35 Gnocchi Recipes for Dinners Everyone Will Love

Gnocchi has to be one of our all-time-favorite comfort foods. Made with just a few ingredients (usually potato, flour and eggs) these pillowy dumplings deliver all the satisfaction of a 5-star pasta dish, but with the added bonus of an almost creamy texture. When made correctly they’re light as air, yet completely filling and satisfying. There are plenty of variations, too—including gnocchi made with ricotta cheese, sweet potatoes and even cauliflower but nothing beats the classic. You will be pleasantly surprised at how easily you can turn them out at home. These homemade gnocchi work well with pesto or red sauce—but taste just as good tossed with nothing more than butter.

Pillowy potato gnocchi are quintessential comfort food and easy to make from scratch. We took them up a notch by stuffing each little pasta-like dumpling with a filling inspired by the popular spinach-and-artichoke dip. A final lemon, butter and garlic sauce makes them particularly luxurious. The filling comes together quickly in a food processor and features three cheeses (mozzarella, Parmesan and cream cheese) to remind you of the classic dip. The gnocchi are finished with a simple dusting of Parm and fresh for a fresh and satisfying vegetarian main dish.

Tender gnocchi are tossed with sweet roasted squash and hearty kale in this cozy, flavor-packed dish that’s perfect for a weeknight dinner.

This baked gnocchi with chicken is the ultimate comfort food, featuring pillowy dumplings and tender chicken in a rich, bubbly sauce.

Broil — instead of boil — gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.

Store-bought gnocchi is pretty much the perfect food because it goes so well with any cooked vegetables and can be made in one saucepan--no waiting for a separate pot of water to come to a boil. We love the combination with mushrooms (which is even easier when you start with our big-batch Meal-Prep Roasted Mushrooms). The Parmesan, butter and olive oil come together into a rich and creamy sauce--all in less than 15 minutes.

This full-flavored, comforting gratin-like dish is full of Italian goodness. It's surprisingly rich in fiber and super simple to make.

Katie’s creamy gnocchi mac and cheese is made with Dijon mustard and butternut squash puree. It’s topped with a crispy mix of bacon, butter crackers and sharp cheddar, and served straight out of the skillet so cleanup is a breeze.

Light and pillowy, GZ's top-rated gnocchi are made with creamy ricotta and Parmesan, and pair well his pancetta-studded tomato-garlic sauce. Since these beauties freeze so well, make a batch and keep it on hand in the freezer for up to two weeks; it will save the day when you need a quick-fix supper.

The package instructions will tell you to boil the gnocchi and then add sauce, but fans of these shortcut potato dumplings know the secret: They’re even better when you brown them. Try roasting them as part of a sheet-pan dinner, or cook them in a skillet like we did for this hash.

This recipe puts a little twist on the classic potato gnocchi using sweet potato instead. I love its natural sweetness and beautiful color. I then coat the pillowy pieces with a rich, nutty and salty brown butter. (I felt that tomato sauce might be a bit too acidic and mask the sweetness.) To top it all off: crispy nuggets of pancetta and fried sage leaves.

This rich, delicious and simple weeknight dinner is all about building up different layers of flavor, first by cooking the bacon and then by adding the mushrooms and corn in the rendered bacon fat until they are browned and crisp. When preparing your gnocchi, it is very important to add some of the cooking water to your sauce. Doing so prevents the gnocchi from sticking and also keeps them from drying out.

We subbed in cauliflower for all-purpose flour to make a soft and fluffy gnocchi. Toss it in nutty brown butter-caper sauce for an indulgent gluten-free dinner.

You’ll want to make this quick and easy weeknight dinner all season long, thanks to the combination of a fresh leek, corn on the cob and wild mushrooms along with store-bought potato gnocchi.

It’s easy being green with Katie’s pasta salad. She combines store-bought gnocchi with pesto, green beans and peas for a simple side dish that’s ready in a flash.

This quick and easy vegetarian meal comes together on one sheet pan and takes only 30 minutes from start to finish. Use whatever combination of mushrooms you prefer here – just choose ones on the meatier side, such as shiitakes, portobellos or oyster mushrooms. A drizzle of balsamic glaze adds the perfect sweet-tart finish.

For an elevated take on macaroni and cheese, bake gnocchi in a gorgonzola cream and finish the dish with a crunchy breadcrumb topping.

You don’t need a ton of time to make a rich, filling dinner. Thanks to store-bought mini gnocchi, this cheesy and cozy dinner is on the table in less than an hour.

Giada's surprisingly easy homemade gnocchi is an irresistible Italian twist on the classic sweet potato side dish.

Store-bought potato gnocchi makes this dish a quick weeknight meal. Some Parmesan cheese and lemon zest make the perfect sauce to use up fresh produce.

The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.

A one-pan meal covered in golden, bubbly cheese? Yes please! Potato gnocchi, ham and peas are coated in a creamy sauce infused with thyme. Sprinkle with shredded Swiss or Gruyere and broil until it's all lovely and melted.

To achieve perfectly crisp gnocchi, add it to a heated and oiled skillet. Bonus? There’s no need to wait for water for boil!

There’s a lot to love about this quick and easy dinner. Layer the chicken and gnocchi on top of cooked zucchini to sneak some extra veggies in if you have picky eaters at home.

Gnocchi adds a tender, filling bite to veggie-packed minestrone.

Dress up store-bought gnocchi with a flavor-packed Bolognese made with bacon, red wines and plenty of nicoise olives.

Valerie’s secret to perfect gnocchi? She uses a potato ricer to ensure that the every piece is light and fluffy.

Hearty gnocchi and Italian sausage make this a satisfying dish on a cold day. The unsung hero, however, is the humble green cabbage, which gets cooked until it’s soft and sweet.

Making gnocchi can be a project, but it’s so worth it when you dig in to a big bowl of pillow-y potato dumplings. If you have more than you can eat, set the gnocchi on a floured baking sheet and freeze until solid, then transfer the frozen pasta to a plastic bag.

You can’t go wrong with Jeff’s veggie-packed main dish. He roasts fresh veggies and store-bought gnocchi on a sheet pan and tosses the cooked mixture with melted butter, Parmesan and basil.

Fresh herbs add tons of flavor to any dish, and they're bountiful in the summertime. Mix chopped basil into these simple gnocchi, then pair with a classic combination: chopped fresh tomatoes, pine nuts and Parmesan.

Damaris never fails to put a Southern spin on traditional dishes and her goat cheese gnocchi is no exception. She cooks bacon and dates in a combination of white wine and vegetable stock for a rich sauce that’s deliciously indulgent.

Giada’s gnocchi recipe is inspired by southern Italian pasta recipes, which call for just water, flour and salt. She livens up the gnocchi with a simple shrimp sauce and peppery arugula.

Want to wow your dinner guests? Homemade gnocchi takes the always-welcome cacio e pepe to new (and delicious) heights.