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Gnocchi recipes: Italian potato dumplings

Gnocchi come from the Italian and mean translated as much as cams.
Photo: RFF

gnocchi

From the oven or pan. In a creamy cream sauce or a fruity tomato sugo - gnocchi are a real culinary delight.

Despite all the assumptions, gnocchi are not related to the Italian classic, pasta . They are made from boiled potatoes and resemble the German Schupfnudeln. Sweet or savory - gnocchi recipes are a true soul comforter. And that's exactly why we look forward to baked vanilla gnocchi with fine raspberries.

Granted - we also enjoyed the finished gnocchi from the fridge for a long time. But since we know how easy we can make the little dumplings ourselves, we always have a sack of potatoes ready. Gnocchi delight of the very finest!

Gnocchi recipes

Mediterranean gnocchi

Ingredients (4 people)

75 g of black olives without stone, 1 glass (370 ml) of dried tomatoes in spicy marinade, 4-5 stems of basil, 1 small eggplant, 800 g of fresh gnocchi, 2 tablespoons of pure olive oil, 60 g of pine nuts, salt, pepper

preparation

1. Slice olives. Put the tomatoes in a colander, drain and collect the oil. Cut tomatoes into pieces. Wash the basil, shake it dry and cut the leaves into strips, except some for garnish. Wash eggplant, clean and cut into small cubes.

2. Heat 1 tbsp tomato oil in a non-stick pan. Fry the gnocchi lightly for about 4 minutes while turning. Remove from the pan and keep warm.

3. Heat the olive oil in the pan. Fry the aubergine cubes for 3-4 minutes, then add the tomatoes, olives and pine nuts. Season with salt and pepper. Add gnocchi and basil strips and heat for 1-2 minutes. Arrange on plates and garnish with basil.

Shrimp gnocchi pan

Ingredients (4 people)

600 g fresh gnocchi, salt, 20 raw shrimps (about 20 g, without head, in bowl), 500 g broccoli, 1 clove garlic, 2 tablespoons sunflower oil, pepper, juice of 1/2 lemon, 1 tablespoon butter, 50 g Almond flakes, 1 head Radicchio

preparation

1. Add the gnocchi to boiling salted water, let stand for about 2 minutes and drain. Peel shrimp, except for the caudal fin, remove the intestine. Wash shrimp and pat dry. Drain on kitchen paper. Cut broccoli into florets from the stalk, possibly cut smaller depending on the size. Blanch in boiling salted water for about 3 minutes.

2. Peel garlic and finely chop. Heat the oil in a pan, fry the garlic and shrimp in it for about 4 minutes, season with salt, pepper and lemon juice, keep the shrimp warm. Heat the fat in another pan, fry the gnocchi, add the broccoli and almond and fry for about 3 minutes, season with salt and pepper.

3. Wash salad, shake dry and cut into thin strips. Add prawns to the gnocchi and season again. Spread the salad on the gnocchi pan and serve.

Gnocchi in pepper cream soup

Ingredients (4 people)

400 g of gnocchi, salt, 2 red peppers, 2 onions, 2 tbsp butter, 1 l vegetable broth, 120 g fennel salami, pepper, 120 g sour cream, thyme for garnish

preparation

1. Add the gnocchi to boiling salted water, let stand for about 2 minutes and drain. Clean and wash the peppers and cut into pieces. Peel and dice the onions.

2. Heat butter in a saucepan. Sauté paprika and onions for about 4 minutes. Add the broth, bring to the boil. Cook vegetables for about 15 minutes. Cut the salami into small cubes. Heat a frying pan without fat, leave the salami cubes inside, add gnocchi and fry for about 3 minutes.

3. Puree the soup with the blender. Season with salt and pepper. Add sour cream and stir. Arrange soup in bowls, add gnocchi and salami cubes to the soup. Garnish with fresh thyme.

Gnocchi salad with bacon and broccoli

Ingredients (4 people)

600 g broccoli, salt, 200 g breakfast bacon, 500 g fresh gnocchi, 1 head radicchio (about 100 g), 2 shallots, 4 tablespoons vinegar, 2 tablespoons honey mustard, pepper, 4 tablespoons olive oil

preparation

1. Clean broccoli, wash and divide into florets. Cook broccoli in boiling salted water for about 6 minutes, drain and quench with cold water. Cut the bacon into pieces about 3 cm long. In a frying pan without fat leave crispy. Add the gnocchi to the bacon and fry for 6-8 minutes. Clean the lettuce, wash and shake dry. Roughly grate leaves.

2. Peel the shallots and finely dice. Mix vinegar, mustard, shallots, salt and pepper. Beat the oil in portions with the whisk. Add the salad, broccoli and vinaigrette to the gnocchi and mix well. Season with salt and pepper. Serve salad lukewarm.

Lukewarm gnocchi salad with bacon, radicchio and cherry tomatoes

Ingredients (4 people)

200 g smoked bacon, 1 onion, 400 g fresh gnocchi, 1 head radicchio salad (about 100 g), 250 g cherry tomatoes, 5 tablespoons light balsamic vinegar, 100 ml vegetable broth, salt, pepper, 4 stalks lemon thyme

preparation

1. Cut the bacon into strips and leave to crisp in a frying pan without fat. Peel the onion and cut into fine cubes. Add the gnocchi and onion to the bacon and fry for 6-8 minutes. Clean the lettuce, wash and shake dry. Roughly grate leaves. Wash tomatoes and halve.

2. Add tomatoes and salad to the gnocchi and fry for another 3 minutes. Deglaze with vinegar and broth. Season with salt and pepper. Wash the thyme, shake dry and pluck leaves from the stems. Give thyme to the gnocchi. To serve salad on a plate.

Gnocchi mushroom casserole with salami

Ingredients (4 people)

300 g white mushrooms, 250 g oyster mushrooms, 1 medium onion, 150 g salami in a piece or thick slices, 30 g butter, salt, pepper, 1 tablespoon flour, 300 ml vegetable stock, 150 g whipped cream, 1 pack (600 g) gnocchi, grated nutmeg, 25 g frozen parsley, 75 g grated gouda cheese

preparation

1. Clean mushrooms and oyster mushrooms and clean. Halve mushrooms in half, leave oyster mushrooms completely or cut into pieces, depending on their size. Peel onion and dice. Also dice the salami.

2. Heat fat in a large pan, sauté mushrooms and onions, turning them over. Finally add salami and fry for a short time. Season with salt and pepper and dust with flour. Add stock and cream, bring to a boil and simmer for 4-5 minutes over low heat. Stir in between.

3. Put the gnocchi in plenty of boiling salted water, pull according to the package instructions and drain on a sieve. Season the mushroom sauce with salt, pepper and nutmeg. Add the parsley and gnocchi and place in an ovenproof dish. Sprinkle with cheese and gratinate for 5-10 minutes under the preheated barbecue.

Gnocchi with white asparagus and spinach

Ingredients (4 people)

800 g floury cooked potatoes, salt, pepper, fresh grated nutmeg, 60 g durum wheat semolina, 40 g cornstarch, 3 egg yolk, 100 g hazelnut kernels, 1 shallot, 150 g young spinach, 500 g white asparagus, 50 g parmesan cheese, 80 g butter, Salt, pepper, grated nutmeg

preparation

1. Wash potatoes and cook in boiling water for about 25 minutes. Drain the potatoes, fry and peel briefly. Press hot potatoes through a potato press. Season with salt, pepper and nutmeg. Stir in the semolina with a mixing spoon immediately. Allow the potato mixture to cool slightly. Stir in the starch and the yolks and allow to cool completely.

2. Roast hazelnuts in a pan without fat. Take out, let cool slightly and chop roughly. Peel the shallot and finely dice. Wash spinach and shake dry. Peel asparagus, cut off woody ends. Slice the asparagus very diagonally into thick slices. Crumble Parmesan small.

3. Form potato dough into rolls on a floured work surface. Cut into approx. 80 pieces and shape into small oval dumplings. Lightly press in one side with a fork. Add 2-3 portions to plenty of boiling salted water. For low to medium heat, let it cook for 2-4 minutes (do not cook) until it floats on the surface. Remove the gnocchi with a skimmer and drain well.

4. Heat 20 g of butter in a large pan. Roast gnocchi in turning golden brown for about 5 minutes. Heat 10 g of butter in another pan. Fry asparagus and shallots for 3-4 minutes, then add spinach. Leave spinach for about 2 minutes, season with salt, pepper and nutmeg.

5. Add the vegetables to the gnocchi and season again. Mix carefully. Melt 50 g of butter in a saucepan. Add hazelnuts. Serve gnocchi on plates. Pour hazelnut butter over and sprinkle with Parmesan cheese.

Currywurst gnocchi casserole

Ingredients (4 people)

3 spring onions (à 30 g each), 4 curry sausages (à 180 g each), 1 tbsp oil, 400 g fresh gnocchi, 1 tsp curry powder, 200 g tomato ketchup, 200 ml vegetable stock, salt, pepper, 50 g grated Emmentaler cheese cheese

preparation

1. Clean and wash the spring onions and cut into fine rings. Sausages cut into about 1 cm thick slices. Heat 1 tbsp oil in a pan. Serve gnocchi and sausage slices one after the other over medium heat while turning for 4-5 minutes until golden brown. Put both in a casserole dish. Fry 3/4 of the spring onions and curry in frying fat. Add ketchup. Deglaze with broth. Boil. Season with salt and pepper.

