25+ Irresistible Sunday Gnocchi Recipes to Try This Weekend

Gnocchi is a timeless Italian dish, loved for its pillowy texture and ability to absorb a wide range of flavors.

Whether you’re enjoying a cozy Sunday dinner with family or indulging in a solo comfort meal, gnocchi is the perfect way to elevate your Sunday cooking.

With a variety of sauces, from rich, creamy concoctions to light, zesty options, the possibilities are endless.

In this article, we’ve compiled 25+ mouthwatering gnocchi recipes that will suit every craving—from hearty meat sauces to vibrant vegetable-based dishes.

Each recipe brings its own unique twist to the classic gnocchi, giving you endless options to try.

So, get your apron on, and let’s dive into the world of gnocchi!

25+ Irresistible Sunday Gnocchi Recipes to Try This Weekend

Sunday dinners are the perfect opportunity to try something new and exciting in the kitchen, and gnocchi is a wonderful dish to experiment with.

With so many variations—from comforting meat sauces to fresh, vegetable-based ones—you’ll find a recipe to satisfy every taste in this collection.

Whether you prefer a rich, decadent sauce or a lighter, refreshing option, these 25+ Sunday gnocchi recipes will ensure your Sundays are filled with delicious and memorable meals.

Get ready to enjoy the art of gnocchi-making and transform your Sundays into something special!

Sunday Gnocchi with Brown Butter Sage Sauce

This gnocchi recipe is a delightful way to spend your Sunday afternoon in the kitchen. Soft, pillowy gnocchi are paired with a rich and nutty brown butter sauce, topped with crispy sage leaves for an earthy flavor that’s irresistible. It’s a simple yet luxurious dish that will make you feel like you’re dining at an Italian trattoria.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour, plus extra for dusting
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• ½ cup (115g) unsalted butter
• 10 fresh sage leaves
• Freshly grated Parmesan cheese, for serving

Directions

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly before mashing them.
2. On a clean surface, form a mound with the flour. Create a well in the center and add the mashed potatoes, beaten egg, and a pinch of salt.
3. Gently mix everything together to form a dough. Be careful not to overwork it. Once combined, divide the dough into 4 portions.
4. Roll each portion into a long rope about ¾-inch wide. Cut the ropes into small pieces, around 1-inch each.
5. Use a fork to gently press into each piece to create the traditional gnocchi indentations.
6. Bring a pot of salted water to a boil. Cook the gnocchi in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
7. In a large skillet, heat the butter over medium heat. Add the sage leaves and cook until the butter begins to turn golden brown and the sage becomes crispy, about 3-4 minutes.
8. Toss the cooked gnocchi in the brown butter sauce and sage, coating them evenly. Serve with a generous sprinkle of Parmesan.

This brown butter sage gnocchi recipe is perfect for a cozy Sunday meal. The rich, nutty flavor of the brown butter combined with the earthy sage and the pillowy gnocchi creates a dish that feels both indulgent and comforting. Whether you’re enjoying it solo or with loved ones, it’s sure to be a hit.

Sunday Gnocchi with Tomato Basil Sauce

A classic choice for a Sunday dinner, this gnocchi recipe features soft gnocchi served in a vibrant and tangy homemade tomato basil sauce. The fresh tomatoes and fragrant basil bring a burst of flavor to the dish, making it the perfect meal for any season.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper, to taste
• Fresh basil leaves, chopped
• Grated mozzarella, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly before mashing.
2. On a clean surface, make a mound with the flour, and form a well in the center. Add the mashed potatoes, egg, and a pinch of salt.
3. Mix to form a dough, then divide it into 4 portions. Roll each portion into a rope and cut it into 1-inch pieces. Press gently with a fork to shape.
4. Boil the gnocchi in salted water until they float to the surface, about 2-3 minutes. Remove and set aside.
5. For the sauce, heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
6. Add the diced tomatoes, tomato paste, oregano, and sugar. Season with salt and pepper, and simmer for 15-20 minutes until thickened.
7. Stir in fresh basil and adjust the seasoning.
8. Toss the cooked gnocchi in the tomato sauce, coating them evenly. Serve with grated mozzarella on top.

