\nDiscover a delicious twist on traditional gnocchi with this creamy spinach and ricotta filling, perfect for a cozy dinner or special occasion. This recipe yields a light and airy dumpling that’s sure to impress.<\/p>\n
When it comes to comfort food, few dishes can rival the warmth and satisfaction of a perfectly cooked plate of gnocchi. These Italian dumplings are often associated with rich, meat-based sauces, but we’re here to challenge that notion! In this collection of 20 delicious vegetarian gnocchi recipes, we’ll show you how easy it is to create mouth-watering, plant-based dishes that are perfect for any occasion.<\/p>\n
From creamy spinach and ricotta combinations to bold flavors like roasted garlic and mushroom, each recipe in this roundup offers a unique twist on the classic gnocchi. Whether you’re a busy professional looking for a quick weeknight dinner or a foodie seeking inspiration for your next dinner party, these vegetarian gnocchi recipes are sure to delight.<\/p>\n
So, what are you waiting for? Let’s dive into our collection of 20 mouth-watering vegetarian gnocchi recipes and start cooking up some serious comfort!<\/p>\n
\nDiscover a delicious twist on traditional gnocchi with this creamy spinach and ricotta filling, perfect for a cozy dinner or special occasion. This recipe yields a light and airy dumpling that’s sure to impress.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large head of garlic, separated into cloves Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large butternut squashes (about 1 1\/2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Toss the squash cubes with olive oil, butter, onion, and sage on a baking sheet. Roast for 30-40 minutes or until tender. Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flours, egg, and salt. Mix until a dough forms. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large onions, thinly sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound potato gnocchi Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Cooking Time:<\/strong> 15-20 minutes<\/p>\n This rich and satisfying recipe combines the simplicity of gnocchi with the brightness of fresh tomatoes and the creaminess of mozzarella cheese. Perfect for a cozy night in or a quick weeknight dinner.<\/p>\n Ingredients:<\/p>\n – 1 package gnocchi Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of gnocchi Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/p>\n – 1 lb potato gnocchi Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound cooked gnocchi Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis, spiralized Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine zucchini and corn. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked gnocchi Instructions:<\/strong><\/p>\n 1. Cook gnocchi according to package instructions. Drain and set aside. Cooking Time:<\/strong> 10-12 minutes (includes cooking time for gnocchi)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, cooked and mashed Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine the mashed sweet potatoes, all-purpose flour, semolina flour, and Parmesan cheese. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh potato gnocchi Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the surface. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked peas Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine cooked peas, chopped mint, and flours. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium eggplants Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked potato, cooled Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine potato, flour, semolina, and egg. Mix until a dough forms. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Kale and Cannellini Bean Mixture:<\/strong><\/p>\n – 2 cups chopped kale leaves Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to indulge in a world of delicious vegetarian gnocchi recipes! From creamy spinach and ricotta to roasted garlic and mushroom, these 20 mouth-watering dishes are perfect for any occasion. Whether you’re in the mood for something light and refreshing or hearty and comforting, this collection has got you covered. Discover new flavor combinations like sun-dried tomato and basil, butternut squash and sage, and caramelized onion and goat cheese. Perfect for a quick weeknight dinner or a special occasion, these vegetarian gnocchi recipes are sure to please even the pickiest of eaters.<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to comfort food, few dishes can rival the warmth and satisfaction of a perfectly cooked plate of gnocchi. These Italian dumplings are often associated with rich, meat-based sauces, but we’re here to challenge that notion! In this collection of 20 delicious vegetarian gnocchi recipes, we’ll show you how easy it is to … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":8493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-8996","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/8996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=8996"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/8996\/revisions"}],"predecessor-version":[{"id":8997,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/8996\/revisions\/8997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/8493"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=8996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=8996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=8996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup semolina flour
\n– 1 egg
\n– 1\/2 cup whole milk ricotta cheese
\n– 1\/4 cup chopped fresh spinach
\n– 2 tablespoons unsalted butter, melted
\n– Salt and pepper to taste<\/p>\n
\n2. In a large mixing bowl, combine flour, semolina flour, and egg. Mix until a dough forms.
\n3. On a lightly floured surface, roll out the dough to about 1\/4 inch thickness.
\n4. Cut into small squares and flatten slightly.
\n5. Place a spoonful of ricotta cheese in the center of each square, followed by a sprinkle of spinach.
\n6. Fold the dough over the filling to form a triangle or a pillow shape, pressing edges to seal.
\n7. Cook gnocchi in boiling salted water for 3-4 minutes, or until they float to the surface.
