Gnocchi Verdi

About 20 minutes before serving, melt the butter in a small pan with the sage leaves over medium heat. Turn off heat, cover, and keep warm.

To form and cook the gnocchi, fill a wide pan with water to a depth of about 3 inches. Season with salt, and bring to a gentle simmer over medium heat. Adjust the heat to keep the water barely simmering. Have ready the chilled gnocchi dough, 2 teaspoons, and 1 cup cold water. Dip the spoons in the water, then scoop up some dough with one spoon. Use the other spoon to shape the gnoccho into a quenelle. Hold the spoon in the simmering water for a second and the gnoccho will slide off to the bottom of the pan. Cook 6–10 gnocchi at a time. When they float to the surface, cook them for about 3 minutes.

Divide the gnocchi between flat soup bowls and spoon the warm sage butter on top. Season with salt and pepper and a shower of Parmigiano.


Salsa verde gnocchi

  1. For the salsa verde, pulse the tarragon, parsley, almonds, garlic, capers and anchovies (or olives), in a small food processor until coarsely chopped. Add the mustard, olive oil, vinegar and 2 tablespoons water, and pulse again to a chunky pesto consistency. Set aside (this can be made a few hours ahead).
  2. Bring a saucepan of salted water to the boil. Add the gnocchi and sugar snaps and cook for 2-3 minutes or until the gnocchi float to the surface and the sugar snaps are just cooked. Drain well and return to the pan over a low heat before stirring in the salsa verde to coat and warm through. Divide between two bowls and serve.


Gnocchi verdi alla romana

Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

  • 60 g di burro + q.b.
  • 40 g di noci sgusciate
  • 70 g di Parmigiano reggiano a pezzi (2-3 cm)
  • 200 g di spinaci freschi, puliti e asciutti
  • 900 g di latte
  • 1 cucchiaino di sale
  • 1 pizzico di noce moscata
  • 250 g di semolino di grano
  • 2 tuorli
  • 100 g di Gorgonzola a tocchetti (1-2 cm)

Gnocchi


375g / 12oz cooked and chopped spinach (i.e. 500g/1lb to start with)
salt
pepper
nutmeg
a little butter
250g / 8oz ricotta
2 eggs
3 tbsp of flour
45g / 1½oz grated Parmesan cheese
For the sauce:
Plenty of melted butter and grated Parmesan cheese

Cook the cleaned spinach with a little salt but no water. Drain it, press it absolutely dry, then chop it finely. Put it into a pan with salt, pepper, nutmeg, a nut of butter and the mashed ricotta. Stir all the ingredients together over a low flame for 5 minutes. Remove the pan from the fire and beat in the eggs, the flour and the grated Parmesan. Leave the mixture in the refrigerator for several hours, or, better, overnight.

Spread a pastry board with flour, form little croquettes about the size of a cork with the spinach mixture, roll them in the flour, and when they are all ready drop them carefully into a large pan of barely simmering, slightly salted water.

(Do not be alarmed if the mixture seems rather soft the eggs and the flour hold the gnocchi together as soon as they are put into the boiling water.)

Either the gnocchi must be cooked in a very large saucepan or else the operation must be carried out in two or three relays, as there must be plenty of room for them in the pan. When they rise to the top, which will be in 5–8 minutes, they are ready. They will disintegrate if left too long. Take them out with a perforated draining spoon, drain them carefully in a colander or sieve, and when the first batch is ready slide them into a shallow ovenproof dish already prepared with 30g/loz of melted butter and a thin layer of grated Parmesan cheese. Put the dish in a low oven to keep hot while the rest of the gnocchi are cooked. When all are done, put another 30g/loz of butter and a generous amount of cheese over them and leave the dish in the oven for 5 minutes.


25 quick and easy gnocchi recipes

If you have a packet of gnocchi you have the makings of a quick and easy midweek meal. These are our favourite gnocchi recipes.

