35+ Delicious Friday Gluten-Free Gnocchi Recipes to Try This Weekend

If you’re looking for a way to make your Friday dinners extra special, gluten-free gnocchi recipes are the answer.

Whether you’re preparing for a quiet night at home or planning a cozy dinner party, gnocchi offers a comforting, versatile, and incredibly satisfying dish.

From classic combinations like pesto and parmesan to exciting twists with roasted vegetables, cheese, and hearty sauces, these 35+ gluten-free gnocchi recipes will transform your Friday evenings into a culinary celebration.

These recipes cater to every palate, offering something for everyone – from dairy-free and vegan options to rich and indulgent versions for a more decadent meal.

Whether you’re a seasoned gluten-free cook or a newcomer to the world of gluten-free pasta, these recipes will help you master the art of gnocchi-making and elevate your Friday dinner to new heights.

So, gather your ingredients, get ready to roll, and dive into the world of gluten-free gnocchi!

35+ Delicious Friday Gluten-Free Gnocchi Recipes to Try This Weekend

Friday dinners should be about enjoying great food and spending time with loved ones, and gluten-free gnocchi recipes are the perfect way to do just that.

These 35+ recipes provide a wide range of flavors, ingredients, and techniques to help you create mouthwatering meals that everyone can enjoy.

From simple, quick meals to more complex dishes with rich sauces, these gnocchi recipes ensure that your Friday evenings are nothing short of spectacular.

So whether you’re craving something savory, creamy, or with a hint of sweetness, these gluten-free gnocchi dishes will satisfy your taste buds and make you look forward to every Friday night.

Creamy Garlic Parmesan Gluten-Free Gnocchi

This creamy garlic parmesan gluten-free gnocchi is a decadent dish perfect for Friday nights. The tender, pillowy gnocchi is paired with a rich, garlic-infused cream sauce and topped with freshly grated parmesan cheese. It’s a comforting meal that combines the savory flavor of garlic with the creaminess of parmesan, making it a perfect Friday night indulgence.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 ½ cups mashed potatoes (preferably cold)
• 1 large egg
• 1 tsp salt
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated parmesan cheese
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: In a large mixing bowl, combine the mashed potatoes, gluten-free flour, egg, and salt. Mix until smooth and well-combined. Roll the dough into long ropes and cut them into small pieces. Use a fork to create ridges on each piece.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Once they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and set aside.
3. Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute). Add the heavy cream and bring to a simmer. Stir in the grated parmesan cheese and cook until the sauce thickens. Season with salt and pepper.
4. Combine: Add the cooked gnocchi to the skillet and toss gently to coat in the creamy sauce. Continue to cook for 1-2 minutes until everything is well combined.
5. Serve: Garnish with chopped parsley and additional parmesan cheese, if desired. Serve hot.

This creamy garlic parmesan gluten-free gnocchi is a luxurious dish that will satisfy any cravings for rich, indulgent comfort food. The pillowy gnocchi combined with the smooth, garlicky cream sauce offers a delicious and flavorful experience. It’s a great way to enjoy a gluten-free version of the classic gnocchi while indulging in a comforting Friday night meal. Paired with a fresh salad or crispy bread, this dish is sure to impress anyone at your dinner table.

Gluten-Free Gnocchi with Tomato Basil Sauce

A simple yet vibrant dish, this gluten-free gnocchi with tomato basil sauce brings the fresh flavors of ripe tomatoes and fragrant basil to the forefront. The gnocchi are light and fluffy, absorbing the zesty tomato sauce, making it an ideal dish for a healthy and delicious Friday dinner. This recipe is perfect for those who crave a Mediterranean-inspired meal.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 large egg
• 1 ½ tsp salt
• ½ tsp pepper
• 4 large tomatoes, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp sugar
• 1 ½ cups fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: In a mixing bowl, combine the gluten-free flour, ricotta cheese, egg, salt, and pepper. Knead until you form a soft dough. Roll the dough into long ropes and cut them into small pieces. Use a fork to make ridges on each gnocchi.
2. Cook the Gnocchi: Bring a pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. Prepare the Tomato Basil Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute. Add the diced tomatoes and sugar, stirring occasionally. Let it simmer for 10-12 minutes until the sauce thickens. Stir in the chopped basil and season with salt and pepper.
4. Combine: Add the cooked gnocchi to the skillet and gently toss to coat them in the sauce. Continue to simmer for an additional 2-3 minutes.
5. Serve: Garnish with extra basil and serve immediately.

