In every Italian home, gnocchi is an ever-present food, and while the potato version is the most popular, there are plenty of other variations for it!
My seasonal favorite is roasted pumpkin gnocchi with pecorino-romano cheese and a creamy burnt butter sage sauce. That’s just rich and comforting and oh so good!
Before dear reader you try to say that it is not traditional, let me say this: long before people started using potatoes in Italy, people were making gnocchi out of vegetables like pumpkin.
And it is not just pumpkin! Almost all vegetables can be utilized to make gnocchi and I will explore many of them below.
Gnocchi with beets will be of a bright pink color and has an authentic earthy taste.
Gnocchi made from carrots is sweet in taste and pairs quite well with a rich lemon butter sauce. There is also the possibility of adding spinach or even using sweet potatoes or cauliflower just for variety.
Gnocchi is just one of those dishes that you can never stop experimenting with!
So here are my best Potato and other vegetable Gnocchi recipes!
The 13 Best Homemade Gnocchi Recipes
1. Potato Gnocchi
Russet potatoes are a must, as a starchy ingredient, my additional ingredients are all purpose flour, eggs, a little salts, a bit of nutmeg.
Ingredients
- 2 pounds russet potatoes
- 1 cup all-purpose flour, plus extra for dusting
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Poke the potatoes several times with a fork, then bake for 45 minutes, or until fork-tender.
2. Let potatoes cool slightly. Peel them, then pass through a potato ricer or mash until smooth.
3. Place the riced potatoes on a floured surface and then mix with the flour, one egg, salt and pepper, working everything together until the dough is formed. Do not overwork the dough or the gnocchi could come out hard.
4. Divide the dough into quarters. Roll each piece into a long rope about 1/2-inch in diameter. Cut the rope into 1-inch pieces.
5. If you like, roll each piece around the tines of a fork to give it ridges that will help it hold the sauce.
6. Salt copious water in a large pot and bring to the boil. Cook the gnocchi (two at a time for smaller pot) until floating; should take about 2-3 min. Remove with a slotted spoon and serve with sauce.
2. Ricotta Gnocchi
Comfort food, gnocchi: a pile of pillowy soft dumplings, served with sage and butter. This recipe calls for ricotta cheese, flour and a little nutmeg.
Ingredients
- 1 cup ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
1. In a large bowl, beat the egg, add the ricotta and Parmesan, and give it all a good stir.
2. Stir in the flour, salt, black pepper, and, if you’re using it, the nutmeg. The dough should be soft but not gooey.
3. Sprinkle your surface with some flour, and cut the dough into 4 even pieces. Roll each piece into a long rope about ½ inch thick.
4. Cut the ropes into 1-inch pieces. If desired, press the resultant gnocchi lightly with a fork to create ridges on their surface.
5. Bring a large pot of salted water to a boil. Drop in the gnocchi in batches, when they’re ready they’ll float up to the surface. Cook for a further 2-3 minutes.
6. Use a slotted spoon to lift out the gnocchi and serve with your favourite sauce. Brava!
3. Spinach Gnocchi
Think of a dinner, but this time, picture some delicious gnocchi that is velvety-soft and with a green hint, kissed with the earthy notes of spinach. Accompanying this dish I use ricotta, in a creamy state, perhaps dusted with nutmeg, and enriched with Parmesan.
I like to use fresh spinach .
Ingredients
- 200 g fresh spinach, washed and trimmed
- 200 g ricotta cheese
- 1 large egg
- 50 g grated Parmesan cheese
- 150 g all-purpose flour, plus extra for dusting
- Salt to taste
- Freshly ground black pepper to taste
- Butter and sage (optional, for serving)
Instructions
1. Put a large saucepan of salted water on to boil. Drop in the spinach, and cook for 1-2 minutes until wilted. Drain, rinse under cold water and squeeze out as much moisture as you can. Chop finely.
2. Meanwhile, mix the diced spinach with the ricotta cheese, the egg, the grated Parmesan, the salt and the pepper in a large bowl.
3. Then add the flour gradually, continually stirring with a wooden spoon until a dough forms that’s slightly sticky but still easy to work with.
