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ISO: ISO Your favorite sauce to go w/gnocchi - watching Olympics tonight with a bottle of Lambrusco...
- Thread starter dawnnys
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hallie-in-fla
Well-known member
We had gnocchi at a restaurant last night with a bolognese sauce. Fantastic... meaty and
a little creamy. Don't know if it was just the cheese they added in at the end or if they incorporated a smidge of heavy cream in there, but it sure was delicious. I wish I had the recipe to pass on to you, but maybe it will give you some ideas.
a little creamy. Don't know if it was just the cheese they added in at the end or if they incorporated a smidge of heavy cream in there, but it sure was delicious. I wish I had the recipe to pass on to you, but maybe it will give you some ideas.
I assume you mean potato gnocchi....
My daughter is not real fond of tomato-based sauces, but she does love gnocchi! I've used them as a starch substitute and served them with roast chicken or roast beef covered with gravy. They're actually a nice change from the normal mashed potatoes, noodles or rice.
My daughter is not real fond of tomato-based sauces, but she does love gnocchi! I've used them as a starch substitute and served them with roast chicken or roast beef covered with gravy. They're actually a nice change from the normal mashed potatoes, noodles or rice.
heather_in_sf
Well-known member
Pesto gnocci gets my heart thumping! here's what they do at Caesar's Italian Restaurant in SF....
in a large skillet, they heat heavy cream (1 cup) and simmer until thickened, then add the pesto sauce (your fav. brand from the store or your recipe) and toss with the gnocci until well coated - it makes the pesto light (no really!) and creamy, and so so good!
or, I would brown butter and toss in some sage leaves and saute till crisp, then add the gnocci - yummy!
in a large skillet, they heat heavy cream (1 cup) and simmer until thickened, then add the pesto sauce (your fav. brand from the store or your recipe) and toss with the gnocci until well coated - it makes the pesto light (no really!) and creamy, and so so good!
or, I would brown butter and toss in some sage leaves and saute till crisp, then add the gnocci - yummy!
buonappetito
Well-known member
A gorgonzola sauce or Sorrentina ..
When living in Italy I loved a rich gorgonzola sauce with gnocchi.
Gnocchi all Sorrentina is also quite good - fresh basil in a marina sauce essentially and mozarella (fresh). I do not have a personal recipe in my files but found this one from Mario Batali that looks quite familiar.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22381,00.html
When living in Italy I loved a rich gorgonzola sauce with gnocchi.
Gnocchi all Sorrentina is also quite good - fresh basil in a marina sauce essentially and mozarella (fresh). I do not have a personal recipe in my files but found this one from Mario Batali that looks quite familiar.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22381,00.html
buonappetito
Well-known member
Speaking of gnocchi - here is a no fail EASY ricotta gnocchi recipe
I love a good potato gnocchi but for time sake we make these ricotta gnocchi all the time. My family loves them and this is a tried and true staple at our house.
Ricotta Gnocchi:
1/2 Pound Ricotta
1-1 1/2 Cups of Flour
1 Extra Large Egg
1/2 Cup Grated Parmesan Cheese
1 Teaspoon Salt
In a bowl, place the ricotta, grated cheese, egg, and salt. Add 1 cup of the flour and mix. Add only as much more flour as you need to create a workable dough. Be careful not to overwork. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.
To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix. Serve with additional sauce if desired.
Cooks Tip (From my Mom): The secret to making these gnocchi is to dry the ingredients as much as you can before using. I let my ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using. Note from me: I never drain my ricotta.
I love a good potato gnocchi but for time sake we make these ricotta gnocchi all the time. My family loves them and this is a tried and true staple at our house.
Ricotta Gnocchi:
1/2 Pound Ricotta
1-1 1/2 Cups of Flour
1 Extra Large Egg
1/2 Cup Grated Parmesan Cheese
1 Teaspoon Salt
In a bowl, place the ricotta, grated cheese, egg, and salt. Add 1 cup of the flour and mix. Add only as much more flour as you need to create a workable dough. Be careful not to overwork. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.
To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix. Serve with additional sauce if desired.
Cooks Tip (From my Mom): The secret to making these gnocchi is to dry the ingredients as much as you can before using. I let my ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using. Note from me: I never drain my ricotta.
buonappetito
Well-known member
Now that is a description! Ha! My Italian grandmother ...
rolls her into ovals and rolls them on the tines of a fork for that true gnocchi look. I often form them into little cubes also for a different look.
rolls her into ovals and rolls them on the tines of a fork for that true gnocchi look. I often form them into little cubes also for a different look.
REC: Lower-fat Alfredo Sauce
2 Tbsp butter
1 tsp olive oil
1 cup evaporated skim milk
1/2 tsp freshly ground black pepper
1/2 tsp ground sage (dried)
1/3 cup Parmesan cheese, grated
2 Tbsp gorganzola cheese
1/2 cup lowfat cheddar cheese, grated
1/2 cup leftover broccoli florets (steamed)
juice of 1/2 lemon
Heat butter and oil in saucepan and add milk, pepper, and sage. When bubbling, slowly add cheeses; when cheese has melted and just before you take off heat, add lemon juice and broccoli.
Serve over pasta (I used gnochhi).
2 Tbsp butter
1 tsp olive oil
1 cup evaporated skim milk
1/2 tsp freshly ground black pepper
1/2 tsp ground sage (dried)
1/3 cup Parmesan cheese, grated
2 Tbsp gorganzola cheese
1/2 cup lowfat cheddar cheese, grated
1/2 cup leftover broccoli florets (steamed)
juice of 1/2 lemon
Heat butter and oil in saucepan and add milk, pepper, and sage. When bubbling, slowly add cheeses; when cheese has melted and just before you take off heat, add lemon juice and broccoli.
Serve over pasta (I used gnochhi).
Thanks for posting the Ricotta Gnocchi recipe
It is on the menu tonight for the Globe, in the simple tomato basil sauce. I ended up putting a little more parmesan in than the recipe called for, and adding pepper to the dough, 'cause, well, I can never leave anything alone.
Yum
I love the swap
It is on the menu tonight for the Globe, in the simple tomato basil sauce. I ended up putting a little more parmesan in than the recipe called for, and adding pepper to the dough, 'cause, well, I can never leave anything alone.
Yum
I love the swap