Got a Pack of Gnocchi? These 14 Gnocchi Dinners Are Crispy, Cozy and Ready Fast

That vacuum packed bag of gnocchi on the pasta aisle shelf is one of the fastest dinners in the whole store, and almost nobody cooks it the crispy way. Once you try it, you will keep a few bags in the pantry at all times. These gnocchi dinners go from crispy skillet suppers to cozy fall soups, and most are ready in about 25 minutes..

Gnocchi dinners start here: crispy skillet gnocchi with sausage and peas

Crispy gnocchi with sausage and peas is the kind of dinner that wins over everyone at the table. Instead of boiling, you pan fry the gnocchi until golden and crunchy, then toss it with browned sausage, sweet peas and spinach. It is a one skillet dinner that feels special. Have you ever tried crispy gnocchi?

You will need: 1 package (16 to 17.5 ounces) shelf stable potato gnocchi, 2 tablespoons olive oil, 1 pound Italian sausage, casings removed, 1 cup frozen peas, 2 cups baby spinach, 2 tablespoons butter, 6 sage leaves, 1/2 cup shaved Parmesan, salt, pepper.

How to make it: Heat the oil in a large cast iron skillet over medium high heat. Add the gnocchi in one layer and cook without stirring 4 minutes until golden, then toss and cook 3 minutes more. Move to a plate. Brown the sausage 6 to 8 minutes, breaking it up. Add the butter, sage, peas and spinach for 2 minutes, return the gnocchi, toss and top with Parmesan.

Gnocchi dinners on one pan: roasted vegetables

Here is the trick most people never try: you do not have to boil store gnocchi at all. Toss it straight from the package onto a sheet pan with vegetables and olive oil, and the oven makes it crisp outside and soft inside, like little roasted potatoes. Green beans, cherry tomatoes and onion all roast together. One pan, very few dishes.

You will need: 1 package (16 to 17.5 ounces) shelf stable potato gnocchi, 2 cups green beans trimmed, 1 pint cherry tomatoes, 1 red onion cut in wedges, 3 tablespoons olive oil, 1 teaspoon Italian seasoning, salt, pepper, grated Parmesan.

How to make it: Heat the oven to 450 degrees F. Toss the gnocchi (do not boil it), vegetables, oil and seasoning on a large sheet pan. Spread out in one layer. Roast 20 to 25 minutes, stirring once, until the gnocchi is golden and puffed and the tomatoes burst. Top with Parmesan and serve.

Pumpkin sage brown butter gnocchi

Of all the fall gnocchi dinners, this is the coziest. Gnocchi is browned in butter with crispy sage leaves, then tossed in a silky pumpkin sauce with a little cream and Parmesan. Pumpkin gnocchi is having a real moment this fall, and one bite tells you why. Would you make this for a cozy date night at home?

You will need: 1 package (16 ounces) potato gnocchi, 4 tablespoons butter, 10 fresh sage leaves, 2 cloves garlic minced, 3/4 cup canned pumpkin puree, 1/2 cup heavy cream, 1/2 cup grated Parmesan, pinch of nutmeg, salt, pepper.

How to make it: Boil the gnocchi until they float, about 2 minutes, and drain, saving 1/2 cup water. Melt the butter in a large skillet and cook the sage until crisp and the butter smells nutty. Remove the sage. Add the gnocchi and brown 3 minutes. Stir in the garlic, pumpkin, cream, Parmesan and nutmeg, loosen with pasta water and top with the sage.

Creamy butternut squash gnocchi soup

When the weather turns cold, this soup feels like a warm blanket. Butternut squash is simmered and blended into a velvety base, then little gnocchi pillows cook right in the pot. It is easy to see why squash and gnocchi soup has become a fall favorite. Top with toasted pumpkin seeds.

You will need: 2 tablespoons butter, 1 onion chopped, 2 cloves garlic, 4 cups peeled cubed butternut squash, 4 cups chicken or vegetable broth, 1/2 teaspoon dried thyme, 1/2 cup heavy cream, 1 package (16 ounces) potato gnocchi, salt, pepper, pumpkin seeds.

How to make it: Cook the onion in butter 5 minutes, add the garlic for 1 minute. Add the squash, broth and thyme and simmer 15 to 20 minutes until soft. Blend until smooth. Stir in the cream and bring back to a simmer. Add the gnocchi and cook 3 minutes until they float. Season and top with pumpkin seeds.

Gnocchi in creamy tomato vodka sauce

Vodka sauce is pink, creamy and a little bit fancy, and gnocchi soaks it up beautifully. The vodka cooks off and simply helps the tomato and cream blend together. No vodka? Use a splash of broth with a squeeze of lemon. This is one of those gnocchi dinners that tastes like a restaurant meal for a fraction of the price.

