Type what you have

Ingredients

• ✓ gnocchi
• red chile pepper
• carrot
• tomato
• corn
• chicken
• half-and-half
• chicken broth
• all-purpose flour
• thyme
• paprika
• cumin
• oregano
• red pepper flakes
• salt
• black pepper
• chili powder
• garlic
• cilantro
• yellow onion
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
2. 2 Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
3. 3 Add gnocchi and cook until it floats to the top, about 2 minutes.

By SunnyDaysNora

Ingredients

• ✓ gnocchi
• pasta sauce
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By ConnieD

Ingredients

• ✓ gnocchi
• butter
• olive oil
• zucchini
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain, reserving 1/4 cup cooking liquid.
2. 2 Melt butter in a saucepan over medium heat and add olive oil. Add zucchini and garlic. Saute until tender, 5 to 7 minutes. Add cooked and drained gnocchi, Parmesan cheese, and reserved cooking liquid. Stir until nice and creamy.

By Kimberly Heggie Hodge

Ingredients

• ✓ gnocchi
• butter
• shallot
• heavy cream
• fontina cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until tender, about 5 minutes. Drain.
2. 2 Once gnocchi goes into the boiling water, start the sauce: Melt butter in a saucepan over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in cream and heat to almost a boil. Gradually mix in Fontina and Parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately so the sauce doesn't clump.
3. 3 Place gnocchi into serving dishes and spoon sauce over top. Garnish each serving with basil.

By jensenly

Ingredients

• ✓ gnocchi
• salt
• turkey sausage
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
3. 3 Meanwhile, crumble sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in spaghetti sauce. Remove from heat, and carefully combine with cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle remaining cheese on top.
4. 4 Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and sauce is bubbly.

By andrea_d

Ingredients

• ✓ gnocchi
• butternut squash
• olive oil
• garlic powder
• garlic
• kale
• vegetable broth
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
3. 3 Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
4. 4 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
5. 5 Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.

By sirsethalot

Ingredients

• ✓ gnocchi
• shallot
• olive oil
• sweet sausage
• butter
• milk
• cheese blend
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
3. 3 Arrange sausages atop shallot mixture.
4. 4 Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 Transfer sausages to a platter; cover and set aside.
6. 6 Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
7. 7 Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
8. 8 Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
9. 9 Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ gnocchi
• olive oil
• asparagus
• garlic
• shrimp
• pesto
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Transfer to a bowl using a slotted spoon; set aside.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté until asparagus is tender, about 5 minutes. Transfer to a plate.
3. 3 Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice; sauté until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining 1 tablespoon lemon juice; stir to combine.

By Erica Monjeau

Ingredients

• ✓ gnocchi
• butter
• mushroom
• garlic
• heavy cream
• pasta water
• spinach
• garlic and herb cheese spread

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
3. 3 Scoop out 3/4 cup of cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
4. 4 Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
5. 5 Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ gnocchi
• olive oil
• radicchio
• heavy cream
• gorgonzola cheese
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
3. 3 Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

By MelanieW

Ingredients

• ✓ gnocchi
• spinach
• olive oil
• crimini mushroom
• celery
• cannellini bean
• french-fried onion
• white wine
• kosher salt
• sage
• vegan pesto
• vegetable broth

Instructions

1. 1 Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4. 4 Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
5. 5 Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

By Connie Fabian Byrnes

Ingredients

• ✓ gnocchi
• olive oil
• garlic
• tomato
• salt
• black pepper
• italian seasoning
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
4. 4 Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

By thedailygourmet

Ingredients

• ✓ gnocchi
• olive oil
• turkey sausage
• baby portobello mushroom
• onion
• garlic
• white wine
• mustard
• half and half
• spinach
• parmesan cheese
• chili flake

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes. Add mushrooms and onion; cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Stir in wine and Dijon mustard. Add gnocchi and half-and-half; bring to a simmer. Reduce heat to medium, cover, and cook for 5 minutes. Remove the lid and stir in spinach and Parmesan cheese. Cook until sauce has thickened and cheese has melted, about 1 minute.
3. 3 Divide mixture between 4 serving plates and top with crushed chili flakes.

By Soup Loving Nicole

Ingredients

• ✓ gnocchi
• bacon
• onion
• olive oil
• chicken breast
• lemon
• balsamic vinegar
• brown sugar
• rosemary
• red pepper flake
• tomato
• butter
• spinach

Instructions

1. 1 Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
2. 2 Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
3. 3 Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
4. 4 Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
6. 6 Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.

By CURTLY

Ingredients

• ✓ gnocchi
• butter
• olive oil
• onion
• cabbage
• garlic
• red pepper flakes
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes.
3. 3 Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.

By Fancy Nancy

Ingredients

• ✓ gnocchi
• butter
• portobello mushroom
• spinach
• basil
• garlic
• parmesan cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
2. 2 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

By AMANDAFOOSE

Ingredients

• ✓ gnocchi
• olive oil
• garlic
• red pepper flakes
• salt
• sugar
• plum tomato
• mozzarella ball
• parsley
• basil

Instructions

1. 1 Open marinated mozzarella balls and measure out 1/4 cup of the oil.
2. 2 Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes.
3. 3 Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
4. 4 Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Taste sauce and adjust seasonings if desired. Spoon tomato sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set on a baking sheet.
7. 7 Add baking sheet to oven and broil until mozzarella balls are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if desired and serve immediately.

By thedailygourmet

Ingredients

• ✓ gnocchi
• olive oil
• pine nut
• butternut squash
• pumpkin seed
• carrot green
• marjoram
• thyme
• basil
• black pepper
• rosemary
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
3. 3 Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
4. 4 Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.