2. Pour the sauce over the gnocchi and sausage slices. Sprinkle with cheese. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 15 minutes. Sprinkle with remaining leek onions.

Roasted gnocchi with leek and pesto

Ingredients (4 people)

150 g smoked bacon, 250 g leek, 800 g gnocchi, 4 tablespoons pesto, salt, pepper, freshly grated nutmeg

preparation

1. Cut the bacon into short strips and leave to crisp in a large pan. Clean and wash leeks and cut into rings.

2. Remove the bacon from the pan and fry the gnocchi in bacon fat for about 15 minutes. Add leeks after about 10 minutes.

3. Add pesto and bacon, season with salt, pepper and nutmeg.

Gnocchi in sage butter

Ingredients (4 people)

500 g floury cooking potatoes, approx. 3 tbsp Italian spice mixture 'Betta Italia', 150 g flour, salt, 1 small pot of sage, 50 g butter, 50 g Parmesan cheese, flour for the work surface

preparation

1. Wash the potatoes and cook covered in plenty of water for about 20 minutes. Drain potatoes, quench under cold water and peel off the peel. Press potatoes still hot through a potato press and let cool for about 15 minutes. Sprinkle the potato mixture with about 2 teaspoons spice mixture and gradually knead the flour with the dough hooks of the hand mixer.

2. Shape the potato mixture into elongated rolls (about 2 cm Ø) and cut into pieces about 1 1/2 cm long. Flatten with a fork. Boil plenty of salted water in a large saucepan. Cook gnocchi in 2-3 servings in slightly boiling water for 3-5 minutes. When swimming up, remove with a skimmer and drain on a clean dishcloth.

3. Wash the sage, shake it dry, pluck the leaves from the stems and chop, except for garnish. Heat butter and sage in a large pan. Add the gnocchi and stir in the sage butter for about 3 minutes. Season with about 1 teaspoon spice mixture. Parmesan in fine shavings. Serve gnocchi, sprinkle with parmesan and garnish with sage.

Gnocchi Zucchini Pan with Feta Cracker Dome

Ingredients (4 people)

1 zucchini (about 250 g), 1 pinch of sugar, salt, 250 g cherry tomatoes, 1/2 bunch basil, 2 tbsp olive oil, 600 g gnocchi, pepper, 200 g creamy feta cheese, 2 crackers, 100 g whipped cream, 100 ml of milk, coarse colorful pepper to sprinkle

preparation

1. Wash the zucchini, clean and cut into thin slices or plane. Season with sugar and salt and set aside. Wash tomatoes and halve. Wash basil, shake dry, peel off leaves and cut into strips.

2. Heat the oil in a large pan and sauté the gnocchi for 2-3 minutes. Add the zucchini and cook for about 3 minutes, turning several times. Add tomatoes and fry briefly. Season with salt and pepper. Crumble feta and crackers, puree with cream and milk, season with pepper. Approximately Add 2/3 of the basil to the gnocchip pan. Sprinkle with feta cheese and sprinkle with remaining basil and pepper. Serve immediately.

Herb gnocchi with Gorgonzola sauce, beef tenderloin and mangetout

Ingredients (4 people)

1 kg floury potatoes, 1 bunch parsley, basil and chives, 2 eggs, salt, 300 g flour, 600 g fillet of beef (from the middle), 4 tablespoons oil, 3 shallots, 4 tablespoons butter, 150 ml dry white wine, 200 g of whipped cream, 100 ml of milk, 50 g of Gorgonzola cheese, pepper, grated nutmeg, 300 g of mangetouts, flour for the work surface, aluminum foil

preparation

1. Wash potatoes and cook in boiling water for about 25 minutes. Drain and distribute on a baking tray. Steam in the preheated oven (electric cooker: 125 ° C / circulating air: 100 ° C / gas: not suitable) for approx. 30 minutes and allow to dry. Remove the peel from the hot potatoes and squeeze through a potato squeezer. Allow to cool slightly.

2. Wash herbs, shake dry. Peel the leaves and chop very finely, except for a little basil for garnish, or cut into small rolls. Put some chives aside for garnish. Add eggs, 1 teaspoon salt, about 3/4 of the flour and herbs. Knead everything quickly with your hands. If the dough is still too moist and sticky, gradually knead the remaining flour.

