25+ Healthy Saturday Gluten-Free Gnocchi Recipes You’ll Love

There’s something incredibly comforting about gnocchi — those pillowy dumplings of potato or other vegetables, often served with rich sauces or vibrant toppings.

If you’re looking for a way to enjoy this beloved Italian dish while sticking to a gluten-free diet, you’re in luck!

We’ve curated a collection of 25+ Saturday gluten-free gnocchi recipes that are as delicious as they are satisfying.

Whether you’re in the mood for something light and fresh, creamy and indulgent, or something with a hearty, savory twist, these gluten-free gnocchi recipes are the perfect way to elevate your weekend meals.

From classic flavors like ricotta and spinach to creative combinations like sweet potato and bacon, these recipes will have you falling in love with gnocchi all over again.

These dishes aren’t just for special occasions — they make a great weeknight dinner or even a festive meal to share with friends and family.

And don’t worry if you’re new to making gnocchi from scratch — our recipes provide clear instructions to guide you through the process, making it easier than ever to create these gluten-free masterpieces at home.

So, get ready to experience the perfect Saturday dinner with these flavorful and easy-to-make gluten-free gnocchi recipes!

25+ Healthy Saturday Gluten-Free Gnocchi Recipes You’ll Love

Making gnocchi at home might seem like a challenge, but with the right recipes and ingredients, it can become one of your favorite weekend traditions.

These 25+ gluten-free gnocchi recipes offer a wide variety of flavors and options to suit every palate, making them perfect for any Saturday meal.

Whether you’re in the mood for something creamy, savory, or slightly sweet, you’ll find a recipe that’s just right for your cravings.

So, gather your ingredients, roll up your sleeves, and enjoy the comforting, homemade goodness of gluten-free gnocchi this weekend!

Sweet Potato Gluten-Free Gnocchi with Sage Butter Sauce

This Sweet Potato Gluten-Free Gnocchi is a perfect dish to warm your soul on a Saturday evening. Made with naturally gluten-free ingredients, these pillowy gnocchi pieces boast a subtle sweetness complemented by a rich and aromatic sage butter sauce. It’s a delightful combination of comfort and elegance that will impress family and guests alike. Whether you’re experienced in making gnocchi or trying it for the first time, this recipe ensures a satisfying and manageable cooking experience.

Ingredients

• 2 medium sweet potatoes (about 1 lb)
• 1 ½ cups gluten-free all-purpose flour (plus extra for dusting)
• 1 large egg
• ½ tsp salt
• 4 tbsp unsalted butter
• 6–8 fresh sage leaves
• ¼ cup grated Parmesan (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45–50 minutes or until tender. Let them cool slightly, then peel and mash them until smooth.
2. Make the Dough: In a mixing bowl, combine the mashed sweet potato, gluten-free flour, egg, and salt. Mix until a dough forms. Add extra flour, 1 tbsp at a time, if the dough feels sticky.
3. Shape the Gnocchi: Divide the dough into four portions. Roll each portion into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface (about 2–3 minutes). Remove with a slotted spoon and set aside.
5. Make the Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the sage is crispy. Toss the cooked gnocchi in the butter sauce to coat evenly.
6. Serve: Plate the gnocchi, sprinkle with Parmesan, and season with salt and pepper.

This Sweet Potato Gluten-Free Gnocchi with Sage Butter Sauce offers a restaurant-quality meal from the comfort of your kitchen. The earthy sweetness of sweet potato pairs beautifully with the nutty butter sauce, creating a dish that’s both indulgent and wholesome. Enjoy it with a crisp salad or roasted vegetables for a complete and satisfying Saturday dinner.

Spinach Ricotta Gluten-Free Gnocchi with Tomato Basil Sauce

For a lighter twist on classic gnocchi, this Spinach Ricotta Gluten-Free Gnocchi recipe is a must-try. Combining nutrient-rich spinach with creamy ricotta, these tender dumplings are both delicate and flavorful. Paired with a bright and tangy tomato basil sauce, this dish celebrates freshness and simplicity, making it an excellent choice for a cozy and nutritious weekend meal.