4. Cut a section of dough from the dough ball and place on a floured work surface. Divide that section into equal pieces, about one for each person at the table, and roll each into a rope 1/2 inch in diameter. Cut into 1‑inch pieces.
5. Boil a large pot of salted water and add the gnocchi in two batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain.
6. (Optional) Melt the butter in a large skillet over medium heat. Add the fresh sage leaves to the butter and sauté the cooked gnocchi in the sage butter for a few minutes, until slightly crisped. Serve immediately.
4. Pumpkin Gnocchi
I have been a huge fan of sweet and savoury, and this is one dish that’s easy to make and always a favorite. I blend the pumpkin, potatoes and nutmeg to make a delicious dip with the addition of some Parmesan and fresh sage at the end.
Ingredients
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2-3 cups all-purpose flour
- 2 tablespoons butter
- Fresh sage leaves (optional)
- Salt and pepper to taste
Instructions
1. In a large mixing bowl, put pumpkin, ricotta, egg, Parmesan, salt and a pinch of nutmeg. Beat to smooth.
2. Gradually add flour, 1/2 cup at a time, until the dough is just soft and not too sticky.
3. Roll out the dough on a floured surface, divide it into portions, and roll each portion into a 1/2-inch-thick rope. Cut the ropes into 1-inch pieces. 4 Set a large pot of salted water to boil. Add the gnocchi in batches and cook, until they rise to the surface, 2-3 minutes. Lift out with a slotted spoon and set aside.
5. Heat butter in a large skillet over medium-high heat until melted, then add the sage leaves. Cook the gnocchi in a single layer until browned, tossing occasionally, about 4 minutes. Season with salt and pepper to taste.
6. Serve immediately with extra Parmesan cheese on top, if desired.
5. Cauliflower Gnocchi
With a craving for one of my comfort foods ‘classic’ potato gnocchi but wanting a healthier lower carb recipe – I turn to ‘cauliflower gnocchi’. Much like you can get a Cauliflower pizza base the same is true for Gnocchi.
Ingredients
- 1 medium cauliflower head, cut into florets
- 1 large egg, lightly beaten
- 1/2 cup almond flour or all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Steam the cauliflower florets until tender, about 10-15 minutes. Drain well and let them cool completely.
2. Cool completely, then transfer to a food processor and puree into as smooth a mixture as possible. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
3. Pour cauliflower puree into a mixing bowl. Add egg, flour, Parmesan cheese, salt, and black pepper. Mix until you have a dough.
4. Cut dough into fourths, roll each into a long rope on a floured surface and cut into 1-inch pieces to form gnocchi.
5. In a large pot of salted, boiling water, cook the gnocchi until they all float to the surface, about 2-3 minutes. Drain well.
6. If you like, pan-fry them in a little olive oil once they’re cooked to get a grilled effect and some extra crunch. Add your favorite sauce or topping.
6. Sweet Potato Gnocchi
I like to add fresh sage, nutmeg and a little Parmesan and then pan-fry it in butter with a little garlic to have it as a side.
Ingredients
- 2 large sweet potatoes
- 1 egg, lightly beaten
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 to 2 cups all-purpose flour
Instructions:
1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place on a baking sheet, and bake until tender, about 45 minutes. Let cool slightly, and scoop out the flesh and mash until smooth.
2. In a mixing bowl, combine the mashed sweet potatoes with the egg, ricotta cheese, Parmesan cheese, salt and nutmeg.
3. Add the flour a cup at a time until a soft dough comes together. It will still be a little sticky, but you should be able to work with it.
4. Place your dough on a well-floured work surface. Cut the dough into four portions. Cut each portion into a long rope about 1 inch in diameter and then, from this rope, cut 1 inch pieces to form the gnocchi.
5. Put a large pan of salted water on to boil, then turn down the heat so it’s simmering. Cook the gnocchi in batches, keeping the water at a gentle simmer until they all float to the surface, about 2-3 minutes. Lift out with a slotted spoon and put on to a plate.
