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   ![5 Of The Best Gnocchi Recipes](https://media.sheerluxe.com/x7Xl2r-fxWy8EwDLHhj_U-NhIIs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2F5ofthebestgnocchirecipes.jpg?itok=b6Ezc2we)

  

 

 



 

  STOCKSY UNITED/SUSAN BROOKS-DAMMANN 

 

 

 

[Life](/life)

 /  09 February 2021  

#  5 Of The Best Gnocchi Recipes  


If you’re craving carbs, then it doesn’t get much more comforting than gnocchi, says food writer and SL contributor Chloe Scott-Moncrieff. Toss the dumplings into gratins, canapés or even pop them in a cinnamon dessert to get your fix. Here are five recipes to try this week…  


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  STOCKSY UNITED/SUSAN BROOKS-DAMMANN 

 

 

 



 

 

 

 

##  Gnocchi, Prosciutto &amp; Basil Mozzarella Bites 

 

**COOK’S TIP**: If you want to put a veggie spin on this, stack it by placing each dumpling on a 2mm slice of beetroot. Then, season with a pinch of salt. Spoon ½ tsp blob of horseradish on each disc. Top with black pepper and a sprig of dill.



Serves

 20 bites 

 



Difficulty

 Easy 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    20 gnocchi dumplings  

   20 olives, pitted  

   210g of mozzarella pearls  

   25g of fresh basil leaves  

   10 prosciutto slices, halved  

 



  

 



Method

 Step 1 

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



 Step 2 

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.



 



 

 

 

 

 

 

##  Fennel, Sausage &amp; Gnocchi Soup 

 

Serves

 Serves 4 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    6 Italian, Toulouse or quality pork sausages  

   1 tsp of fennel seeds  

   2 fennel bulbs, diced  

   1 x 400g tin of tomatoes  

   2 garlic cloves  

   1 onion, finely chopped  

   400g of gnocchi  

   300ml of chicken stock  

   Salt and pepper  

   Pinch of sugar  

   1 tsp of oregano (optional)  

   1 bay leaf or a sprig of rosemary or thyme (optional)  

   100g of baby spinach leaves (optional)  

   1-2 tsp of cornflour (optional)  

   1 tbsp of cold water (optional)  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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



 



 

 

 

 

 

 

 

##  Gnocchi Beans &amp; Greens Bowls (V) 

 

Serves

 Serves 4 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    400g of gnocchi  

   200g of sundried tomatoes, with a splash oil from the jar  

   270g of mozzarella  

   200g of Swiss chard, chopped  

   1 garlic clove, finely sliced  

   1 shallot, finely chopped  

   1 x 400g tin of cannellini beans, drained  

   1 red chilli, finely sliced  

   Basil, to serve (optional)  

 



  

 



Method

 Step 1 

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



 Step 2 

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



 Step 3 

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.



 Step 4 

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.



 



 

 

 

 

 

 

##  Vegan Green Pine Nut Gratin 

 

Serves

 Serves 2-3 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    300g of gnocchi  

   100g of pine nuts  

   200g of Tenderstem broccoli  

   2 shallots, finely chopped  

   1 tsp of oregano  

   100g of Panko breadcrumbs  

   A sprinkling of chilli (optional)  

 



  

 For the salsa verde:  


   1 handful of mint  

   1 handful of thyme  

   1 handful of basil  

   Half a garlic clove  

   Salt  

   Olive oil  

 



  

 



Method

 Step 1 

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



 Step 2 

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.



 Step 3 

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



 Step 4 

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.



 



 

 

 

 

 

 

##  Cinnamon Butter Gnocchi 

 

Serves

 Serves 4 

 



Difficulty

 Easy 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    300-400g of gnocchi  

   1 tsp of ground cinnamon  

   100g of butter  

   50g of demerara sugar  

   100g of raisins  

 



  

 



Method

 Step 1 

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



 Step 2 

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



 Step 3 

Mix the gnocchi into the butter. Serve immediately.



 



 

 

 

 

 

 

 

  

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