Ingredients

• 1 cup cooked and finely chopped spinach (squeezed to remove excess water)
• 1 cup ricotta cheese (drained)
• 1 ½ cups gluten-free all-purpose flour
• 1 large egg
• ½ cup grated Parmesan
• ½ tsp nutmeg
• Salt and pepper to taste
• 2 cups tomato basil marinara sauce
• 2 tbsp olive oil

Instructions

1. Prepare the Dough: In a bowl, mix the spinach, ricotta, egg, Parmesan, nutmeg, salt, and pepper. Gradually add the gluten-free flour until a soft dough forms. Avoid overmixing to keep the gnocchi tender.
2. Shape the Gnocchi: Divide the dough into sections and roll into ropes about ¾ inch thick. Cut into 1-inch pieces and dust with flour to prevent sticking.
3. Cook the Gnocchi: Bring a pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2–3 minutes. Remove and set aside.
4. Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add the marinara sauce and simmer for 5–7 minutes until heated through.
5. Combine and Serve: Gently toss the cooked gnocchi in the tomato sauce. Serve garnished with fresh basil and extra Parmesan if desired.

This Spinach Ricotta Gluten-Free Gnocchi is the perfect balance of hearty and light, with vibrant flavors that will brighten your Saturday dinner. It’s a dish that feels indulgent yet provides wholesome nutrients, making it a great option for the whole family or a quiet night in.

Classic Gluten-Free Potato Gnocchi with Garlic Mushroom Cream Sauce

When it comes to classic comfort food, nothing beats the timeless appeal of potato gnocchi. This gluten-free version preserves the soft, pillowy texture while ensuring it’s suitable for everyone. Paired with a rich garlic mushroom cream sauce, this dish is a luxurious way to elevate your weekend dinner plans.

Ingredients

• 2 large russet potatoes (about 1 lb)
• 1 ¾ cups gluten-free all-purpose flour
• 1 large egg
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 cup sliced mushrooms (e.g., cremini or button)
• 3 garlic cloves (minced)
• ¼ cup grated Parmesan
• Chopped parsley for garnish

Instructions

1. Prepare the Potatoes: Boil the potatoes with their skins on until tender (about 20 minutes). Let cool slightly, then peel and mash until smooth.
2. Make the Dough: Mix the mashed potatoes, gluten-free flour, egg, and salt in a bowl until a dough forms. Avoid overworking the dough to keep the gnocchi light.
3. Shape the Gnocchi: Roll the dough into ropes about ½ inch thick, then cut into 1-inch pieces. Dust lightly with flour to prevent sticking.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2–3 minutes. Remove and set aside.
5. Make the Sauce: Heat olive oil in a skillet over medium heat. Sauté the garlic and mushrooms until fragrant and tender. Add the cream and simmer for 5–7 minutes. Stir in Parmesan and season with salt and pepper.
6. Combine and Serve: Toss the cooked gnocchi in the mushroom sauce. Serve hot, garnished with parsley.

This Classic Gluten-Free Potato Gnocchi with Garlic Mushroom Cream Sauce is a decadent and satisfying meal perfect for a Saturday evening. The creamy, garlicky sauce pairs beautifully with the tender gnocchi, creating a dish that’s sure to impress. Serve with a glass of wine and a side salad for a truly indulgent dinner experience.

Pumpkin Gluten-Free Gnocchi with Brown Butter and Crispy Sage

This Pumpkin Gluten-Free Gnocchi is a cozy, fall-inspired dish that’s perfect for any Saturday, especially as the weather cools. Infused with the earthy sweetness of pumpkin and paired with a nutty brown butter sauce and crispy sage leaves, this meal is a symphony of autumnal flavors. Light yet hearty, it’s a wonderful recipe to showcase seasonal ingredients while still being gluten-free.

Ingredients

• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour (plus extra for dusting)
• ½ tsp salt
• 4 tbsp unsalted butter
• 6 fresh sage leaves
• ¼ cup grated Parmesan (optional)
• Salt and pepper to taste

Instructions

1. Make the Dough: In a bowl, combine pumpkin purée, egg, salt, and gluten-free flour. Mix until a soft dough forms. If the dough feels too sticky, add flour 1 tbsp at a time.
2. Shape the Gnocchi: Roll the dough into ropes about ½ inch thick on a floured surface. Cut into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
3. Cook the Gnocchi: Boil a pot of salted water. Drop the gnocchi in batches, cooking until they float to the surface (2–3 minutes). Remove with a slotted spoon and set aside.
4. Prepare the Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy.
5. Combine and Serve: Toss the gnocchi in the brown butter sauce. Serve with grated Parmesan and season with salt and pepper to taste.

This Pumpkin Gluten-Free Gnocchi with Brown Butter and Crispy Sage is a delightful way to elevate your Saturday meal. The warm, nutty flavors of the sauce beautifully complement the subtle pumpkin gnocchi, making it a dish that’s both seasonal and sophisticated.

Beet Gluten-Free Gnocchi with Goat Cheese Cream Sauce

For a visually stunning and nutrient-packed dinner, this Beet Gluten-Free Gnocchi is a standout. The vibrant pink hue of the gnocchi, thanks to roasted beets, makes this dish as beautiful as it is delicious. Paired with a tangy goat cheese cream sauce, it’s a unique recipe that will wow your guests and add a touch of artistry to your Saturday evening.

Ingredients

• 2 medium roasted beets (about 1 cup puréed)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• ½ cup crumbled goat cheese
• ½ cup heavy cream
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh dill or chives for garnish

Instructions

1. Prepare the Dough: Blend roasted beets into a smooth purée. Combine the beet purée, egg, salt, and gluten-free flour in a bowl, mixing until a soft dough forms.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface. Cut into 1-inch pieces. Dust with flour to prevent sticking.
3. Cook the Gnocchi: Boil salted water and cook the gnocchi in batches until they float (2–3 minutes). Remove and set aside.
4. Make the Sauce: Heat olive oil in a skillet over medium heat. Add heavy cream and goat cheese, stirring until smooth. Season with lemon juice, salt, and pepper.
5. Serve: Toss the gnocchi in the sauce. Garnish with dill or chives for a fresh, herby finish.

Beet Gluten-Free Gnocchi with Goat Cheese Cream Sauce is a show-stopping dish that combines vibrant color with rich flavor. Perfect for a special Saturday night, this recipe delivers on taste, presentation, and nutrition in every bite.

Gluten-Free Cauliflower Gnocchi with Pesto

This Gluten-Free Cauliflower Gnocchi is a light and modern take on traditional gnocchi. Perfect for a health-conscious Saturday dinner, it uses cauliflower as the base for a low-carb, gluten-free option. Tossed with a fresh and zesty pesto sauce, this dish is flavorful, satisfying, and a great way to enjoy a guilt-free comfort meal.

Ingredients

• 1 medium cauliflower (about 3 cups florets)
• ½ cup gluten-free all-purpose flour
• ¼ cup grated Parmesan
• 1 large egg
• ½ tsp salt
• 1 cup fresh basil leaves
• 2 tbsp pine nuts or walnuts
• 2 garlic cloves
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Cauliflower: Steam cauliflower florets until tender. Blend in a food processor until smooth. Squeeze out excess liquid using a cheesecloth.
2. Make the Dough: Combine the cauliflower purée, gluten-free flour, egg, Parmesan, and salt. Mix until a dough forms.
3. Shape the Gnocchi: Roll the dough into ropes and cut into 1-inch pieces. Dust with flour as needed.
4. Cook the Gnocchi: Boil a pot of salted water. Cook the gnocchi in batches until they float (about 2–3 minutes). Remove and set aside.
5. Prepare the Pesto: Blend basil, pine nuts, garlic, olive oil, salt, and pepper in a food processor until smooth.
6. Serve: Toss the gnocchi in the pesto sauce and garnish with extra Parmesan or basil leaves.

This Gluten-Free Cauliflower Gnocchi with Pesto is a fresh, modern dish that doesn’t skimp on flavor. With its creamy texture and vibrant pesto sauce, it’s a healthy yet indulgent option for your Saturday night that will leave everyone wanting more.

Lemon Ricotta Gluten-Free Gnocchi with Garlic Spinach Sauce

A refreshing twist on traditional gnocchi, this Lemon Ricotta Gluten-Free Gnocchi is light and flavorful, with a zesty citrusy note that brightens up any meal. The ricotta adds a creamy texture to the gnocchi, while the garlic spinach sauce adds depth and richness. Perfect for a weekend dinner, this dish is easy to prepare, yet full of vibrant flavors that make it a standout.

Ingredients

• 1 cup ricotta cheese (drained)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• Zest of 1 lemon
• ½ tsp salt
• 2 tbsp olive oil
• 3 garlic cloves (minced)
• 4 cups fresh spinach
• ¼ cup heavy cream
• Salt and pepper to taste
• Grated Parmesan for serving (optional)

Instructions

1. Prepare the Dough: In a bowl, mix ricotta, egg, lemon zest, salt, and gluten-free flour until a soft dough forms. If the dough is sticky, add more flour, one tablespoon at a time.
2. Shape the Gnocchi: Divide the dough into portions and roll each into long ropes. Cut into 1-inch pieces and optionally roll each piece over a fork to create ridges. Dust with flour.
3. Cook the Gnocchi: Bring a pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.
4. Make the Sauce: Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted. Stir in heavy cream and cook for another 2 minutes.
5. Combine and Serve: Toss the cooked gnocchi in the garlic spinach sauce. Serve with Parmesan, if desired, and season with salt and pepper to taste.

This Lemon Ricotta Gluten-Free Gnocchi with Garlic Spinach Sauce is the perfect dish for a light yet satisfying Saturday night meal. The citrusy ricotta gnocchi provides a unique twist, while the garlic spinach sauce complements the dish with its rich, savory flavors. Fresh, comforting, and easy to make, it’s a beautiful addition to your gluten-free recipe collection.

Broccoli and Cheddar Gluten-Free Gnocchi with Mustard Cream Sauce

This Broccoli and Cheddar Gluten-Free Gnocchi offers a savory and hearty option for those who love the combination of cheesy goodness with a vegetable-packed twist. The cheddar cheese infuses the gnocchi with a rich, melty texture, while the broccoli provides a nice contrast with its subtle earthiness. Paired with a tangy mustard cream sauce, this dish is a satisfying and unique take on classic gnocchi.

Ingredients

• 1 cup steamed broccoli (chopped)
• 1 cup sharp cheddar cheese (shredded)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• ½ tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Dough: Blend the steamed broccoli into a fine paste. Combine broccoli paste, cheddar cheese, egg, salt, and gluten-free flour in a bowl. Mix until a dough forms.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface. Cut into 1-inch pieces and dust with flour to prevent sticking.
3. Cook the Gnocchi: Bring salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2–3 minutes. Remove and set aside.
4. Make the Sauce: Heat olive oil in a skillet over medium heat. Add heavy cream and Dijon mustard, stirring until smooth. Add garlic powder, salt, and pepper, and simmer for 2–3 minutes.
5. Serve: Toss the gnocchi in the mustard cream sauce and garnish with fresh parsley.

Broccoli and Cheddar Gluten-Free Gnocchi with Mustard Cream Sauce is an indulgent, comforting dish with a perfect balance of creamy cheese and subtle mustard tang. The broccoli adds a fresh element, making this dish filling and nutritious. It’s a great choice for a satisfying Saturday dinner that will please both kids and adults alike.

Carrot and Parsnip Gluten-Free Gnocchi with Brown Butter and Almonds

This Carrot and Parsnip Gluten-Free Gnocchi combines two root vegetables, creating a gnocchi with a natural sweetness and earthy flavor. The brown butter sauce adds depth and warmth, while the toasted almonds offer a delightful crunch. It’s a comforting and seasonal dish that’s perfect for a Saturday night, offering a unique twist on traditional gnocchi flavors.

Ingredients

• 1 cup mashed carrots (about 2 medium carrots)
• 1 cup mashed parsnips (about 2 medium parsnips)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• 4 tbsp unsalted butter
• ¼ cup sliced almonds (toasted)
• Fresh thyme or parsley for garnish

Instructions

1. Prepare the Dough: Boil the carrots and parsnips until tender, then mash them together until smooth. In a bowl, mix the mashed vegetables, egg, gluten-free flour, and salt. Knead until a soft dough forms.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface. Cut into 1-inch pieces and lightly dust with flour.
3. Cook the Gnocchi: Boil a pot of salted water. Drop the gnocchi in batches, cooking until they float, about 2–3 minutes. Remove and set aside.
4. Make the Sauce: In a skillet, melt the butter over medium heat. Cook until the butter turns golden brown, then add the toasted almonds and cook for 1–2 more minutes.
5. Serve: Toss the gnocchi in the brown butter sauce and garnish with fresh thyme or parsley.

Carrot and Parsnip Gluten-Free Gnocchi with Brown Butter and Almonds is a unique and delightful way to enjoy gnocchi with a seasonal twist. The sweetness of the root vegetables paired with the nutty brown butter and crunchy almonds makes this dish both comforting and satisfying. It’s a perfect choice for a cozy Saturday meal that’s full of flavor and texture.

Roasted Garlic and Rosemary Gluten-Free Gnocchi with Parmesan Cream Sauce

This Roasted Garlic and Rosemary Gluten-Free Gnocchi is an aromatic and comforting dish that highlights the flavors of slow-roasted garlic and fragrant rosemary. The garlic becomes sweet and mellow after roasting, infusing the gnocchi with a rich depth of flavor. Paired with a creamy Parmesan sauce, this dish strikes a perfect balance between savory and luxurious, making it an ideal Saturday evening treat.

Ingredients

• 1 head garlic (roasted)
• 1 tbsp fresh rosemary (chopped)
• 1 ½ cups gluten-free all-purpose flour
• 1 large egg
• ½ tsp salt
• 4 tbsp olive oil
• 1 cup heavy cream
• ½ cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Roast the Garlic: Preheat the oven to 375°F (190°C). Cut off the top of the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30–35 minutes, until soft. Let cool, then squeeze out the garlic cloves and mash them into a paste.
2. Make the Dough: In a bowl, combine the roasted garlic paste, rosemary, egg, salt, and gluten-free flour. Mix until a dough forms, adding more flour if needed.
3. Shape the Gnocchi: Roll the dough into ropes on a floured surface and cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges. Dust with flour.
4. Cook the Gnocchi: Bring salted water to a boil and cook the gnocchi in batches until they float, about 2–3 minutes. Remove and set aside.
5. Make the Sauce: In a skillet, heat the olive oil over medium heat. Add the heavy cream and Parmesan, stirring until smooth. Season with salt and pepper.
6. Serve: Toss the gnocchi in the Parmesan cream sauce and serve immediately.

Roasted Garlic and Rosemary Gluten-Free Gnocchi with Parmesan Cream Sauce is a beautifully aromatic and indulgent dish perfect for a Saturday evening. The roasted garlic brings out natural sweetness, and the rosemary adds a lovely herbal note. The creamy Parmesan sauce ties it all together, making this meal a comforting classic that’s sure to become a favorite.

Zucchini and Feta Gluten-Free Gnocchi with Lemon Garlic Butter

This Zucchini and Feta Gluten-Free Gnocchi is a light yet satisfying dish that combines the freshness of zucchini with the salty richness of feta cheese. The gnocchi is soft, flavorful, and a great way to incorporate vegetables into a comforting meal. Paired with a tangy lemon garlic butter sauce, this dish offers a perfect balance of flavors and is a great choice for a refreshing yet hearty Saturday dinner.

