Pressure Cooker Gnocchi Bolognese

This is so easy and a one pot meal – win win!

  • 2 oz diced pancetta
  • 1 onion, chopped
  • 2/3 c celery, chopped
  • 2/3 c carrot, chopped
  • 1 lb ground beef
  • Salt and pepper
  • 1/8 tsp nutmeg
  • 28 oz can crushed tomatoes
  • 1 bay leaf
  • Ricotta
  • Fresh basil or pesto

Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.

Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.

Serve topped with ricotta and basil or pesto.

Serves 6.

Cauliflower Gnochi

Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

    1 package Trader Joe’s Frozen Cauliflower Gnocci
    2 tbsp olive oil or butter
    1/2 c roasted tomatoes
    1/4 c gluten free or regular bread crumbs

Spray a small pan with olive oil and toast the bread crumbs over medium heat.

In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

Serves 2.

Gnocchi Soup

This is from the latest Skinny Taste Book with a few modifications to make it vegan.

  • 1 tsp oil
  • 1 onion , diced
  • 2/3 c celery, diced
  • 2/3 c carrot, diced
  • 1 clove garlic, minced
  • 1 lb vegan or reg Italian sausage, broken up
  • Salt and pepper
  • 1/4 c dry white wine
  • 1/2 c nut or cow milk
  • 1/4 tsp nutmeg
  • 1 28 oz can crushed tomatoes
  • 1 bay leaf
  • 1/4 c basil, chopped
  • Grated vegan or Parmesan cheese
  • 1 lb dried gnocchi

In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water

Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.

Serve with basil and cheese.

Serves 6 – 8.

Spinach and Ricotta Gnocchi

These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.

12 oz frozen spinach, thawed and squeezed as dry as possible

1 1/2 c ricotta

1/2 c grated Parmesan

1 tbsp lemon zest

1 1/4 c flour

2 eggs

4 – 6 heirloom tomatoes, sliced thin

1/2 c Basil

salt and pepper

Olive oil

Toasted pine nuts

Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.

Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.

Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.

Serves 4.

Gorgonzola Gnocchi

This is the ultimate comfort food! 

Ingredients
1/4 c Parmesan, finely grated, divided
1/2 tsp freshly grated nutmeg
1 c heavy cream
1 sprig rosemary
1 1/4′-thick slice fresh ginger, sliced thin
2 tbsp butter, melted
1/4 c dried breadcrumbs
4 ozs Gorgonzola
1 package gnocchi
8 oz baby spinach

Preheat oven to 375.

Combine breadcrumbs, Parmesan and butter in a bowl and stir to combine.

In a small pot, combine cream, nutmeg, rosemary and ginger, bring just to a boil, set aside covered to steep for 30 min.

Cook gnocchi according to package.

Place spinach in a shallow baking dish. Place cooked gnocchi on top. Add Gorgonzola and cream sauce and stir to combine. Top with breadcrumb mixture and bake 25 – 30 minutes until bubbling and top is brown.

Serves 4 – 6.

Spinach and Sausage Gnocchi

 Perfect comfort food for a busy weeknight meal!

Ingredients: 
2 TBSP olive oil
1 large onion, sliced thin
2 hot italian sausage, casing removed
Salt and pepper
12 oz baby spinach
1 package gnocchi
4 oz fresh mozzeralla, sliced thin
Aleppo pepper

Heat 1 TBSP oil in a 12 inch skillet over medium heat. Add onion, cook until brown 8-10 minutes. Reduce to low and cook until very tender, about 10 minutes. Add sausage, garlic and pepper, breaking up the sausage with a spoon. Add water TBSP by TBSP if pan starts to dry out. 

Cook gnocchi according to package.

Add gnocchi and spinach to the sausage and cook for about 5 minutes until spinach is wilted. Add mozzarella and stir to combine.

Serve topped with a little Aleppo pepper.

Serves 4.

