Best 5 Gnocchi With Vegetables Recipes

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Indulge in a delightful culinary journey with our diverse collection of gnocchi recipes, each offering a unique taste sensation. From classic potato gnocchi to creative variations like spinach and ricotta gnocchi, our recipes cater to every palate. Discover the art of crafting homemade gnocchi from scratch, ensuring a tender and fluffy texture that pairs perfectly with a variety of sauces. Explore delectable recipes featuring succulent vegetables, savory meats, and rich cheeses, all coming together to create irresistible gnocchi dishes. Whether you're a seasoned chef or a home cook seeking inspiration, our recipes will guide you through the process of creating mouthwatering gnocchi meals that will impress your family and friends.

Let's cook with our recipes!

ROASTED GNOCCHI AND VEGGIE CHEAT SHEET



Roasted Gnocchi and Veggie Cheat Sheet image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound frozen gnocchi
8 ounces green beans, ends trimmed, cut into large pieces
5 ounces pancetta, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
6 to 8 fresh sage leaves
1/2 cup grated Parmesan
Fresh basil leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
  • Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.

GNOCCHI WITH SPRING VEGETABLES AND BASIL



Gnocchi With Spring Vegetables and Basil image

This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan Waxman needed some right away, so he threw the frozen gnocchi into a pan with butter and oil, browned them and tossed them with vegetables.

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h

Yield About 60 gnocchi, 4 to 6 servings

Number Of Ingredients 9

3 large russet baking potatoes, preferably organic
4 tablespoons, approximately, all-purpose flour, preferably organic
2 tablespoons olive oil
6 carrots, peeled, trimmed and cut in thirds
2 cups shelled peas, fresh or thawed frozen
6 tablespoons unsalted butter
12 basil leaves, slivered
Sea salt
Ground black pepper

Steps:

  • Steam potatoes over boiling water until tender, 50 to 60 minutes. Cool for 2 hours. Break up potatoes and use a food mill or ricer to mash them into a bowl. Peeling is not necessary with these tools, but the potatoes can be peeled if desired. Dust a smooth work surface with 1 tablespoon flour and scoop potatoes on top. Dust potatoes with remaining flour and dribble a tablespoon of the oil on top. With your hands, work the potatoes, kneading lightly, about 5 minutes until they come together to make a soft dough. Add a bit more flour if needed. Let it rest 10 minutes.
  • Divide the dough into four balls. Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi. Place on one or more parchment-lined trays and freeze at least 1 hour. When hard, remove as many as desired for cooking and transfer the rest to a plastic bag for freezing up to one month.
  • Cook carrots in simmering water 12 minutes, until tender. Scoop out with a slotted spoon and cut in bite-size pieces. If using fresh peas, add to water, cook about 2 minutes, until tender, and drain. Melt butter with 1 tablespoon oil in a large skillet on medium-high heat. Add frozen gnocchi and sauté about 3 minutes, turning gnocchi frequently, until lightly browned. Add peas and carrots and cook about 2 minutes more. Toss in basil leaves and season with salt and pepper.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams

GARDEN VEGETABLE GNOCCHI



Garden Vegetable Gnocchi image

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
8 ounces sliced fresh mushrooms
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto
Chopped fresh basil, optional

Steps:

  • Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.

Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.

GNOCCHI WITH VEGETABLES



Gnocchi With Vegetables image

I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce.

Provided by Tara1183

Categories     One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 (10 ounce) bags frozen gnocchi
2 tablespoons butter
2 tablespoons oil
1 red pepper, sliced in strips
1 green pepper, sliced in strips
1 medium onion, chopped
2 garlic cloves, minced
3/4 cup sliced mushrooms
1 small zucchini, sliced
1 small eggplant, cubed
3 cups of raw spinach
1/2 cup parmesan cheese
1/4 cup milk
salt and pepper

Steps:

  • Cook gnocchi according to package directions.
  • Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
  • Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
  • Add cooked gnocchi, milk, Parmesan and salt and pepper.
  • Serve sprinkled with a bit more Parmesan.

Nutrition Facts : Calories 247.8, Fat 17.3, SaturatedFat 7.2, Cholesterol 28.4, Sodium 266.2, Carbohydrate 17.7, Fiber 7.1, Sugar 7.3, Protein 9.1

GNOCCHI WITH SUMMER VEGETABLES



Gnocchi with Summer Vegetables image

A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 10

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Nutrition Facts : Calories 341 g, Fat 22 g, Fiber 3 g, Protein 17 g

Tips:

  • For the best results, use fresh vegetables. If using frozen vegetables, thaw them completely before cooking.
  • If you don't have a potato ricer, you can mash the potatoes with a fork or potato masher.
  • To make the gnocchi lighter, use half all-purpose flour and half semolina flour.
  • Don't overwork the gnocchi dough, or it will become tough.
  • Cook the gnocchi in batches so that they don't stick together.
  • When the gnocchi float to the top of the water, they are done cooking.
  • Serve the gnocchi with your favorite sauce, such as tomato sauce, pesto, or Alfredo sauce.

Conclusion:

This gnocchi with vegetables recipe is a delicious and easy-to-make meal that is perfect for any occasion. The gnocchi are light and fluffy, and the vegetables add a pop of color and flavor. This dish is sure to please everyone at your table.

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