30+ Hearty January Gnocchi Recipes to Warm Your Soul This Winter

January is the perfect time for comfort food—something warm, hearty, and satisfying. And what better dish to enjoy during the chilly winter months than gnocchi?

These soft, pillowy dumplings, made from potatoes or ricotta, are the ultimate comfort food. Whether you’re in the mood for a rich and creamy sauce, a simple pesto, or a tangy lemon garlic drizzle, gnocchi can be dressed up in countless delicious ways.

In this blog, we’ve rounded up over 30 mouthwatering January gnocchi recipes, each one offering something unique and perfect for a cozy winter meal.

From indulgent, cheesy concoctions to lighter, vegetable-packed options, these recipes will keep you warm and satisfied all month long.

Get ready to dive into this collection of gnocchi dishes that can be easily prepared for family dinners, special occasions, or a quick weeknight meal.

30+ Hearty January Gnocchi Recipes to Warm Your Soul This Winter

Gnocchi is one of those dishes that never goes out of style, and with its versatility, it can be adapted to nearly any flavor profile or dietary need.

Whether you prefer it paired with roasted vegetables, creamy sauces, or savory meats, there’s a gnocchi recipe for everyone this January.

We hope this collection of 30+ gnocchi recipes inspires you to experiment in the kitchen and enjoy these comforting bites all month long.

So, gather your ingredients, get cooking, and enjoy the ultimate winter comfort food!

Creamy Spinach and Ricotta Gnocchi

This creamy spinach and ricotta gnocchi dish offers a comforting and flavorful meal perfect for a winter evening. The gnocchi, soft and pillowy, pairs perfectly with a rich, creamy sauce made from spinach, ricotta, and Parmesan. A touch of garlic and nutmeg brings out the depth of flavor, making this dish a family favorite. Whether you’re serving it for a special occasion or a cozy night in, this recipe is guaranteed to impress.

Recipe:

• 1 lb. potato gnocchi
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add the spinach to the skillet and cook until wilted, about 3 minutes.
4. Stir in the ricotta, heavy cream, Parmesan cheese, and nutmeg. Let the sauce simmer for 2–3 minutes, stirring frequently.
5. Add the cooked gnocchi to the skillet, tossing gently to coat in the creamy sauce. If the sauce is too thick, add a bit of reserved pasta water to loosen it.
6. Season with salt and pepper to taste.
7. Serve garnished with fresh basil leaves.

This creamy spinach and ricotta gnocchi offers the perfect balance of indulgence and comfort. The smooth ricotta cheese and the earthy spinach create a sauce that clings to the gnocchi, making every bite a creamy delight. It’s a simple yet elegant dish, perfect for impressing guests or enjoying as a cozy meal with loved ones. A sprinkle of Parmesan and fresh basil enhances the flavor, leaving you with a dish that’s both delicious and satisfying.

Sweet Potato and Sage Gnocchi with Brown Butter Sauce

This recipe combines the earthy sweetness of roasted sweet potatoes with crispy sage and a nutty brown butter sauce. The gnocchi, made with sweet potatoes, are incredibly tender and flavorful, offering a delicious contrast to the savory butter sauce. The crispy sage leaves add an aromatic and crispy texture that enhances every bite. This dish is ideal for the colder months, offering both warmth and comfort in one plate.

Recipe:

• 1 lb. sweet potato gnocchi (store-bought or homemade)
• 2 tbsp unsalted butter
• 1/2 cup fresh sage leaves
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup toasted pine nuts (optional)

Instructions:

1. Cook the sweet potato gnocchi according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the gnocchi and cook until they’re golden and slightly crispy, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Let it cook for about 4–5 minutes until it turns golden brown and smells nutty.
4. Add the fresh sage leaves to the browned butter and cook for 1–2 minutes until the sage becomes crispy.
5. Return the gnocchi to the skillet and toss gently in the brown butter and crispy sage. Season with salt and pepper.
6. Serve with grated Parmesan cheese and toasted pine nuts if desired.

