Food Ingredients Pasta + Noodles Homemade Pasta Recipes 20 Reasons to Make Homemade Gnocchi This Fall Pursue pillowy potato (and cheese) perfection with these comforting pasta recipes. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on September 22, 2023 Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell It's hard to resist gnocchi when it's on the menu — and homemade bowls of the comforting dumplings are all the more rewarding when you take the time to make these hand-shaped pillows of perfection yourself. Plus, once you have your gnocchi cooked, fall touches like sage and brown butter or wintry red sauce add depth of flavor. "You can dress up perfect gnocchi in as many ways as you can sauce pasta, garnishing them with an unheated pesto sauce as the Ligurians do, or tossing them with foaming butter and slivered sage leaves as the Piedmontese do. You can mix them with a chunky tomato sauce or smother them in a wild boar ragù," writes Paula Wolfert with her foundational potato gnocchi recipe. Here are our favorite ways to prepare crave-worthy potato and ricotta gnocchi at home. 01 of 20 Ossola-Style Gnocchi with Sage-Butter Sauce Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford These hearty cold-weather dumplings from the Ossola Valley in northern Piedmont include winter squash, chestnut flour, and nutmeg in addition to the potatoes. Expect intense flavor and a pleasant texture. Get the Recipe 02 of 20 Potato Gnocchi with Butter and Cheese Maxwell Cozzi Baked — not boiled — potatoes are the key to this fluffy potato gnocchi recipe from recipe tester and developer Liz Mervosh. Get the Recipe 03 of 20 Ricotta Gnocchi with Eggplant and Peppers Greg DuPree Misti Norris' pillowy ricotta gnocchi crisps up as it sears, paired with creamy Parmesan mousse and tangy peppers and eggplant. Get the Recipe 04 of 20 Feta Gnocchi with Lemony Yogurt and Spring Peas Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Risha Carnes A crisp exterior surrounds the creamy, tangy center in these feta gnocchi from Cassie Piuma, co-owner of the acclaimed restaurant Sarma in Sommerville, Massachusetts. Get the Recipe 05 of 20 Loaded Baked Potato Gnocchi Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster Turn potato gnocchi into a loaded baked potato, by topping it with crispy bacon, crème fraîche, scallions, and shredded Cheddar cheese. Get the Recipe 06 of 20 Gnocchi with Pomodoro Sauce Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell In this recipe, which chef Eric Lees used to make at Spiaggia in Chicago, easy-to-make gnocchi made from russet potatoes, Parmigiano-Reggiano, and egg yolks are paired with a buttery tomato sauce laced with fresh basil. Get the Recipe 07 of 20 Gnocchi Parisienne Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Jacques Pépin bakes these gnocchi to transform them into pillowy puffs that are crisp and golden on the outside and light and custardy inside. Get the Recipe 08 of 20 Seared Gnocchi with Roasted Arugula Con Poulos At Dallas’s FT33, 2014 F&W Best New Chef McCallister sautés boiled gnocchi to get them crisp and brown. We love them with roasted arugula, chile, and lemon. Get the Recipe 09 of 20 Potato Gnocchi with Mushroom Ragù © Dave Lauridsen Using a recipe from Jennifer Biesty, a contestant on Top Chef, mushroom forager Richard Betts sautés wild mushrooms with garlic to top his plump, intensely potatoey gnocchi. Get the Recipe 10 of 20 Potato Gnocchi with Chorizo Sauce © David Malosh Star South American grilling chef Francis Mallmann uses fresh Mexican-style chorizo to make a rich, meaty sauce for potato gnocchi. Get the Recipe 11 of 20 Gnocchi Parisienne Justin Walker At Frenchette in New York City, chefs Lee Hanson and Riad Nasr have created a modern brasserie. This Gnocchi Parisienne is their take on a French pasta with poached pâte à choux dumplings crisped in brown butter and topped with ham and cheese. The dish makes a rich entree or a showstopping side. Get the Recipe 12 of 20 Beet Gnocchi with Walnut-Sage Butter © Christina Holmes 2012 F&W Best New Chef Jenn Louis found these intense beet gnocchi in northwestern Italy. They are sweet, earthy, and so delicious, they barely need a sauce. Get the Recipe 13 of 20 Potato Gnocchi © Kamran Siddiqi Paula Wolfert finds that a little olive oil added to the dough makes for a silkier consistency with this foundational five-ingredient gnocchi recipe that's ready for refrigeration after an hour of pricking, baking, ricing, balling, and boiling. Get the Recipe 14 of 20 Carrot-Potato Gnocchi © Frances Janisch Former F&W food editor Grace Parisi shares her own tasty variation on traditional potato gnocchi. Serve the gnocchi with her superfast Brown Butter and Sage Sauce. Get the Recipe 15 of 20 Gnocchi Genovese Abby Hocking / Food & Wine Chicago chef Giuseppe Tentori uses Yukon gold potatoes, basil, and baby spinach for this vibrant gnocchi dish. Get the Recipe 16 of 20 Ricotta Gnocchi with Summer Herbs © John Kernick Justin Chapple makes light and fluffy fresh ricotta gnocchi dough that he pipes from a plastic bag right into a pot of simmering water. Get the Recipe 17 of 20 Winter Squash Gnocchi with Brown Butter and Sage © Stephanie Meyer. There is no better autumnal treat than this classic northern-Italian combo of sage, Parmesan, gnocchi, and brown-butter from Andrew Zimmern. Get the Recipe 18 of 20 Meyer Lemon Gnocchi © John Kernick Maine chef Steve Corry tosses gnocchi with lemony sauce after cooking and draining the pasta. Instead of sprinkling the gnocchi with Parmesan cheese, Corry likes to shave bottarga, dried and salted gray mullet roe, over the top. Get the Recipe 19 of 20 Sweet Potato Gnocchi with Salsify, Chestnuts and Ham © Lucy Schaeffer Chef Michel Nischan scrubs and bakes two pounds of sweet potatoes for these buttery and intensely flavorful gnocchi, served with country ham, roasted chestnuts, and local produce you can adapt with the recipe. Get the Recipe 20 of 20 Parisian Gnocchi with Butter Sauce Food & Wine Video Team Chef Ludo Lefebvre prepares gnocchi with the French cream puff dough pâte à choux rather than potatoes or semolina. Sautéed until golden brown, the gnocchi are served with a luscious beurre fondue, an emulsified blend of water and melted butter. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit