Easy Gnocchi Chicken with Red Pepper Sauce

There’s something about homemade gnocchi that instantly makes me feel cozy, like I’m wrapping myself in a soft blanket after a long day. Growing up, my grandma’s kitchen always smelled of butter and fresh herbs, and she’d be rolling these pillowy bites of heaven while I snuck tastes from her spoon. I remember the first time I tried making gnocchi myself—trust me, it wasn’t perfect the first few times, but each batch taught me something new. Now, it’s become my go-to for busy weeknights or special weekends when I want something hearty but simple. The best part? It’s surprisingly easy, and once you get the hang of it, you’ll wonder why you ever bought those frozen ones! This recipe is low fuss, relies on pantry staples, and the smell alone will bring everyone into the kitchen. Believe me, this gnocchi recipe is my secret weapon for a quick, soulful meal that’s guaranteed to make your family ask for seconds.

What is a gnocchi?

Think of gnocchi as little pillows of happiness—soft, chewy, and so tender they practically melt on your tongue. The word “gnocchi” comes from Italian, meaning “knots” or “lumps,” which makes perfect sense because these little bites are just that—lumps of fluffy potato dough shaped into bite-sized pieces. It’s essentially a rustic pasta, but instead of flour, it’s made mostly of potato, which gives it that irresistible melt-in-your-mouth texture. There are countless variations—some with ricotta, spinach, or sweet potato—but the classic recipe uses simple ingredients that I always keep on hand. Think of it as comfort food with a gourmet twist, yet so straightforward that even a beginner can master it with a little patience and love.

How do you make gnocchi?

Quick Overview

This gnocchi recipe is all about keeping things simple but paying attention to the texture. You’ll start by boiling potatoes until soft, then mashing them until smooth. Combine with enough flour and a pinch of salt to form a soft dough—you don’t want it too sticky or too firm. Once you’ve shaped your little pillows, boil them until they float, which signals they’re perfectly cooked. From there, a quick sauté in butter or your favorite sauce, and you’re ready to eat. It’s a process that feels almost meditative—the soft sounds of boiling water, the smell of warm dough, and that first tender bite make it worth every minute.

Ingredients

For the Main Gnocchi:

• 2 pounds Russet potatoes (look for starchy potatoes for fluffier gnocchi)
• 1 to 1 ½ cups all-purpose flour (adjust as needed)
• 1 teaspoon salt (just enough to enhance flavor)
• 1 large egg (for binding, optional but highly recommended)

For the Filling (optional):

• Ricotta cheese or mashed roasted vegetables for creative twists
• Fresh herbs like basil or sage for added flavor

For the Glaze:

• Butter (the real stuff, melted)
• Fresh sage leaves (if you want that classic aroma)
• Parmesan cheese (for sprinkling)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Begin by setting a large pot of water on the stove—big enough to hold your gnocchi comfortably. Bring it to a gentle boil while you prep the potatoes. I usually add a pinch of salt to the water—it flavors the potatoes a bit early on. Have a large bowl ready for the cooked potatoes and some parchment paper dusted with flour for shaping. Make sure your butter, herbs, and cheese are within arm’s reach because things move fast once you start shaping.

Step 2: Boil & Mash Potatoes

Now, prick the potatoes with a fork and boil them whole until they’re super soft—about 30-40 minutes depending on their size. You want them tender enough that a knife slides in easily. Drain, then let them cool just enough so you don’t burn your fingers. While they’re still warm, peel off the skins—trust me, peeling potatoes hot can turn into a messy affair, so do it when they’re just cool enough to handle. Then, mash until completely smooth—no lumps! I always do this with a potato ricer if I have one, because it makes the texture so silky. I’ve tested with a handheld masher, and it works pretty well, but do be gentle so you don’t overwork the potatoes.