\n8. Remove from water and serve with your favorite sauce.<\/p>\nRoasted Garlic and Mushroom Gnocchi<\/h2>\n
\nElevate your pasta game with these flavorful and pillowy gnocchi, infused with the rich flavors of roasted garlic and saut\u00e9ed mushrooms.<\/p>\n
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
\n– 2 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 1 cup all-purpose flour
\n– 1\/2 cup semolina flour
\n– 1 egg
\n– Salt, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Toss garlic cloves with olive oil and season with salt. Roast for 20-25 minutes, or until golden brown.
\n3. In a large skillet, saut\u00e9 mushrooms and onion in olive oil until tender and fragrant. Add roasted garlic and stir to combine.
\n4. In a mixing bowl, combine flours, egg, and a pinch of salt. Mix until dough forms.
\n5. Divide dough into 4 equal pieces. Roll out each piece into a long rope, then cut into 1-inch pieces (gnocchi).
\n6. Bring a large pot of boiling water to a simmer. Cook gnocchi for 3-5 minutes, or until they float to the surface.
\n7. Serve with roasted garlic and mushroom mixture spooned over top. Garnish with chopped parsley, if desired.<\/p>\nSun-Dried Tomato and Basil Gnocchi<\/h2>\n
\nA flavorful twist on traditional gnocchi, this recipe combines the brightness of fresh basil with the richness of sun-dried tomatoes. Perfect for a light yet satisfying meal or as a side dish.<\/p>\n
\n– 1\/2 cup semolina flour
\n– 1\/4 teaspoon salt
\n– 1 large egg
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/4 cup sun-dried tomatoes, chopped
\n– 1 tablespoon fresh basil leaves, chopped
\n– Extra flour for dusting<\/p>\n
\n2. In a large mixing bowl, combine flours, salt, and egg.
\n3. Mix until a dough forms, then knead for 5 minutes.
\n4. Divide the dough into 4 equal pieces.
\n5. Roll out each piece into a long rope.
\n6. Cut into 1-inch (2.5 cm) pieces to form gnocchi.
\n7. Place on a baking sheet lined with parchment paper.
\n8. Bake for 15-20 minutes or until lightly browned.
\n9. Toss with chopped sun-dried tomatoes and basil.
\n10. Serve immediately, topped with additional Parmesan cheese if desired.<\/p>\nButternut Squash and Sage Gnocchi<\/h2>\n
\nThis recipe combines the warmth of roasted butternut squash with the earthy flavor of sage, wrapped up in tender gnocchi pillows. Perfect for a cozy fall or winter evening.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 tbsp butter
\n– 1 small onion, finely chopped
\n– 3 sage leaves, chopped
\n– 2 cups all-purpose flour
\n– 1\/2 cup semolina flour
\n– 1 egg
\n– Salt to taste<\/p>\n
\n2. In a large mixing bowl, combine roasted squash, flours, egg, and salt. Mix until a dough forms.
\n3. Divide the dough into 4 equal pieces. Roll each piece into long ropes. Cut into 1-inch pieces to form gnocchi.
\n4. Bring a large pot of salted water to a boil. Cook gnocchi for 2-3 minutes or until they float to the surface.
\n5. Serve with your favorite sauce and enjoy!<\/p>\nPesto and Cherry Tomato Gnocchi<\/h2>\n
\nElevate your pasta game with this refreshing summer recipe that combines the richness of pesto with the sweetness of cherry tomatoes. Perfect for a light and flavorful meal on a warm evening.<\/p>\n
\n– 1\/2 cup semolina flour
\n– 1 egg, lightly beaten
\n– 1\/4 teaspoon salt
\n– 1\/4 cup pesto sauce (homemade or store-bought)
\n– 12 oz cherry tomatoes, halved
\n– Grated Parmesan cheese, for serving<\/p>\n
\n2. Knead the dough on a floured surface for about 5 minutes, until smooth and pliable.
\n3. Divide the dough into 4 equal pieces. Roll out each piece into a long rope.
\n4. Cut the ropes into 1-inch pieces to form gnocchi.
\n5. Bring a large pot of salted water to a boil. Cook gnocchi for 3-5 minutes, or until they float to the surface.
\n6. In a separate pan, heat pesto sauce over medium heat. Add cherry tomatoes and cook for an additional 2-3 minutes.
\n7. Serve cooked gnocchi with the pesto-cherry tomato mixture and sprinkle with Parmesan cheese.<\/p>\nCaramelized Onion and Goat Cheese Gnocchi<\/h2>\n
\nExperience the rich flavors of Italy with this unique gnocchi recipe, combining the sweetness of caramelized onions with the tanginess of goat cheese.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/2 cup all-purpose flour
\n– 1\/4 cup semolina flour
\n– 1 egg
\n– 1\/2 cup goat cheese, crumbled
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, cook onions over medium-low heat for 30 minutes, stirring occasionally, until caramelized.