By stronglive1

Ingredients

• ✓ gnocchi
• olive oil
• red onion
• garlic
• red chile pepper
• cherry tomato
• tomato
• basil
• kalamata olive
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and chile pepper; cook until onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high; stir in cherry tomatoes. Cook until tomatoes start to break down and begin to make a sauce, about 5 minutes. Stir in crushed tomatoes; bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Cook gnocchi in the boiling water until they float to the top, 2 to 3 minutes. Gently transfer gnocchi to a serving dish using a strainer or slotted spoon.
3. 3 Stir basil and olives into simmering sauce; cook 1 minute. Pour sauce over gnocchi. Sprinkle servings with Parmesan cheese.

By Laura N

Ingredients

• ✓ gnocchi
• grape tomato
• olive oil
• oregano
• garlic
• salt
• black pepper
• butter
• parmesan cheese
• parsley

Instructions

1. 1 Place tomatoes, olive oil, oregano, garlic, salt, and pepper in a large bowl; stir until evenly combined.
2. 2 Bring a large pot of water to a boil. Add gnocchi and boil until they float, about 3 minutes. Drain in a colander and shake to remove excess water.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Melt butter in a large microwave-safe bowl. Stir in Parmesan cheese. Add drained gnocchi and toss until evenly coated. Transfer gnocchi to the air fryer basket. Air fry for a total of 12 minutes, shaking the basket every 3 minutes.
5. 5 Divide reserved tomato mixture between serving bowls and top with fried gnocchi. Garnish with chopped parsley.

By Soup Loving Nicole

Ingredients

• ✓ gnocchi
• vegetable oil
• onion
• celery seed
• vegetable broth
• half-and-half
• bacon
• cheddar cheese
• chive
• salt
• black pepper

Instructions

1. 1 Heat oil in a soup pot over medium-high heat. Add onion and celery seed. Cook until onion is soft and translucent, about 4 minutes. Pour in broth and bring to a boil. Add gnocchi and cook for 3 minutes. Stir in half-and-half and 1/2 of the bacon. Remove from heat and stir in 3/4 of the Cheddar cheese until melted. Let sit to thicken, about 5 minutes.
2. 2 Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ gnocchi
• olive oil
• shallot
• garlic
• ground sirloin
• salt
• red pepper flakes
• tomato paste
• vodka
• heavy cream
• parmesan cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a pot of water to boil. Add gnocchi and cook until floating, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.
2. 2 Meanwhile, heat olive oil in a large pan over medium-low heat; add shallot and garlic. Gently cook until shallot has softened and garlic is fragrant, 3 to 5 minutes.
3. 3 Turn heat up to medium and add the ground sirloin, salt, and red pepper flakes. Add in tomato paste. Allow tomato paste to caramelize. Pour in vodka and deglaze the pan by bringing sauce to a boil while scraping the browned bits with a wooden spoon. Let simmer for 5 minutes.
4. 4 Pour cream into the pan and stir until the paste has completely incorporated. Allow to gently simmer until the sauce begins to thicken, 5 to 10 minutes. Sprinkle in 1/2 cup plus 2 tablespoons Parmesan cheese and stir until it melts.
5. 5 Add drained gnocchi to the pan along with reserved 1/2 cup water. Serve topped with basil leaves.

By thedailygourmet

Ingredients

• ✓ gnocchi
• olive oil
• olive oil
• yellow onion
• water
• garlic
• chard leaf
• spinach
• tomato
• white bean
• pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1 teaspoon oil in the skillet. Add onion; cook and stir over medium heat for 2 minutes. Stir in water and garlic, cover, and cook until onion is soft, 4 to 6 minutes. Add chard; cook and stir until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, and black pepper; bring to a simmer. Stir in gnocchi; sprinkle with mozzarella cheese and Parmesan cheese. Cover and cook until cheeses are melted and sauce is bubbling, about 3 minutes.

By Breana Lai, M.P.H., R.D.

Ingredients

• ✓ gnocchi
• olive oil
• garlic
• broccoli floret
• cauliflower
• lemon pepper seasoning
• chicken broth
• lemon juice
• heavy cream
• caper
• parmigiano-reggiano
• salt
• black pepper

Instructions

1. 1 Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
3. 3 Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ gnocchi
• parmesan cheese
• baby spinach
• bay leaf
• basil
• chicken stock
• italian seasoning
• tomato
• red wine
• garlic
• black pepper
• salt
• red pepper flake
• shallot
• baby bella mushroom
• olive oil
• hot sausage

Instructions

1. 1 Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
2. 2 While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
4. 4 Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
5. 5 Slice sausage links and add to the pan. Simmer soup for 5 minutes.
6. 6 Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.

By Florida Nomad

Ingredients

• ✓ gnocchi
• olive oil
• turkey sausage
• olive oil
• onion
• garlic
• italian seasoning
• tomato
• water
• salt
• sugar
• italian seasoning
• flat-leaf parsley
• romano cheese
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
4. 4 Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

By lady__dragon

Ingredients

• ✓ gnocchi
• black pepper
• salt
• nutmeg
• thyme
• spinach
• rotisserie chicken
• half-and-half
• half and half
• chicken broth
• all-purpose flour
• garlic
• carrot
• red bell pepper
• onion
• celery
• zucchini
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
2. 2 Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.
3. 3 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

By Kristin

Ingredients

• ✓ gnocchi
• red pepper flakes
• grape tomato
• black pepper
• salt
• parmesan cheese
• heavy cream
• lemon juice
• vegetable broth
• red bell pepper
• carrot
• pea
• yellow squash
• zucchini
• broccoli floret
• garlic
• shallot
• olive oil
• olive oil
• butter

Instructions

1. 1 Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
3. 3 Garnish servings with tomatoes, pepper flakes, and Parmesan.

By thedailygourmet