6. Add your favorite sauce – sage butter, marinara, or browned butter with herbs – and eat away!
7. Semolina Gnocchi (Gnocchi alla Romana)
It’s much more my style to make this ancient Italian dish, which is about keeping things simple, and then building in big flavors. The classic combination of semolina, milk, butter and Parmesan is so good, and so very comforting, when it’s been baked until golden.
Ingredients
1 cup semolina flour
4 cups milk
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1 egg yolk
Additional butter and Parmesan for topping
Instructions
1. Bring the milk and salt to a simmer in a large saucepan over medium heat. Add the semolina flour slowly while whisking.
2. Cook, stirring constantly, until mixture begins to thicken and pulls away from sides of pan, about 10-15 minutes.
3. Take off heat. Add butter, Parmesan cheese and the egg yolk and mix well.
4. Spread the mixture on a parchment-lined rimmed baking sheet to ½-inch thickness and let it cool completely.
5. Once cooled, cut the dough into discs using a cookie cutter.
6. Layer the discs in a buttered baking dish, dot with more butter, then sprinkle with more Parmesan. Bake at 400°F (200°C) for 20-25 minutes, until golden and bubbly.
8. Beetroot Gnocchi
Beetroot is a great vegetable for Gnocchi. The rich distinctive taste gives a really interesting take on Gnocchi.
Ingredients
- 2 medium beetroots, roasted and pureed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 1/2 to 2 cups all-purpose flour
- 1/4 cup potato starch
Instructions
1. In a large bowl, mix beetroot purée, ricotta, Parmesan, beaten egg, nutmeg and salt.
2. Begin to gradually add the flour and potato starch, mixing until a soft dough forms. The dough should be sticky, but pliable.
3. Working on a floured surface, roll the dough into long ropes about ½ inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.
4. Boil a large salted pot of water. Drop the gnocchi in batches, until they float to the top. Let them continue to cook 1-2 minutes more. 5 Step away from the water, and use a slotted spoon to remove the gnocchi and place them on a plate. Serve with the sauce of your choice and the garnish of your liking.
9. Whole Wheat Gnocchi
I often choose to use healthier ingredients such as whole wheat flour, which will give a denser texture and a deeper flavor, and ricotta for a creamier consistency. One can also add a pinch of nutmeg for a better scent and taste.
Ingredients
- 2 cups whole wheat flour
- 2 large russet potatoes
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- Extra flour for dusting
Instructions
1: Boil the Russett potatoes until fork tender, approximately 20 to 25 minutes. Drain and cool slightly.
2. Peel mash the potatoes and make sure no lumps are left. Then allow them to cool down.
3. Set them on a floured work surface and lightly form into a mound; then in the middle make an indentation or ‘well’. Add the beaten egg, salt and nutmeg (if using) to this well, then slowly mix in the whole wheat flour.
4. Mix gently with your hands until you have a dough. Gently knead the dough a few times and add flour if the dough feels too sticky. Do not overwork the dough. 5) Cut the dough into pieces, roll each into a 1/2-inch diameter rope and cut into 1-inch pieces to form the gnocchi.
6. To cook the gnocchi, bring a pot of salted water to the boil. Add them in batches and cook until they rise to the surface, about 2-3 minutes. Remove with a slotted spoon and serve with your favourite sauce.
10. Chestnut Gnocchi
In this signature dish, earthy chestnut flour and creamy ricotta are indispensable components; think of the scent of sage browning in butter and the mild taste of chestnuts, with a dusting of nutmeg and Parmesan on top to bring it all together.
Ingredients
- 1 cup chestnut flour
- 1 cup all-purpose flour
- 2 large russet potatoes, boiled and mashed
- 1 large egg, beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Butter or olive oil, for serving (optional)
Instructions
1. In a large bowl, mix together the chestnut flour, all-purpose flour, and a pinch of salt.
2. Mix in the mashed potatoes and beaten egg to the flour mixture. Mix it to get a dough and add some more all-purpose flour, if it’s too sticky.
3. Knead into a smooth dough, on a floured surface, then cut into four pieces.
4. Roll each portion into a long rope, 1/2 inch thick and cut into pieces 1 inch long. If you like, roll the pieces against the tines of a fork to make ridges.