\n3. Meanwhile, combine flours, egg, and salt in a bowl. Mix until a dough forms.
\n4. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch (2.5 cm) pieces.
\n5. In a large pot of boiling salted water, cook gnocchi for 3-5 minutes or until they float to the surface.
\n6. Drain gnocchi and top with caramelized onions, goat cheese, and chopped parsley (if using).<\/p>\nLemon Butter and Asparagus Gnocchi<\/h2>\n
\nThis recipe combines the tender goodness of gnocchi with the vibrant flavors of lemon and asparagus. The result is a light and refreshing dish perfect for springtime.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 2 cloves garlic, minced
\n– 1 pound fresh asparagus, trimmed
\n– 2 lemons, juiced (about 4 tablespoons)
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute.
\n3. Add the asparagus to the skillet and cook until tender, about 5 minutes.
\n4. Stir in the lemon juice and season with salt and pepper to taste.
\n5. Drain the cooked gnocchi and add them to the skillet. Toss gently to combine with the asparagus and lemon butter sauce.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nTomato and Mozzarella Gnocchi Bake<\/h2>\n
\nTomato and Mozzarella Gnocchi Bake: A Creamy, Flavorful Twist on Classic Comfort Food<\/p>\n
\n– 2 large tomatoes, diced
\n– 8 oz mozzarella cheese, sliced
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh basil leaves, chopped (optional)<\/p>\n
\n2. Cook gnocchi according to package instructions. Drain and set aside.
\n3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1-2 minutes until fragrant.
\n4. Add diced tomatoes to the skillet and cook for 5-7 minutes or until they release their juices and start to thicken.
\n5. In a large baking dish, combine cooked gnocchi, tomato mixture, and sliced mozzarella cheese. Season with salt and pepper to taste.
\n6. Bake for 15-20 minutes or until cheese is melted and bubbly.
\n7. Garnish with chopped fresh basil leaves, if desired.<\/p>\nGarlic Butter and Parmesan Gnocchi<\/h2>\n
\nThis recipe combines the comfort of homemade gnocchi with the richness of garlic butter and the nuttiness of Parmesan cheese. Perfect as a main course or side dish, this dish is sure to please.<\/p>\n
\n– 1 package (about 1 lb) store-bought or homemade gnocchi
\n– 2 tablespoons unsalted butter
\n– 2 cloves garlic, minced
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n1. Bring a large pot of salted water to a boil.
\n2. Cook the gnocchi according to package instructions until they float to the surface.
\n3. In a small saucepan, melt the butter over medium heat.
\n4. Add the minced garlic and cook for 1 minute, stirring constantly.
\n5. Remove from heat and stir in Parmesan cheese.
\n6. Drain the cooked gnocchi and add them to the garlic butter mixture.
\n7. Toss the gnocchi with salt, pepper, and chopped parsley (if using).
\n8. Serve immediately.<\/p>\nSpinach and Artichoke Gnocchi<\/h2>\n
\nTransform your favorite spinach and artichoke dip into a rich and creamy gnocchi dish, perfect for a cozy night in. This recipe combines the flavors of tender gnocchi, wilted spinach, and tangy artichoke hearts in a velvety sauce.<\/p>\n
\n– 2 cups of fresh spinach leaves
\n– 1 (14 oz) can of artichoke hearts, drained and chopped
\n– 2 tablespoons of unsalted butter
\n– 1 cup of grated Parmesan cheese
\n– 1\/4 cup of all-purpose flour
\n– Salt and pepper to taste<\/p>\n
\n2. Cook the gnocchi according to package instructions.
\n3. In a large skillet, melt the butter over medium heat. Add the chopped artichoke hearts and cook for 2-3 minutes.
\n4. Add the fresh spinach leaves and cook until wilted. Season with salt and pepper to taste.
\n5. In a large bowl, combine the cooked gnocchi, artichoke mixture, and Parmesan cheese. Toss gently to combine.
\n6. Serve immediately, garnished with additional Parmesan cheese if desired.<\/p>\nRoasted Red Pepper and Feta Gnocchi<\/h2>\n
\nRoasted Red Pepper and Feta Gnocchi: A flavorful and visually stunning pasta dish that combines the sweetness of roasted red peppers with the tanginess of crumbled feta cheese, all wrapped up in a soft and pillowy gnocchi.<\/p>\n
\n– 2 large red bell peppers, roasted and peeled
\n– 1\/4 cup feta cheese, crumbled
\n– 2 tablespoons olive oil
\n– 1 clove garlic, minced
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook gnocchi according to package instructions.