This simple yet flavorful tomato basil sauce transforms your homemade gnocchi into a comforting meal perfect for a Sunday gathering. The combination of fresh, juicy tomatoes and aromatic basil enhances the soft gnocchi, making every bite a perfect harmony of flavors. Whether served with a salad or some garlic bread, this dish brings the taste of Italy straight to your table.

Sunday Gnocchi with Creamy Spinach and Mushroom Sauce

For a rich and indulgent Sunday meal, try this creamy gnocchi recipe with a savory spinach and mushroom sauce. The creamy sauce is the ideal complement to the tender gnocchi, while the earthy mushrooms and spinach provide a satisfying and nutritious twist.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 cup (150g) mushrooms, sliced
• 2 cups fresh spinach
• 1 cup (240ml) heavy cream
• ½ cup (120ml) vegetable broth
• 2 tbsp butter
• 2 tbsp grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them once cooled slightly.
2. Form a mound of flour on a clean surface and make a well in the center. Add the mashed potatoes, egg, and salt.
3. Mix to form a dough, then divide it into 4 portions. Roll each into a rope and cut it into 1-inch pieces.
4. Cook the gnocchi in boiling salted water until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. For the sauce, heat olive oil in a pan over medium heat. Add the mushrooms and cook until browned, about 5 minutes.
6. Stir in the spinach and cook until wilted, about 2 minutes.
7. Add the cream and vegetable broth, stirring to combine. Bring to a simmer and cook for 5 minutes until the sauce thickens.
8. Stir in the butter and Parmesan, and season with salt and pepper.
9. Toss the cooked gnocchi in the creamy mushroom sauce, ensuring each piece is coated. Serve immediately.

This creamy spinach and mushroom gnocchi recipe is perfect for a Sunday dinner when you crave something hearty and comforting. The rich cream sauce paired with the earthy mushrooms and spinach creates a well-balanced dish that feels both indulgent and nourishing. Enjoy this cozy meal with a glass of white wine for an extra touch of elegance.

Sunday Gnocchi with Pesto and Cherry Tomatoes

This fresh and vibrant gnocchi recipe combines the rich flavor of homemade pesto with sweet, juicy cherry tomatoes. It’s a perfect Sunday meal, offering a burst of basil, garlic, and Parmesan with every bite. The gnocchi are tender and pillowy, while the pesto adds a fragrant, herby kick, and the tomatoes provide a pop of freshness.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 cup fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic
• ½ cup (120ml) olive oil
• ½ cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly before mashing.
2. On a clean surface, make a mound with the flour and create a well. Add the mashed potatoes, beaten egg, and a pinch of salt.
3. Mix the ingredients until a dough forms. Divide into 4 portions, rolling each into a rope, then cut into 1-inch pieces.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes, then set aside.
5. To make the pesto, blend the basil, pine nuts, garlic, olive oil, and Parmesan until smooth. Season with salt and pepper to taste.
6. Heat olive oil in a skillet over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until softened.
7. Add the gnocchi to the skillet, tossing gently to combine with the tomatoes. Drizzle pesto over the top and toss again. Serve immediately.

This gnocchi with pesto and cherry tomatoes is a lively dish that brings together fresh and bright flavors perfect for a laid-back Sunday. The creamy pesto coats the gnocchi beautifully, and the sweet tomatoes add the perfect contrast. Whether served alone or as part of a larger spread, it’s a wonderful way to celebrate the flavors of the season.

