Additions and Substitutions. Top this gnocchi with parmesan cheese if you like! Use onion or green onion instead of shallot. Use any veggies you have on hand! We love greens (spinach, kale, arugula), peppers (bell pepper, roasted jalapeño or poblano), yellow squash, carrots, or any other veggies we have on hand. As fall approaches, we also love adding roasted brussels sprouts, butternut squash, broccoli, and cauliflower. Use chicken or veggie stock or parmesan broth in place of the white wine. For a creamier sauce, add a splash of heavy cream. Use any herbs you like here: we love basil, but this recipe is also good with cilantro, parsley, chives, sage, thyme, and rosemary. Use your favorite dried pasta in place of the gnocchi if you like.

What gnocchi should I use? We typically grab a package of store-bought gnocchi here to keep things easy,  but this recipe is also great with homemade gnocchi! Try this authentic gnocchi recipe or use our shortcut leftover mashed potatoes gnocchi.

This is a light, thin sauce: If you prefer more sauce, add a splash of heavy cream or double the butter and white wine in this recipe. You can also finish this gnocchi with an extra Tablespoon of butter, a drizzle of good olive oil, or a spoonful of your favorite arugula pesto or tomato sauce. This gnocchi is also good with a few scoops of our favorite cauliflower cream sauce!

For a vegan option, use olive oil in place of the butter here and look for a vegan gnocchi brand or recipe.