Sweet potato and sage gnocchi with brown butter is a dish that marries the sweetness of the potatoes with the richness of the butter. The crispy sage adds a wonderful contrast, while the brown butter sauce offers a nutty depth of flavor that brings the entire dish together. It’s a visually stunning and deeply flavorful dish that is perfect for both a comforting family dinner or a special winter celebration. With the added crunch of toasted pine nuts, every bite offers layers of taste and texture.

Gnocchi with Tomato Basil Sauce and Mozzarella

This simple yet flavorful gnocchi recipe features a homemade tomato basil sauce with fresh mozzarella, making it a perfect choice for a quick weeknight meal. The combination of the soft gnocchi, tangy tomato sauce, and melty mozzarella creates a satisfying dish that everyone will love. It’s a crowd-pleaser and can be made in under 30 minutes, ideal for busy days when you crave something hearty and flavorful.

Recipe:

• 1 lb. potato gnocchi
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz.) crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp sugar
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 8 oz. fresh mozzarella, cut into small cubes
• Parmesan cheese for serving

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the crushed tomatoes, oregano, and sugar. Let the sauce simmer for about 10 minutes, stirring occasionally.
5. Season the sauce with salt and pepper to taste.
6. Add the cooked gnocchi to the sauce and toss to coat.
7. Stir in the fresh basil and mozzarella cubes. Let the mozzarella melt slightly before serving.
8. Serve with a sprinkle of Parmesan cheese.

This gnocchi with tomato basil sauce and mozzarella is a deliciously simple dish that delivers big on flavor. The tangy tomato sauce pairs perfectly with the soft gnocchi, while the mozzarella melts into the sauce, creating a creamy richness. Fresh basil adds a pop of color and flavor, making it a visually appealing dish. Whether you serve it on a casual weeknight or as part of a larger meal, this recipe is sure to be a hit with anyone who loves classic Italian flavors.

Gnocchi with Mushroom and Garlic Cream Sauce

This gnocchi with mushroom and garlic cream sauce is a rich and savory dish that combines the soft, pillowy gnocchi with a luxurious, creamy sauce. The earthy flavor of the mushrooms pairs beautifully with the garlic, while a touch of cream creates a velvety texture that coats every piece of gnocchi. This dish feels indulgent yet comforting and is perfect for cozy dinners when you want something satisfying without too much effort.

Recipe:

• 1 lb. potato gnocchi
• 2 tbsp olive oil
• 1 lb. mushrooms, sliced (button, cremini, or a mix)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 8 minutes.
3. Add the minced garlic to the mushrooms and cook for an additional 1–2 minutes, stirring until fragrant.
4. Pour in the heavy cream and broth, stirring to combine. Bring to a simmer and cook for 4–5 minutes, until the sauce thickens slightly.
5. Stir in the Parmesan cheese and season with salt and pepper.
6. Add the cooked gnocchi to the sauce and gently toss to coat, allowing the sauce to absorb into the gnocchi.
7. Serve garnished with fresh parsley.

The creamy mushroom and garlic sauce elevates the gnocchi to new heights, offering a comforting and earthy dish that’s sure to please. The richness of the cream and Parmesan combines perfectly with the savory mushrooms, making each bite indulgent. The gnocchi acts as the perfect base, soaking up the creamy sauce, while the fresh parsley provides a burst of color and freshness. This dish is perfect for a relaxed evening at home, yet refined enough to serve at a dinner party.

Gnocchi with Pesto, Cherry Tomatoes, and Burrata

Bright, fresh, and bursting with flavor, this gnocchi with pesto, cherry tomatoes, and burrata is an Italian-inspired dish that brings the best of summer ingredients to the table. The gnocchi is tossed in a homemade or store-bought pesto, with sweet cherry tomatoes adding a burst of juiciness. A creamy ball of burrata cheese completes the dish, adding an indulgent touch of richness that balances the vibrant pesto sauce.