This gluten-free gnocchi with tomato basil sauce is a perfect balance of fresh, zesty flavors and soft, tender gnocchi. The lightness of the ricotta-based gnocchi pairs beautifully with the tangy tomato sauce, creating a meal that is both satisfying and healthy. Whether you’re having a cozy Friday dinner with family or hosting a casual gathering, this dish offers a taste of the Mediterranean and a delightful way to enjoy gluten-free gnocchi.

Gluten-Free Gnocchi with Pesto and Roasted Vegetables

This gluten-free gnocchi with pesto and roasted vegetables is a colorful and nutritious dish that bursts with fresh flavors. The creamy, earthy pesto sauce coats the gnocchi perfectly, while the roasted vegetables add a depth of flavor and texture. It’s a simple yet elevated dish, ideal for a wholesome and satisfying Friday meal.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 cup mashed sweet potato (cooled)
• 1 egg
• 1 tsp salt
• 1 ½ cups pesto (store-bought or homemade)
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 small red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Make the Gnocchi: Combine the gluten-free flour, mashed sweet potato, egg, and salt in a bowl. Mix until a smooth dough forms. Roll the dough into long ropes and cut into bite-sized pieces. Use a fork to make grooves on each piece.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in and cook for 3-4 minutes, or until they float. Remove with a slotted spoon and set aside.
3. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly charred.
4. Combine with Pesto: In a large skillet, toss the cooked gnocchi with the roasted vegetables and pesto. Stir gently to coat everything evenly. Heat for 2-3 minutes until everything is warmed through.
5. Serve: Garnish with fresh basil leaves and serve immediately.

This gluten-free gnocchi with pesto and roasted vegetables is an ideal Friday night meal that brings together bright, fresh ingredients in a comforting, flavorful way. The roasted vegetables add a satisfying crunch and sweetness that complements the rich pesto, while the gnocchi provides a tender bite. It’s a perfect dish to enjoy on a relaxing Friday, offering both a wholesome and delicious dining experience. It’s an excellent way to showcase the versatility of gluten-free gnocchi while incorporating the vibrant flavors of roasted veggies and pesto.

Spicy Shrimp and Tomato Gluten-Free Gnocchi

This spicy shrimp and tomato gluten-free gnocchi dish brings together succulent shrimp, tangy tomatoes, and a kick of heat, all served over soft, pillowy gnocchi. It’s a bold and flavorful meal, perfect for Friday nights when you want something a bit more exciting. The shrimp add a touch of elegance, while the tomatoes and spices balance the dish with acidity and warmth.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 large egg
• 1 ½ tsp salt
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tbsp smoked paprika
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: Combine gluten-free flour, ricotta cheese, egg, and salt in a large bowl. Knead until smooth. Roll the dough into long ropes, cut into pieces, and create ridges with a fork.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
4. Prepare the Sauce: In the same skillet, add garlic and sauté for 1 minute. Add the halved cherry tomatoes, red pepper flakes, smoked paprika, and salt and pepper. Cook for 5-7 minutes until tomatoes soften and release their juices.
5. Combine and Serve: Add the cooked gnocchi and shrimp back into the skillet. Toss everything together gently, adding lemon juice for extra brightness. Garnish with fresh parsley and serve immediately.

This spicy shrimp and tomato gluten-free gnocchi is a fantastic dish to spice up your Friday night. The combination of juicy shrimp, fresh tomatoes, and a touch of heat from the red pepper flakes creates a vibrant, exciting meal that pairs perfectly with the tender gnocchi. It’s a dish that delivers a lot of flavor without being overly complicated, making it an ideal choice for a delicious and satisfying end to the week.

Gluten-Free Gnocchi with Mushroom Cream Sauce

Indulge in a rich and creamy mushroom sauce paired with gluten-free gnocchi in this comforting dish. The earthy flavor of the mushrooms combined with the silky cream sauce creates a hearty meal that is perfect for a cozy Friday dinner. Whether you’re a fan of mushrooms or looking for a vegetarian option, this recipe will be a hit.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup mashed potatoes (cooled)
• 1 egg
• 1 tsp salt
• 2 tbsp olive oil
• 2 cups sliced mushrooms (cremini or button mushrooms work well)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: In a mixing bowl, combine mashed potatoes, gluten-free flour, egg, and salt. Mix until a soft dough forms. Roll into ropes and cut into pieces, then use a fork to shape the gnocchi.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. Prepare the Mushroom Sauce: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 6-8 minutes until they are soft and golden brown. Add the minced garlic and cook for an additional minute.
4. Make the Cream Sauce: Pour in the heavy cream, stirring to combine. Add thyme, parmesan cheese, salt, and pepper. Let the sauce simmer for 5-7 minutes until it thickens.
5. Combine: Add the cooked gnocchi to the skillet with the mushroom cream sauce and toss gently to coat. Continue to cook for 1-2 minutes until the gnocchi is heated through.
6. Serve: Garnish with extra thyme and parmesan cheese. Serve hot.

