. Drain and set aside.
2. In a skillet, heat olive oil over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.
3. Add the crushed tomatoes, oregano, and red pepper flakes (if using). Let simmer for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.
4. Add the cooked gnocchi to the sauce and stir to coat. Let it simmer for an additional 2 minutes.
5. Transfer the gnocchi and sauce to a serving dish and top with pieces of fresh mozzarella and grated Parmesan. Sprinkle the chopped basil on top before serving.

The combination of soft gnocchi, vibrant tomato sauce, and gooey mozzarella creates an irresistible dish. This gluten-free twist on a beloved classic is both simple and indulgent, with the mozzarella adding richness and the fresh basil providing a pop of flavor that ties it all together.

Gluten-Free Gnocchi with Creamy Spinach and Garlic Sauce

For a Sunday treat that feels luxurious but is easy to prepare, this creamy spinach and garlic gnocchi is perfect. The velvety sauce, flavored with garlic and fresh spinach, coats the gnocchi in a way that makes each bite feel decadent. This recipe offers a healthy and hearty option that’s satisfying yet not overly heavy.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Salt and black pepper to taste
• 1/4 tsp ground nutmeg (optional)
• Fresh parsley, for garnish

Instructions:

1. Cook the gluten-free gnocchi in boiling salted water until they rise to the surface. Remove and drain, setting them aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and let it melt into the sauce, stirring continuously until smooth.
4. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, black pepper, and ground nutmeg (if using).
5. Add the cooked gnocchi to the sauce, gently tossing to coat. Cook for an additional minute to let the flavors meld.
6. Serve immediately, garnished with fresh parsley.

This dish offers a balance of creamy texture and the slight bitterness of spinach, making it a perfect Sunday meal that’s both satisfying and rich in flavor. The garlic-infused sauce adds depth while the Parmesan enriches each bite, giving you a delicious, restaurant-quality experience right at home.

Gluten-Free Gnocchi with Lemon Garlic Butter and Asparagus

Bright, refreshing, and full of flavor, this gluten-free gnocchi recipe is perfect for a Sunday meal that feels like spring. The lemon garlic butter sauce adds a zesty kick to the soft, pillowy gnocchi while crisp-tender asparagus adds texture and a burst of freshness. This dish is light enough for a satisfying lunch but hearty enough for a cozy dinner.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup asparagus, trimmed and cut into bite-sized pieces
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Bring a pot of salted water to a boil and cook the gluten-free gnocchi until they float to the top, about 2-3 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the lemon zest and juice to the skillet, stirring to combine. Toss in the asparagus and cook for 2-3 minutes until tender-crisp.
4. Add the cooked gnocchi to the skillet and gently toss everything together. Cook for an additional minute until the gnocchi is well-coated and heated through.
5. Season with salt and black pepper to taste. Transfer to a serving dish and sprinkle with fresh parsley and Parmesan cheese before serving.

This recipe is all about the balance between the zesty lemon and the buttery richness, complemented by the mild earthiness of asparagus. It’s a perfect dish for a Sunday lunch or light dinner, providing a refreshing taste that feels bright and vibrant.

Gluten-Free Gnocchi with Mushroom and Thyme Cream Sauce

For a comforting, hearty Sunday meal, this gluten-free gnocchi with mushroom and thyme cream sauce hits all the right notes. The earthy mushrooms and the subtle hint of thyme make this dish feel elegant and sophisticated. The creamy sauce envelops each gnocchi in a luscious, velvety coating that makes every bite a treat.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 2 tbsp olive oil
• 1 cup cremini or white mushrooms, sliced
• 1 small shallot, finely diced
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Cook the gluten-free gnocchi in boiling salted water until they float to the surface. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 4-5 minutes, or until they are golden brown and have released their moisture.
3. Add the diced shallot and cook for an additional minute until translucent.
4. Pour in the heavy cream and stir in the thyme. Let the sauce simmer for 2-3 minutes until it thickens slightly. Stir in the grated Parmesan cheese until it melts and becomes smooth.
5. Add the cooked gnocchi to the sauce and toss gently to coat. Cook for another minute to ensure everything is well mixed and heated through.
6. Season with salt and black pepper to taste. Serve garnished with fresh parsley.

