25 Dreamy Potato Gnocchi Dinners That’ll Make You Famous

There’s something absolutely magical about homemade potato gnocchi isn’t there? Those little pillowy clouds of comfort that practically melt in your mouth and make everyone at the dinner table go completely silent with pure bliss. If you’ve been intimidating yourself out of making gnocchi from scratch or if you’re looking for fresh ways to jazz up store-bought ones you’ve landed in exactly the right place.

I’m about to share 25 incredible potato gnocchi dinner recipes that’ll transform your weeknight meals from “meh” to “absolutely spectacular.” We’re talking everything from creamy one-pan wonders to fresh herb-packed masterpieces that’ll have your family begging for seconds (and thirds let’s be honest).

The beauty of gnocchi is its versatility – these tender potato dumplings are like little flavor sponges that pair beautifully with everything from simple butter sauces to rich hearty vegetable medleys1. Whether you’re cooking for a cozy date night or feeding a hungry crowd these recipes will become your go-to arsenal for impressive yet totally doable dinners.

1. Sheet Pan Tomato Basil Gnocchi

This is hands-down one of the easiest ways to get dinner on the table in under 30 minutes. The tomatoes literally burst and create their own gorgeous sauce while everything roasts together1.

Ingredients:

• 1 lb potato gnocchi (fresh or shelf-stable)
• 2 cups cherry tomatoes halved
• 3 cloves garlic minced
• 1/4 cup olive oil
• 1/2 cup fresh basil leaves torn
• 1/2 cup fresh mozzarella cubed
• 2 tbsp pine nuts
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 425°F and grab a large sheet pan.
2. Toss the gnocchi cherry tomatoes and minced garlic with olive oil salt and pepper.
3. Spread everything out in a single layer on your sheet pan.
4. Roast for 20-25 minutes until the tomatoes are bursting and the gnocchi are golden.
5. Remove from oven and immediately sprinkle with torn basil mozzarella cubes and pine nuts.
6. Let it sit for 2-3 minutes so the cheese gets slightly melty then serve.

Pro tip: Make your pesto ahead of time and store it in the fridge – it’ll keep this meal super streamlined1.

2. Creamy Spinach and Garlic Gnocchi Skillet

This one-pan wonder is pure comfort food magic. The cream sauce clings to every single gnocchi and the spinach adds just the right amount of freshness.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• Salt pepper and nutmeg to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the gnocchi and cook for 5-6 minutes until they’re golden and crispy on the outside.
3. Push gnocchi to one side and add minced garlic to the empty space. Cook for 30 seconds until fragrant.
4. Pour in the cream and broth stirring everything together.
5. Simmer for 3-4 minutes until the sauce thickens slightly.
6. Add the spinach and cook until wilted about 2 minutes.
7. Stir in Parmesan lemon juice and seasonings. Serve immediately.

3. Mediterranean Gnocchi with Sun-Dried Tomatoes

Transport your taste buds straight to the Mediterranean with this vibrant herb-packed dish that’s absolutely bursting with flavor.

Ingredients:

• 1 lb potato gnocchi
• 1/3 cup sun-dried tomatoes in oil chopped
• 2 tbsp olive oil (from the sun-dried tomato jar)
• 1 red bell pepper diced
• 1/2 red onion thinly sliced
• 3 cloves garlic minced
• 1/2 cup Kalamata olives pitted and halved
• 1/4 cup fresh oregano leaves
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh lemon juice

Instructions:

1. Cook gnocchi according to package directions drain and set aside.
2. In the same pot heat the sun-dried tomato oil over medium heat.
3. Sauté the bell pepper and onion for 5 minutes until softened.
4. Add garlic and cook for another minute.
5. Return the gnocchi to the pot along with sun-dried tomatoes and olives.
6. Toss everything together and cook for 2-3 minutes.
7. Remove from heat add oregano feta and lemon juice. Toss gently and serve.

4. Mushroom and Thyme Gnocchi

Earthy mushrooms and fragrant thyme create the most sophisticated flavor combination that’ll make this dish feel like fine dining at home.

Ingredients:

• 1 lb potato gnocchi
• 1 lb mixed mushrooms (cremini shiitake oyster) sliced
• 3 tbsp butter
• 2 tbsp olive oil
• 1 large shallot minced
• 3 cloves garlic minced
• 1/2 cup white cooking wine substitute (vegetable broth)
• 2 tbsp fresh thyme leaves
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook gnocchi according to package directions reserve 1/2 cup pasta water.
2. In a large skillet heat butter and oil over medium-high heat.
3. Add mushrooms and cook without stirring for 4-5 minutes until golden.
4. Stir in shallot and garlic cook for 2 minutes.
5. Add the broth and thyme simmer until liquid reduces by half.
6. Stir in cream and cooked gnocchi toss to combine.
7. Add Parmesan and a splash of pasta water if needed. Season and serve.

