#easy gnocchi recipe

[foodiciousss]

How to make homemade Gnocchi pasta ?

[saltandlavenderblog]

Chicken marsala gnocchi recipe

[daily-deliciousness]

Creamy shrimp gnocchi

[sikfankitchen]

Pumpkin Gnocchi with Brown Butter & Sage 🍃 🍁

[goodeatsandepis]

Baked Gnocchi Bolognese

[soulkitchenworld]

✳️Gnocchi con crema di asparagi, un primo piatto leggero, delicato e facile da preparare✳️

[trendynewsnow]

Crispy Gnocchi: A Delicious Twist on Comfort Food

Crispy Gnocchi: A Tasty Transformation Hello! It’s Ali stepping in for Emily Weinstein this week. Today, I want to share a delightful take on a beloved comfort food that has taken the culinary world by storm: crispy gnocchi. As one astute commenter, Susan Ford, aptly noted, crispy gnocchi are essentially the gourmet version of tater tots. When prepared with care, the shelf-stable, store-bought…

[simmeringstarfruit]

Pumpkin Gnocchi with Sage Butter

Sweet and savoury pumpkin gnocchi with sage butter, the perfect dinner recipe for fall and the colder months. These sunny pumpkin gnocchi are super easy to make in about an hour from start to finish. Featuring flavours of brown sugar, cinnamon, warm spices, and ricotta cheese, these gnocchi with satisfy any autumn craving. Pan fried in sage butter, this seasonal gnocchi recipe is an absolute…

[diyshelf]

Gnocchi in tomatensaus

[laura-loving-life]

EASY GLUTEN-FREE GNOCCHI

[coolbeansfangirl]

Nonna's Homemade Gnocchi Recipe

Nonna's Homemade Gnocci Recipie

Straight from my 92 year old Italian grandmother’s kitchen comes this extremely easy recipe for gnocchi that’s way better than frozen storebought stuff and way cheaper than any restaurant. For a serving of 5 or 6, you’ll need the following: 5 medium potatoes of any kind (1 per person, more or less) about 6 cups of white flour (measurements don’t exist to Nonnas) 1 egg seriously, that’s…

[thetockablog]

Creamy Bacon & Gochujang Gnocchi

Creamy Bacon & Gochujang Gnocchi Ingredients500g store-bought gnocchi220g streaky bacon, cut into lardons4 garlic cloves, diced1 tbsp gochujang1 cup vegetable stock200ml cream2 cups baby spinach, roughly chopped¼ cup finely grated parmesan MethodPrepare gnocchi according to package instructions.In a large pan on medium heat, fry the bacon until crispy.Add in the garlic and gochujang paste and…

[saltandlavenderblog]

Italian sausage mushroom gnocchi

[spaulyseasonalservingsblog]

Herby Pork Mince and Gnocchi in a Tomato Broth

I really appreciate a really quick dinner that is also a one pot and this is one of those. I’m really lucky as I go on holiday twice a year I manage to get all my herbs from the med. these ones are from Greece and are all wild in the hills and mountains. To be fair though jarred herbs would work perfectly well too. I think fennel and pork go so well together. It’s another one of those classic…

[askwhatsforlunch]

Gnocchi

Leftover Potato Mash makes me happy. There are heaps of delicious dishes you can build around leftover Potato Mash, an endless array of pies, and also Gnocchi! When I decide to make these delicious little balls of soft dough, which you can make crispy on the outside by tossing them in foaming butter, or which you can coat in a generous, fragrant sauce, I might be happiest! Have a good Monday!

Ingredients (makes about ):

about 1 ½ cup plain flour

1 heaped cup leftover Simple Potato Mash, cold

1 egg

Gadually stir one cup of the flour into the Potato Mash. Add the egg to bind it all and work ingredients together until a soft dough forms, adding more flour if necessary. Roll small portions of dough between your hands (approximately the size of a heaping teaspoon) and place them on a lightly floured tin or tray.

Place tray in the refrigerator, at least half an hour.

Retrive tray from the refrigerator. Working with one ball at a time, using your thumb, roll ball on the tines of a lightly floured fork.  As you work, place gnocchi onto a lightly floured tray. When all gnocchi are ready, store them into the refrigerator again, up to a couple of days, before using.

To cook, bring water to the boil in a large pot over medium-high heat. Once boiling, stir in coarse sea salt until dissolved. Then, add half of gnocchi to boiling water; cook for 3 to 4 minutes or until done (they will rise to the surface). Remove gnocchi with a slotted spoon, and place in a colander to drain. Keep warm. Repeat procedure with remaining gnocchi.

You can then serve Gnocchi hot, sprinkled with grated Parmesan and Lemon Zest, as a side to Poached Salmon or Rosemary and Honey Roast Lamb, sauté them in Butter, oil and herbs, or toss them into Aubergine and Pepper Sauce or Pesto alla Genovese.

[spaulyseasonalservings]

Squash Gnocchi with Black Pudding, Mushroom and Kale

Sometimes you just fancy a quick one pan dinner that is still really tasty. This is just that. These were ingredients I had knocking about in the fridge from a fry up and salad. They all worked really well together and it was delicious. Instead of black pudding you could use sausage as black pudding is like marmite, you either love it or hate. Ingredients (serves 2) 20 squash gnocchi , recipe…