Cheese Baked Gnocchi with Spinach

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Baby it’s cold outside and I wanted something warm and comforting for dinner. I had a pack of gnocchi and went to epicurious for some inspiration and this is what resulted, cheesy gnocchi with a panko crunchy top. Best of all, dinner in less than 20 minutes!

Ingredients:
1 package shelf stable gnocchi
2/3 c half and half
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp pepper
1 bag of baby spinach
1 tsp flour
6 oz ricotta
3 oz shredded mozzarella
1/4 c panko

Cook gnocchi according to package.

Preheat oven to 425.

In a 12 inch oven proof skillet, heat half and half, salt, pepper, nutmeg and flour over medium heat, whisking. Continue to whisk until it starts to bubble then reduce heat and add spinach. Once spinach wilts remove from heat. Add gnocchi, stir to coat the gnocchi. Drop the ricotta in blobs and smoky over top. Sprinkle with mozzarella and panko.

Place pan in skillet and cook for 4 – 7 minutes – until bubble and brown on top. Keep an eye on it, panko can burn quickly.

Serves 4 – 6.

Scallops & Gnocchi with Capers and Sage

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The scallops were calling to me at the farmers market today. I wanted to do something different then the classics seared scallop so after looking through the pantry I came up with this recipe. It was perfect! Especially the capers and sage 😉 You can easily double this for 4.

Ingredients:
8 oz shelf stable gnocchi
8 fresh scallops
salt and pepper
4 TBSP unsalted butter
2 TBSP small capers
1/2 c sage leaves
juice of 1 lemon

Cook gnocci according to package. Drain and set aside.

In a large skillet, melt butter over medium heat until it starts to turn slightly golden. Turn heat up to medium high, add scallops, gnocchi, capers and sage. Cooking for 2 minutes, then turn everything over. Cook for an additional 2 minutes, keep an eye on the scallops and remove them if they cook quickly (mine were pretty thick) – you don’t want tough scallops. Remove from heat, stir in lemon juice and serve.

Serves 2.

Gnocchi with Mushroom Ragu

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This recipe was inspired by a recipe I came across in Food & Wine Magazine. I love the combo of mushrooms with gnocchi and fresh thyme. I have a massive skillet that I use for dishes like this. If you don’t have a massive skillet – cook the mushrooms in a couple batches.

Ingredients:
3 TBSP butter
3 TBSP olive oil
1 1/2 lbs mixed wild mushrooms, cleaned and cut into bite size pieces
Salt and pepper
2 shallots, minced
2 garlic cloves, minced
2 tsp thyme, minced
3/4 c dry white wine
1 package of gnocchi

Bring a large pot of salted water to a boil.

In a large skillet, melt the butter and olive oil, add the shallots and garlic, cook over medium heat for 5 minutes. Add the mushrooms and cook for 8 – 12 minutes over medium high heat until the mushrooms start to get crispy. Add the wine and thyme and cook until most of the wine is gone. Drop the heat to low.

Cook the gnocchi according to the package. When they float, remove and add to the mushrooms.

Serve topped with some fresh parmigiano.

Serves 4.

Gnocchi with Roasted Delicata Squash

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Delicata squash may be my favorite of the fall squashes, which is mostly due for the fact that it is easy to cut and peel. This is mostly a hands off recipe, but does take some time since you have to roast the squash.

Ingredients:
1 lb gnocchi
2 – 3 Delicata squash, peeled, seeded and cut into gnocchi size pieces
10 sage leaves, minced
1/4 onion, grated
6 TBSP butter
Olive oil
Salt and pepper
Parmesan cheese, grated

Preheat oven to 400. Toss squash with olive oil, salt and pepper and bake in a shallow dish for 40 – 50 minutes, stirring a couple times, until fork tender and a little crispy.

Cook gnocchi according to package.

In a 12 inch skillet, melt butter over medium heat until it starts to brown, about 10 minutes. Add onions, cook until softened, about 3 minutes. Add sage, squash and drained gnocchi, cook for 3 minutes to heat through.

Serve with a little Parmesan cheese on top.

Serves 4.