Ingredients

• 1 medium zucchini (grated)
• ½ cup feta cheese (crumbled)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• 3 tbsp unsalted butter
• 3 garlic cloves (minced)
• Zest and juice of 1 lemon
• Fresh parsley for garnish

Instructions

1. Prepare the Dough: Grate the zucchini and squeeze out any excess moisture. In a bowl, combine the zucchini, feta, egg, salt, and gluten-free flour, mixing until a dough forms.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface and cut into 1-inch pieces. Optionally, roll each piece over a fork for texture. Dust with flour.
3. Cook the Gnocchi: Bring salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2–3 minutes. Remove and set aside.
4. Make the Sauce: In a skillet, melt the butter over medium heat. Add the garlic and cook until fragrant. Stir in lemon zest and juice, and cook for another minute.
5. Serve: Toss the cooked gnocchi in the lemon garlic butter sauce and garnish with fresh parsley.

Zucchini and Feta Gluten-Free Gnocchi with Lemon Garlic Butter is a light, bright dish that brings together fresh vegetables and the rich flavor of feta. The lemon garlic butter sauce elevates the dish with its tangy freshness, making it a perfect choice for a lively and delicious Saturday meal.

Sweet Corn Gluten-Free Gnocchi with Tomato and Basil Sauce

For a sweet and savory treat, this Sweet Corn Gluten-Free Gnocchi combines the natural sweetness of corn with the classic pillowy texture of gnocchi. The corn provides a delightful crunch and flavor, and when paired with a fresh tomato and basil sauce, the dish becomes a colorful and flavorful feast. This dish is perfect for a light but satisfying Saturday dinner, showcasing summer’s best produce.

Ingredients

• 1 cup fresh corn kernels (or frozen, thawed)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• 1 tbsp olive oil
• 2 cups cherry tomatoes (halved)
• 3 garlic cloves (minced)
• 1 tbsp fresh basil (chopped)
• Salt and pepper to taste

Instructions

1. Prepare the Dough: In a blender or food processor, pulse the corn kernels until smooth. In a bowl, mix the corn purée, egg, salt, and gluten-free flour until a dough forms.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface and cut into 1-inch pieces. Dust with flour to prevent sticking.
3. Cook the Gnocchi: Bring salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2–3 minutes. Remove and set aside.
4. Make the Sauce: In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add the cherry tomatoes and cook until softened, about 5 minutes. Stir in fresh basil, salt, and pepper.
5. Serve: Toss the gnocchi in the tomato and basil sauce and serve immediately.

Sweet Corn Gluten-Free Gnocchi with Tomato and Basil Sauce is a delightful way to celebrate the flavors of summer. The sweet corn-infused gnocchi is a unique take on the classic dish, while the fresh tomato and basil sauce adds a burst of color and flavor. It’s a perfect choice for a light and vibrant Saturday night meal that brings comfort and freshness together.

Spinach and Ricotta Gluten-Free Gnocchi with Sun-Dried Tomato Pesto

This Spinach and Ricotta Gluten-Free Gnocchi is a savory and indulgent dish featuring the richness of ricotta cheese and the fresh, vibrant flavors of spinach. The creamy gnocchi is paired with a tangy sun-dried tomato pesto that adds a punch of umami and a slight sweetness. This dish is both comforting and full of flavor, making it a perfect choice for a Saturday evening meal.

Ingredients

• 1 cup ricotta cheese
• 1 cup fresh spinach (chopped)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• ¼ cup olive oil
• 1/3 cup sun-dried tomatoes (packed in oil)
• 1 garlic clove (minced)
• ¼ cup fresh basil
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Prepare the Dough: In a bowl, combine ricotta, spinach, egg, and salt. Slowly incorporate gluten-free flour until a soft dough forms.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface. Cut into 1-inch pieces and dust with flour. Optionally, roll each piece over a fork for ridges.
3. Cook the Gnocchi: Boil a pot of salted water. Drop the gnocchi in batches, cooking until they float, about 2–3 minutes. Remove and set aside.
4. Make the Sun-Dried Tomato Pesto: In a food processor, combine sun-dried tomatoes, garlic, basil, Parmesan, and olive oil. Blend until smooth, adding more oil if needed. Season with salt and pepper.
5. Serve: Toss the cooked gnocchi in the sun-dried tomato pesto. Serve with extra Parmesan cheese and fresh basil.