Step 3: Mix Wet & Dry

Add the egg to your mashed potatoes and stir well. Sprinkle in the salt. Now, start adding flour little by little, folding it into the mixture. The key here is to add just enough flour to make a soft, pliable dough—not sticky, but not dry. I learned the hard way that overflouring makes gnocchi dense and heavy, so go slow. Your dough should be smooth but still soft enough to shape easily.

Step 4: Form the Gnocchi

Divide your dough into 4 sections. Lightly flour your surface and roll each portion into a rope about ¾ inch thick. Using a sharp knife, cut into 1-inch pieces. For that classic look, you can gently roll each piece over a fork or a gnocchi board to create ridges—these help sauce cling better. Personally, I just leave them plain; rustic is beautiful, too! Place the shaped gnocchi on your parchment-lined tray as you go.

Step 5: Prepare Filling (Optional)

If you want to fill these with cheese or veggies, now’s the time. I sometimes stuff a tiny bit of ricotta inside before shaping, or layer mashed roasted sweet potatoes for a colorful twist. Adding herbs like chopped basil or thyme to the filling can take it to the next level. Keep the filling cold until you’re ready to fold it into the dough—hot fillings can change the dough consistency.

Step 6: Cook & Swirl

Bring your water back to a gentle boil—don’t let it get a rolling boil otherwise, your gnocchi might break apart. Drop them in a few at a time. They’ll sink initially, then float when done—about 2-3 minutes. Use a slotted spoon to scoop them out and transfer them to a warm plate. I like to keep a little melted butter and chopped herbs ready for tossing as soon as they’re cooked, so they don’t stick or cool down. For a pretty swirl, I like to drizzle a little olive oil and sprinkle cheese while they’re still hot, so everything melts into cheesy goodness.

Step 7: Bake or Sauté

For a different texture, I sometimes pan-fry the boiled gnocchi in butter until golden and crispy. It adds a lovely contrast to the soft interior. Alternatively, toss them in a warm sauce—think browned butter with sage, or a tomato basil pesto. The beauty of gnocchi is how forgiving it is—you can play with flavors, textures, and presentations to suit your mood.

Step 8: Cool & Add Final Touches

If you’re not serving immediately, store your gnocchi in a lightly floured dish, covered with a towel. When you’re ready to eat, gently reheat in a pan or microwave. Just before serving, I love drizzling a fresh glaze of melted butter and sprinkles of Parmesan—trust me on this, the simple flavors are magical. If you want to make it feel extra fancy, a drizzle of balsamic reduction or a squeeze of lemon brightens everything up.

Step 9: Serve & Enjoy

Plate your gnocchi with a sprinkling of fresh herbs, more cheese if needed, and maybe a crusty piece of bread on the side. The first bite is always the best—it’s soft, comforting, and just a little bit luxurious. I swear, once you get the knack for shaping and cooking these little pillows, you’ll be making them all the time. They’re perfect for cozy nights, dinner parties, or even casual lunches with friends. And honestly? Nothing beats the aroma filling the house as they cook—sniffing that buttery, herb-scented steam is pure happiness.

What to Serve It With

Gnocchi really shines when paired with simple, flavorful accompaniments. For breakfast, I sometimes toss leftover gnocchi with a fried egg or scramble on top and serve with a steaming mug of coffee—trust me, it’s a comforting start. For a casual brunch, plate them with roasted cherry tomatoes and fresh basil, drizzled with olive oil. As a dinner star, I love tossing them in a sage brown butter sauce, sprinkled generously with Parmesan and a handful of arugula for a peppery kick. For a heartier dinner, slow-cooked tomato basil sauce and a side of roasted vegetables make a dream combo. And on days when I want a fun, casual snack, I’ll just fry some leftover gnocchi until crispy, and dip them in marinara or aioli. The kids love those! This dish is endlessly versatile, and I’ve found that making it in stages—prep, shape, cook—is pretty relaxing, almost meditative.