The combination of mushrooms and thyme creates a rich, comforting sauce that pairs perfectly with the gnocchi, making this dish a great option for a Sunday night dinner. The creamy texture of the sauce and the earthy flavors provide a satisfying and indulgent meal that’s easy to love.

Gluten-Free Gnocchi with Pesto and Cherry Tomatoes

This gluten-free gnocchi dish is light, flavorful, and perfect for a laid-back Sunday. Tossed with vibrant pesto and juicy cherry tomatoes, it’s a simple, yet crowd-pleasing recipe that’s full of Italian charm. The freshness of the basil pesto and the sweetness of the tomatoes create a refreshing and satisfying combination.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1/2 cup homemade or store-bought pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts, toasted (optional)
• Fresh basil leaves for garnish
• Salt and black pepper to taste

Instructions:

1. Cook the gluten-free gnocchi in a large pot of boiling salted water until they float to the surface. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the cherry tomatoes and sauté for 2-3 minutes until they start to soften and release their juices.
3. Add the cooked gnocchi to the skillet and pour in the pesto. Toss everything together until the gnocchi is evenly coated.
4. Season with salt and black pepper to taste. Serve in a bowl or plate, topped with grated Parmesan and toasted pine nuts if desired. Garnish with fresh basil leaves before serving.

The vibrant flavors of the pesto, paired with the sweetness of the cherry tomatoes, create a dish that’s both refreshing and satisfying. This is a perfect Sunday recipe that’s easy to make and bursting with fresh, Italian-inspired flavors that will brighten up your weekend.

Gluten-Free Gnocchi with Roasted Red Pepper Sauce and Spinach

This gluten-free gnocchi dish features a rich and vibrant roasted red pepper sauce that brings a burst of sweet and smoky flavors. Paired with wilted spinach and topped with a hint of goat cheese, it’s a wholesome, flavorful meal that’s perfect for a cozy Sunday evening.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1 jar (12 oz) roasted red peppers, drained and sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 cups fresh spinach
• 1/4 cup crumbled goat cheese
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the gluten-free gnocchi in boiling salted water until they rise to the surface. Drain and set aside.
2. In a blender or food processor, combine the roasted red peppers and minced garlic. Blend until smooth. Transfer to a skillet and heat over medium-low heat.
3. Add the heavy cream to the red pepper puree and stir until combined. Simmer for 5 minutes, stirring occasionally.
4. In a separate skillet, heat the olive oil over medium heat and add the spinach. Cook for 2-3 minutes until wilted and tender.
5. Add the cooked gnocchi to the red pepper sauce and toss until well coated. Gently fold in the spinach and season with salt and black pepper.
6. Serve with crumbled goat cheese on top and a garnish of fresh basil.

The sweetness and smoky depth of the roasted red pepper sauce provide a flavorful base for the soft, pillowy gnocchi. The wilted spinach adds color and a slight earthiness, while the goat cheese introduces a tangy creaminess that ties the dish together.

Gluten-Free Gnocchi with Lemon Ricotta and Fresh Herbs

This bright, refreshing, and light gluten-free gnocchi dish pairs perfectly with a lemon ricotta sauce infused with fresh herbs. It’s an ideal Sunday meal when you crave something flavorful yet simple. The ricotta adds a creamy texture while the lemon and herbs bring freshness and balance.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1 cup ricotta cheese
• Zest of 1 lemon
• 2 tbsp lemon juice
• 2 tbsp fresh basil, finely chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• Salt and black pepper to taste
• 2 tbsp grated Parmesan cheese (optional)
• Lemon wedges, for serving

Instructions:

1. Cook the gluten-free gnocchi in a large pot of boiling salted water until they float. Drain and set aside.
2. In a bowl, mix the ricotta cheese with the lemon zest, lemon juice, basil, chives, and dill. Season with salt and black pepper.
3. In a large skillet, gently heat the lemon ricotta mixture over medium-low heat. Add the cooked gnocchi and toss to coat evenly. Cook for 1-2 minutes to let the flavors meld.
4. Serve warm, topped with grated Parmesan cheese if desired, and a lemon wedge on the side for extra zest.

