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Potato Gnocchi- Serving ideas?

Made about 200 gnocchi today, which for the 2 of us will be seven more meals. We have never eaten these in any way other than boiled, tossed with butter and blanketed with fontina, then broiled. Now, we do completely love potato gnocchi prepared that way, like a potatoey Mac and cheese. But for the sake of variety, what else should we do?

Have some basil pesto in freezer, so that's one option. Have some roasted tomatoes sitting in olive oil in fridge, so I can see roasted tomato sauce and parmesan gratinee. I imagine they could be boiled then pan-fried like pierogies and served as a side dish with butter and salt. Or maybe with stew of some sort.

We have basil, tarragon, sage, chives and rosemary in the garden. A nice stash of pine nuts and walnuts. Of course olive oil. A surfeit of Parmesan (I thought we were out not once but twice, leaving us three chunks in fridge, vacuum sealed so there is no panic), plus normal amounts of gruyere, Colby-jack, cheddar, and fontina. And a quart jar of roasted tomatoes in tomato & garlic infused olive oil. Oh yeah, and a big pile of onions that are to be carmelized in the crock pot sometime within the next week. Plus a backlog of chicken fat in the freezer.



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  1. well it sounds like you've got several ideas already!

    - tomato sauce and a healthy dose of Parm is always delicious...or you could go for a tomato cream or vodka sauce
    - the pesto you mentioned would be lovely, and you can even enhance/thicken it with a splash of cream
    - a gorgonzola sauce makes for a wonderfully decadent dish, and it's even better with sauteed wild mushrooms
    - you can never go wrong with sage & browned butter
    - it's a wonderful complement to braised short ribs...or toss/top with a meaty ragu

    1. I wish I had more to add to your own and ghg's ideas - except to suggest if you live in the Boise area you serve it to a couple new friends, lol! ;)

      1. with roasted chicken and thyme gravy :) with some garlic spinach

        with brisket and au jus or pan gravy (i've done it with my shallot and balsamic brisket)

        with a simple saute of julienned sundried tomatoes, garlic, basil and shallots; finished with some dollops of ricotta cheese

        with caramelized onions, wild mushrooms, spinach, browned butter, olive, S& P, and jarlsberg or gruyere... possibly with some cashews or walnuts or hazelnuts chopped for some textural contrast...

        1. Absolutely best with a bolognese sauce and fresh parmesano regiano.

          1. How about this creamy broccoli pesto recipe from Smitten Kitchen?


            1. Pumpkin cream sauce, sage, toasted walnuts.

              1. Use it in a sandwich. Yes, a sandwich with some arugula and radishes.

                2 Replies
                1. re: ipsedixit

                  Would never have thought of that...but it does sound really interesting. What kind of dressing/condiment do you use?

                  1. re: perk

                    Embarrassingly, I used canned pasta sauce and some caramelized onions and bacon.

                2. I usually do my potato gnocchi either with a browned butter sage sauce, a pesto sauce, or some caramelized shallots and mushrooms. I really went all out once with lamb meatballs but my personal preference is the browned butter sauce.

                  1. Lydia Bastianich's Veal Sauce is perfect over gnocchi. This sauce is really outstanding, great intense flavor from dried porcini mushrooms, veal shanks and cubed veal shoulder, rosemary and onion. I originally encountered this recipe in an old Bon Appetite and on several occasions I have tried to find this recipe on line, to no avail. It is in one of the early cookbooks, "Lidia's Italian Table", I believe. I'm guessing that Ms. Bastianiach's vigilance in protecting her copyright is why this particular recipe can't be located online. Here are the ingredients, and very very rough directions. I suggest you get the book.

                    3/4 ounce dried porcini mushrooms
                    1 cup warm water
                    2 1/2 pounds boneless veal shoulder or leg, trimmed and cut into one-inch cubes
                    2 three-inch long veal shank pieces
                    AP flour
                    1/4 cup olive oil
                    1 large onion, minced
                    1 tablespoon tomato paste
                    4 bay leaves
                    2 whole cloves
                    1/2 cup dry white wine
                    1 fresh rosemary sprig, broken into three pieces
                    5 cups chicken stock or canned low-sodium broth

                    Soak mushrooms for 30 minutes, strain, reserving the liquid, and chop mushrooms. Dredge veal in flour, brown well in batches, removing to a plate when browned. Saute onion in same pan for several minutes, add tomato paste, bay leaves, and cloves. Saute another minute, put veal back in pan with the wine and bring to a boil, boil for three minutes while stirring. Add mushrooms, rosemary and mushroom liquid and cook a few minutes. add stock, boil, then simmer til tender, one to two hours.

                    1. Well we had some chicken legs in the freezer, so I made a chicken leg ragu based on a recipe for duck leg ragu that is in the Mozza cookbook.

                      Sautéed minced onion, celery & carrots over low heat for 3 hours (yes, 3 hours!) until carmelized. Then added a little homemade fennel sausage. Then a few tablespoons of tomato paste cooked til color deep. Deglazed pan with 2 cups red wine. Then 3 chicken legs, chicken broth, a few sage leaves & salt/pepper. Simmered for another 1.5 hours, then removed the legs, picked the meat off the bone, shredded it and returned it to the pan to cook a little while longer, about 30 min until thick. Divided this into 6 portions.

                      Finished that nights dish with 1 portion of ragu, and approximately equal amount of roasted tomatoes, and plenty of Parm. Served with gnocchi, it was savory good but lacked a little brightness. Next time I might punch it up with either an uncooked tomato sauce (instead of the roasted tomatoes) or maybe a little balsamic.

                      I am carmelizing the onions today and am wondering how these might be served pierogies style, boiled then sautéed and served with carmelized onions & sour cream?

                      Thanks for all the ideas guys, please keep em coming.


                      1. I once made a crockpot soup. It was a creamy chicken and homemade gnocchi soup. When the soup was ready, I dropped the gnocchi in, and let them simmer like dumplings. It was really yummy!!

                        1. A friend brought a tray of gnocchi to a football Sunday. She had them mixed up with tomato sauce and cooked baby spinach, topped with shredded mozzarella, and then she baked it. I thought it was delicious.