5. Roasted Vegetable Gnocchi Primavera

This colorful dish celebrates fresh vegetables in the most delicious way possible. It’s like spring on a plate!

Ingredients:

• 1 lb potato gnocchi
• 1 zucchini diced
• 1 yellow squash diced
• 1 red bell pepper chopped
• 1 cup cherry tomatoes halved
• 1 small eggplant cubed
• 1/4 cup olive oil
• 3 cloves garlic minced
• 1/4 cup fresh basil chopped
• 2 tbsp fresh parsley chopped
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F.
2. Toss all vegetables (except herbs) with olive oil garlic salt and pepper.
3. Roast for 25-30 minutes until vegetables are tender and slightly caramelized.
4. Meanwhile cook gnocchi according to package directions.
5. Combine hot gnocchi with roasted vegetables.
6. Toss with fresh herbs and Parmesan cheese before serving.

6. Gnocchi with Brown Butter and Sage

Sometimes the simplest recipes are the most elegant. This classic Italian preparation lets the gnocchi truly shine2.

Ingredients:

• 1 lb potato gnocchi
• 6 tbsp butter
• 12-15 fresh sage leaves
• 1/2 cup grated Parmesan cheese
• Freshly cracked black pepper
• Coarse sea salt

Instructions:

1. Cook gnocchi in salted boiling water until they float about 2-3 minutes2.
2. While gnocchi cook melt butter in a large skillet over medium heat.
3. Continue cooking butter until it turns golden brown and smells nutty.
4. Add sage leaves and fry until crispy about 1 minute.
5. Add drained gnocchi to the brown butter and toss gently.
6. Serve immediately with Parmesan and fresh pepper.

Pro tip: The key to perfect brown butter is watching it carefully – it goes from golden to burnt really quickly!

7. Gnocchi Caprese Bake

All the flavors of a classic Caprese salad transformed into a comforting baked gnocchi dish that’s absolutely irresistible.

Ingredients:

• 1 lb potato gnocchi
• 2 cups marinara sauce
• 8 oz fresh mozzarella cubed
• 1 cup cherry tomatoes halved
• 1/4 cup fresh basil leaves torn
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. Cook gnocchi until they float drain well.
3. Mix marinara sauce with olive oil and garlic.
4. Layer half the gnocchi in the baking dish top with half the sauce and half the mozzarella.
5. Repeat layers then top with cherry tomatoes and Parmesan.
6. Bake for 25-30 minutes until bubbly and golden.
7. Garnish with fresh basil before serving.

8. Lemon Herb Gnocchi with Asparagus

Fresh bright and absolutely perfect for spring dinners when asparagus is at its peak.

Ingredients:

• 1 lb potato gnocchi
• 1 lb fresh asparagus trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic minced
• Zest and juice of 2 lemons
• 1/4 cup fresh dill chopped
• 2 tbsp fresh chives chopped
• 1/2 cup grated Pecorino Romano cheese

Instructions:

1. Cook gnocchi according to package directions drain and set aside.
2. In the same pot heat olive oil over medium-high heat.
3. Add asparagus and cook for 3-4 minutes until tender-crisp.
4. Add garlic and cook for 1 minute.
5. Return gnocchi to the pot with lemon zest lemon juice and herbs.
6. Toss everything together and serve with cheese.

9. Tuscan Vegan Gnocchi

Even without dairy this dish is incredibly creamy and satisfying thanks to coconut milk and plenty of flavorful vegetables3.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 2 vegan Italian sausages sliced
• 4 cloves garlic minced
• 1/2 cup vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tsp fresh lemon juice
• 1 tsp dried Italian seasoning
• 1/3 cup sun-dried tomatoes sliced
• 2 cups baby spinach
• 1/4 cup fresh basil chopped3

Instructions:

1. Heat olive oil in a large skillet and sauté vegan sausage for 5 minutes until browned3.
2. Add garlic and cook for 30 seconds until fragrant3.
3. Pour in vegetable broth coconut milk lemon juice Italian seasoning sun-dried tomatoes and gnocchi3.
4. Bring to a boil then reduce heat and simmer for 5 minutes3.
5. Stir in spinach and cook until wilted about 2 minutes3.
6. Garnish with fresh basil and serve immediately3.

10. Gnocchi with Roasted Red Pepper Sauce

This vibrant sauce is naturally sweet and smoky creating the perfect backdrop for tender gnocchi.