Sunday Gnocchi with Roasted Garlic and Leek Cream Sauce

A decadent and savory choice for your Sunday dinner, this gnocchi recipe features a silky roasted garlic and leek cream sauce. The rich cream sauce is infused with the mellow sweetness of roasted garlic and the subtle flavor of leeks, creating a luxurious dish that will be a favorite for any special occasion.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 6 cloves garlic, unpeeled
• 2 leeks, cleaned and sliced
• 1 cup (240ml) heavy cream
• 2 tbsp butter
• ½ cup (120ml) vegetable broth
• 2 tbsp grated Parmesan cheese
• Fresh parsley, for garnish

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once cooled slightly.
2. Form a mound of flour on a clean surface and add the mashed potatoes, egg, and salt. Mix until a smooth dough forms.
3. Roll the dough into ropes and cut into 1-inch pieces. Press gently with a fork to create indentations.
4. Cook the gnocchi in boiling salted water until they float, about 2-3 minutes, then remove and set aside.
5. For the roasted garlic, place the unpeeled garlic cloves on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for 20 minutes, or until soft. Peel the garlic once cool.
6. In a skillet, heat olive oil over medium heat and sauté the leeks until soft, about 5 minutes.
7. Add the roasted garlic and vegetable broth to the skillet, then stir in the cream and butter. Simmer for 5 minutes until the sauce thickens.
8. Add the Parmesan and stir until melted.
9. Toss the gnocchi in the sauce until well coated, garnish with fresh parsley, and serve.

The roasted garlic and leek cream sauce elevates this gnocchi recipe to a level of indulgence perfect for a Sunday meal. The sweet roasted garlic and creamy leeks complement the soft gnocchi beautifully, creating a luxurious dish that’s both comforting and rich in flavor. Serve this dish as the centerpiece of your dinner, paired with a light salad to balance the richness.

Sunday Gnocchi with Sausage and Kale Ragu

For a hearty and satisfying meal, this gnocchi with sausage and kale ragu is a perfect Sunday dish. The savory sausage pairs perfectly with the tender gnocchi, while the kale adds a touch of bitterness to balance the rich, meaty sauce. It’s a comforting, filling meal that will keep everyone coming back for seconds.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 lb (450g) Italian sausage, casing removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups kale, chopped
• 1 can (14.5 oz) crushed tomatoes
• ½ cup (120ml) red wine (optional)
• 1 tsp dried oregano
• Salt and pepper, to taste
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. On a clean surface, form a mound with the flour. Add the mashed potatoes, egg, and a pinch of salt.
3. Mix into a dough and divide into 4 portions. Roll each into a rope and cut into 1-inch pieces.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes. Remove and set aside.
5. In a large skillet, heat olive oil over medium heat. Add the sausage and break it apart as it cooks until browned.
6. Add the chopped onion and garlic to the pan, cooking until softened, about 5 minutes.
7. Stir in the chopped kale and cook until wilted, about 3 minutes.
8. Add the crushed tomatoes and red wine (if using), simmer for 10-15 minutes. Season with oregano, salt, and pepper.
9. Toss the cooked gnocchi in the sausage and kale ragu, mixing to combine. Serve with freshly grated Parmesan on top.

This gnocchi with sausage and kale ragu is a rich and satisfying meal that is perfect for a hearty Sunday dinner. The savory sausage and rich tomato-based sauce coat the gnocchi, while the kale adds a vibrant touch. It’s a wonderfully balanced dish that brings together meat, vegetables, and pasta in one comforting bowl.

Sunday Gnocchi with Butternut Squash and Sage Cream Sauce

This warm and comforting gnocchi recipe features a creamy butternut squash sauce that is perfectly balanced with crispy sage leaves. The natural sweetness of the squash complements the richness of the cream, creating a velvety sauce that pairs beautifully with the soft gnocchi. It’s an ideal dish for a cozy Sunday meal.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 2 cups butternut squash, cubed
• 1 cup (240ml) heavy cream
• 2 tbsp butter
• 10 fresh sage leaves
• Salt and pepper, to taste
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. On a clean surface, create a mound of flour. Add the mashed potatoes, egg, and a pinch of salt. Mix until smooth and form a dough.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece gently with a fork to form the gnocchi shape.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes. Remove and set aside.
5. Heat olive oil in a skillet and sauté the butternut squash cubes until tender, about 10 minutes. Add a splash of water if needed to prevent burning.
6. Once the squash is cooked, mash it into a puree using a fork or blender.
7. In a separate pan, heat the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes. Remove and set aside.
8. Add the mashed squash and heavy cream to the pan, stirring until smooth. Simmer for 5 minutes, seasoning with salt and pepper.
9. Toss the gnocchi in the butternut squash sauce until well coated. Garnish with crispy sage leaves and Parmesan cheese.