Gnocchi is a fantastic ingredient. It cooks so quickly and it can also be the basis of a super speedy midweek meal.

It's also not just a winter dish. Our crispy spring gnocchi, with asparagus and spinach is perfect for warmer seasons - it's also on the table in 20 mins.

A fresh, hearty Italian dish. Learn how you can make gnocchi from scratch yourself and pair it with a delicious sage butter with our cheat's gnocchi recipe.

Serving the gnocchi and asparagus on top of the sauce helps to keep the gnocchi crispy

A fragrant and vibrant gnocchi bake. If you can&rsquot find spinach gnocchi, try with pumpkin or unflavoured potato gnocchi instead.

For a speedier supper, you could use shop-bought gnocchi, but these are delightfully cheap and easy to make, if time allows.

If you love mac &rsquon&rsquo cheese, this one&rsquos for you! There&rsquos no need to boil the gnocchi, so it&rsquos ready in a flash.

Make the pesto up to a day in advance, then chill or freeze until ready to use

If you don&rsquot like blue cheese, a soft garlic and herb cheese would work well instead.

This luxurious sauce would be delicious with any kind of cooked pasta.

Chicken pies can be quite a faff to bring together &ndash not so when the cheeses melt to make an unctuous sauce and you use pre-cooked chook. This one is so much easier! Easiest ever pie!

Rich and sumptuous flavours &ndash ideal for an indulgent and speedy midweek feast

Mixing milk and crème fraîche together in this simple gnocchi recipe creates a foolproof creamy sauce in seconds.

The alcohol burns off to leave a rich taste, but you can always leave out the vodka, if you are serving this to the family

You can still enjoy higher-fat ingredients, like sausages, but make them go further by bulking the dish up with healthier alternatives.

A rich and hearty dish that&rsquos just what&rsquos needed on a chilly evening. Use Cheddar if you don&rsquot have Gruyère.

Autumn brings with it an array of squashes and pumpkins, all with their own distinct flavours and textures. Look out for coquina squash &ndash a delicately tiger-striped variety of butternut, which has a more intense flavour and sweetness.

As these speedy gnocchi are made without egg, don&rsquot be tempted to make them ahead of time as they&rsquoll fall apart on cooking.

A delicious pasta alternative, full of goodness.

This hearty vegetable dish is comfort food at its best.

This quick family supper is sure to become a firm favourite

Figs add a burst of freshness to this decadent gnocchi dish

This quick and easy gnocchi recipe tastes so good, you'll wonder why you hadn't tried it sooner!

Gnocchi are small potato dumplings and, like pasta, take only a few minutes to cook, so they're brilliant fast-food material. Toss with ready-made tomato sauce then tip into an ovenproof dish, dot with mozzarella and grill until golden brown.


Preparation

    1. Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out liquid. Chop spinach.
    2. Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.
    3. Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on floured work surface to form 5-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. Working in batches, add gnocchi to pot of boiling salted water cook until gnocchi rise to surface. Cook 4 minutes longer. Using slotted spoon, remove gnocchi from water drain. Place in serving dish.
    4. Pour butter over gnocchi toss. (Can be made 1 day ahead. Cover chill. Reheat in 400°F oven about 10 minutes.) Sprinkle with 1/2 cup Parmesan. Season with salt and pepper.

    Instructions

    Wash spinach and remove tough stems. Plunge briefly into boiling water. Cook only until limp. Rinse with cold water. Drain, squeeze dry, and chop. Melt butter in a small skillet. Add spinach and cook until dry (it will begin to stick to the bottom of the pan). Blend in the ricotta cheese. Heat thoroughly and empty into a bowl. Stir in eggs, flour, Parmesan cheese, salt, pepper, and nutmeg. Cover with foil and chill until firm – about 1 hour. Bring 6 quarts of salted water to a boil. Take spinach mixture up by tablespoonfuls and shape gently into balls. Roll in flour. Drop 5 or 6 at a time into the boiling water. Cook until they rise to the top and are slightly puffed. Remove with a slotted spoon and drain on paper toweling. Serve with Tomato and Cream Sauce.