Top Tips for Perfecting Your Gnocchi

First off, don’t be tempted to overdo the flour. I’ve made that mistake plenty of times—dense gnocchi are the result of overworking the dough. The key is to add just enough flour to hold everything together; you want a soft, slightly sticky dough, not a stiff ball. Next, when boiling, don’t crowd the pot; work in batches if necessary to prevent sticking. Use a gentle boil—simmer rather than a rolling boil—so the gnocchi stay intact. When shaping, I’ve found that dividing the dough into small portions makes it easier to handle, and rolling into a long rope helps you cut evenly sized pieces. For filling variations, fresh herbs and cheeses are a game changer—they add brightness and richness. Experiment with different flours—like half spelt or gluten-free blends—and see how the texture changes. I’ve tested with almond flour, and it made the gnocchi a little denser but still delicious! The secret, though, is in the gentle handling—no overmixing, no rushing. Lastly, for that irresistible finish, I always fry some butter with sage until fragrant before tossing everything together. The smell alone is enough to make everyone stop what they’re doing and come to the table.

Storing and Reheating Tips

Gnocchi stores surprisingly well if you do it right. For short-term storage, keep the cooked gnocchi in an airtight container in the fridge for up to 2 days. Toss them in a little flour or a light drizzle of oil so they don’t stick together. When reheating, I recommend pan-frying briefly in a bit of butter or olive oil to regain that crispy exterior and warm interior. If you’re refrigerating uncooked gnocchi, lay them out on a floured tray and keep covered. For longer storage, freeze the shaped gnocchi on a baking sheet until solid, then transfer to a zip-top bag—they’ll keep for up to 2 months. To cook from frozen, just drop them directly into boiling water—they’ll take a minute longer. As for the glaze, I usually hold off on adding butter or cheese until just before serving to prevent sogginess. overall, keep an eye on texture and watch out for overcooking—nothing ruins gnocchi faster than mushy, overboiled pasta.

Frequently Asked Questions

Final Thoughts

If you’ve never tried making gnocchi from scratch, I promise it’s a surprisingly rewarding experience. It’s humble, cozy, and endlessly customizable. Once you master the basic technique, you’ll want to experiment with flavors, fillings, and sauces—there’s something about shaping those tiny pillows that makes eating them taste even better. Plus, the whole process is a soothing little ritual, a chance to slow down and enjoy cooking with love. My family honestly asks for this at least once a month because it’s comfort food at its finest, yet it feels special enough for guests. So, grab some potatoes, a little flour, and get ready to make magic in your kitchen. Can’t wait to hear how yours turns out—share your stories and twists below! Happy baking!

gnocchi

Delicious homemade gnocchi served with a flavorful roasted red pepper sauce and grilled chicken.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound cooked grilled chicken breast sliced thin
• 1 package DeLallo Potato Cheese Italian Gnocchi Kit
• 2 teaspoons olive oil
• 0.25 cup shallots minced
• 3 cloves garlic minced
• 24 ounces roasted red peppers in water drained
• 0.5 cup broth (vegetable or chicken)
• 0.5 teaspoon kosher salt
• to taste black pepper
• 0.25 cup half and half cream
• 0.25 cup Pecorino Romano plus more for serving
• 2 cups baby spinach
• 0.25 cup chopped fresh basil

Instructions

 

Preparation Steps

• Prepare gnocchi according to package directions.
• Heat oil in a large skillet over medium-high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until soft. Transfer to a food processor or blender along with the roasted peppers and broth until smooth.
• Pour the pepper puree back into the skillet over medium heat. Bring to a boil, add the half and half, Pecorino Romano, salt, and pepper, and stir until heated. Add spinach and cook until wilted, about 4 to 5 minutes.
• Meanwhile, in a large pot of salted water, cook gnocchi according to package directions. Drain and add to the skillet with the sauce and chicken. Stir in chopped basil and serve with extra cheese if desired.

Notes

Enjoy this hearty and flavorful gnocchi dish with grilled chicken and roasted peppers. Perfect for a comforting dinner.