You will need: 1 package (16 ounces) potato gnocchi, 2 tablespoons butter, 1 shallot minced, 2 cloves garlic, 2 tablespoons tomato paste, 1/4 cup vodka, 1 can (14.5 ounces) crushed tomatoes, 1/2 cup heavy cream, 1/3 cup grated Parmesan, basil.

How to make it: Cook the shallot in butter 3 minutes, then the garlic and tomato paste for 2 minutes until deep red. Add the vodka and simmer 1 minute. Stir in the tomatoes and simmer 10 minutes, then the cream and Parmesan. Boil the gnocchi until they float, drain and toss in the sauce. Top with basil.

Chicken and gnocchi in creamy garlic sauce

Among weeknight gnocchi dinners, this one is a lifesaver. Bite size chicken browns in the skillet, then everything simmers in a garlicky cream sauce with the gnocchi right in it. It is rich, filling and on the table in about 25 minutes. The kids will ask for seconds. Which do you love more: A) Creamy sauces B) Tomato sauces C) Pesto?

You will need: 1 pound boneless chicken breast or thighs cut in bite size pieces, salt, pepper, 1 tablespoon olive oil, 2 tablespoons butter, 4 cloves garlic minced, 1 1/2 cups chicken broth, 3/4 cup heavy cream, 1 package (16 ounces) potato gnocchi, 1/2 cup grated Parmesan, 2 cups baby spinach.

How to make it: Season the chicken and brown it in oil 5 to 6 minutes until cooked through (165 degrees F). Set aside. Melt the butter, cook the garlic 1 minute, then add the broth, cream and uncooked gnocchi. Simmer 5 to 6 minutes until the gnocchi is tender and the sauce thickens. Stir in the Parmesan, spinach and chicken.

Gnocchi dinners for veggie lovers: spinach gnocchi with Parmesan

Green gnocchi looks so pretty on the plate, and it is a sneaky way to add vegetables. Spinach gnocchi (also sold as gnocchi verdi) gets a simple coat of garlic butter, lemon and lots of Parmesan. If you only find plain gnocchi, stir a big handful of fresh spinach into the pan at the end. Simple, fresh and ready in 15 minutes.

You will need: 1 package (16 ounces) spinach or plain potato gnocchi, 3 tablespoons butter, 3 cloves garlic sliced, 3 cups baby spinach, zest of 1 lemon, 1/2 cup grated Parmesan, salt, pepper, red pepper flakes (optional).

How to make it: Boil the gnocchi until they float and drain, saving a little water. Melt the butter and cook the garlic 1 minute until fragrant. Add the gnocchi and toss 2 minutes. Add the spinach and stir until wilted. Stir in the lemon zest, Parmesan and a splash of pasta water until glossy. Season and serve.

Gnocchi with mushrooms and thyme

Earthy mushrooms and fresh thyme make gnocchi dinners taste deep and savory, almost like a steakhouse side. Brown the mushrooms well before you stir them, that is where the flavor comes from. A splash of cream at the end is optional but lovely. Serve it as a meatless main or next to a simple roast chicken.

You will need: 1 package (16 ounces) potato gnocchi, 2 tablespoons olive oil, 2 tablespoons butter, 12 ounces mushrooms sliced, 1 shallot minced, 2 cloves garlic, 1 teaspoon fresh thyme leaves, 1/4 cup broth, 1/4 cup cream (optional), Parmesan, parsley.

How to make it: Heat the oil in a large skillet and add the mushrooms in one layer. Cook without stirring 4 minutes, then stir and cook 3 more until browned. Add the butter, shallot, garlic and thyme for 2 minutes. Boil the gnocchi until they float, drain and add to the pan with the broth and cream. Toss and top with Parmesan and parsley.

Pesto gnocchi with cherry tomatoes

When you need gnocchi dinners in 10 minutes flat, this is it. Toss hot gnocchi with a jar of good pesto and a handful of halved cherry tomatoes. That is basically the whole recipe. In the summer, use fresh basil pesto. In the fall, it still tastes like sunshine. Do you buy your pesto or make it at home?

You will need: 1 package (16 ounces) potato gnocchi, 1/2 cup basil pesto, 1 cup cherry tomatoes halved, 1 tablespoon olive oil, 1/4 cup grated Parmesan, fresh basil, salt, pepper.

How to make it: Boil the gnocchi until they float, about 2 to 3 minutes, and drain, saving 1/4 cup water. Warm the oil in the pot and add the tomatoes for 1 minute. Add the gnocchi, pesto and a splash of the water and toss until glossy. Top with Parmesan and basil and serve right away.

