What to do with all that gnocchi?

Hmm that was the question I had when we made all that gnocchi!

You’re in luck because today I have easy-peasy but delicious ideas for all that DIY gnocchi!

But before I get started, always remember to boil your uncooked gnocchi in a pot of hot boiling very salted water (more salt than you think is always better :). If you’ve already made a batch and had extra that you stored in tupperware, skip the boiling part :)

Please note that there are no measurements. Use the suggested ingredients according to your tastes and preferences. All these recipes can be adapted for one, two, four or ten people. Hope you enjoy!

Do you have any favorite gnocchi recipes to share? I would love to know since we plan on making another batch! So please do share :)

xoxo, kat

BROWN BUTTER GNOCCHI WITH LEMON ZEST

brown butter gnocchi with lemon zest

One of my favorite ways to eat gnocchi is when it’s been cooked in browned butter. I love it when gnocchi has that nice brown crusty color to it! By cooking the butter a bit beyond its melting point, it gives the butter a warm nutty aroma and flavor. Be sure to keep an eye while it’s cooking because it is very easy to go from browning the butter to burning the butter. And with the addition of lemon, it just really makes it so nice, light and fresh!

Brown Butter Gnocchi with Lemon Zest

  • butter or compound butter
  • gnocchi
  • lemon zest
  • lemon juice
  • parmesan cheese (optional)
  • salt + pepper
  • basil leaves (for garnish)

Directions:

  1. Melt butter in a skillet over medium heat. When the butter has melted, toss in the lemon zest and lemon juice. The amount of lemon juice depends on your preference.
  2. When the melted butter starts to bubble and foam (be careful not to burn the butter), toss the cooked gnocchi in the brown butter. Season with salt and pepper to taste. Cook for a few minutes until you notice some browning, then flip and repeat.
  3. Transfer the gnocchi onto a plate. Sprinkle with some more lemon zest and parmesan cheese. Garnish with a few basil leaves.

GNOCCHI WITH TOMATO SAUCE

gnocchi with tomato sauce

This method of preparing gnocchi is one of the most simplest forms you will ever come across. It’s uncomplicated in every way possible. All you need is a jar of your favorite pasta sauce. In this dish, we chose to pair our gnocchi with a chunky vegetable pasta sauce.  In addition to that, I spruced the sauce up a bit by adding some of my favorite go-to seasons for that added kick of flavor. Very easy and fast!

Gnocchi with Tomato Sauce

  • pasta sauce
  • butter
  • gnocchi
  • suggested seasonings: dried oregano, red pepper flakes, and s+p
  • parmesan cheese (optional)
  • basil leaves (for garnish)

Directions:

  1. If starting with refrigerated gnocchi (or fresh gnocchi), melt butter in a skillet over medium heat. When it starts to bubble, toss in the gnocchi and let it cook for a few minutes. This set is optional if your gnocchi is fresh out of the boiling pot or you can just heat the refrigerated gnocchi without butter.
  2. Pour your favorite pasta sauce over the gnocchi. Cook the sauce for a few minutes so that it’s nice and warm. This step is also optional, but if you want to spruce if your pasta sauce feel free to add some of your favorite seasonings.
  3. Transfer to a plate. Sprinkle parmesan cheese and garnish with basil leaves.

LEMON BASIL GNOCCHI

lemon basil gnocchi

Last but not least, this lemon basil gnocchi was inspired by a date night meal we had last month, seared chicken with lemon basil pasta. To keep it light, I ditched the chicken and opted for just the lemon basil sauce. I just love that wonderful lemony smell you get when the sauce is simmering over the stove top!

Lemon Basil Gnocchi (via Pioneer Woman)

  • 1/2 stick butter
  • 3 whole lemons, juiced
  • 3/4 cups heavy cream
  • 1/4 cup half-and-half
  • 1 1/2 cup grated parmesan cheese (or romano)
  • salt and freshly ground pepper, to taste
  • 2o whole basil leaves, chopped
  • gnocchi

Directions:

  • In a small pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and whisk until melted. Add in the basil leaves, reserving a few for garnish. Season with salt and pepper to taste.
  • If using refrigerated gnocchi, pour the gnocchi into the sauce so that the gnocchi can heat up. Transfer onto a plate. Garnish with basil leaves and parmesan cheese. Serve immediately!
  • If using fresh gnocchi, pour the gnocchi and sauce into a large serving bowl. Sprinkle with basil leaves and parmesan cheese. Serve immediately!

8 thoughts on “What to do with all that gnocchi?

  1. mmmmmmmmmmm……All I can say is glad I am going to the Olive Garden tonight (not quite as delicious as these or yours) but at this point i’ll take any pasta type thing smothered in sauce!

  2. This all looks great! One of my go-to weeknight dinners is pretty similar to your brown-butter gnocchi, though I’ll admit that generally I’m using the pre-fab kind. I add some pine nuts and thinly sliced garlic to the butter when it’s just about to turn brown, and the cooked gnocchi, give it a couple minutes so that the gnocchi browns a bit, and then add a ton of baby spinach to wilt down with the gnocchi. Finished with lemon juice, salt and parmesan it’s super tasty. I’ll have to try making gnocchi from scratch next time, you’ve inspired me.

  3. I just bought a couple packages of gnocchi and the cashier asked, “what do you do with that?”. I replied, “what can’t you do with it?”. I told her the package I bought was going to be prepared with butternut squash and kale (to which her nose wrinkled). But I explained that she could put any kind of sauce, especially cheese, and it is good. Also, that it can be paired with just about anything. I particularly like the brown butter gnocchi with lemon zest, shown here. It was very delicious. Thanks for the ideas.

    1. Aww you are so sweet! Actually, thank you for the idea! I love the idea of gnocchi with butternut squash and kale, it sounds super yummy and healthy! :)

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