\n3. In a large skillet, heat olive oil over medium-high heat. Add roasted red peppers and cook for 2-3 minutes or until slightly caramelized.
\n4. Add crumbled feta cheese, garlic, salt, and pepper to the skillet. Stir to combine.
\n5. Toss cooked gnocchi with the red pepper and feta mixture. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nBroccoli and Cheddar Gnocchi<\/h2>\n
\nThis comforting dish combines soft gnocchi with a rich and creamy broccoli and cheddar sauce, perfect for a cozy night in. With its velvety texture and bursts of green, this recipe is sure to become a new favorite.<\/p>\n
\n– 2 cups broccoli florets
\n– 2 tablespoons butter
\n– 1 cup grated cheddar cheese
\n– 1\/4 cup all-purpose flour
\n– 1 cup heavy cream
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium heat. Add broccoli and cook until tender, about 5 minutes.
\n3. Remove from heat and stir in flour to thicken sauce.
\n4. Gradually add heavy cream, whisking continuously. Bring to a simmer and cook for 2-3 minutes or until desired consistency.
\n5. Stir in cheddar cheese until melted and well combined.
\n6. Add cooked gnocchi and toss until coated with the creamy broccoli sauce.
\n7. Season with salt and pepper to taste.
\n8. Serve hot, garnished with chopped parsley if desired.<\/p>\nZucchini and Corn Gnocchi<\/h2>\n
\nA creative twist on traditional gnocchi, this recipe combines the flavors of zucchini and corn to create a light and refreshing summer dish.<\/p>\n
\n– 1 cup fresh corn kernels
\n– 1\/4 cup all-purpose flour
\n– 1\/4 cup semolina flour
\n– 1\/4 teaspoon salt
\n– 1 large egg, lightly beaten
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. In a separate bowl, whisk together flours, salt, and egg until smooth.
\n3. Add the dry ingredients to the zucchini mixture; mix until just combined.
\n4. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth.
\n5. Divide the dough into 4 equal pieces; roll each piece into a ball.
\n6. Use a rolling pin or hands to flatten each ball slightly.
\n7. Cut into desired shapes (e.g., gnocchi-style, strips, or small disks).
\n8. Cook in boiling salted water for 3-5 minutes, or until they float to the surface.
\n9. Serve with your favorite sauce and grated Parmesan cheese, if desired.<\/p>\nAvocado and Lime Gnocchi Salad<\/h2>\n
\nThis vibrant salad combines the creamy richness of avocado with the light, zesty flavor of lime, all wrapped up in soft gnocchi. A perfect summer side dish or light lunch.<\/p>\n
\n– 2 ripe avocados, diced
\n– 1\/4 cup freshly squeezed lime juice
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Chopped fresh cilantro for garnish (optional)<\/p>\n
\n2. In a large bowl, combine diced avocado, lime juice, and olive oil. Stir gently to combine.
\n3. Add cooked gnocchi to the bowl and toss to coat with the avocado-lime mixture.
\n4. Season with salt and pepper to taste.
\n5. Garnish with chopped cilantro if desired.<\/p>\nSweet Potato and Sage Gnocchi<\/h2>\n
\nThis recipe combines the natural sweetness of sweet potatoes with the earthy flavor of sage to create a unique and delicious gnocchi dish. Perfect for a cozy dinner or as a side dish, this recipe is sure to impress.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/4 cup semolina flour
\n– 1\/4 cup grated Parmesan cheese
\n– 1 egg
\n– 1 tablespoon olive oil
\n– 2 tablespoons chopped fresh sage
\n– Salt, to taste<\/p>\n
\n2. Mix well until a dough forms.
\n3. Knead the dough for 5-7 minutes until smooth and pliable.
\n4. Divide the dough into 4 equal pieces and roll each piece into a long rope.
\n5. Cut the ropes into 1-inch pieces to form the gnocchi.
\n6. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes or until they float to the surface.
\n7. Remove the gnocchi with a slotted spoon and serve with your favorite sauce.<\/p>\nCaprese Gnocchi with Balsamic Glaze<\/h2>\n
\nElevate your pasta game with this creative and flavorful recipe, combining the best of Italian summer ingredients. Fresh gnocchi, creamy mozzarella, sweet heirloom tomatoes, and tangy balsamic glaze come together in a dish that’s sure to delight.<\/p>\n
\n– 8 oz fresh mozzarella cheese, sliced
\n– 2 large heirloom tomatoes, diced
\n– 1\/4 cup extra-virgin olive oil
\n– 2 tablespoons balsamic glaze (see note)
\n– Fresh basil leaves, chopped (optional)<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high heat. Add sliced mozzarella and cook until melted and slightly browned.
