Gnocchi Recipes Easy
Easy gnocchi dinners — chicken and gnocchi soup, gnocchi bake, marry me meatballs and gnocchi, sausage ragù — for nights you want dinner done fast.
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Ingredients
- 3-4 Chicken breast, cubed or shredded
- 2 stalks Celery, chopped
- 1/2 cup Carrots, shredded
- 1 Onion, diced
- 4 cloves Garlic, minced
- 4 cups Low sodium chicken broth
- 16 oz Potato gnocchi
- 2 cups Half and half
- 1 cup Spinach
- 1 tsp Thyme
- To taste Salt and pepper
Instructions
- 1Season chicken with salt and pepper then cook in a pan over medium-high heat. Set the chicken aside, add olive oil and cook veggies over medium heat till onions are translucent.
- 2Add chicken, chicken broth, and seasoning to veggies then bring to a boil, and gently stir in gnocchi. Boil for 3-4 minutes then reduce heat and simmer for 10 minutes
- 3Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Add salt and pepper if needed, and serve.
- 4For a creamier soup, swap one cup of the half and half for heavy cream
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Gnocchi cooks in about the time it takes to set the table, and it soaks up whatever sauce or broth you put it in. That makes it one of the easiest ways to turn a package of meatballs or a pound of sausage into a full supper.
Cooks on Pepper reach for these on cold nights when soup sounds right, and on the nights when everybody walks in hungry at once and the pot has to do all the work.
Every recipe here leans on that: Chicken and Gnocchi Soup and the copycat Olive Garden version, a cheesy Gnocchi Bake, Marry Me Meatballs and Gnocchi, Bacon Cheddar Gnocchi Soup, Gnocchi with Sausage Ragù, and a One Pot Lasagna Gnocchi.
Quick Tips
- 1
Watch for the float
Boiled gnocchi is done about 2 to 3 minutes in, right when the pieces bob to the top. Pull them then or they turn gummy.
- 2
Skip the boil in soup
Add gnocchi straight to simmering broth during the last 4 to 5 minutes so it cooks in the soup and thickens it a little.
- 3
Sear it in butter
For bakes and ragù, brown dry gnocchi in 2 tablespoons butter over medium-high for 4 minutes a side until crisp, then sauce it.
- 4
Add cream off heat
Stir heavy cream or cheese in after you cut the burner down to low so the broth stays smooth instead of curdling.
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