This gnocchi with butternut squash and sage cream sauce is a deliciously indulgent dish. The silky cream sauce with the natural sweetness of butternut squash pairs wonderfully with the pillowy gnocchi, and the crispy sage leaves bring an aromatic depth to the dish. It’s perfect for a special Sunday meal, whether for a family dinner or a cozy night in.

Sunday Gnocchi with Carbonara Sauce

A rich and creamy gnocchi carbonara brings all the smoky flavors of traditional carbonara but with a twist of soft gnocchi instead of pasta. The creamy egg-based sauce, with its indulgent richness and crispy pancetta, turns this dish into a comforting, satisfying treat. It’s the perfect meal to make on a Sunday when you want something hearty yet simple.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 4 oz (115g) pancetta, diced
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup (240ml) heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. Make a mound of flour on a clean surface. Add the mashed potatoes, egg, and a pinch of salt, then combine to form a smooth dough.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece with a fork to shape.
4. Cook the gnocchi in boiling salted water until they float, about 2-3 minutes. Set them aside.
5. Heat olive oil in a pan over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from the pan and set aside.
6. Add garlic to the same pan and sauté for 1-2 minutes until fragrant.
7. In a bowl, whisk together the eggs, heavy cream, and Parmesan cheese until smooth. Season with salt and pepper.
8. Return the gnocchi to the pan with the garlic and toss to combine. Lower the heat and pour the egg mixture over the gnocchi, stirring gently until creamy and coated.
9. Top with crispy pancetta and serve immediately.

This gnocchi carbonara brings the classic flavors of Italian carbonara into a new form, making it the perfect dish for Sunday comfort food. The creamy sauce, made with eggs, cream, and Parmesan, coats the gnocchi beautifully, while the pancetta adds a satisfying crunch. It’s an indulgent, decadent meal that will please everyone at the table.

Sunday Gnocchi with Eggplant and Tomato Ragu

This gnocchi recipe features a rich, flavorful tomato ragu made with eggplant and garlic, creating a hearty vegetarian option for Sunday dinner. The gnocchi absorb the flavors of the sauce beautifully, and the combination of roasted eggplant and fresh tomatoes gives the dish a depth of flavor that feels both comforting and healthy.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 large eggplant, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper, to taste
• Fresh basil, chopped for garnish
• Grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. On a clean surface, form a mound of flour. Add the mashed potatoes, egg, and a pinch of salt. Mix until a dough forms.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece gently with a fork.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes. Remove and set aside.
5. Heat olive oil in a pan over medium heat. Add the diced eggplant and sauté until browned and tender, about 8 minutes. Remove and set aside.
6. In the same pan, sauté the onion and garlic until softened, about 5 minutes.
7. Add the diced tomatoes, oregano, sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
8. Stir in the cooked eggplant and simmer for another 5 minutes.
9. Toss the gnocchi in the tomato and eggplant ragu, coating them well. Garnish with fresh basil and serve with grated Parmesan.

This gnocchi with eggplant and tomato ragu is a wonderful vegetarian option for your Sunday meal. The rich and hearty sauce, made with tender eggplant and fresh tomatoes, perfectly complements the soft gnocchi. It’s a satisfying, flavorful dish that brings a taste of the Mediterranean to your table.

