24+ Delicious Summer Gnocchi Recipes for Every Occasion

Summer is the perfect time to embrace fresh, light, and vibrant meals, and one of the most versatile dishes that perfectly suits the season is gnocchi.

Often thought of as a comforting, wintertime dish, gnocchi can actually be an excellent base for summer dishes when paired with bright vegetables, fresh herbs, and zesty sauces.

Whether you’re in the mood for a creamy, indulgent dish or a lighter, vegetable-packed meal, gnocchi can be transformed to fit every craving and occasion.

In this blog, we’re bringing you over 24+ different summer gnocchi recipes that showcase the best ingredients the season has to offer.

From refreshing tomato-based sauces to creamy pesto and vibrant vegetable combinations, you’ll find recipes that are quick, easy, and bursting with fresh flavors.

These summer gnocchi recipes are perfect for casual weeknight dinners, weekend get-togethers, or even a light yet satisfying meal after a long day at the beach.

24+ Delicious Summer Gnocchi Recipes for Every Occasion

With these 24+ summer gnocchi recipes, you’ll be equipped to make the most of the season’s fresh produce while enjoying the comforting texture of gnocchi.

Whether you’re serving a simple, light dish or going all out with rich, creamy sauces and crispy toppings, gnocchi can be the star of your summer table.

Experiment with seasonal ingredients, fresh herbs, and vibrant flavors to create meals that not only taste incredible but also embody the spirit of summer.

So go ahead and dive into these delightful gnocchi recipes and bring a little sunshine to your plate this summer.

Lemon Basil Gnocchi with Summer Vegetables

Light, zesty, and bursting with garden-fresh ingredients, this Lemon Basil Gnocchi is the perfect dish for warm weather dining.

With bright lemon, fragrant basil, and a medley of colorful summer vegetables, this recipe brings the season to your plate in the most delicious way.

Ingredients:

• 1 pound store-bought or homemade gnocchi
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh basil leaves, torn
• 2 cloves garlic, minced
• Salt and pepper to taste
• Parmesan cheese, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 30 seconds until fragrant.
3. Add zucchini and yellow squash. Sauté for 4-5 minutes until tender.
4. Stir in cherry tomatoes and cook for an additional 2 minutes, just until they begin to soften.
5. Add cooked gnocchi to the skillet. Toss to combine.
6. Add lemon zest, lemon juice, and torn basil. Season with salt and pepper to taste.
7. Serve warm, topped with a generous sprinkle of Parmesan cheese.

This dish is a true celebration of summer.

The gnocchi soaks up the lemony brightness and the basil ties everything together with a fresh herbaceous note. It’s a simple, quick meal that feels like a sunny afternoon on your plate.

Grilled Corn and Pesto Gnocchi Salad

This chilled gnocchi salad combines smoky grilled corn, creamy mozzarella, juicy tomatoes, and fragrant pesto for a satisfying dish that’s just as good cold as it is warm.

It’s the kind of recipe you’ll want to bring to every summer potluck.

Ingredients:

• 1 pound gnocchi
• 2 ears corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella pearls
• 1/4 cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh arugula or basil for garnish

Instructions:

1. Cook gnocchi in salted water until they float. Drain and rinse under cold water to stop cooking. Set aside to cool.
2. In a large bowl, combine grilled corn, cherry tomatoes, and mozzarella.
3. Add the cooled gnocchi and drizzle with olive oil and pesto. Toss gently to coat.
4. Season with salt and pepper.
5. Chill for at least 30 minutes before serving.
6. Garnish with fresh arugula or extra basil leaves.

With its medley of textures and flavors—from chewy gnocchi to juicy tomatoes and the smoky sweetness of corn—this salad is summer comfort food at its best.

It’s bright, vibrant, and versatile enough to serve as a main or a side dish.

Gnocchi with Peach, Prosciutto & Burrata

This sweet and savory gnocchi dish brings together ripe peaches, salty prosciutto, and creamy burrata in a combination that screams summer sophistication.

Perfect for a dinner party or romantic night in, it’s elegant yet surprisingly easy to prepare.

Ingredients:

• 1 pound gnocchi
• 2 ripe peaches, sliced
• 4 slices prosciutto
• 1 ball burrata cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Fresh thyme or basil for garnish
• Salt and pepper to taste

Instructions:

1. Cook the gnocchi in salted water until they float. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add gnocchi and sauté until lightly golden on the outside, about 5 minutes.
3. Add peach slices and cook for another 2 minutes until slightly softened.
4. Tear prosciutto into bite-sized pieces and toss it into the skillet, cooking for 1 minute to warm it through.
5. Plate the gnocchi and top with pieces of burrata. Drizzle with balsamic glaze and garnish with fresh thyme or basil.
6. Season with salt and pepper and serve immediately.

This gnocchi recipe is a showstopper. The peaches bring a juicy brightness, the prosciutto adds depth and saltiness, and the burrata melts just enough to create a creamy, decadent sauce.

It’s a bold, unique way to celebrate summer’s most luscious flavors.

Tomato and Ricotta Gnocchi with Fresh Basil

A perfect balance of creamy ricotta and tangy tomatoes, this dish brings together the simplicity of gnocchi with the bold flavors of summer.

It’s light, refreshing, and perfect for a midday summer meal or a light dinner.

Ingredients:

• 1 pound gnocchi
• 2 cups cherry tomatoes, halved
• 1/2 cup ricotta cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish

Instructions:

1. Cook the gnocchi in salted water according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds.
3. Add cherry tomatoes to the skillet and cook until they begin to soften, about 5 minutes.
4. Stir in the ricotta cheese and cook until it begins to melt into the tomatoes, creating a creamy sauce.
5. Add the cooked gnocchi to the skillet, tossing gently to coat.
6. Stir in fresh basil and season with salt and pepper.
7. Serve the gnocchi warm with a sprinkle of Parmesan cheese.

This dish is full of flavor but feels light enough to enjoy on a warm evening.

The creamy ricotta and fresh tomatoes create a perfect pairing with gnocchi, and the fresh basil adds a burst of aromatic sweetness. It’s simple, satisfying, and easy to whip up.

Gnocchi with Grilled Shrimp and Avocado Salsa

A fresh and zesty dish, this gnocchi recipe pairs tender gnocchi with smoky grilled shrimp and a bright avocado salsa.

The creamy avocado contrasts with the grilled shrimp, and the gnocchi gives it a hearty base, making this meal a perfect choice for a summer dinner.

Ingredients:

• 1 pound gnocchi
• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, chopped
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Cook gnocchi in salted water according to package directions. Drain and set aside.
2. Preheat your grill or grill pan to medium-high heat. Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
3. Grill shrimp for 2-3 minutes on each side until pink and cooked through.
4. In a small bowl, combine avocado, red onion, cherry tomatoes, and lime juice to make the salsa.
5. In a large bowl, toss the cooked gnocchi with grilled shrimp.
6. Top with avocado salsa and garnish with fresh cilantro. Serve immediately.

This dish offers the perfect mix of smoky, creamy, and refreshing flavors.

The grilled shrimp adds a beautiful char, while the avocado salsa brings a cool, tangy element. The gnocchi rounds out the meal and makes it filling enough for any summer evening.

Roasted Garlic and Spinach Gnocchi with Parmesan Cream Sauce

Rich and indulgent, this gnocchi dish features roasted garlic and fresh spinach paired with a creamy Parmesan sauce.

Perfect for cooler summer evenings or when you want to treat yourself to something comforting yet still light and fresh.

Ingredients:

• 1 pound gnocchi
• 1 head garlic
• 2 tablespoons olive oil
• 4 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-40 minutes until soft and caramelized.
2. While the garlic roasts, cook gnocchi in salted water according to the package directions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted.
4. Squeeze the roasted garlic cloves out of their skins into the skillet, mashing them with a spoon.
5. Add heavy cream and bring to a simmer. Stir in grated Parmesan cheese and cook until the sauce thickens, about 3-5 minutes.
6. Add the cooked gnocchi to the skillet and toss to coat in the creamy sauce.
7. Season with salt and pepper to taste, then garnish with fresh parsley.