Recipe:

• 1 lb. potato gnocchi
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 ball burrata cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside, reserving some pasta water.
2. Heat olive oil in a skillet over medium heat. Add the halved cherry tomatoes and sauté for 2–3 minutes, just until they begin to soften and release their juices.
3. Stir in the pesto sauce, adding a bit of the reserved pasta water to thin out the sauce if needed.
4. Add the cooked gnocchi to the skillet and toss gently to coat in the pesto and tomato mixture.
5. Plate the gnocchi, and top with the burrata cheese. Tear the burrata open to allow its creamy interior to ooze over the gnocchi.
6. Season with salt and pepper, and garnish with fresh basil leaves.

This gnocchi with pesto, cherry tomatoes, and burrata is a refreshing take on traditional gnocchi dishes. The pesto brings a burst of herbal flavor that is complemented by the juicy sweetness of the tomatoes and the creamy burrata. Each bite is an explosion of flavor and texture, from the soft gnocchi to the rich, indulgent cheese. Whether enjoyed on a warm summer evening or a chilly winter day, this dish is a crowd-pleaser that celebrates fresh, vibrant ingredients.

Gnocchi with Bacon, Peas, and Parmesan Cream Sauce

This gnocchi with bacon, peas, and Parmesan cream sauce is the ultimate comfort food. The crispy bacon adds a smoky, salty crunch, while the peas offer a pop of sweetness and color. The creamy Parmesan sauce ties everything together, enveloping the gnocchi in a rich, velvety texture. This dish is a hearty, satisfying meal that combines savory, salty, and creamy flavors in every bite.

Recipe:

• 1 lb. potato gnocchi
• 6 slices bacon, chopped
• 1 cup frozen peas, thawed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon and set aside, leaving some bacon fat in the pan.
3. Add the thawed peas to the skillet and sauté for 2–3 minutes.
4. Pour in the heavy cream and bring to a simmer. Let the sauce cook for 4–5 minutes, allowing it to thicken slightly.
5. Stir in the Parmesan cheese and garlic powder, and season with salt and pepper.
6. Add the cooked gnocchi to the skillet and toss gently to coat in the creamy sauce.
7. Top with the crispy bacon and garnish with fresh parsley.

This gnocchi with bacon, peas, and Parmesan cream sauce is a deliciously indulgent dish that brings together rich, savory flavors in a harmonious way. The smoky bacon and creamy sauce are a match made in heaven, while the peas add a fresh burst of sweetness. The gnocchi itself soaks up the flavorful sauce, making each bite comforting and satisfying. It’s a perfect recipe for a cozy dinner or when you want to treat yourself to something extra special.

Gnocchi with Roasted Garlic, Lemon, and Arugula

This gnocchi with roasted garlic, lemon, and arugula is a light and vibrant dish that’s packed with fresh, bold flavors. The roasted garlic provides a subtle sweetness, while the lemon adds a refreshing tang that brightens up the entire dish. Arugula contributes a peppery kick, complementing the gnocchi’s soft, pillowy texture. It’s a perfect option for a quick and delicious weeknight dinner or a light meal on a sunny day.

Recipe:

• 1 lb. potato gnocchi
• 1 bulb garlic
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 3 cups fresh arugula
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast for 30–35 minutes until soft and fragrant.
2. Cook the gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Squeeze the roasted garlic out of its skins and mash it into a paste.
4. Add the mashed garlic to the skillet, followed by the lemon zest and juice. Stir to combine and cook for 1–2 minutes.
5. Toss the cooked gnocchi in the garlic-lemon sauce until well coated.
6. Add the fresh arugula and sauté for an additional 2–3 minutes, just until the arugula wilts.
7. Season with salt and pepper to taste, and serve with grated Parmesan cheese.

This gnocchi with roasted garlic, lemon, and arugula is a delightful, fresh dish that’s perfect for anyone craving something light yet satisfying. The roasted garlic offers a sweet, rich flavor, while the lemon and arugula add brightness and a peppery kick. The gnocchi, with its soft texture, acts as the perfect vessel for this vibrant sauce. It’s a simple yet elegant meal that’s quick to prepare and guaranteed to impress with its bold, zesty flavors.