The gluten-free gnocchi with mushroom cream sauce offers a rich and satisfying flavor that will make your Friday night special. The combination of creamy sauce and savory mushrooms creates a comforting and indulgent dish, while the gnocchi adds a soft, pillowy texture. Perfect for vegetarians or anyone craving a comforting, hearty meal, this dish is a great way to enjoy a delicious gluten-free meal with depth of flavor.

Lemon and Asparagus Gluten-Free Gnocchi

This lemon and asparagus gluten-free gnocchi recipe is the epitome of fresh, springtime flavors. The tangy lemon sauce, paired with crisp asparagus and soft gnocchi, makes for a light yet satisfying dish perfect for a Friday night. It’s a great choice for those looking for a refreshing, healthy, and gluten-free pasta alternative.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 large egg
• 1 ½ tsp salt
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 1/4 cup heavy cream
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: Mix the gluten-free flour, ricotta cheese, egg, and salt together in a bowl to form a soft dough. Roll the dough into ropes, cut into small pieces, and use a fork to form ridges on each piece.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. Sauté the Asparagus: In a skillet, heat olive oil over medium heat. Add the asparagus pieces and cook for about 5-7 minutes, or until tender and slightly caramelized. Remove from the skillet and set aside.
4. Prepare the Lemon Sauce: In the same skillet, add the lemon zest, lemon juice, and heavy cream. Stir to combine and cook for 2-3 minutes until the sauce slightly thickens.
5. Combine: Add the cooked gnocchi and asparagus to the skillet with the lemon sauce. Toss gently to coat and heat everything through.
6. Serve: Garnish with fresh basil, salt, and pepper. Serve hot.

This lemon and asparagus gluten-free gnocchi is the perfect choice for a refreshing and light Friday night meal. The bright, tangy lemon sauce balances beautifully with the crisp asparagus and tender gnocchi. It’s a simple yet elegant dish, perfect for those seeking a gluten-free alternative to classic pasta dishes. With fresh, vibrant ingredients and a quick prep time, this dish will be a hit at your Friday dinner table.

Gluten-Free Gnocchi with Roasted Garlic and Spinach Pesto

This gluten-free gnocchi with roasted garlic and spinach pesto combines rich, earthy flavors with a burst of freshness. The creamy roasted garlic pesto, made with spinach and nuts, coats the gnocchi beautifully, creating a satisfying, healthy dish. Perfect for a cozy Friday night, it’s a dish that’s easy to make and full of flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup mashed potatoes
• 1 egg
• 1 tsp salt
• 1 head garlic
• 2 tbsp olive oil
• 3 cups fresh spinach
• 1/4 cup walnuts (or pine nuts)
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil (for pesto)
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: Mix mashed potatoes, gluten-free flour, egg, and salt together until smooth. Roll the dough into ropes, cut into pieces, and create ridges with a fork.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant. Squeeze out the roasted garlic cloves and set aside.
4. Make the Pesto: In a blender or food processor, combine spinach, walnuts, parmesan cheese, roasted garlic, and olive oil. Blend until smooth, adding salt and pepper to taste.
5. Combine and Serve: Toss the cooked gnocchi in the spinach pesto until well coated. Serve warm, garnished with extra parmesan.

This gluten-free gnocchi with roasted garlic and spinach pesto is a delightful way to enjoy a flavorful and healthy meal. The roasted garlic adds depth to the pesto, while the spinach provides freshness, creating a beautiful contrast with the gnocchi. It’s the ideal dish for a Friday night when you want something indulgent yet nutritious, and the pesto can be easily adapted to different nuts or herbs for variety.