This gnocchi dish is incredibly comforting with its rich, creamy sauce, earthy spinach, and the sweet, mellow flavor of roasted garlic.

The Parmesan elevates it to a decadent level, making it an irresistible choice for a summer night in.

Summer Gnocchi with Grilled Peppers and Feta

A vibrant, colorful dish bursting with the smoky sweetness of grilled peppers and the tanginess of feta cheese, this summer gnocchi recipe combines simple ingredients for an explosion of flavor.

Perfect for warm evenings, it’s both filling and refreshing.

Ingredients:

• 1 pound gnocchi
• 2 bell peppers (red and yellow), cut into strips
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 cup crumbled feta cheese
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss bell peppers and red onion with olive oil, smoked paprika, salt, and pepper.
2. Grill the peppers and onion for about 5-7 minutes until they are tender and slightly charred. Remove from heat and set aside.
3. Cook gnocchi in salted water according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add the grilled peppers and onions, and toss with the gnocchi.
5. Remove from heat, then sprinkle crumbled feta over the top. Garnish with fresh parsley before serving.

This dish brings together the smoky grilled vegetables with the creaminess of feta and the chewy gnocchi.

It’s a light yet satisfying meal that captures the essence of summer grilling and the bright flavors of the season.

Gnocchi with Watermelon, Mint, and Balsamic Reduction

A surprising yet delightful combination, this gnocchi dish features sweet, juicy watermelon paired with fresh mint and a tangy balsamic reduction.

It’s a unique and refreshing way to enjoy gnocchi during the hot summer months.

Ingredients:

• 1 pound gnocchi
• 2 cups watermelon, cubed
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Cook gnocchi in salted water according to package directions. Drain and set aside.
2. In a small saucepan, combine balsamic vinegar and honey over medium heat. Stir occasionally until it reduces by half and thickens into a syrupy consistency, about 5-7 minutes. Set aside to cool.
3. Toss the cooked gnocchi with cubed watermelon, fresh mint, and a drizzle of olive oil.
4. Season with salt and pepper to taste, then drizzle with the balsamic reduction just before serving.

This gnocchi dish is an unexpected but refreshing treat.

The cool, juicy watermelon contrasts beautifully with the savory gnocchi, while the balsamic reduction adds a rich, tangy finish. It’s a perfect dish for a summer lunch or a unique side to any outdoor meal.

Gnocchi with Roasted Cherry Tomatoes and Burrata

This dish showcases the simplicity of roasted cherry tomatoes, which caramelize and concentrate their sweetness, paired with creamy burrata cheese for a rich, satisfying meal.

The gnocchi provides a hearty base that absorbs the flavors beautifully.

Ingredients:

• 1 pound gnocchi
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 ball burrata cheese
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the tomatoes for about 20-25 minutes until they burst and become caramelized.
3. While the tomatoes roast, cook gnocchi in salted water according to package instructions. Drain and set aside.
4. In a large skillet, toss the roasted cherry tomatoes with the cooked gnocchi over medium heat until everything is well combined and heated through.
5. Plate the gnocchi and top with the burrata. Gently break the burrata so the creamy center spills out over the gnocchi.
6. Garnish with fresh basil leaves and serve warm.

The roasted tomatoes provide a burst of sweet acidity, which pairs beautifully with the creamy burrata and soft gnocchi.

This is an incredibly satisfying dish that feels elegant yet is easy to prepare—perfect for a summer dinner with friends or family.

Gnocchi with Roasted Asparagus and Lemon Butter Sauce

A light and fresh summer dish, this gnocchi recipe pairs tender roasted asparagus with a tangy lemon butter sauce for a delightful contrast.

The richness of the butter complements the earthiness of the asparagus, creating a perfectly balanced plate.