Gnocchi with Sausage, Kale, and Mustard Cream Sauce

This gnocchi with sausage, kale, and mustard cream sauce is a hearty and comforting dish that balances rich and savory flavors. The spicy sausage adds a depth of flavor, while the kale provides a satisfying crunch and earthy undertone. The mustard cream sauce brings a tangy richness that perfectly ties everything together. This dish is filling, flavorful, and perfect for cooler months when you’re looking for something both comforting and satisfying.

Recipe:

• 1 lb. potato gnocchi
• 2 tbsp olive oil
• 1/2 lb. sausage (Italian or your choice), casing removed and crumbled
• 2 cups fresh kale, chopped
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned and crispy, about 6–8 minutes.
3. Add the chopped kale to the skillet and cook until wilted, about 3–4 minutes.
4. Stir in the heavy cream, Dijon mustard, and dried thyme. Let the sauce simmer for 5–6 minutes until it thickens slightly.
5. Add the cooked gnocchi to the skillet and toss to coat in the sauce.
6. Season with salt and pepper to taste, and serve with grated Parmesan cheese on top.

This gnocchi with sausage, kale, and mustard cream sauce is a filling, flavorful dish that’s perfect for any occasion. The savory sausage complements the slightly bitter kale, while the mustard cream sauce adds a tangy richness that enhances the entire meal. The gnocchi itself soaks up the delicious sauce, creating a dish that’s both hearty and comforting. With its satisfying combination of textures and flavors, this recipe is a go-to for a cozy dinner on a chilly night.

Gnocchi with Balsamic Glazed Brussels Sprouts and Bacon

This gnocchi with balsamic glazed Brussels sprouts and bacon is a savory and slightly sweet dish that brings together caramelized Brussels sprouts, crispy bacon, and rich gnocchi. The balsamic glaze adds a tangy sweetness, perfectly balancing the earthiness of the Brussels sprouts and the smokiness of the bacon. It’s a wonderful choice for a flavorful, comforting meal that combines both vegetables and gnocchi in a deliciously unique way.

Recipe:

• 1 lb. potato gnocchi
• 6 slices bacon, chopped
• 1 lb. Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, cook the chopped bacon until crispy, about 5–7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add olive oil and Brussels sprouts, cut side down. Cook for 4–5 minutes until golden and caramelized, then flip and cook for another 3–4 minutes until tender.
4. Stir in the balsamic vinegar and honey, letting the glaze cook down for 2–3 minutes until it thickens.
5. Add the cooked gnocchi to the skillet and toss gently to coat in the balsamic glaze.
6. Return the crispy bacon to the skillet and stir to combine. Season with salt and pepper.
7. Garnish with fresh thyme and serve.

This gnocchi with balsamic glazed Brussels sprouts and bacon is a savory-sweet combination that offers a deliciously unique take on a classic gnocchi dish. The crispy bacon adds a smoky, salty crunch, while the balsamic glaze brings a tangy, caramelized sweetness that perfectly complements the Brussels sprouts. The gnocchi, coated in the flavorful glaze, becomes a rich and satisfying base for this dish. It’s a hearty, comforting meal that’s perfect for any time of year, combining rich flavors with fresh ingredients for a winning dish.

Gnocchi with Spinach and Ricotta in Brown Butter Sage Sauce

This gnocchi with spinach and ricotta in a brown butter sage sauce is a rich and fragrant dish that combines the soft, pillowy gnocchi with a nutty, aromatic butter sauce. The spinach and ricotta add a creamy, fresh element to the dish, while the brown butter and crispy sage leaves provide a deep, savory flavor. It’s a perfect combination of textures and flavors that’s ideal for a cozy, comforting meal.