Gnocchi dinners kids love: cheesy baked gnocchi

Think mac and cheese, but with soft little potato pillows. Gnocchi gets tossed in a quick cheese sauce, topped with more cheese and baked until bubbly and golden. It is pure comfort food and perfect for picky eaters. Add peas or cooked ham to make it a full meal. Who would fight over the crispy corners in your house?

You will need: 1 package (16 ounces) potato gnocchi, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups milk, 1 1/2 cups shredded cheddar, 1/2 cup grated Parmesan, 1/2 teaspoon garlic powder, salt, pepper, 1 cup frozen peas (optional).

How to make it: Heat the oven to 400 degrees F. Boil the gnocchi until they float and drain. Melt the butter, whisk in the flour 1 minute, then whisk in the milk and cook until thick. Stir in 1 cup cheddar, half the Parmesan and the garlic powder. Fold in the gnocchi and peas, spread in a baking dish, top with the rest of the cheese and bake 15 minutes.

Fresh tomato and basil gnocchi

Some gnocchi dinners are light and fresh. Cherry tomatoes cook quickly in garlic and olive oil until they burst into a sweet, juicy sauce. Toss in the gnocchi and a handful of basil and you are done. It tastes like an Italian summer, even in October. For more easy ideas, try our pasta night recipes for the whole family.

You will need: 1 package (16 ounces) potato gnocchi, 3 tablespoons olive oil, 3 cloves garlic sliced, 2 pints cherry tomatoes, 1/4 teaspoon red pepper flakes, salt, 1/2 cup fresh basil torn, grated Parmesan or a little fresh mozzarella.

How to make it: Heat the oil and cook the garlic 1 minute. Add the tomatoes, pepper flakes and a pinch of salt. Cover and cook 6 to 8 minutes, pressing gently so they burst. Boil the gnocchi until they float, drain and add to the pan. Toss for 1 minute, then add the basil and cheese.

Cauliflower gnocchi with brown butter

Frozen cauliflower gnocchi became a cult favorite for people who want a lighter dinner. The secret is to cook it straight from frozen in a hot pan, never boil it, or it turns mushy. A little brown butter and lemon make it taste rich. Have you tried cauliflower gnocchi yet? Did you love it or not?

You will need: 1 bag (12 ounces) frozen cauliflower gnocchi, 1 tablespoon olive oil, 3 tablespoons butter, 1 clove garlic minced, zest and juice of 1/2 lemon, 2 tablespoons grated Parmesan, chopped parsley, salt, pepper.

How to make it: Heat the oil in a large nonstick skillet over medium high heat. Add the frozen gnocchi, cover and cook 5 minutes. Uncover, stir and cook 5 to 7 minutes more until golden. Push to the side, add the butter and let it brown 1 to 2 minutes, then add the garlic. Toss with lemon, Parmesan and parsley.

Easy homemade potato gnocchi from scratch

Making gnocchi from scratch is easier than you think, and it is a fun weekend project with the family. Baked potatoes give the lightest, fluffiest dough. The key is to use just enough flour to hold it together. Kids love rolling the ropes and pressing the ridges with a fork. Freeze extra on a tray for a quick dinner later.

You will need: 2 pounds russet potatoes (about 3 large), 1 egg beaten, 1 teaspoon salt, about 1 1/4 cups flour plus more for dusting.

How to make it: Bake the potatoes at 400 degrees F for 1 hour until tender. While warm, scoop out the flesh and press it through a ricer or mash very smooth. Cool 10 minutes. Add the egg, salt and 1 cup flour and knead gently, adding flour only until it stops sticking. Roll into ropes, cut into 1 inch pieces and boil until they float, about 2 minutes.

Gnocchi dinners for a special night: tomato sauce and burrata

End with the showstopper. Gnocchi in a simple tomato sauce gets topped with a whole ball of burrata, which spills its creamy center over everything when you cut it open. It looks fancy, but it takes 20 minutes. Which of these gnocchi dinners will you make first this week?

You will need: 1 package (16 ounces) potato gnocchi, 2 tablespoons olive oil, 2 cloves garlic, 1 can (28 ounces) crushed tomatoes, 1/2 teaspoon salt, pinch of sugar, 1 ball (8 ounces) burrata, fresh basil, extra olive oil.

How to make it: Cook the garlic in the oil 1 minute. Add the tomatoes, salt and sugar and simmer 12 minutes. Boil the gnocchi until they float, drain and stir into the sauce. Spoon into a serving dish or bowls, set the burrata in the middle, tear it open and finish with basil and a drizzle of olive oil.