Ingredients:

• 1 lb potato gnocchi
• 3 large red bell peppers
• 3 tbsp olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 2 tbsp fresh basil chopped
• Salt and pepper to taste

Instructions:

1. Roast red peppers over an open flame or under the broiler until charred all over.
2. Place in a paper bag for 10 minutes then peel seed and chop.
3. Heat olive oil in a large skillet sauté onion until softened.
4. Add garlic and roasted peppers cook for 2 minutes.
5. Add broth and simmer for 10 minutes then blend until smooth.
6. Return to skillet stir in cream and cooked gnocchi.
7. Garnish with fresh basil and serve.

11. Sweet Potato Gnocchi in Herbed Butter

This recipe uses sweet potato gnocchi for a beautiful color and subtle sweetness that pairs perfectly with herbs1.

Ingredients:

• 1 lb sweet potato gnocchi (homemade or store-bought)
• 4 tbsp butter
• 2 tbsp fresh sage chopped
• 1 tbsp fresh rosemary minced
• 1 tbsp fresh thyme leaves
• 2 cloves garlic minced
• 1/4 cup toasted walnuts chopped
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook sweet potato gnocchi until they float about 3-4 minutes1.
2. Melt butter in a large skillet over medium heat.
3. Add herbs and garlic cook until fragrant about 1 minute.
4. Add drained gnocchi and toss gently to coat.
5. Serve topped with toasted walnuts and Parmesan.

12. Gnocchi Arrabbiata

For those who like a little heat in their dinner! This spicy tomato sauce brings serious flavor to the party.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 4 cloves garlic thinly sliced
• 1/2 tsp red pepper flakes (or to taste)
• 1 can (28 oz) crushed tomatoes
• 1/4 cup fresh parsley chopped
• Salt to taste
• Grated Parmesan for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes cook until garlic is golden.
3. Add crushed tomatoes and simmer for 15 minutes.
4. Meanwhile cook gnocchi until they float.
5. Add gnocchi to the sauce and toss to combine.
6. Garnish with parsley and serve with Parmesan.

13. Gnocchi with Butternut Squash and Crispy Onions

The sweetness of roasted butternut squash paired with crispy onions creates an absolutely divine combination.

Ingredients:

• 1 lb potato gnocchi
• 2 cups butternut squash cubed
• 2 large onions thinly sliced
• 4 tbsp olive oil divided
• 2 tbsp butter
• 1/4 cup fresh sage leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F. Roast butternut squash with 2 tbsp olive oil for 25 minutes.
2. Meanwhile caramelize onions in remaining oil over low heat for 20-25 minutes.
3. Cook gnocchi until they float.
4. In a large skillet melt butter and fry sage leaves until crispy.
5. Add gnocchi roasted squash and caramelized onions.
6. Toss gently and serve with Parmesan.

14. Ricotta Gnocchi with Lemon Cream Sauce

These incredibly light and fluffy ricotta gnocchi are absolutely heavenly in a bright lemon cream sauce1.

Ingredients:

• 1 lb ricotta gnocchi (homemade or store-bought)
• 2 tbsp butter
• 2 cloves garlic minced
• 1 cup heavy cream
• Zest and juice of 1 large lemon
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh chives chopped
• Salt and white pepper to taste

Instructions:

1. Cook ricotta gnocchi very gently until they float about 2-3 minutes1.
2. Melt butter in a large skillet add garlic and cook for 1 minute.
3. Pour in cream and simmer until slightly thickened.
4. Add lemon zest lemon juice and cooked gnocchi.
5. Toss with Parmesan and chives season to taste.

Pro tip: Ricotta gnocchi are much more delicate than potato gnocchi so handle them extra gently1.

15. Gnocchi with Pesto and Cherry Tomatoes

Sometimes the classics are classic for a reason. This combination never gets old and always delivers.

Ingredients:

• 1 lb potato gnocchi
• 1/2 cup basil pesto (homemade or store-bought)
• 2 cups cherry tomatoes halved
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1/4 cup pine nuts toasted
• Fresh basil leaves for garnish
• Grated Parmesan cheese

Instructions:

1. Cook gnocchi until they float reserve 1/2 cup pasta water.
2. Heat olive oil in a large skillet add cherry tomatoes and garlic.
3. Cook for 3-4 minutes until tomatoes start to soften.
4. Add cooked gnocchi and pesto toss to combine.
5. Add pasta water if needed to loosen the sauce.
6. Serve topped with pine nuts fresh basil and Parmesan.

