Gnocchi Recipes: How to Cook Gnocchi + 10 Easy Ideas

Potato gnocchi are one of the fastest dinners in the Italian pantry. Shelf-stable gnocchi cook in about two minutes, and they can be boiled, pan-fried until crisp or baked in sauce. Here is how to cook them well, plus ten easy ways to serve them.

How to cook gnocchi

Boil (the classic way)

1. Bring a large pot of well-salted water to a boil.
2. Add the gnocchi and stir once.
3. When they float to the surface, usually after about 2 minutes, lift them out with a slotted spoon.
4. Toss straight into your sauce with a splash of the cooking water.

Pan-fry (crispy gnocchi)

Heat 2 tbsp olive oil or butter in a non-stick skillet over medium-high heat. Add the gnocchi straight from the package in a single layer and cook 3 to 4 minutes per side until golden. No boiling needed for most shelf-stable gnocchi; check the package directions.

Bake

Boil briefly, toss with sauce and cheese, then bake at 425°F for 10 to 12 minutes. See our gnocchi alla Sorrentina.

10 easy gnocchi recipes

1. Gnocchi alla Sorrentina: baked in tomato sauce with mozzarella and basil. Full recipe.
2. Brown butter and sage gnocchi: pan-fry gnocchi, then add 4 tbsp butter and a few sage leaves until the butter turns nutty. Finish with parmesan.
3. Pesto gnocchi: toss boiled gnocchi with basil pesto, cherry tomatoes and a splash of pasta water.
4. Sheet-pan gnocchi: toss uncooked gnocchi with cherry tomatoes, zucchini, red onion and olive oil; roast at 425°F for 20 to 25 minutes, flipping once.
5. Spicy arrabbiata gnocchi: simmer gnocchi in arrabbiata sauce, top with burrata.
6. Creamy Tuscan gnocchi: sauté garlic and sun dried tomatoes, add cream, spinach and parmesan, then the gnocchi.
7. Gnocchi with sausage and peppers: brown Italian sausage, add sliced peppers and onions, then crispy gnocchi.
8. Gnocchi soup: add gnocchi to a creamy chicken and spinach soup during the last 3 minutes.
9. Mushroom gnocchi: brown mixed mushrooms, add thyme, butter and pan-fried gnocchi.
10. Gnocchi caprese salad: crispy gnocchi with cherry tomatoes, mozzarella, basil and a drizzle of balsamic glaze.

Gnocchi tips

• Do not overcrowd the pan when pan-frying, or the gnocchi will steam instead of crisp.
• Use a wide pan so the gnocchi stay in one layer.
• Gnocchi absorb sauce quickly; keep a little pasta water to loosen it.

FAQ

Are gnocchi pasta? Gnocchi are Italian dumplings, usually made from potato, flour and sometimes egg. They are served like pasta.

How do I know when gnocchi are done? They float to the surface of the boiling water.

Can I pan-fry shelf-stable gnocchi without boiling? Usually yes; follow the directions on the package.

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