Sunday Gnocchi with Mushroom and Truffle Cream Sauce

This elegant and flavorful gnocchi dish is made with a rich, indulgent truffle cream sauce and sautéed mushrooms. The earthy mushrooms complement the delicate, pillowy gnocchi, and the truffle oil adds a luxurious depth that turns this into a memorable Sunday meal.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 2 cups mixed mushrooms, sliced (shiitake, cremini, or button)
• 2 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 2 tbsp butter
• 1 tbsp truffle oil
• Fresh thyme leaves, for garnish
• Salt and pepper, to taste
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. On a clean surface, create a mound of flour. Add the mashed potatoes, egg, and a pinch of salt. Mix and knead until a smooth dough forms.
3. Roll the dough into ropes, then cut into 1-inch pieces. Press each piece gently with a fork to create grooves.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes, then remove and set aside.
5. Heat olive oil in a pan over medium heat and sauté the mushrooms for about 5 minutes, until golden brown and tender. Add garlic and sauté for an additional minute.
6. Add the butter to the mushrooms and stir until melted. Pour in the heavy cream and truffle oil, then simmer for 5-7 minutes until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Toss the gnocchi in the mushroom and truffle cream sauce until well coated. Garnish with fresh thyme and Parmesan. Serve immediately.

This gnocchi with mushroom and truffle cream sauce is a luxurious, rich dish that makes a perfect Sunday dinner. The creamy sauce is fragrant with truffle oil, and the tender mushrooms add a deep, earthy flavor that pairs beautifully with the gnocchi. It’s the kind of dish you savor slowly, ideal for a special occasion or a relaxed Sunday evening.

Sunday Gnocchi with Spinach and Ricotta Cheese Sauce

This light yet flavorful gnocchi dish is made with a velvety spinach and ricotta cheese sauce. The creamy, spinach-filled sauce is rich in texture, and the combination of gnocchi and ricotta brings a satisfying comfort to the plate. This dish is a perfect way to enjoy greens on a lazy Sunday.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 lb fresh spinach, washed and chopped
• 1 cup ricotta cheese
• ½ cup (120ml) heavy cream
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. Create a mound with the flour on a clean surface. Add the mashed potatoes, beaten egg, and a pinch of salt. Knead until a smooth dough forms.
3. Divide the dough into sections, rolling them into ropes. Cut into 1-inch pieces and press with a fork to create the gnocchi shape.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes. Set aside.
5. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
6. Add the spinach and cook until wilted, about 3-4 minutes.
7. Stir in the ricotta cheese and heavy cream, mixing until smooth. Let it simmer for 5 minutes, seasoning with salt and pepper.
8. Toss the cooked gnocchi in the spinach and ricotta sauce until fully coated.
9. Serve with a sprinkle of Parmesan on top.

This gnocchi with spinach and ricotta cheese sauce is a simple yet satisfying meal that brings the perfect balance of creamy, savory flavors. The spinach adds a touch of freshness, while the ricotta makes the sauce incredibly rich. It’s an ideal dish for a relaxed Sunday evening when you’re craving something comforting but not too heavy.

Sunday Gnocchi with Beef Ragu and Parmesan

For a hearty and filling Sunday meal, this gnocchi with beef ragu is the ultimate comfort food. The slow-cooked beef ragu, infused with aromatic herbs and tomatoes, creates a rich sauce that perfectly complements the soft, pillowy gnocchi. It’s a wonderful dish that brings warmth and satisfaction to any Sunday dinner.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 lb beef chuck roast, cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. Create a mound of flour on a clean surface. Add the mashed potatoes, egg, and a pinch of salt. Knead until smooth.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece with a fork to create grooves.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes, then remove and set aside.
5. Heat olive oil in a large pot over medium heat. Add the beef chunks and brown on all sides, about 5 minutes.
6. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
7. Stir in the diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, then cover and cook on low heat for 2 hours, until the beef is tender and the sauce thickens.
8. Shred the beef with two forks, stirring it back into the sauce.
9. Toss the cooked gnocchi in the beef ragu, making sure each piece is coated. Serve with freshly grated Parmesan.

This gnocchi with beef ragu is a hearty and flavorful dish that is perfect for a Sunday feast. The slow-cooked beef ragu has deep, rich flavors that pair perfectly with the soft gnocchi. It’s a satisfying and comforting meal that will fill you up and keep you coming back for more.

