7 Chefs Gnocchi Comfort Food Recipes

Treat yourself to these 4 gnocchi comfort food recipes

At Grand Italian we are proud and passionate about authenticity and tradition and have been making pasta for Australians for more than 30 years. Grand Italian’s delicious range of gnocchi is carefully crafted by following the most traditional recipes for a gnocchi that is just like home-made.

Potato Gnocchi with Creamy Kale & Prosciutto

Serves: 4


Chicken & Ratatouille Gnocchi Bake

Chicken And Ratatouille Gnocchi Bake 1 Ky7nhaqy
Recipe / Grand Italian

Serves: 4-6


Pumpkin Gnocchi with Pan-fried Mushrooms

Pumkin Gnocchi With Pan Fried Mushrooms 1 4iaejkj8
Recipe / Grand Italian

Serves: 4



Potato Gnocchi with Turkey Meatballs

Turkey Meatballs In Tomato Basil Sauce 1 Beq24qbs
Recipe / Grand Italian

Serves: 4


For more information visit 7chefs.com.au

Treat yourself to these 4 gnocchi comfort food recipes

By: The WellBeing Team

Winter is here and we’ve got your comfort food recipes covered thanks to Grand Italian’s delicious gnocchi, bringing the taste of Italy to your table!


Prep time

Cook time



  • ¼ cup light olive oil
  • 500g chicken thigh, cut into 2cm pieces
  • 300g eggplant, chopped into 2cm chunks
  • 300g zucchini, cut into 1cm thick slices
  • 1 red capsicum, cut into 2cm pieces
  • 1 large onion, finely chopped
  • 1 tbsp minced garlic
  • 2 x 400g tin cherry tomatoes
  • 2 tsp dried oregano
  • 1-2 tsp brown sugar
  • 2 chicken stock cubes, crumbled
  • Salt & pepper, to taste
  • ¼ cup chopped fresh basil
  • 1 x 500g packet Grand Italian Pumpkin Gnocchi
  • 210g tub fresh bocconcini, drained & cut into 1cm slices
  • ½ cup shredded parmesan
  • Basil leaves, plus extra for garnish


  • Pre-heat oven to 200°C.
  • Heat 1 tbsp of oil in a large frying pan and brown chicken for 6-8 mins. Transfer to a 3L rectangular baking dish.
  • Heat another tbsp of olive oil over medium heat. Add the eggplant, zucchini and capsicum and cook for 5 mins or until lightly browned and just soft, then add to the baking dish pan.
  • Heat the remaining oil and sauté onion and garlic for 3-5 mins, then add tomatoes, herbs, sugar, stock cubes and seasonings and simmer for 3 mins. Stir through the basil.
  • Meanwhile, boil the gnocchi as per the pack directions then drain well. Toss the gnocchi through the chicken and vegetables with the tomato sauce. Arrange the sliced bocconcini over the top then scatter over the parmesan.
  • Cover and bake for 20 mins, remove the foil and cook another 15 mins until golden and cooked through.
  • Garnish with basil and serve immediately.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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