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Gnocchi

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Showing: 14 recipes
Gnocchi and jumbo chickpea 'chaat'
Gnocchi and jumbo chickpea 'chaat'
Inspired by Indian street-food flavours, this dish makes a satisfying veggie main course for two, or could serve four as a starter or as part of a sharing spread

Recipe by Abigail Spooner

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Serves: 2-4
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Gnocchi pillows in silky green sauce
Gnocchi pillows in silky green sauce
Recipe from chef, food writer and supper club host Rosie Kellett
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Serves: 4, with sauce leftover
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Gnocchi with squash and salsa di noci
Gnocchi with squash and salsa di noci
Salsa di noci is a walnut sauce, which adds a lovely, nutty depth of flavour to this simple primi course

Recipe by Robert Chambers

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Serves: 4
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Butternut squash gnocchi bake
Butternut squash gnocchi bake
Let the oven take care of everything with this colourful all-in-one traybake

Recipe by Abigail Spooner

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Serves: 4
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Smashed broad bean gnocchi
Smashed broad bean gnocchi
Subtly sweet broad beans, mint and creamy goat’s cheese come together in this seasonal dish that’s just the ticket for lighter summer evenings

Recipe by Abigail Spooner

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Serves: 2
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Chard and chestnut gnocchi bake
Chard and chestnut gnocchi bake
This comforting Alpine-inspired dish ticks all the boxes for a relaxed supper with friends – easy to make but suitably luxurious to eat. Feel free to switch up the cheeses with any leftovers from the cheeseboard

Recipe by Emily Jonzen

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Serves: 8
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Gnocchi with mushroom-lentil ragù
Gnocchi with mushroom-lentil ragù
This hearty veg-packed ragù contains mushrooms and soy sauce for an almost meaty, umami flavour

Recipe by Abigail Spooner

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Serves: 2
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Potato and ricotta gnocchi with purple sprouting broccoli
Potato and ricotta gnocchi with purple sprouting broccoli
Gnocchi is such a versatile dish and can be paired with many sauces, but this simple recipe celebrates British spring ingredients

Recipe by Joseph Trivelli

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Serves: 4
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Kale and ricotta gnocchi
Kale and ricotta gnocchi
Feed a family with this satisfying meat-free main - ideal for when you need dinner on the table fast

Recipe by Tamsin Burnett-Hall

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Serves: 4
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