5. Bring a large pot of salted water to the boil. Drop half the gnocchi in at a time and cook until they bob to the surface, about 2-3 minutes. Remove the gnocchi with a slotted spoon and set aside.
6. Serve the chestnut gnocchi with Parmesan cheese, melted butter and/or olive oil, and fresh sage.
11. Sourdough Gnocchi
When gnocchi takes on the tang of sourdough, it’s a dish that I can’t resist.
It’s another iteration of the recipe that makes bread: flour,, sourdough starter, and a generous pinch of salt. But these ingredients form an entirely different shape when added together to make Gnocchi.
Ingredients
- 1 cup sourdough starter (discard is fine)
- 1 cup ricotta cheese, drained
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
Instructions
1. Combine in a large bowl the sourdough starter, ricotta, beaten egg and grated Parmesan; stir until completely blended.
2. Put in the salt and nutmeg (if using) and begin mixing in the flour. Mix until a soft dough forms. If your dough is too sticky, add more flour as needed.
3. Turn out onto a lightly floured worktable and knead for a minute. Divide the dough into four pieces.
4. Roll each strip into a fat rope similar in diameter to ½-inch, cut each rope into 1-inch circles, and press each circle lightly with a fork to create a grooved surface.
5. Bring a large pot of heavily salted water to a boil. Add the gnocchi in batches. Once they float to the surface (about 2-3 minutes), remove with a slotted spoon and drain.
6. Cook the sourdough gnocchi in chicken stock or water (just like with semolina gnocchi), serve with your favourite sauce or toss in melted butter with some fresh herbs.
12. Squash Gnocchi
For a savoury vegetable that makes for a magnificent, sweet treat, I start with good butternut squash, then stir in some ricotta, a little nutmeg, a splash of browned butter with sage, and a sprinkle of Parmesan.
Ingredients
- 2 cups roasted squash (such as butternut or acorn), mashed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups all-purpose flour (plus extra for dusting)
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
- 1/4 cup unsalted butter
- 6-8 fresh sage leaves
- Grated Parmesan cheese for garnish
Instructions
1.Place that in a bowl with the mashed roasted squash, the ricotta, grated Parmesan, egg, the flour, and the salt, pepper and nutmeg, and mix well until the dough comes together.
2. Cut each into pieces that are about 1/2 inch thick. Roll each piece into a rope 1/2 inch thick. Form the gnocchi by cutting the ropes into 1-inch pieces.
3. Bring a large pot of salted water to a boil. Cook the gnocchi in batches in the boiling water until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. In a large skillet, place the unsalted butter over a medium flame. After it melts, add the sage leaves and cook until the butter begins to brown and the sage crisps up, about 3-4 minutes.
5. Turn the cooked gnocchi into the skillet and toss to coat in the brown butter and sage. Sauté for 2-3 more minutes, tossing occasionally, until the gnocchi are a bit browned in spots.
6. Serve the gnocchi hot, garnished with additional grated Parmesan cheese. Enjoy!
13. Carrot Gnocchi
I love to make this with healthy ingredients, and with carrots and potato it’s a very rich, earthy taste. I sometimes add fresh nutmeg and parmesan, and the texture you get with the right mix is divine.
Ingredients
- 2 large carrots, peeled and chopped
- 1 large potato, peeled and chopped
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Instructions
1.First, peel and chop the carrots and potato and cook in boiling water until tender (15-20 minutes), then drain well.
2. Mash the steamed carrots and potato together until smooth, and allow to cool slightly.
3. In a bowl, stir the mashed carrots and potato, egg, flour, Parmesan cheese, salt and nutmeg until mixture forms a dough.
4. On a floured surface, roll the dough into 1/2-inch-thick ropes. Cut into 1-inch pieces.
5. Place a large pot of salted water over high heat and bring it to a boil. Add the gnocchi pieces, cook until they actually float to the surface, about 2-3 minutes. Remove with a slotted spoon.
6. Serve the carrot gnocchi with your favourite sauce or just with brown butter and sage.