This dish is ideal for a warm Sunday meal that doesn’t sacrifice flavor for simplicity. The combination of creamy ricotta and the bright lemon notes makes it feel light, while the fresh herbs add a burst of flavor.

Gluten-Free Gnocchi with Prawns and Garlic Lemon Sauce

For a special Sunday treat that’s both luxurious and easy to prepare, this gluten-free gnocchi with prawns and a zesty garlic lemon sauce is perfect. The combination of tender prawns and soft gnocchi in a buttery, citrusy sauce makes this dish feel indulgent yet balanced.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1 lb large prawns, peeled and deveined
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 cup white wine (optional)
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Cook the gluten-free gnocchi in boiling salted water until they rise to the surface. Drain and set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the prawns to the skillet and cook for 2-3 minutes on each side or until they turn pink and opaque.
4. Pour in the lemon juice and white wine (if using) and let it simmer for 2 minutes. Add the lemon zest and season with salt and black pepper.
5. Add the cooked gnocchi to the skillet and toss gently to coat with the sauce. Cook for an additional minute to allow the flavors to combine.
6. Sprinkle with fresh parsley before serving.

This dish offers the perfect blend of flavors with the delicate prawns complementing the tender gnocchi. The garlic lemon sauce adds brightness and depth, making it a standout Sunday meal that’s as impressive as it is delicious.

Gluten-Free Gnocchi with Sage Brown Butter and Walnuts

This gluten-free gnocchi recipe is a celebration of simple, autumnal flavors. The sage brown butter sauce is rich and aromatic, and the addition of toasted walnuts adds a delightful crunch. Perfect for a cozy Sunday meal, this dish is both comforting and refined.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Cook the gluten-free gnocchi in a large pot of salted boiling water until they float to the surface. Drain and set aside.
2. In a skillet, melt the butter over medium-low heat. Add the fresh sage leaves and sauté for 2-3 minutes, allowing the butter to turn golden brown and the sage to become fragrant.
3. Remove the sage leaves and set aside. Add the cooked gnocchi to the skillet and toss until evenly coated in the brown butter. Cook for another minute until the gnocchi is slightly crisped.
4. Stir in the toasted walnuts and season with salt and black pepper. Transfer to a serving dish and sprinkle with grated Parmesan cheese and the reserved sage leaves.

This dish is all about the nutty, earthy flavors of the brown butter and walnuts, enhanced by the aromatic sage. It’s a comforting, elegant dish that makes for a perfect Sunday dinner that feels like a warm hug.

Gluten-Free Gnocchi with Roasted Butternut Squash and Ricotta

This gluten-free gnocchi dish is a beautiful combination of sweet and savory flavors, with roasted butternut squash and creamy ricotta creating a well-balanced meal. The addition of sage and a sprinkle of pine nuts takes this dish to the next level, making it perfect for a cozy Sunday meal.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1 small butternut squash, peeled, cubed, and roasted
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup pine nuts, toasted
• Salt and black pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Roast the cubed butternut squash in a 400°F (200°C) oven for 20-25 minutes or until tender and caramelized. Set aside.
2. Cook the gluten-free gnocchi in boiling salted water until they float. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped sage leaves and cook for 1-2 minutes until fragrant.
4. Add the roasted butternut squash and cooked gnocchi to the skillet and gently toss to coat. Cook for 2-3 minutes until everything is heated through and slightly golden.
5. Remove from heat and stir in the ricotta cheese. Season with salt and black pepper to taste.
6. Serve topped with toasted pine nuts and a garnish of fresh sage leaves.

The roasted butternut squash adds a natural sweetness that pairs beautifully with the richness of the ricotta. This dish is warm, satisfying, and full of comforting fall flavors, making it ideal for a Sunday dinner.