Recipe:

• 1 lb. potato gnocchi
• 2 tbsp butter
• 12 fresh sage leaves
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• Salt and pepper to taste
• Fresh Parmesan for serving

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2–3 minutes, until they become crispy and the butter turns golden brown. Remove the sage and set aside.
3. Add the chopped spinach to the brown butter and cook until wilted, about 3 minutes.
4. Stir in the ricotta cheese and cook for another 2 minutes until it becomes creamy.
5. Add the cooked gnocchi to the skillet and toss gently to coat in the brown butter sauce.
6. Season with salt and pepper to taste.
7. Serve with crispy sage leaves and a sprinkle of freshly grated Parmesan.

The combination of brown butter and sage creates a deeply rich and savory sauce that elevates the gnocchi to new heights. The spinach and ricotta provide a creamy contrast to the nutty butter, while the crispy sage adds a delightful texture and fragrance to the dish. This gnocchi recipe is perfect for a comforting meal with a touch of elegance, making it a favorite for both casual dinners and special occasions.

Gnocchi with Shrimp, Asparagus, and Lemon Garlic Sauce

This gnocchi with shrimp, asparagus, and lemon garlic sauce is a vibrant, light yet satisfying dish. The shrimp adds a delicate seafood flavor, while the asparagus contributes a fresh, earthy crunch. The lemon garlic sauce ties the dish together with a zesty kick, making it a perfect option for a spring or summer meal. The gnocchi soaks up all the flavors, making each bite flavorful and comforting.

Recipe:

• 1 lb. potato gnocchi
• 1 lb. shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2–3 minutes per side, until they turn pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the asparagus and sauté for 3–4 minutes until tender but still crisp.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine and let the sauce simmer for 2–3 minutes.
6. Add the cooked gnocchi to the skillet, tossing to coat in the lemon garlic sauce.
7. Return the shrimp to the skillet and cook for another 2 minutes, just until everything is heated through.
8. Season with salt and pepper to taste, and garnish with fresh parsley.

This gnocchi with shrimp, asparagus, and lemon garlic sauce is a perfect dish for anyone looking for something fresh and light yet filling. The succulent shrimp and tender asparagus create a great balance of flavors, while the lemon garlic sauce brings brightness and depth. The gnocchi acts as the ideal base, absorbing all the delicious sauce, making it a satisfying and refreshing meal. Whether you’re enjoying a spring evening or looking for a quick weeknight dinner, this dish delivers on both flavor and ease.

Gnocchi with Bacon and Brussel Sprouts in Apple Cider Vinegar Sauce

This gnocchi with bacon and Brussels sprouts in apple cider vinegar sauce is a savory and tangy dish that offers a perfect combination of crispy bacon, tender Brussels sprouts, and soft gnocchi. The apple cider vinegar sauce adds a touch of acidity that balances the richness of the bacon, creating a beautifully well-rounded dish. It’s hearty and satisfying, perfect for fall or winter when you want something comforting yet with a little zing.

Recipe:

• 1 lb. potato gnocchi
• 6 slices bacon, chopped
• 1 lb. Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, cook the chopped bacon until crispy, about 6–8 minutes. Remove from the skillet and set aside, leaving some bacon fat in the pan.
3. Add the halved Brussels sprouts to the skillet, cut side down, and cook for 5–7 minutes, until they are golden brown and caramelized.
4. Stir in the apple cider vinegar, chicken broth, and smoked paprika. Let the sauce simmer for 3–4 minutes to reduce slightly.
5. Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce.
6. Return the crispy bacon to the skillet and toss again to combine.
7. Season with salt and pepper to taste, and garnish with fresh parsley.

This gnocchi with bacon and Brussels sprouts in apple cider vinegar sauce brings a delightful tang and a savory crunch to every bite. The crispy bacon and caramelized Brussels sprouts offer a smoky, earthy flavor, while the apple cider vinegar sauce adds just the right amount of acidity to balance the richness of the dish. The gnocchi, with its tender texture, soaks up the flavorful sauce, making each bite irresistible. This dish is ideal for a cozy meal that combines comfort food with a bit of brightness.