Ingredients:

• 1 pound gnocchi
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons butter
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 12-15 minutes, or until tender and slightly crispy on the edges.
2. While the asparagus roasts, cook gnocchi in salted water according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds, until fragrant.
4. Add the cooked gnocchi to the skillet, tossing gently to coat in the butter.
5. Stir in the lemon juice and zest, then add the roasted asparagus to the pan. Toss everything together and season with salt and pepper.
6. Serve immediately, garnished with fresh parsley.

This gnocchi dish is fresh, bright, and comforting all at once.

The roasted asparagus adds a smoky depth, while the lemon butter sauce gives it a tangy kick. It’s an ideal dish for an elegant yet easy summer meal.

Gnocchi with Roasted Eggplant and Garlic Parmesan Sauce

Earthy roasted eggplant combined with a rich garlic Parmesan sauce makes this gnocchi dish indulgent yet still light enough for summer dining.

The smoky flavor of the eggplant pairs perfectly with the creamy, cheesy sauce, creating a deeply satisfying meal.

Ingredients:

• 1 pound gnocchi
• 1 large eggplant, cubed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cubed eggplant with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, or until golden and tender.
2. Cook gnocchi in salted water according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute, until fragrant.
4. Stir in heavy cream and bring to a simmer. Cook for 3-5 minutes, until the sauce thickens slightly.
5. Stir in grated Parmesan cheese and season with salt and pepper to taste.
6. Add the cooked gnocchi and roasted eggplant to the skillet, tossing to coat in the sauce.
7. Garnish with fresh basil before serving.

This creamy gnocchi dish is a perfect way to showcase eggplant’s smoky flavor.

The garlic Parmesan sauce brings everything together, making it a rich yet bright dish that captures the essence of summer produce.

Gnocchi with Pesto and Sun-Dried Tomatoes

Rich, herby pesto meets the savory depth of sun-dried tomatoes in this gnocchi recipe.

A handful of ingredients come together to create a vibrant, flavorful dish that feels indulgent but still fresh for a summer evening.

Ingredients:

• 1 pound gnocchi
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh Parmesan for garnish

Instructions:

1. Cook gnocchi in salted water according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sun-dried tomatoes and sauté for 2-3 minutes until softened.
3. Add the cooked gnocchi to the skillet and toss to combine.
4. Stir in the pesto, making sure the gnocchi is evenly coated.
5. Drizzle with balsamic vinegar and season with salt and pepper.
6. Serve topped with freshly grated Parmesan.

This pesto gnocchi dish is incredibly fragrant and full of flavor.

The sun-dried tomatoes bring a chewy, tangy richness that perfectly balances the bright, herby pesto. It’s a great option for a quick and satisfying summer dinner.

Gnocchi with Sweet Corn and Ricotta

This light and creamy gnocchi dish features sweet corn and ricotta, making it the perfect way to enjoy summer’s bounty.

The subtle sweetness of the corn pairs beautifully with the smooth, mild ricotta, creating a comforting yet fresh dish that is full of flavor.

Ingredients:

• 1 pound gnocchi
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup ricotta cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish

Instructions:

1. Cook gnocchi in salted water according to package directions. Drain and set aside.
2. In a large skillet, melt butter and olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add corn kernels to the skillet and sauté for about 3-4 minutes until tender and lightly browned.
4. Stir in ricotta cheese, then add the cooked gnocchi. Toss gently to combine.
5. Season with salt and pepper, then stir in fresh basil.
6. Serve topped with freshly grated Parmesan cheese.

The sweet corn adds a touch of natural sweetness, while the ricotta provides a creamy base for the gnocchi to absorb.

This dish is a perfect balance of richness and freshness, ideal for a summer meal that’s light but satisfying.

Gnocchi with Grilled Chicken and Mango Salsa

Bright, tangy mango salsa meets tender gnocchi and grilled chicken in this summery, tropical-inspired dish.

The juicy sweetness of mango, the savory chicken, and the soft gnocchi come together in a fresh and exciting combination.