Gluten-Free Gnocchi with Tomato Basil Sauce and Burrata

For a fresh, Italian-inspired Sunday meal, this gluten-free gnocchi dish with tomato basil sauce and burrata is perfect. The rich tomato sauce, sweet basil, and creamy burrata cheese create a satisfying combination that’s both comforting and indulgent.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 2 cups crushed tomatoes
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• 1 ball of burrata cheese
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook the gluten-free gnocchi in a large pot of boiling salted water until they float. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes and let it simmer for 10 minutes to thicken slightly.
3. Stir in the fresh basil and season with salt, black pepper, and red pepper flakes if desired.
4. Add the cooked gnocchi to the sauce and gently toss to coat.
5. Serve in bowls with a piece of burrata on top. Drizzle with a bit of olive oil, sprinkle with grated Parmesan cheese, and garnish with extra fresh basil leaves.

This dish is simple yet elegant, offering the classic combination of tomato and basil flavors paired with the indulgent creaminess of burrata. Perfect for a Sunday meal that feels both special and easy to make.

Gluten-Free Gnocchi with Lemon Garlic Asparagus and Parmesan

This gluten-free gnocchi recipe features tender asparagus sautéed with garlic and a hint of lemon, all tossed with the gnocchi and finished with Parmesan cheese. It’s a simple yet flavorful dish, ideal for a refreshing Sunday meal.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free gnocchi in a large pot of boiling salted water until they rise to the surface. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the asparagus and cook for 3-4 minutes until tender-crisp.
3. Add the cooked gnocchi to the skillet and toss with the asparagus. Stir in the lemon zest and juice, and season with salt and black pepper.
4. Remove from heat and sprinkle the grated Parmesan cheese over the top. Toss until the cheese is melted and evenly distributed.
5. Serve with a garnish of fresh parsley.

The bright flavors of lemon and garlic combined with the crisp-tender asparagus make this dish light and vibrant. The addition of Parmesan adds a rich, salty finish, making it a perfect Sunday lunch or dinner option.

Gluten-Free Gnocchi with Creamy Mushroom and Thyme Sauce

This hearty, gluten-free gnocchi dish is perfect for a cozy Sunday meal. The creamy mushroom sauce, infused with thyme, complements the soft, pillowy gnocchi and makes for a rich and satisfying dish.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 2 tbsp unsalted butter
• 2 cups mushrooms, sliced (such as cremini or button)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free gnocchi in a large pot of boiling salted water until they float. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes until golden brown and their moisture has evaporated. Add the minced garlic and cook for another minute.
3. Pour in the heavy cream and stir in the thyme. Let it simmer for 3-4 minutes until the sauce thickens slightly.
4. Add the cooked gnocchi to the skillet and toss until well coated. Stir in the grated Parmesan cheese and season with salt and black pepper.
5. Serve with a garnish of fresh parsley.

This dish is perfect for mushroom lovers, offering earthy flavors and a creamy texture that pair wonderfully with the tender gnocchi. The thyme adds a fragrant touch, making this a comforting and satisfying Sunday meal.

Gluten-Free Gnocchi with Pesto, Cherry Tomatoes, and Mozzarella

For a vibrant, Italian-inspired Sunday dish, this gluten-free gnocchi with pesto, cherry tomatoes, and mozzarella is a flavorful and colorful choice. The fresh pesto and sweet cherry tomatoes pair beautifully with the creamy mozzarella for a delightful meal.

Ingredients:

• 2 cups gluten-free potato gnocchi
• 1/2 cup prepared pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into bite-sized pieces
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the gluten-free gnocchi in a pot of boiling salted water until they rise to the surface. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften.
3. Add the cooked gnocchi to the skillet and toss with the tomatoes. Stir in the pesto until evenly combined.
4. Remove from heat and gently fold in the fresh mozzarella.
5. Serve warm with fresh basil leaves for garnish.

The combination of rich, herbaceous pesto, juicy cherry tomatoes, and creamy mozzarella creates a bright, satisfying dish. Perfect for a Sunday dinner that’s as fresh as it is flavorful, this gnocchi recipe will become a staple for light and comforting meals.

Note: More recipes​ are coming soon!