Gluten-Free Gnocchi with Bacon and Brussels Sprouts

This gluten-free gnocchi with bacon and Brussels sprouts is the ultimate comfort food with a savory twist. The crispy bacon and caramelized Brussels sprouts complement the soft gnocchi perfectly, creating a hearty, satisfying dish. With the smokiness of bacon and the earthy flavor of Brussels sprouts, this recipe makes for a decadent Friday night meal.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 egg
• 1 tsp salt
• 8 slices bacon, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: Combine ricotta, gluten-free flour, egg, and salt to form a dough. Roll into ropes, cut into pieces, and create ridges with a fork.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, around 3-4 minutes. Remove with a slotted spoon and set aside.
3. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside.
4. Caramelize the Brussels Sprouts: In the same skillet, add olive oil and the halved Brussels sprouts. Cook for 8-10 minutes until crispy and caramelized. Add minced garlic and sauté for 1 minute.
5. Combine: Add the cooked gnocchi to the skillet with Brussels sprouts and bacon, tossing gently. Cook for another 2-3 minutes to combine the flavors. Season with salt and pepper.
6. Serve: Garnish with grated parmesan cheese and serve hot.

The crispy bacon and caramelized Brussels sprouts in this gluten-free gnocchi dish offer a deliciously savory and hearty experience. This dish feels indulgent but is balanced by the earthy vegetables and the softness of the gnocchi. It’s perfect for a cozy Friday night, bringing together all the best flavors in one bowl. Whether you’re a fan of bacon or looking to try something different, this dish will satisfy your cravings.

Gluten-Free Gnocchi with Roasted Butternut Squash and Sage Brown Butter

This gluten-free gnocchi with roasted butternut squash and sage brown butter is the epitome of fall comfort food. The sweetness of the butternut squash pairs perfectly with the crispy sage and nutty brown butter, while the gnocchi adds a soft, pillowy texture. This rich and flavorful dish is ideal for a Friday evening when you want to enjoy a warm, satisfying meal.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup mashed potatoes
• 1 egg
• 1 tsp salt
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1/2 cup unsalted butter
• 12 fresh sage leaves
• 1/4 cup parmesan cheese
• Salt and pepper to taste

Instructions:

1. Make the Gnocchi: Combine mashed potatoes, gluten-free flour, egg, and salt to form a dough. Roll into ropes, cut into pieces, and use a fork to create ridges on each piece.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook until they float, about 3-4 minutes. Remove with a slotted spoon and set aside.
3. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
4. Make the Brown Butter: In a small skillet, melt butter over medium heat. Add fresh sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage becomes crispy.
5. Combine: Add the roasted butternut squash and gnocchi to the skillet with the sage brown butter. Toss gently until everything is well coated. Season with salt and pepper to taste.
6. Serve: Garnish with grated parmesan cheese and serve hot.

This gluten-free gnocchi with roasted butternut squash and sage brown butter is a perfect dish for a cozy Friday night. The roasted squash offers natural sweetness that complements the rich, nutty brown butter and crispy sage. The gnocchi, tender and soft, soaks up all the flavors, making each bite a comforting delight. It’s an elegant yet simple dish that will leave you feeling satisfied and ready to unwind.

Gluten-Free Gnocchi with Tomato Basil Sauce

A classic dish made gluten-free, this gnocchi with tomato basil sauce is full of bright, tangy flavors. The fresh tomato sauce is made from scratch, simmered to perfection with garlic, basil, and a touch of sweetness. It pairs perfectly with soft, pillowy gnocchi, creating a comforting, satisfying meal that’s perfect for a cozy Friday night.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 egg
• 1 tsp salt
• 1 can (15 oz) crushed tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tsp sugar
• Salt and pepper to taste
• Grated parmesan for garnish

Instructions:

1. Make the Gnocchi: In a bowl, combine ricotta cheese, gluten-free flour, egg, and salt. Mix until smooth and roll the dough into ropes. Cut into pieces and create ridges with a fork.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi into the water and cook until they float, about 3-4 minutes. Remove and set aside.
3. Make the Tomato Basil Sauce: Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add crushed tomatoes, sugar, salt, and pepper, and simmer for 15-20 minutes until thickened. Stir in fresh basil and cook for an additional 2 minutes.
4. Combine: Add cooked gnocchi to the sauce and toss to coat. Simmer together for 2-3 minutes to allow the flavors to meld.
5. Serve: Serve the gnocchi hot, garnished with grated parmesan and extra fresh basil.