Ingredients:

• 1 pound gnocchi
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon honey
• Fresh lime wedges for serving

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper, and grill for about 5-7 minutes per side, until cooked through and juicy.
2. While the chicken grills, cook gnocchi in salted water according to package instructions. Drain and set aside.
3. In a small bowl, combine mango, red onion, cilantro, lime juice, and honey to make the salsa. Stir well.
4. Slice the grilled chicken into strips.
5. Toss cooked gnocchi with the grilled chicken slices and mango salsa.
6. Serve with fresh lime wedges on the side.

The mango salsa adds a refreshing and tangy twist to the savory grilled chicken and soft gnocchi.

This dish is vibrant and filled with fresh, tropical flavors, perfect for a light and exciting summer dinner.

Gnocchi with Summer Squash and Parmesan Cream Sauce

This creamy and comforting gnocchi dish pairs perfectly with tender summer squash, coated in a rich Parmesan cream sauce.

The squash adds a delicate texture that balances out the richness of the cream, making this dish both decadent and light enough for a summer evening.

Ingredients:

• 1 pound gnocchi
• 2 medium summer squash, thinly sliced
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Cook gnocchi in salted water according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sliced summer squash and sauté for 4-5 minutes until tender and lightly browned.
3. Add garlic and sauté for another 30 seconds until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook until the sauce thickens, about 3-5 minutes.
5. Add the cooked gnocchi to the skillet, tossing to coat in the sauce.
6. Season with salt and pepper, and garnish with fresh thyme before serving.

The creamy Parmesan sauce envelops the soft gnocchi, while the sautéed summer squash adds a fresh, tender bite.

This dish offers a delightful balance of richness and lightness, perfect for enjoying the best of summer’s produce.

Gnocchi with Shrimp and Lemon Garlic Butter

This vibrant dish combines succulent shrimp, a zesty lemon garlic butter sauce, and pillowy gnocchi, making for a flavorful and refreshing summer dinner.

The bright lemon enhances the sweetness of the shrimp, while the gnocchi soaks up the delicious butter sauce, creating a perfect harmony of flavors.

Ingredients:

• 1 pound gnocchi
• 12 large shrimp, peeled and deveined
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the gnocchi in salted water according to package instructions. Drain and set aside.
2. In a large skillet, heat butter and olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
4. Add the cooked gnocchi to the skillet, tossing to coat in the garlic butter sauce.
5. Stir in lemon juice and zest, then return the shrimp to the skillet. Toss everything together to combine.
6. Season with salt and pepper and garnish with fresh parsley before serving.

This dish is a beautiful balance of flavors. The lemon garlic butter brings out the best in both the shrimp and gnocchi, while the fresh parsley adds a nice touch of color and aroma.

It’s a light, satisfying meal that’s perfect for a summer evening.

Gnocchi with Pesto and Roasted Vegetables

This simple yet delicious gnocchi dish combines the bold flavors of pesto with roasted vegetables like bell peppers, zucchini, and cherry tomatoes.

The pesto’s richness and the caramelized vegetables create a vibrant, satisfying meal that’s perfect for any summer occasion.

Ingredients:

• 1 pound gnocchi
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/2 cup pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, until tender and slightly caramelized.
2. Cook gnocchi in salted water according to package directions. Drain and set aside.
3. In a large skillet, heat pesto over medium heat. Add the roasted vegetables and toss gently.
4. Add the cooked gnocchi to the skillet and toss to combine, ensuring everything is evenly coated in the pesto.
5. Season with salt and pepper, then garnish with fresh basil before serving.

The roasted vegetables bring out natural sweetness, while the pesto adds a fresh, herbaceous flavor to the gnocchi.

This dish is wonderfully colorful and packed with summer ingredients, perfect for a quick, healthy dinner.

Gnocchi with Bacon, Spinach, and Creamy Mushroom Sauce

This indulgent yet satisfying gnocchi dish features crispy bacon, sautéed spinach, and a creamy mushroom sauce.