16. Gnocchi Carbonara (Egg-Free Version)

All the creamy comforting flavors of carbonara without the eggs – perfect for a cozy dinner.

Ingredients:

• 1 lb potato gnocchi
• 4 strips turkey or chicken bacon diced
• 3 cloves garlic minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 cup fresh parsley chopped
• Freshly cracked black pepper
• Salt to taste

Instructions:

1. Cook gnocchi until they float drain and set aside.
2. In a large skillet cook diced bacon until crispy.
3. Add garlic and cook for 1 minute.
4. Pour in cream and simmer until slightly thickened.
5. Add gnocchi and half the Parmesan toss to combine.
6. Serve topped with remaining Parmesan parsley and lots of black pepper.

17. Gnocchi with Caramelized Fennel and Orange

This sophisticated flavor combination brings a touch of elegance to your dinner table.

Ingredients:

• 1 lb potato gnocchi
• 2 large fennel bulbs thinly sliced
• 3 tbsp olive oil
• 1 large orange zested and juiced
• 2 tbsp honey
• 1/4 cup fresh dill chopped
• 1/2 cup crumbled goat cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-low heat.
2. Add sliced fennel and cook slowly for 20-25 minutes until caramelized.
3. Add orange zest orange juice and honey. Cook for 5 more minutes.
4. Meanwhile cook gnocchi until they float.
5. Add gnocchi to the fennel mixture and toss gently.
6. Serve topped with fresh dill and crumbled goat cheese.

18. Gnocchi Soup with Vegetables

Sometimes you want gnocchi in a comforting soup rather than as a pasta dish – this recipe delivers pure comfort.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 1 large onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups kale chopped
• 1 tsp dried Italian seasoning
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion carrots and celery until softened about 8 minutes.
3. Add garlic and cook for 1 minute.
4. Pour in broth diced tomatoes and Italian seasoning.
5. Bring to a boil add gnocchi and cook for 3-4 minutes.
6. Stir in kale and cook until wilted. Season and serve.

19. Gnocchi with Balsamic Glazed Vegetables

The sweet and tangy balsamic glaze transforms simple vegetables into something absolutely spectacular.

Ingredients:

• 1 lb potato gnocchi
• 2 zucchini sliced
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 red onion sliced
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp fresh basil chopped
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook gnocchi until they float drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add all vegetables and cook for 8-10 minutes until tender.
4. Stir in balsamic vinegar and honey cook for 2 more minutes.
5. Add cooked gnocchi and toss to combine.
6. Serve topped with fresh basil and Parmesan.

20. Gnocchi with Creamy Mushroom and Herb Sauce

Rich earthy and absolutely luxurious – this sauce makes gnocchi feel like a special occasion meal.

Ingredients:

• 1 lb potato gnocchi
• 1 lb mixed wild mushrooms sliced
• 3 tbsp butter
• 1 large shallot minced
• 3 cloves garlic minced
• 1/2 cup vegetable broth
• 1 cup heavy cream
• 2 tbsp fresh tarragon chopped
• 2 tbsp fresh chives chopped
• Salt and pepper to taste

Instructions:

1. Cook gnocchi until they float drain and set aside.
2. Melt butter in a large skillet over medium-high heat.
3. Add mushrooms and cook without stirring for 5 minutes until golden.
4. Add shallot and garlic cook for 2 minutes.
5. Pour in broth and cream simmer until thickened.
6. Add gnocchi and herbs toss gently and serve.

21. Gnocchi with Roasted Grape Tomatoes and Burrata

The combination of sweet roasted tomatoes and creamy burrata cheese is absolutely divine.

Ingredients:

• 1 lb potato gnocchi
• 2 cups grape tomatoes
• 4 tbsp olive oil divided
• 3 cloves garlic minced
• 1/4 cup fresh basil leaves torn
• 8 oz burrata cheese torn into pieces
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Toss grape tomatoes with 2 tbsp olive oil salt and pepper. Roast for 20 minutes.
3. Cook gnocchi until they float.
4. Heat remaining olive oil in a large skillet add garlic and cook for 1 minute.
5. Add gnocchi and roasted tomatoes toss gently.
6. Serve topped with torn burrata fresh basil and balsamic glaze.

22. Gnocchi with Spinach and Ricotta Sauce

This creamy protein-packed sauce turns gnocchi into a complete and satisfying meal.

Ingredients:

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic minced
• 4 cups fresh spinach
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Pinch of nutmeg
• Salt and pepper to taste

Instructions:

1. Cook gnocchi until they float reserve 1/2 cup pasta water.
2. Heat olive oil in a large skillet add garlic and cook for 1 minute.
3. Add spinach and cook until wilted.
4. Stir in ricotta Parmesan and cream until smooth.
5. Add gnocchi and toss to combine adding pasta water if needed.
6. Season with nutmeg salt and pepper.