This gluten-free gnocchi with tomato basil sauce brings together simple ingredients in a way that feels both comforting and fresh. The homemade sauce is bright and flavorful, with the perfect balance of sweetness and acidity, complementing the soft gnocchi. This dish is ideal for a Friday evening, offering a satisfying meal that doesn’t require a lot of time to prepare but delivers full flavor and comfort.

Gluten-Free Gnocchi with Creamy Mushroom Sauce

This gluten-free gnocchi with creamy mushroom sauce is an indulgent dish that combines earthy mushrooms with a rich, creamy sauce. The gnocchi soaks up the sauce, creating a luxurious and comforting dish that’s perfect for a special Friday night meal. The depth of flavor from the mushrooms, combined with the smooth cream, makes this dish irresistible.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup mashed potatoes
• 1 egg
• 1 tsp salt
• 2 tbsp olive oil
• 1 lb mushrooms (button, cremini, or a mix), sliced
• 1 cup heavy cream
• 1/4 cup vegetable broth
• 2 tbsp butter
• 1/4 cup parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Make the Gnocchi: Combine mashed potatoes, gluten-free flour, egg, and salt to form a dough. Roll the dough into ropes, cut into pieces, and make ridges with a fork.
2. Cook the Gnocchi: Boil a large pot of salted water. Drop gnocchi into the water and cook until they float, about 3-4 minutes. Remove and set aside.
3. Make the Creamy Mushroom Sauce: In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 6-8 minutes, until softened and browned. Add butter, vegetable broth, and heavy cream. Simmer for 5-7 minutes until the sauce thickens.
4. Combine: Add the gnocchi to the mushroom sauce and toss gently to coat. Stir in grated parmesan and cook for 2-3 minutes until the sauce is fully absorbed by the gnocchi.
5. Serve: Garnish with fresh parsley and additional parmesan if desired. Serve immediately.

This gluten-free gnocchi with creamy mushroom sauce is a luxurious and rich dish that feels like a treat. The mushrooms add an earthy depth of flavor, while the creaminess of the sauce envelops the gnocchi in a warm, satisfying hug. It’s a dish perfect for a Friday evening, offering comfort and elegance in every bite.

Gluten-Free Gnocchi with Lemon and Arugula Butter Sauce

This gluten-free gnocchi with lemon and arugula butter sauce is a light and fresh take on a classic comfort dish. The zesty lemon and peppery arugula add brightness and a burst of flavor, while the butter sauce brings it all together in a creamy, indulgent way. It’s a perfect dish to enjoy on a Friday evening when you crave something flavorful but not too heavy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 egg
• 1 tsp salt
• 1/4 cup unsalted butter
• 1 lemon (zested and juiced)
• 2 cups fresh arugula
• Salt and pepper to taste
• Grated parmesan cheese for garnish

Instructions:

1. Make the Gnocchi: In a mixing bowl, combine ricotta, gluten-free flour, egg, and salt. Mix until smooth. Roll the dough into ropes, cut into pieces, and use a fork to create ridges.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water, cooking until they float, about 3-4 minutes. Remove and set aside.
3. Make the Lemon and Arugula Butter Sauce: In a skillet, melt butter over medium heat. Add lemon zest and juice, cooking for 1-2 minutes until fragrant. Add the fresh arugula and cook for another 1-2 minutes until wilted.
4. Combine: Add the cooked gnocchi to the skillet, tossing to coat in the lemon-arugula butter sauce. Season with salt and pepper to taste.
5. Serve: Garnish with freshly grated parmesan and serve immediately.

This gluten-free gnocchi with lemon and arugula butter sauce is a light and refreshing take on gnocchi, offering a bright, citrusy flavor that pairs perfectly with the peppery arugula. The richness of the butter balances out the freshness of the sauce, making this dish a satisfying yet not too heavy option for a Friday meal. It’s a flavorful, unique dish that brings a burst of freshness to your dinner table.

Gluten-Free Gnocchi with Pesto and Roasted Cherry Tomatoes

This gluten-free gnocchi with pesto and roasted cherry tomatoes brings together vibrant flavors and textures in a beautiful dish. The pesto sauce adds a burst of fresh basil and garlic, while the sweet, roasted cherry tomatoes provide a juicy contrast. Paired with soft, pillowy gnocchi, this dish is the ultimate summer comfort food that can be enjoyed year-round.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 egg
• 1 tsp salt
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated parmesan cheese
• Fresh basil for garnish

Instructions:

1. Make the Gnocchi: In a bowl, mix together ricotta, gluten-free flour, egg, and salt. Knead the dough until smooth, then roll it into ropes. Cut into small pieces and use a fork to create ridges.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface, about 3-4 minutes. Remove and set aside.
3. Roast the Cherry Tomatoes: Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, until the tomatoes burst and caramelize.
4. Combine: In a large pan, heat the pesto over low heat. Add the cooked gnocchi and roasted tomatoes. Toss to coat, ensuring the gnocchi is covered with the pesto and the tomatoes are evenly distributed.
5. Serve: Sprinkle with grated parmesan cheese and fresh basil. Serve immediately.

