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Gnocchi Alternatives

10 Unusual Gnocchi Recipes

Cuisine:

Course:

Category

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Servings:

Italian

Main

Pasta

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Ingredients:

Instructions:

Pumpkin gnocchi

50 grams of pumpkin flesh cooked in the oven

100 grams of flour.

1 egg

 

Spinach gnocchi

700 grams of boiled potatoes

400 grams of spinach

100 grams of flour.

 

Chickpea Gnocchi

500 grams of cooked chickpeas

100 grams of flour.

 

Semolina Gnocchi

1 litre of milk

250 grams of semolina

100 grams of butter.

Ricotta gnocchi

500 g Ricotta cheese

2 eggs

150 grams of grated Parmesan cheese

250 grams of flour

pinch of salt, pepper and nutmeg.

 

Bread gnocchi

T250 grams of stale bread

500 ml of warm milk

2 eggs

grated parmesan cheese

200 grams of flour

salt and pepper

Rice gnocchi

120 grams of rice flour

70 grams of flour

100 ml of water

 

Gnocchi Melanzane

3-4 aubergines

1 egg

300 grams of 00 flour

pinch of salt and pepper.

 

Chestnut gnocchi

300 grams of chestnut flour

150 g of flour

300 ml of water.

 

Fried gnocchi

This more than a recipe for the gnocchi is an innovative idea to cook them.

Here are 10 recipes for gnocchi not with the usual two ingredients.

 

Apply in every case the 10 basic rules to prepare gnocchi perfect .

Pumpkin gnocchi

These gnocchi have a bright yellow colour and are very good and served with vegetables or with the crispy bacon.

They are prepared with 50 grams of pumpkin flesh cooked in the oven and 100 grams of flour.

You can also add an egg to bind the mixture better.

Once cooked Sauté in a pan with a little butter and the sauce you want.

 

Spinach gnocchi

The spinach gnocchi are the classic green gnocchi that are fine a bit 'with everything, even with condiments seafood.

They are prepared by crushing 700 grams of boiled potatoes with 400 grams of spinach boiled or steamed and wrung out, and 100 grams of flour.

 

Chickpea Gnocchi

Gnocchi with chickpeas are a smart way to bring the vegetables to children.

Just blend 500 grams of cooked chickpeas and mix them with 100 grams of flour.

Go well with a sauce made with zucchini or squash blossoms, or even simply with olive oil and rosemary.

 

Semolina Gnocchi

These are the classic Roman-style gnocchi gratin in oven.

They may be prepared by cooking in a litre of milk about 250 grams of semolina with 100 grams of butter.

After about 20 minutes the mixture is ready and must be cooled well laid out on a baking sheet covered with parchment paper.

Then with a small pastry rings round you cut the dumplings and they settle into a buttered pan.

They are seasoned with butter and Parmesan or with a tomato sauce and baked in the oven for 15-20 minutes at 200 degrees.

 

Ricotta gnocchi

These very delicate gnocchi are made with 500 g cheese, 2 eggs, 150 grams of grated Parmesan cheese, 250 grams of flour and a pinch of salt, pepper and nutmeg.

They're good with tomato sauce and basil, but also with diced seasonal vegetables and crispy bacon.

 

Bread gnocchi

These gnocchi are recycling an idea when the leftover bread is too dry to be consumed.

Just soak 250 grams of stale bread in 500 ml of warm milk and allow it to soften.

Then add 2 eggs, grated parmesan cheese, 200 grams of flour, salt and pepper.

If you prepare them round and large you can also cook in the broth as dumplings Trentino.

 

Rice gnocchi

These are the gnocchi that you eat very often at the Chinese restaurant.

Are flat and long and usually served with bean sprouts Sauté with carrots and zucchini.

They are prepared simply by mixing 120 grams of rice flour with 70 grams of flour and 100 ml of water.

It prepares the dough and let stand wrapped in foil for about an hour.

Then, it is sliced and is cooked in boiling water for about 10 minutes.

 

Gnocchi Melenzane

These tasty gnocchi are perfect in the summer, simply dressed with a light sauce of tomato and basil.

They may be prepared by cooking 3-4 aubergines in the oven at 200c for about 45 minutes.

Once softened, then peel, you crush and mix with 1 egg and about 300 grams of 00 flour and a pinch of salt and pepper.

 

Chestnut gnocchi

A recipe typically fall that goes well with a sauce made of pumpkin or with game.

They are prepared by mixing 300 grams of chestnut flour with 150 g of flour and 300 ml of water.

 

Fried gnocchi

This more than a recipe for the gnocchi is an innovative idea to cook them.

Do you want a finger food really unusual, surprising, delicious and quick? Fry the dumplings fresh and raw in hot oil and serve hot.