23. Gnocchi with Caramelized Onion and Gruyere

The sweet caramelized onions paired with nutty Gruyere cheese create an incredibly sophisticated flavor profile.

Ingredients:

• 1 lb potato gnocchi
• 3 large onions thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 1/2 cup vegetable broth
• 1 cup grated Gruyere cheese
• Salt and pepper to taste

Instructions:

1. Heat butter and olive oil in a large skillet over low heat.
2. Add onions and cook slowly for 30-35 minutes until deeply caramelized.
3. Add thyme and broth cook for 5 more minutes.
4. Meanwhile cook gnocchi until they float.
5. Add gnocchi to the caramelized onions and toss gently.
6. Serve topped with grated Gruyere cheese.

24. Gnocchi with Roasted Beets and Goat Cheese

The earthy sweetness of roasted beets paired with tangy goat cheese creates a beautiful and delicious combination.

Ingredients:

• 1 lb potato gnocchi
• 3 medium beets peeled and cubed
• 3 tbsp olive oil divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 4 oz goat cheese crumbled
• 1/4 cup toasted walnuts chopped
• 2 tbsp fresh chives chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Toss cubed beets with 2 tbsp olive oil salt and pepper. Roast for 35-40 minutes.
3. Cook gnocchi until they float.
4. Heat remaining olive oil in a large skillet add gnocchi and cook until lightly golden.
5. Add roasted beets balsamic vinegar and honey. Toss gently.
6. Serve topped with goat cheese walnuts and chives.

25. Gnocchi with Lemon Garlic Butter and Parmesan

Sometimes the simplest preparations are the most perfect. This classic combination never fails to impress.

Ingredients:

• 1 lb potato gnocchi
• 4 tbsp butter
• 4 cloves garlic minced
• Zest and juice of 2 lemons
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley chopped
• Red pepper flakes to taste
• Salt and pepper to taste

Instructions:

1. Cook gnocchi until they float reserve 1/2 cup pasta water.
2. Melt butter in a large skillet over medium heat.
3. Add garlic and cook until fragrant about 1 minute.
4. Add lemon zest and cooked gnocchi toss to combine.
5. Remove from heat add lemon juice and Parmesan.
6. Toss with parsley and serve immediately.

Pro tip: Always finish with fresh lemon juice off the heat to keep that bright fresh flavor intact.

Making Your Own Gnocchi: The Ultimate Pro Tips

While store-bought gnocchi are totally convenient and delicious there’s something incredibly satisfying about making your own from scratch. Here are the key secrets to perfect homemade gnocchi:

Choose the right potatoes: Russet potatoes are your best bet because they’re starchy and fluffy not waxy14. This gives you the perfect texture for light pillowy gnocchi.

Bake don’t boil: Instead of boiling your potatoes try baking them at 425°F until tender2. This removes excess moisture and gives you a better texture for your dough.

Work while warm: The potatoes should still be warm when you make your dough – this helps everything come together more easily5.

Use a ricer: If you have one a potato ricer gives you the smoothest most even texture2. A food mill works great too or you can carefully mash with a fork.

Don’t overwork the dough: This is crucial! Mix just until the dough comes together – overworking will make your gnocchi tough and chewy2.

Let them rest: After shaping let your gnocchi rest on a floured surface for about 30 minutes before cooking14. This helps them hold their shape in the boiling water.

Storage and Make-Ahead Tips

One of the best things about gnocchi is how well they freeze. Here’s how to do it right:

Fresh gnocchi: Arrange shaped gnocchi on a floured baking sheet and freeze until solid about 2 hours12. Then transfer to freezer bags – they’ll keep for up to 3 months.

Cooking frozen gnocchi: Never thaw them first! Drop frozen gnocchi directly into boiling water and cook until they float12.

Leftover cooked gnocchi: Store in the refrigerator for up to 3-4 days3. Reheat gently with a splash of broth or water to loosen any thickened sauce.

The beauty of these 25 recipes is that they give you endless variety while working with the same basic ingredient. Whether you’re in the mood for something light and fresh or rich and comforting there’s a gnocchi dinner here that’ll hit the spot perfectly. And the best part? Most of these come together in 30 minutes or less making them perfect for busy weeknights when you want something special without the fuss.

So grab a bag of gnocchi (or make your own if you’re feeling ambitious) and start exploring these incredible flavor combinations. Your dinner table will never be boring again!