Gnocchi with Roasted Butternut Squash and Sage Brown Butter

This gnocchi with roasted butternut squash and sage brown butter is a fall-inspired dish that offers a perfect balance of sweetness and savory richness. The roasted butternut squash brings a natural sweetness that pairs beautifully with the nutty brown butter sauce, while crispy sage leaves add an aromatic crunch. Together with the soft, pillowy gnocchi, this dish becomes a comforting and hearty meal, perfect for chilly nights.

Recipe:

• 1 lb. potato gnocchi
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 6 tbsp unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup Parmesan cheese, grated
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. Cook the gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2 minutes, until the butter turns golden brown and the sage becomes crispy.
4. Add the roasted butternut squash to the skillet with the brown butter and toss to coat.
5. Gently stir in the cooked gnocchi, allowing it to soak up the brown butter sauce.
6. Season with salt and pepper to taste.
7. Serve the gnocchi with a sprinkle of freshly grated Parmesan cheese and garnish with fresh thyme leaves if desired.

This gnocchi with roasted butternut squash and sage brown butter is a wonderfully balanced dish with rich, sweet, and savory flavors. The nutty brown butter sauce and crispy sage leaves give the dish depth and warmth, while the butternut squash adds a comforting, naturally sweet element. The gnocchi acts as the perfect base to absorb the rich sauce, creating a satisfying and flavorful meal that will become a favorite on cooler nights.

Gnocchi with Mushroom, Spinach, and Parmesan Cream Sauce

Gnocchi with mushroom, spinach, and Parmesan cream sauce is an indulgent, creamy dish that is both satisfying and elegant. The earthy flavor of the mushrooms, combined with the richness of the Parmesan cream sauce, creates a decadent coating for the tender gnocchi. The spinach adds a touch of freshness and color, making this dish a well-rounded comfort meal perfect for any occasion.

Recipe:

• 1 lb. potato gnocchi
• 1 tbsp olive oil
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they become golden brown and tender.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the spinach and cook for 2-3 minutes until wilted.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 4-5 minutes until the sauce thickens slightly.
6. Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
7. Add the cooked gnocchi to the skillet and gently toss to coat in the creamy sauce.
8. Season with salt and pepper to taste.
9. Serve with a sprinkle of fresh parsley and additional Parmesan cheese, if desired.

This gnocchi with mushroom, spinach, and Parmesan cream sauce is a decadent dish with a rich, velvety texture. The earthy mushrooms pair perfectly with the creamy, cheesy sauce, while the spinach adds a refreshing touch. The gnocchi acts as the perfect vehicle for this luxurious sauce, making each bite irresistibly creamy and comforting. Whether served for a special dinner or a weeknight treat, this dish is sure to impress with its bold flavors and satisfying texture.

Gnocchi with Pesto and Cherry Tomatoes

This gnocchi with pesto and cherry tomatoes is a vibrant and fresh dish that celebrates the flavors of summer. The basil pesto provides a fragrant, herbaceous base, while the juicy cherry tomatoes offer a burst of sweetness and acidity. The soft gnocchi soaks up the delicious pesto sauce, creating a light yet flavorful dish that’s perfect for a quick weeknight dinner or a warm-weather meal.

Recipe:

• 1 lb. potato gnocchi
• 1/2 cup pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 cup pine nuts, toasted (optional)
• Fresh basil leaves for garnish
• Fresh Parmesan cheese for serving

Instructions:

1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and cook for 2-3 minutes, until they start to soften and release their juices.
3. Add the cooked gnocchi to the skillet and toss gently to combine with the tomatoes.
4. Stir in the pesto sauce, making sure the gnocchi is well coated.
5. If desired, sprinkle with toasted pine nuts for added crunch and flavor.
6. Serve with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

This gnocchi with pesto and cherry tomatoes is a fresh, flavorful dish that comes together in no time. The vibrant pesto provides a burst of basil flavor, while the cherry tomatoes bring a sweet and juicy contrast. The gnocchi soaks up all the wonderful flavors, creating a satisfying and light meal that’s perfect for a summer dinner or a quick weekday meal. With its simple ingredients and bright, bold flavors, it’s a dish that will quickly become a favorite.

Note: More recipes are coming soon!