Classic Gnocchi can’t be beat, but these variations are definitely worth giving a try.

One of the easiest dishes to make in your dorm, traditional gnocchi takes only three ingredients and less than 25 minutes. Here are a few delicious takes on this classic meal.

Traditional Gnocchi


  • 2 large potatoes
  • 2 cups flour
  • 1 egg


Add peeled potatoes to boiling hot water and cook until tender (about 15 minutes). Drain, cool, and mash. Add flour and egg and knead into a ball. Boil hot water and add the pasta, cooking for three to five minutes, or until the gnocchi has floated to the top. 

Recommended for serving: Marinara sauce, fresh basil, oregano, salt, and pepper. 

Sweet Potato Gnocchi


  • 2 large sweet potatoes
  • 2 cups flour (plus more for shaping)
  • ½ tsp salt


Poke holes into the sweet potatoes and microwave for five to seven minutes (or bake at 400 degrees Fahrenheit for 45 minutes, or until tender). Let cool. Once the potatoes are cool enough to touch, peel off the skin. Mash the potatoes and mix in the salt and flour until a dough forms. Create ropes and cut into gnocchi-sized pieces. Boil water and cook for a few minutes, or until the gnocchi rises to the surface. 

Recommended for serving: Heavy cream, browned butter, garlic, sage, and rosemary. 

Cauliflower Gnocchi 


  • 5 cups (2-3 heads) cauliflower florets
  • ⅔ cups flour
  • 1 tsp salt
  • 1 tbsp olive oil


Add cauliflower to boiling water and cook until tender, draining after seven to 10 minutes. Mash the cooked cauliflower by hand or pulse in a food processor. Add flour and salt until you’ve created a dough. Roll into long tubes and cut into pieces. Heat a large skillet over medium heat and add olive oil. Cook gnocchi until golden.

Recommended for serving: Pesto, parmesan, and roasted cherry tomatoes.

Carrot Gnocchi 


  • 1lb carrots, peeled and finely diced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp coriander
  • ½ tsp white or black pepper
  • 1 cup water
  • 2 tbsp sour cream
  • 1 large egg
  • 2 ½ cups flour (plus more for rolling)


In a pot over medium heat, bring carrots, oil, salt, spices, and water to a boil. Cook, covered, until water has evaporated (roughly 20 minutes). Mash carrots until smooth and let cool. Whisk in sour cream and egg. Add flour and knead until a ball forms. Let rest for half an hour. Divide the dough and form into ropes. Cut the pieces into desired size. Boil water and cook gnocchi for about 3 minutes (or until they float to the top).

Recommended for serving: Butter, minced garlic, sage or rosemary, salt and pepper, and parmesan cheese. 

Pumpkin Gnocchi


  • ⅔ cup pumpkin puree
  • ½ cup ricotta
  • 1 ¼ cup flour
  • ⅓ cup parmesan cheese
  • 1 egg
  • ½  tsp salt
  • ¼ tsp pepper


Mix all ingredients in a bowl. Roll dough into a ball, split into logs, and cut into small pieces. Boil water and cook gnocchi for one to three minutes (or until the pasta floats). 

Recommended for serving: Butter, sage, pepper, and parmesan.

Or try:

Gnocchi with Burst Cherry Tomatoes

Creamy Mushroom Gnocchi 

Gnocchi with Garlic Sage Butter Sauce 

Gnocchi Alla Vodka

Creamy Tuscan Gnocchi

Gnocchi with Gorgonzola and Pear

Gnocchi Alfredo

Tomato Pesto and Grilled Corn Gnocchi

Image of sweet potato gnocchi with sausage and roasted cherry tomatoes via Alice Rodi.