Spinach and Ricotta Gluten-Free Gnocchi with Sun-Dried Tomato Pesto offers a creamy and herbaceous bite of comfort. The sun-dried tomato pesto brings a bright and tangy contrast to the soft, cheesy gnocchi, while the spinach provides an earthy depth. This dish is perfect for a satisfying and flavorful Saturday night dinner.

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

This Butternut Squash Gluten-Free Gnocchi is a perfect autumnal dish that combines the sweet and nutty flavor of roasted butternut squash with rich brown butter, crispy sage, and toasted hazelnuts. It’s a dish that feels like a warm hug, with layers of comforting flavors and textures. Ideal for a Saturday evening when you want something hearty and seasonal, this gnocchi brings the flavors of fall to your table.

Ingredients

• 1 cup roasted butternut squash purée
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• ¼ cup hazelnuts (toasted and chopped)
• Salt and pepper to taste
• Grated Parmesan (optional)

Instructions

1. Prepare the Dough: In a bowl, combine roasted butternut squash purée, egg, salt, and gluten-free flour. Mix until the dough forms. If the dough is sticky, add more flour as needed.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface. Cut into 1-inch pieces. Optionally, roll each piece over a fork for ridges. Dust with flour to prevent sticking.
3. Cook the Gnocchi: Boil a pot of salted water. Drop the gnocchi in batches, cooking until they float to the surface, about 2–3 minutes. Remove and set aside.
4. Make the Brown Butter Sauce: In a skillet, melt butter over medium heat until it begins to brown. Add the sage leaves and cook until crispy, about 2 minutes.
5. Serve: Toss the gnocchi in the sage and brown butter sauce, then sprinkle with toasted hazelnuts and Parmesan, if desired.

Butternut Squash Gluten-Free Gnocchi with Sage and Hazelnut Brown Butter is a beautifully rich dish that perfectly captures the essence of fall. The sweetness of the squash pairs wonderfully with the nutty brown butter and toasted hazelnuts, while the sage adds a fragrant touch. It’s a comforting and indulgent dish, ideal for a cozy Saturday dinner with family or friends.

Sweet Potato and Bacon Gluten-Free Gnocchi with Maple Cream Sauce

Sweet Potato and Bacon Gluten-Free Gnocchi with Maple Cream Sauce is a decadent dish that combines the natural sweetness of sweet potatoes with the salty richness of bacon, all enveloped in a creamy maple sauce. The balance between savory, sweet, and creamy creates a memorable and unique gnocchi dish. This is a perfect recipe for a weekend meal when you want something indulgent yet comforting.

Ingredients

• 1 cup mashed sweet potato (about 1 large sweet potato)
• 1 large egg
• 1 ½ cups gluten-free all-purpose flour
• ½ tsp salt
• 2 tbsp olive oil
• 6 slices bacon (chopped)
• 1 cup heavy cream
• 2 tbsp pure maple syrup
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. Prepare the Dough: In a bowl, combine mashed sweet potato, egg, salt, and gluten-free flour. Mix until the dough is smooth and firm. If too sticky, add more flour.
2. Shape the Gnocchi: Roll the dough into ropes on a floured surface and cut into 1-inch pieces. Dust with flour.
3. Cook the Gnocchi: Bring a pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2–3 minutes. Remove and set aside.
4. Cook the Bacon: In a skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
5. Make the Sauce: In the same pan, add the heavy cream and maple syrup. Stir to combine and bring to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.
6. Serve: Toss the gnocchi in the maple cream sauce, then sprinkle with crispy bacon and fresh chives.

Sweet Potato and Bacon Gluten-Free Gnocchi with Maple Cream Sauce is a flavorful and indulgent dish that will satisfy your cravings for something savory, sweet, and creamy. The crispy bacon and rich maple cream sauce elevate the sweet potato gnocchi, making this dish perfect for a cozy and memorable Saturday dinner.

Note: More recipes are coming soon!