The 3 Easy Gnocchi Recipes That Will Transform Your School Lunch Game
Back-to-college season is here — and while we’re busy stuffing their laundry bag with detergent pods and “don’t forget to call me” notes, let’s be honest: we’re also secretly panicking about what they’re going to eat. Because, let’s face it, cafeteria school lunch is a gamble. Some days it’s edible. Other days… it’s a sociology experiment.
That’s why this year, we’re arming them with a life skill far more valuable than navigating a syllabus: the power to make gnocchi. Yes, gnocchi — the soft, pillowy pasta dumplings that can go from sad dorm kitchen to comforting school lunch in under 30 minutes. It’s budget-friendly, ridiculously versatile, and yes, you can hide veggies in it without hearing, “Is this… spinach?”
And here’s a little history they can drop to impress their friends: gnocchi may have Italian roots, but in the southern cone of South America — Argentina, Uruguay, Chile — it’s basically a religion. On the 29th of every month, families gather to make gnocchi, stick a coin under the plate, and wish for prosperity. We say: if it worked for generations, it can work for their next school lunch too.
So, apron on, pots boiling — here are three easy gnocchi recipes to teach them before they’re knee-deep in instant noodles. Because when they master these, “What’s for school lunch?” becomes a question they can actually answer.
1. Grandma’s Gnocchi
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Ingredients
- 1 lb. Ricotta Cheese
- 1 Egg
- Salt & Pepper
- Grated Nutmeg
- Olive Oil
- 2 cups Self-Rising Flour
- 4 Tomatoes
- Lime Zest
- Toasted Almonds
Directions
Drain the ricotta to remove the most amount of liquid possible. Mix with the egg and the flour to form a dough. Add more flour if it sticks to the fingers.
Cut in 1-inch pieces and boil in lots of salty water.
Remove them as they start floating with a skimmer and reserve.
Cut the tomatoes in quarters and brown in a skillet with olive oil. Add the gnocchi and mix.
Finish off with lime zest and toasted almonds.
Pro Tips
If you want to add some meat, we recommend cooked bacon or ham.
Why we love it for school lunch: creamy ricotta meets fresh lime zest and crunchy almonds. Bonus — tossing bacon in there will have their roommates “accidentally” showing up at mealtime.
Check out the full recipe video here!
2. Spinach Gnocchi
Ingredients
- 2 cups Spinach
- 2 cups Potatoes, pressed
- 1 Egg Yolk
- 1 cup All-Purpose Flour
- 4 cups Water
- Blue Cheese
- Salt and Pepper
Directions
Sauté the raw spinach, drain and thoroughly squeeze, then chop.
Mix them with the pressed potatoes, egg yolk and the piece of butter.
Add a bit of flour and salt and pepper to taste.
Form a soft dough that doesn’t stick (add more flour if necessary).
Cut and make long rolls. Cut in 1-inch pieces and stick them with a fork.
Softly toss them in salted boiling water. Once they float, take them out with a skimmer.
Serve with butter and grated cheese.
Why we love it for school lunch: veggies without the lecture. That spinach blends right in, and the blue cheese sauce makes it taste like a treat, not a chore. Their friends won’t even realize they’re eating something green — it’s stealth nutrition at its best.
Check out the full recipe video!
3. Semolina Gnocchi
Ingredients
For the gnocchi:
- 4 cups Milk
- 1 tsp. Ground Nutmeg
- 1 1/2 cups Semolina Wheat Middlings
- 1 stick Butter
- 2 Egg Yolks
- Olive Oil
- Salt and Pepper
For the sauce:
- 3/4 cup Milk Cream
- 3/4 cup Grated Cheese
- Fresh Thyme
- Extra Virgin Olive Oil
Directions
Pour the milk in a pot and bring to a boil, add in the semolina, mixing continuously.
Add the butter and nutmeg, always mixing so that it blends together and cook at low heat until the mix thickens and comes off the pot easily.
Take out of the heat and mix in the egg yolks and the condiments to taste.
Pour in a platter and spread out the mix so that it’s even.
Leave to cool for 30 mins so that the dough thickens.
Once firm, cut with a rounded 1.5-inch pasta cutter or cut in squares, if you want to use all the dough.
Put in a lightly buttered baking sheet and cover with hot cream and grated cheese sauce. Add salt and pepper to taste.
Bake for 15 mins. at 350°F, until brown.
Garnish with fresh thyme and extra virgin olive oil.
Pro Tips
Parmesan cheese is ideal for this recipe.
Why we love it for school lunch: buttery, cheesy, golden perfection — because sometimes your kid deserves to feel like a dorm-room chef without actually washing that many dishes. And yes, we consider baked gnocchi with cream and cheese a perfectly valid school lunch.
Watch the full recipe video here!
Final Thoughts
We can’t guarantee they’ll remember to water the plant you gave them. We can’t guarantee they’ll wake up for an 8 a.m. lecture. But we can guarantee that if they know how to make these gnocchi recipes, their school lunch game will be strong — whether it’s a quick weekday bite or a weekend dinner with friends.
And who knows? Next time they call, it might not be to say “send money,” but to brag about how their school lunch is officially better than cafeteria mystery meat.