    Forming and Cooking Gnocchi

    After making the gnocchi dough, you’ll roll each piece into ropes, cut the ropes into 1-inch pieces, then roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.)

    You’ll then cook the gnocchi in a pot of heavily salted water. You’ll know they’re done when they float to the surface, which takes just about two minutes.


    No, you don’t need to bake potatoes to make gnocchi, in fact, none of my aunts and relatives in Italy bake their potatoes to make potato gnocchi. You may end up with more problems doing this if you end up with crispy skin! Just boiling them in their skin and peeling them when they’re still hot is the way to go. They won’t be too wet if you use the right variety of potatoes (see above). I’ve seen recipes that say not to boil potatoes, which is silly advice.

    NOTES: please realize that unless you are well-versed in making gnocchi, your very best bet is to weigh the potatoes and flour. Scales are very inexpensive and they are a game-changer for obtaining good results in baking and recipes like this one. It is almost impossible to be precise when using cups to measure potatoes.

    And here’s a bit of gnocchi trivia for you: did you know that Thursday is the traditional day for gnocchi in Italy? Well, now you do!


    Our Best-Ever Gnocchi Recipes

    Want to upgrade your pasta night? Fluffy and tender gnocchi will certainly do the trick. Whether you want to whip up your own or make the most of a store-bought version, these gnocchi recipes are sure to satisfy your carb cravings.

    Related To:

    Photo By: David Katz, David Katz

    Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

    Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

    Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Melissa Libertelli

    Photo By: Antonis Achilleos

    Photo By: Ryan Liebe ©© Ryan Liebe—2016

    Potato Gnocchi

    You will be pleasantly surprised at how easily you can turn out homemade gnocchi that cooks up soft and tender. They work well with pesto or red sauce &mdash but they are also delicious just tossed with butter.

    Cauliflower Gnocchi

    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.

    Crispy Sheet Pan Gnocchi with Sausage and Peppers

    Broil &mdash instead of boil &mdash 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.

    Gnocchi Mac and Cheese

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

    Ricotta Gnocchi

    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.

    Gnocchi Primavera

    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.

    Summer Gnocchi with Sweet Corn and Mixed Mushrooms

    You&rsquoll 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.

    Gnocchi Pesto Pasta Salad

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

    Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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

    Cheesy Gnocchi Casserole with Ham and Peas

    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.

    Italian Eggplant Gnocchi Bake

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

    Baked Gnocchi with Gorgonzola Cream

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

    Crispy Gnocchi with Mushrooms

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

    One-Pan Chicken and Gnocchi in Tomato-Basil Sauce

    There&rsquos 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.

    Minestrone with Gnocchi

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

    Gnocchi Nicoise

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

    Nonnie's Gnocchi with Fresh Marinara Sauce

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

    Mini-Gnocchi Bolognese

    You don&rsquot 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.

    Homemade Gnocchi

    Making gnocchi can be a project, but it&rsquos 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.

    Roasted Gnocchi and Veggie Cheat Sheet

    You can&rsquot go wrong with Jeff&rsquos 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.

    Basil Gnocchi

    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.

    Goat Cheese Gnocchi with Bacon, Dates and Kentucky Wine Sauce

    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&rsquos deliciously indulgent.

    Sardinian Gnocchi with Shrimp and Arugula

    Giada&rsquos 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.

    Cacio E Pepe Gnocchi

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

    Air Fryer Gnocchi and Squash with Brown Butter and Sage

    Gnocchi in an air fryer? This recipe will make you a believer! After testing several methods, we found that cooking the gnocchi first resulted in the soft pillowy centers we expect from gnocchi, while still giving the exterior a nice golden crunch. Paired with roasted squash, toasted walnuts, brown butter and sage, this dish is cold weather comfort at its best.

    Cacio e Pepe Mushroom Gnocchi

    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.