3. Press the potato dough on a floured work surface to a 2 cm high square (approx. 20 x 20 cm). Cut into strips about 2 cm wide with a knife. Form the strips into rolls and cut into pieces of about 2 cm each with a knife. Add the gnocchi portion by portion in plenty of boiling salted water. Reduce heat immediately and cook for about 3 minutes in lightly boiling water until they rise to the surface. Drain well on a sieve.

4. Season the meat with salt, heat 2 tablespoons of oil in an oven-proof pan and fry the filet from each side for about 2 minutes. In the preheated oven (electric cooker: 150 ° C / circulating air: not recommended / gas: see manufacturer) roast 20-25 minutes.

5. Peel the shallots and dice finely for the sauce. Melt 1 tbsp butter in a saucepan, sauté the shallots until golden. Deglaze with white wine and cook to about half. Add cream and milk and reduce to half again. Add gorgonzola and let it melt while stirring. Puree everything with a blender. Season with salt, pepper and nutmeg. Keep covered while warm.

6. Clean the mangetout, wash and cut small. Heat 2 tablespoons of oil in a large pan, fry the peas in it in two portions over medium heat, turning for about 3 minutes. Season with salt and pepper and remove. Remove meat from the oven, season with pepper and cover with aluminum foil. Heat 3 tablespoons of butter in a large pan and fry the gnocchi 3-4 times, turning them over. Season with a little salt and pepper. Mix in mango pods. Slice meat first, then cut into strips. Serve gnocchi with meat and sauce. Garnish with herbs.

Gnocchi in gorgonzola pepper sauce with grapes

Ingredients (4 people)

3 onions, 1 red chilli pepper, 2-3 olive oil, 350 ml dry white wine, 175 g gorgonzola cheese, 1 tbsp pickled green pepper, salt, 1 pinch of sugar, 25 g walnut kernels, 125 g each of green and red grapes, 50 g Parmesan cheese, 1 kg of fresh gnocchi

preparation

1. Peel onions and finely dice. Clean chili peppers, wash and cut into rings. Heat the oil in a pan and fry the onions. Add chili pepper, sauté briefly. Deglaze with wine, bring to a boil and simmer for 3-4 minutes.

2. Dice Gorgonzola, add and melt with stirring. Stir in pepper, season with salt and sugar. Roughly chop nuts. Wash the grapes, pluck from the panicles and cut in half. Grated parmesan cheese.

3. Prepare gnocchi in boiling salted water according to the package instructions. Pour into a sieve, drain. Serve gnocchi on plates, add sauce. Distribute grapes on top. Sprinkle with nuts and cheese.

Sweet apple gnocchi pan

Ingredients (4 people)

Juice of 1 lemon, 4 apples (about 800 g), 4 tablespoons of pistachio nuts, 200 g fresh cranberries, 150 ml of clear apple juice, 4 tablespoons of sugar, 25 g of butter, 600 g of fresh gnocchi, 3 tablespoons of honey, powdered sugar to garnish

preparation

1. Fill 1/2 liter of water with lemon juice in a bowl. Wash apples, rub dry, quarter, core. Cut quarters into small slices and place in lemon water. Drain in a sieve. Finely chop the pistachios.

2. Wash cranberries and drain. Boil apple juice with sugar once. Add Cranberrys and let it go. Melt the butter in a large non-stick pan, fry the gnocchi in it for about 3 minutes, add the apples and roast again for about 5 minutes. Add honey, pour cranberries over with juice. Serve hot in plates. Sprinkle with pistachios and sprinkle with powdered sugar.

Baked vanilla gnocchi with raspberries

Ingredients (4 people)

2 tbsp + 40 g sugar, 1 sachet of custard powder 'vanilla flavored' (for cooking), 500 ml milk, 400 g gnocchi, 125 g raspberries, 2 tbsp ready-to-bake poppy seed filling, 2 tbsp almond flakes, fat for the plates

preparation

1. Boil 2 tablespoons of sugar in a nonstick skillet with 5 tablespoons of water and simmer until medium in a heat. Add gnocchi and caramelise until golden brown. Put on a greased plate.

2. Mix the pudding powder with 40 g of sugar. Smooth with 6 tablespoons milk. Bring the rest of the milk to a boil, remove from heat and stir in stirred powder. Cook the pudding with stirring for at least 1 minute.

3. Add gnocchi and raspberries to the pudding and fold gently. Pour into a casserole dish and quickly swirl the poppy mixture. Sprinkle almonds over the gnocchi cream. Gratin for about 2 minutes under the preheated oven grill. Serve warm.

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