Sunday Gnocchi with Pesto and Roasted Cherry Tomatoes

This fresh and vibrant gnocchi dish combines the rich, herbal flavor of pesto with sweet roasted cherry tomatoes. The bright flavors of basil and garlic in the pesto are beautifully balanced by the soft gnocchi and the burst of juicy tomatoes. It’s a refreshing yet satisfying meal, perfect for a light yet flavorful Sunday dinner.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 pint cherry tomatoes, halved
• 2 tbsp pesto sauce (store-bought or homemade)
• Fresh basil leaves, for garnish
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. On a clean surface, form a mound of flour. Add the mashed potatoes, egg, and a pinch of salt. Knead until smooth, forming a dough.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece gently with a fork.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes. Remove and set aside.
5. Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, or until soft and caramelized.
6. In a large mixing bowl, toss the gnocchi with pesto until evenly coated.
7. Gently fold in the roasted cherry tomatoes.
8. Serve with fresh basil leaves and a sprinkle of Parmesan cheese.

This gnocchi with pesto and roasted cherry tomatoes is a burst of flavors. The earthy pesto sauce complements the sweetness of the roasted tomatoes, and together they create a fresh yet indulgent dish. The gnocchi absorbs all these vibrant flavors, making it a perfect dish for a sunny Sunday meal.

Sunday Gnocchi with Lemon Butter Sauce and Asparagus

This light yet indulgent gnocchi dish features a refreshing lemon butter sauce paired with tender asparagus. The citrusy brightness of lemon in the rich butter sauce is a perfect contrast to the earthiness of the gnocchi, while the asparagus adds a touch of green and crunch. It’s an ideal dish for a spring-inspired Sunday dinner.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tbsp butter
• Juice and zest of 1 lemon
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. Form a mound of flour on a clean surface. Add the mashed potatoes, egg, and a pinch of salt. Knead until smooth.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece with a fork to form grooves.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes. Set aside.
5. In a skillet, heat olive oil over medium heat. Add the asparagus and sauté for 4-5 minutes until tender but still vibrant.
6. In a separate pan, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
7. Stir in the lemon juice and zest, then season with salt and pepper. Simmer for 2 minutes.
8. Add the gnocchi to the lemon butter sauce, tossing gently to coat.
9. Serve with asparagus, freshly chopped parsley, and grated Parmesan.

This gnocchi with lemon butter sauce and asparagus is light yet satisfying, with the zesty lemon butter sauce enhancing the flavor of the tender gnocchi. The asparagus provides a fresh and crunchy element, while the Parmesan adds a savory finish. It’s a wonderful choice for a spring Sunday dinner.

Sunday Gnocchi with Sausage and Broccoli Rabe

This hearty gnocchi dish features savory Italian sausage paired with bitter broccoli rabe, all tossed in a flavorful garlic and olive oil sauce. The slight bitterness of the greens is balanced by the richness of the sausage and the soft gnocchi, making for a truly satisfying Sunday meal.

Ingredients

• 2 lbs (900g) potatoes, peeled
• 1 ½ cups (180g) all-purpose flour
• 1 large egg, beaten
• Salt, to taste
• 1 tbsp olive oil
• 2 sausages, casings removed
• 2 cups broccoli rabe, chopped
• 4 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Freshly grated Parmesan, for serving

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash once slightly cooled.
2. On a clean surface, create a mound of flour. Add the mashed potatoes, egg, and a pinch of salt. Knead until smooth and form into a dough.
3. Roll the dough into ropes and cut into 1-inch pieces. Press each piece gently with a fork.
4. Boil the gnocchi in salted water until they float, about 2-3 minutes. Remove and set aside.
5. Heat olive oil in a skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Cook until browned and fully cooked, about 7 minutes.
6. Add the garlic and red pepper flakes (if using), sauté for 1-2 minutes.
7. Add the broccoli rabe to the pan and cook for 3-4 minutes until wilted and tender. Season with salt and pepper.
8. Toss the cooked gnocchi in the sausage and broccoli rabe mixture until well coated.
9. Serve with freshly grated Parmesan.

This gnocchi with sausage and broccoli rabe is a bold and flavorful dish with the savory richness of sausage, the slight bitterness of broccoli rabe, and the pillowy texture of the gnocchi. The garlic and olive oil sauce ties everything together, making it a perfect choice for a satisfying Sunday meal.

Note: More recipes​ are coming soon!