The combination of earthy mushrooms and smoky bacon pairs perfectly with the soft gnocchi, making for a comforting, savory meal.

Ingredients:

• 1 pound gnocchi
• 6 slices bacon, chopped
• 2 cups spinach, fresh
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook the gnocchi in salted water according to package directions. Drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving some of the bacon fat in the skillet.
3. Add olive oil to the skillet and sauté mushrooms for 5-6 minutes, until soft and browned.
4. Add spinach and cook until wilted.
5. Stir in heavy cream and bring to a simmer. Cook for 2-3 minutes until the sauce thickens.
6. Add the cooked gnocchi and crispy bacon to the skillet, tossing gently to combine.
7. Stir in Parmesan cheese and season with salt and pepper. Serve immediately.

This dish is rich and comforting with the savory flavors of bacon and mushrooms, balanced by the freshness of spinach.

The creamy sauce ties everything together, making it a satisfying meal that’s perfect for a cozy summer dinner.

Gnocchi with Charred Broccoli and Lemon Parmesan Sauce

This healthy yet indulgent gnocchi dish is packed with crispy charred broccoli and a creamy lemon Parmesan sauce.

The smokiness from the charred broccoli combined with the tangy lemon sauce and rich Parmesan creates a vibrant, flavorful dish perfect for a light yet satisfying summer dinner.

Ingredients:

• 1 pound gnocchi
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until they are crispy and slightly charred.
2. Cook the gnocchi in salted water according to package instructions. Drain and set aside.
3. In a large skillet, heat the heavy cream over medium heat. Stir in grated Parmesan cheese and cook for 3-5 minutes until the sauce thickens.
4. Add lemon juice and zest to the skillet, then stir in the cooked gnocchi and charred broccoli. Toss to combine.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

The charred broccoli provides a smoky flavor, and the creamy, zesty sauce complements it beautifully.

This dish is a great way to enjoy vegetables and gnocchi together while staying light and fresh for the summer.

Gnocchi with Roasted Red Pepper and Spinach Pesto

A deliciously creamy pesto made from roasted red peppers and spinach brings bold flavors to this gnocchi dish.

The roasted red peppers provide a sweet, smoky undertone, while the spinach pesto adds a fresh, herby kick. This dish is perfect for a satisfying, flavorful summer meal.

Ingredients:

• 1 pound gnocchi
• 2 red bell peppers, roasted and peeled
• 2 cups spinach
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Roast the red bell peppers by placing them under the broiler or directly over a flame until the skin is charred and blistered. Let them cool, then peel and remove seeds.
2. In a blender or food processor, combine roasted peppers, spinach, pine nuts, garlic, and olive oil. Blend until smooth, then season with salt and pepper.
3. Cook gnocchi in salted water according to package directions. Drain and set aside.
4. In a large skillet, toss the cooked gnocchi with the roasted red pepper and spinach pesto, making sure the gnocchi is well coated.
5. Stir in grated Parmesan cheese and season with salt and pepper to taste.
6. Garnish with fresh basil and serve.

This pesto-based gnocchi dish offers a vibrant and flavorful twist, making it an excellent choice for a summery lunch or dinner.

The smoky sweetness of the roasted red peppers and the freshness of spinach combine beautifully to elevate the gnocchi.

Gnocchi with Bacon, Leeks, and Creamy Mustard Sauce

This savory gnocchi dish combines crispy bacon and caramelized leeks in a rich mustard cream sauce.

The mustard adds a tangy kick that perfectly complements the salty bacon and sweet leeks, creating a delightful contrast to the tender gnocchi.

Ingredients:

• 1 pound gnocchi
• 6 slices bacon, chopped
• 2 leeks, cleaned and sliced
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Cook gnocchi in salted water according to package instructions. Drain and set aside.
2. In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving some of the rendered fat in the skillet.
3. Add olive oil to the skillet and sauté leeks over medium heat for 5-7 minutes until they soften and caramelize.
4. Stir in heavy cream and Dijon mustard, and bring to a simmer. Cook for 2-3 minutes until the sauce thickens.
5. Add the cooked gnocchi to the skillet, tossing gently to coat in the creamy mustard sauce.
6. Stir in the crispy bacon and season with salt and pepper.
7. Garnish with fresh thyme and serve.