The gluten-free gnocchi with pesto and roasted cherry tomatoes is a dish that balances richness and brightness beautifully. The sweet roasted tomatoes offer a juicy contrast to the fresh, herbaceous pesto, while the gnocchi provides a tender base that soaks up all the flavors. It’s the perfect dish to enjoy on a Friday night, bringing together comforting, wholesome ingredients in a simple yet delicious way.

Gluten-Free Gnocchi with Spinach and Ricotta Cream Sauce

This gluten-free gnocchi with spinach and ricotta cream sauce is a comforting dish that combines the richness of cream with the freshness of spinach. The gnocchi absorbs the creamy sauce, creating a hearty yet light meal. It’s a perfect Friday night dinner when you want something creamy, satisfying, and full of flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup mashed potatoes
• 1 egg
• 1 tsp salt
• 2 tbsp olive oil
• 4 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1 cup heavy cream
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Grated parmesan cheese for garnish

Instructions:

1. Make the Gnocchi: Combine mashed potatoes, gluten-free flour, egg, and salt to form a dough. Roll it into ropes and cut into pieces. Use a fork to make ridges on the gnocchi.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi into the water and cook until they float to the surface, about 3-4 minutes. Remove and set aside.
3. Make the Spinach Ricotta Cream Sauce: In a pan, heat olive oil over medium heat. Add chopped spinach and sauté until wilted, about 2-3 minutes. Add ricotta cheese, heavy cream, and nutmeg. Stir well and cook for 5-7 minutes until the sauce thickens. Season with salt and pepper.
4. Combine: Add the cooked gnocchi to the pan with the spinach-ricotta sauce. Toss gently to coat the gnocchi in the creamy sauce.
5. Serve: Serve hot, garnished with grated parmesan cheese.

This gluten-free gnocchi with spinach and ricotta cream sauce is a warm, comforting dish that feels indulgent yet light. The creamy sauce, with its rich ricotta and the subtle flavor of nutmeg, creates a perfect pairing with the gnocchi and spinach. This dish is ideal for a cozy Friday dinner, offering both satisfying and fresh flavors in every bite.

Gluten-Free Gnocchi with Bacon, Brussels Sprouts, and Balsamic Glaze

For those who love a savory, slightly smoky twist to their gnocchi, this gluten-free gnocchi with bacon, Brussels sprouts, and balsamic glaze is the perfect choice. Crispy bacon, caramelized Brussels sprouts, and the tangy sweetness of balsamic glaze come together in a dish that’s full of depth and complexity. It’s a hearty, flavorful meal to wrap up your Friday.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup mashed potatoes
• 1 egg
• 1 tsp salt
• 1/2 lb bacon, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Make the Gnocchi: Mix together mashed potatoes, gluten-free flour, egg, and salt to form a dough. Roll it into ropes, cut into pieces, and make ridges with a fork.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi into the water, cooking until they float, about 3-4 minutes. Remove and set aside.
3. Cook the Bacon and Brussels Sprouts: In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon and set aside. In the same pan, add olive oil and sauté Brussels sprouts until golden brown, about 5-7 minutes. Season with salt and pepper.
4. Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook until it thickens, about 5-7 minutes.
5. Combine: Add the cooked gnocchi to the skillet with Brussels sprouts and bacon. Toss gently to combine. Drizzle with balsamic glaze and toss again.
6. Serve: Garnish with fresh parsley and serve immediately.

This gluten-free gnocchi with bacon, Brussels sprouts, and balsamic glaze offers a savory and slightly sweet combination that is sure to impress. The crispy bacon and caramelized Brussels sprouts bring a rich, smoky depth, while the balsamic glaze adds a delightful tang. This dish is an excellent choice for a Friday night, offering a complex, satisfying meal that’s as flavorful as it is comforting.

Note: More recipes are coming soon!