One Package, Three Delicious Ways to Enjoy Gnocchi!

Looking for something delicious that doesn't require hours in the kitchen? Mamma Emma's gluten-free potato gnocchi are made with 82% steamed potatoes and can be pan-fried in just 3 minutes. From crispy garlic butter bites to creamy comfort food and colourful roasted vegetables, here are three easy ways to turn one package into something delicious!

1. Crispy Garlic Butter Gnocchi

Golden and crispy on the outside, soft and pillowy on the inside! These garlic butter gnocchi are tossed with fresh herbs and Parmesan for a simple yet irresistible dish. Perfect as a side or a satisfying light meal.

Prep & Cook Time: 15 minutes | Servings: 2–3

Ingredients

  • 1 package (400 g) Mamma Emma Potato Gnocchi
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage or parsley, chopped
  • ¼ cup freshly grated Parmesan
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat olive oil in a large non-stick skillet over medium heat.
  2. Add the gnocchi directly from the package, without boiling. Cook for approximately 3–5 minutes, turning occasionally, until golden and lightly crispy.
  3. Reduce heat to medium-low. Add butter and garlic, stirring gently for 1–2 minutes until fragrant.
  4. Toss with fresh herbs, salt and pepper.
  5. Remove from heat, sprinkle with Parmesan and serve immediately.

Homestead Tip: For extra flavour, let the butter turn lightly golden before adding the garlic. It gives the gnocchi a delicious, nutty finish.

2. Creamy Mushroom & Spinach Gnocchi

Rich, creamy and wonderfully comforting! Tender potato gnocchi are combined with sautéed mushrooms, fresh spinach and a silky Parmesan cream sauce. An easy weeknight dinner that tastes like something from your favourite Italian restaurant.

Prep & Cook Time: 20 minutes | Servings: 2–3

Ingredients

  • 1 package (400 g) Mamma Emma Potato Gnocchi
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cups cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup baby spinach
  • ¾ cup whipping cream (35%)
  • â…“ cup freshly grated Parmesan
  • ¼ cup vegetable or chicken broth
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add mushrooms and sauté for 5–6 minutes until golden and tender.
  3. Stir in garlic and cook for another 30 seconds.
  4. Add broth and cream, stirring to combine. Bring to a gentle simmer.
  5. Add gnocchi directly to the sauce and cook for approximately 3–5 minutes, stirring gently, until heated through and tender.
  6. Stir in spinach and Parmesan. Cook another 1–2 minutes until spinach wilts and sauce thickens slightly.
  7. Season with salt and pepper, garnish with parsley and serve warm.

Homestead Tip: Add sliced, cooked Homestead beef sausage or leftover steak for a heartier dinner.

3. Roasted Gnocchi & Garden Vegetables

One pan, colourful vegetables and very little cleanup! This easy roasted gnocchi dish combines golden potato dumplings with sweet cherry tomatoes, zucchini and peppers. Finished with fresh basil and Parmesan, it's a delicious way to enjoy seasonal vegetables.

Prep & Cook Time: 30–35 minutes | Servings: 2–3

Ingredients

  • 1 package (400 g) Mamma Emma Potato Gnocchi
  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1½ cups cherry tomatoes
  • ½ small red onion, sliced
  • 2 cloves garlic, minced
  • 2½ tbsp olive oil
  • 1 tsp Italian seasoning
  • ¼ tsp sea salt, or to taste
  • Freshly ground black pepper
  • ¼ cup freshly grated Parmesan
  • Fresh basil, for serving

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Combine zucchini, bell pepper, cherry tomatoes and red onion on the baking sheet.
  3. Drizzle with 2 tablespoons olive oil, add Italian seasoning, salt and pepper, and toss well.
  4. Roast for 10 minutes.
  5. Add the gnocchi, minced garlic and remaining ½ tablespoon olive oil. Toss gently and spread into a single layer.
  6. Return to the oven for approximately 10–15 minutes, turning halfway through, until the gnocchi are heated through and lightly golden and the vegetables are tender.
  7. Remove from oven and finish with Parmesan and fresh basil.

Homestead Tip: A drizzle of Parthena balsamic vinegar or balsamic glaze just before serving adds a delicious sweet and tangy finish.

Note: Oven preparation is an alternative to the package's quick pan-frying method. Check package directions and ensure the gnocchi are thoroughly heated before serving. For strictly gluten-free meals, verify the labels of all additional ingredients.