\n3. Add diced tomatoes to the skillet and stir to combine with the cheese.
\n4. Once gnocchi are cooked, drain and add them to the skillet. Toss with tomato-cheese mixture until well combined.
\n5. Drizzle balsamic glaze over the top of the gnocchi mixture and sprinkle with chopped basil (if using).
\n6. Serve immediately and enjoy!<\/p>\nPea and Mint Gnocchi<\/h2>\n
\nThis recipe combines the freshness of peas and mint with the comforting warmth of homemade gnocchi. Perfect for a spring evening, these bite-sized treats are easy to make and packed with flavor.<\/p>\n
\n– 1\/4 cup fresh mint leaves, chopped
\n– 2 cups all-purpose flour
\n– 1\/4 cup semolina flour
\n– 1\/4 teaspoon salt
\n– 1 egg, lightly beaten
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Add the lightly beaten egg and mix until a dough forms.
\n3. Knead the dough for 5-7 minutes until smooth and pliable.
\n4. Divide the dough into 4 equal pieces and roll each piece into a long rope.
\n5. Cut the rope into 1-inch pieces to form the gnocchi.
\n6. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes, or until they float to the surface.
\n7. Serve with grated Parmesan cheese (optional) and enjoy!<\/p>\nEggplant and Tomato Gnocchi<\/h2>\n
\nThis recipe takes the traditional Italian dish of gnocchi to new heights by incorporating roasted eggplant and fresh tomatoes, adding a rich and creamy element to this comforting pasta.<\/p>\n
\n– 1 large tomato
\n– 1 cup all-purpose flour
\n– 1\/2 cup semolina flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/2 cup grated Parmesan cheese
\n– 1 tablespoon olive oil
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roast the eggplants for 30-40 minutes, or until tender and slightly caramelized.
\n3. Meanwhile, cook the tomato in boiling water for 10-15 minutes, or until softened.
\n4. In a large mixing bowl, combine the cooked eggplant, tomato, flours, salt, pepper, and Parmesan cheese.
\n5. Mix well to form a dough, adding more flour as needed.
\n6. Divide the dough into small pieces and roll each into a ball.
\n7. Cook the gnocchi in boiling water for 3-5 minutes, or until they float to the surface.
\n8. Serve with your favorite sauce and garnish with chopped parsley if desired.<\/p>\nTruffle Oil and Wild Mushroom Gnocchi<\/h2>\n
\nThis recipe combines the earthy flavors of wild mushrooms with the luxurious richness of truffle oil, all wrapped up in pillowy gnocchi. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 cup semolina
\n– 1 egg
\n– 1 tablespoon truffle oil
\n– 1 cup mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out the dough to about 1\/4 inch thickness. Cut into desired shapes (e.g., small squares or circles).
\n3. Bring a large pot of salted water to a boil. Cook gnocchi for 3-5 minutes, or until they float to the surface.
\n4. In a separate pan, saut\u00e9 mushrooms in truffle oil over medium heat until tender and fragrant.
\n5. Combine cooked gnocchi with mushroom mixture. Season with salt and pepper to taste.<\/p>\nKale and White Bean Gnocchi<\/h2>\n
\nBrighten up your pasta dishes with these nutritious and delicious kale and white bean gnocchi. The combination of earthy kale, creamy cannellini beans, and pillowy gnocchi is a match made in heaven.<\/p>\n
\n– 1\/4 cup semolina flour
\n– 1\/2 cup cooked kale and cannellini bean mixture (see below)
\n– 1 large egg
\n– Salt, to taste
\n– Extra virgin olive oil, for serving<\/p>\n
\n– 1 can cannellini beans, drained and rinsed
\n– 2 cloves garlic, minced
\n– 1 tablespoon lemon juice
\n– Salt and pepper, to taste<\/p>\n
\n2. In a large mixing bowl, combine flours, egg, and salt. Mix until a dough forms.
\n3. Roll out the dough to about 1\/4 inch thickness.
\n4. Cut into desired shapes (e.g., triangles or small squares).
\n5. Cook gnocchi in boiling water for 3-5 minutes, or until they float.
\n6. Serve with your favorite sauce and a drizzle of olive oil.<\/p>\nSummary<\/h2>\n