Recipes Using Gnocchi

Using either homemade or purchased gnocchi, you can create a delicious meal. This page contains recipes using gnocchi.


March 20, 2012 Flag
11 found this helpful
Gnocchi (pronounced nee o kee) are tasty teeny potato dumplings that are a wonderful alternative to traditional pasta. There are a few steps for this casserole, but the effort is worth it. If you have any leftovers they taste just as great reheated the next day.


  • 3 medium zucchini, sliced 1/4 inch thick
  • 1 small onion, diced
  • 1 tsp. minced garlic
  • 2 Tbsp. extra virgin olive oil
  • 1 (14.5 oz) can diced Italian tomatoes, not drained
  • Salt and pepper to taste, if desired
  • 1 lb. fresh or frozen gnocchi
  • 8 oz. fresh mozzarella cheese, shredded


Preheat oven to 350 degrees F.

In a large skillet, heat the olive oil on medium high heat; add the onion and garlic and saute until softened, about 5 minutes.

Add zucchini and cook, stirring occasionally, for 5 minutes.

Add the tomatoes and stir to combine, season with salt and pepper to taste, cover, reduce the heat and simmer on low.

Meanwhile, prepare the gnocchi according to the package, drain, gently stir the gnocchi into the skillet mixture, let simmer one minute and remove from heat.

Place half of the gnocchi mixture into an 8 x 8 inch baking dish, sprinkle half of the cheese on top, layer the remaining gnocchi on top of the cheese and then sprinkle the remaining cheese over the top.

Bake for 25 to 30 minutes, uncovered, and serve.

This recipe is for three pounds or gnocchi so you can cut the ingredients into 1/3 or prepare them all, freeze the extra two pounds on a baking sheet, then transfer to a freezer bag for future use.


By Deeli from Richland, WA

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Anonymous Flag
March 20, 20120 found this helpful

PS - If you watch the video to make your own gnocchi for this recipe disregard the skillet portion at the end of the video because that step is for preparing it for sauce. You do want to pay attention to the cooking information in the pot of water though ;-)

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March 26, 20120 found this helpful

Oh that sounds so good.

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March 26, 20120 found this helpful

I tried giving this a "Thumbs Up" but it didn't increase your votes and I didn't get a "Thanks for Voting." I tried twice today and I will try again tomorrow as maybe they are having difficulties with their voting right now. Gnocchi sounds like a welcome change to pasta. I am definitely going to try this one!

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March 27, 20120 found this helpful

Looks great, but you know me... more garlic!

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October 28, 2008 Flag
1 found this helpful

My family ate at Olive Garden the other night. Does anyone have a recipe for the Chicken Gnocchi Soup? It was wonderful!

JoAnne from Florida

July 30, 20090 found this helpful

The recipe By kimbraman1961 is excellent. I made it last night and it tastes just like the soup I had at Olive Garden. The only difference was that this recipe had lots more ingredients. Maybe the restaurant I ate at was making skimpy soup. But this recipe makes a hearty soup. The only Gnocchi I could find was potato gnocchi and that tasted different from the restaurant version. Next time I go shopping I'll see if I can find a different kind of gnocchi. The carrots and spinach looked beautiful in the creamy base. Oh it was yummy!

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August 1, 20090 found this helpful

How much will Kimbraman 1961 recipe make?

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September 7, 20090 found this helpful

I loved it also, tried this recipe.

Prep time: 10 min

Cook time: 45 min


Boneless Skinless Frozen Chicken breasts

1 jar Alfredo Sauce (Bertolli is my fave)

1 can chicken broth

1/3 c. milk

1/3 c. butter

parsely flakes

1/3 c. water

1 can chopped spinach



celery seeds

garlic quarter

2 cans pilsbury biscuits cut into fourths


In a deep baking dish pour half of one can of chicken broth, water, pepper and salt. Lay number of chicken breasts that will fit (depends on amount cooking.) - I used 5.

Next, Pour remainder of can on top of chicken breasts, add a garlic quarter cut in half, salt and pepper, parsely flakes and celery seeds.

Cover with aluminum foil and place in oven on 375 degrees until cooked thoroughly. Drain broth and set aside. Chop chicken and set aside. Discard garlic.

In a large pot pour the alfredo sauce, 1/3 c. milk, and half of the cooked broth. Bring to a slow boil, stirring constantly. If soup is too runny you can add tablespoon flour to thicken. Add quartered biscuits. These will cook in the broth.

Add drained spinach, additional seasonings and broth to taste. Last, add chopped chicken and the butter.

Serves 4

Useful Tip: You can store the remaining chicken broth and freeze for another meal.

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October 28, 20090 found this helpful

I just made kimbraman1961's recipe and it's very good, but the spinach can be a bit overwhelming so next time I'm using less than a 1/2 cup. I used canned spinach and I don't know how different it tastes than fresh. Also, depending on how thick you want it to be, you might think of substituting some of the milk for chicken broth. When I had it at Olive Garden it was fairly watery due to them adding water to make it last. That night I actually ended up getting the very last bowl of it. :)

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July 6, 20100 found this helpful

November 14, 2010 Flag
1 found this helpful

Roasted gnocchi makes a brilliant and time-saving alternative to roast potatoes or fries and can be found inexpensively in most supermarkets. Heat two tablespoons of sunflower oil till smoking in pan on the hob or in the oven, then shake in the gnocchi. In about five to eight minutes, shake the pan to turn the gnocchi. They should be ready when golden brown, about 15 minutes. These are delicious - better than fries!


By lucy from Oxford UK

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November 16, 20100 found this helpful

I would probably fry them in butter and olive oil (just a personal preference). They sound yummy!

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May 18, 20150 found this helpful

After trying frozen Asian Dumplings, I now cook my Gnocchi in a similar way. Cover the bottom of the pan with a tiny layer of oil. Heat on high for a couple of minutes, tossing in a single layer of frozen Gnocchi. Immediately pour about an inch of water in the pan and turn heat to med-high. Cover pan & continue to cook until water

has evaporated and Gnocchi are lightly browned. They are soft, pillowy and very yummy!

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March 11, 2005 Flag
0 found this helpful

Heat oil in frying pan. Saute carrots, celery and onion until onions are clear. Add tomatoes, garlic & seasonings. Heat & stir. You can either add the gnocchi here & eat or simmer the sauce for about an hour until it's become a puree.

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