The New $3.49 Aldi Find I Can’t Wait to Stock Up On

I probably make a sheet-pan gnocchi dinner three times a month. They’re easy, efficient, everyone loves them, and, because I work from home, I can pop it into the oven, run out and grab my kids, and return home to a dinner that’s ready to eat.

I always keep about four packages of shelf-stable gnocchi in my pantry, so when I saw that Aldi was releasing Priano Tomato Basil Stuffed Gnocchi and Alfredo Stuffed Gnocchi, I was keen to add them to my kitchen.

Unlike my usual shelf-stable gnocchi, this version can live in my fridge or freezer until I’m ready to use it. The packaging promises authentic Italian potato gnocchi, made with real cheese and fresh potatoes, and free from artificial flavors.

What makes these different from regular gnocchi is that the rich tomato basil or alfredo fillings are already tucked inside each piece, essentially giving me a sauce and pasta combination in one convenient package.  

Why I’m Excited About Aldi’s Stuffed Gnocchi

Regular gnocchi is terrific, but it’s a blank canvas that needs flavorings to really shine. These stuffed beauties come with a flavor package already happening inside each little pillow. 

The filling allows me to toss them with a bit of olive oil, salt, and pepper, then roast or pan-fry them and finish with some Parmesan. The tomato basil or alfredo flavor profiles provide a decent flavor base that doesn’t require much more. 

The texture of cooked gnocchi cooked this way is golden and crispy on the outside with a tender, chewy interior—my absolute favorite. However, in this case, each bite also yields a soft, flavorful filling.

Like my shelf-stable besties, having them frozen means they’re always ready when I am. So, I can rely on them on busier nights when I don’t have anything easy to make for dinner, or on nights when I don’t want to have to plan too much. 

How I Plan To Use Aldi’s Stuffed Gnocchi

Ever since I was introduced to sheet-pan gnocchi, I’ve never gone back to the boiling method. I almost always roast them by tossing them with a touch of good olive oil and simply seasoning them with salt and pepper.

Since the filling already provides tomato-basil or creamy alfredo flavor base, I don’t need to go overboard with sauce. However, roasting it alongside ingredients like cut-up sausage, veggies, and onions or garlic will add even more flavor and make it a complete meal.

I can also see myself using them in soups or as a substitute for tortellini, like this family favorite. They would also be great in cozy, cold-weather dishes with a splash of cream and some mozzarella, then baked until bubbly and golden, or served with a classic combination of browned butter and crispy sage leaves. That combo will never not be a winner.

With all of the possibilities, I wouldn’t be surprised if these end up on the “three times a month” dinner rotation as well.

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