5 Of The Best Gnocchi Recipes

Preheat the oven to 180°C. Roast the gnocchi with olive oil and seasoning for 15 minutes, until cooked through.

Fold the prosciutto around each gnocchi dumpling. Secure on a cocktail stick. Push an olive on each, then a mozzarella ball. Top with a basil leaf to finish the canapé.

In a large pot, fry the garlic and onion in a little oil with the sausages, letting them brown gently. After a few minutes, throw in everything else except the gnocchi.

Pour in the stock and let the mix gently simmer for 20 minutes or so until the sausages are cooked. Season with a pinch of salt and sugar and plenty of black pepper.

If including, add the spinach now, along with the gnocchi. Simmer until the gnocchi is cooked, when it floats to the top after a few minutes.

If you wish to thicken the soup, pour in 1-2 tsp of cornflour (mixed in a mug with 1 tbsp cold water first).

Slice the shallots and garlic. Sizzle in a pan for a few seconds. Add the chopped chard and sundried tomatoes, let the greens wilt.

Meanwhile, cook the gnocchi, according to the instructions on the back of the packet. Drain.

Stir the drained gnocchi, 1 tbsp of water and drained cannellini beans into the pan. Mix in the finely sliced red chilli. Season with salt and black pepper. To complete, add half the mozzarella in slices and let the slivers melt.

To serve, divide into bowls. Pour over a little of the sundried tomato oil from the jar and sprinkle over the rest of the mozzarella. You can add a handful of basil to each bowl too.

Preheat the oven to 180°C. Make the salsa verde by blitzing all the ingredients together in a blender. Taste to check the seasoning.

In a tray, drizzle the shallots, pine nuts and broccoli with oil. Season and roast in the oven until the broccoli is cooked, but still has a bite – around 15-20 minutes.

Meanwhile, simmer the gnocchi dumplings in water until they float. It should take about 2 minutes. Drain.

Remove the tray from the oven, mix in the drained gnocchi and oregano. Season with black pepper, chilli and salt if you wish. Sprinkle with breadcrumbs and pour over the salsa verde. Roast for a further 3 minutes. Serve.

Simmer the gnocchi for a few minutes until the dumplings are floating on the surface. Drain.

Melt the butter in a pan with the ground cinnamon and sugar. To finish, pour in the raisins.

Mix the gnocchi into the butter. Serve immediately.