This dish is an irresistible combination of savory, tangy, and creamy flavors.

The mustard cream sauce, bacon, and leeks come together to create a satisfying and comforting gnocchi meal that’s perfect for a cozy summer evening.

Gnocchi with Sautéed Shrimp and Avocado Salsa

This fresh, vibrant gnocchi dish combines tender shrimp with creamy avocado salsa, creating a unique and refreshing flavor profile.

The bright, zesty salsa complements the shrimp and the pillowy gnocchi, making for a light yet satisfying summer meal.

Ingredients:

• 1 pound gnocchi
• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 1 tablespoon olive oil (for shrimp)

Instructions:

1. Cook gnocchi in salted water according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and set aside.
3. In a small bowl, combine diced avocado, red onion, cilantro, and lime juice. Season with salt and pepper, then set aside.
4. In the same skillet, add a little more olive oil and sauté the cooked gnocchi for about 2-3 minutes until lightly golden.
5. Serve the gnocchi topped with sautéed shrimp and fresh avocado salsa.

This dish brings together a perfect balance of flavors: the creamy avocado salsa, the sweetness of shrimp, and the soft gnocchi.

It’s light, fresh, and perfect for a summer evening.

Gnocchi with Roasted Garlic and Spinach in White Wine Sauce

This delicious gnocchi dish features roasted garlic and fresh spinach cooked in a white wine sauce, creating a rich, savory flavor with a slight sweetness from the garlic.

The sauce is light yet flavorful, and it beautifully complements the gnocchi.

Ingredients:

• 1 pound gnocchi
• 1 head garlic
• 2 tablespoons olive oil
• 2 cups spinach, fresh
• 1/2 cup white wine
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic head and drizzle with olive oil. Wrap in foil and roast for 30-35 minutes until soft and fragrant.
2. Cook gnocchi in salted water according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the roasted garlic, squeezing the softened cloves into the pan. Sauté for 1-2 minutes, allowing the garlic to become golden and fragrant.
4. Add spinach and cook until wilted. Pour in white wine, scraping the bottom of the skillet to deglaze.
5. Simmer for 3-4 minutes, then add the cooked gnocchi and toss everything together.
6. Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh parsley before serving.

This dish has an elegant simplicity with the roasted garlic lending a sweetness that’s beautifully balanced by the white wine sauce.

The spinach adds color and freshness, making it a perfect light, yet flavorful, meal.

Gnocchi with Peas, Prosciutto, and Parmesan Cream Sauce

This gnocchi dish is a rich and comforting blend of peas, crispy prosciutto, and a decadent Parmesan cream sauce.

The prosciutto adds a salty, savory punch, while the creamy sauce envelopes the gnocchi, creating a truly indulgent yet light summer meal.

Ingredients:

• 1 pound gnocchi
• 4 slices prosciutto, chopped
• 1 cup peas (fresh or frozen)
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook gnocchi in salted water according to package instructions. Drain and set aside.
2. In a large skillet, cook prosciutto over medium heat for 3-4 minutes until crispy. Remove from the skillet and set aside.
3. In the same skillet, melt butter and add the peas, cooking for 2-3 minutes until tender.
4. Stir in heavy cream and bring to a simmer. Let it cook for 3-4 minutes until the sauce thickens.
5. Add the cooked gnocchi to the skillet and toss to combine. Stir in Parmesan cheese and crispy prosciutto.
6. Season with salt and pepper to taste and garnish with fresh basil before serving.

This dish combines the creamy richness of Parmesan sauce with the savory, crispy prosciutto and the sweetness of peas.

It’s a satisfying and delicious gnocchi dish that’s perfect for any summer gathering or special meal.