Hi I just bought some gnocchi???!
Answers: Do any of you have some good and fun and easy recipes u can share with me??? thanks to all who reply and have a good weekend...
Try these recipes!
Gnocchi with Bacon, Spinach, and Chicken
2 lbs gnocchi
8 ounces uncooked bacon, coarsely chopped
4 cups leeks, ends trimmed, halved lengthwise, thinly sliced
3 ounces unsalted butter
2 ounces all-purpose flour
3 1/4 cups skim milk
1 1/2 ounces shredded parmesan cheese
3 ounces grated cheddar cheese
3 cups cooked boneless skinless chicken breasts, shredded (about 2 breast)
12 ounces baby spinach leaves
--Cook gnocchi according to package directions. Set aside.
Sauté bacon in small saucepan until crisp. Remove bacon from the pan but save the fat. Sauté leeks in bacon fat. In a separte saucepan, melt butter. Over medium heat, whisk flour into butter. Whisk milk into flour and butter, stirring constantly until boiling. Add cheeses & stir until melted. In large bowl, combine all components & stir well, adding spinach last.
Gnocchi Al Gorgonzola
1 lb gnocchi (fresh or frozen)
1/4 cup mild gorgonzola, crumbled
1/2 cup butter, melted
3 tablespoons grated parmesan cheese
1/4 cup whipping cream, warmed
pepper, to taste
--Put crumbled gorgonzola into bowl with melted butter and a pinch of pepper. Blend with a wooden spoon until creamy. Stir in parmesan and heated cream. Keep sauce warm. Bring a large pan of salted water to a boil. Add gnocchi carefully to boiling water. Stir and cook briskly. When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce. Stir well to coat gnocchi with sauce. Serve immediately.
2 lbs gnocchi
1 small onion
1 carrot
1 celery rib
2 3/4 lbs canned, peeled tomatoes
1 1/2 ounces butter
salt and pepper
8 ounces cream
1 pinch ground nutmeg
parsley (for sprinkling)
--Cook the gnocchi according to package directions. Chop the onion, carrot. and celery. Melt the butter in a large frying pan or pot and add the onion, carrot, and celery. Cook until tender, about 10 minutes. Preheat oven to 425 degrees. Add the tomatoes,including the juice,to the pan along with salt and pepper. Simmer for about 30 minutes until thickened. Don't forget to stir occasionally. Put in the blender and puree. Pour it back into the pan, remove from the heat and stir in cream and nutmeg. Season to taste. Place the gnocchi in a large baking dish and cover with the sauce.Bake in preheated oven about -10 minutes until very hot and starting to brown on top. Serve immediatly, sprinkled with parsley.
*The sauce can be made a day ahead up until adding the cream. Only add the cream and bake just before serving*
Enjoy!
Very simple serving suggestion -- put the gnocchi in boiling, salted water and cook until they float. Once drained, toss in a frying pan with brown butter. Add ripped sage leaves and toss. Serve immediately with parmesan cheese sprinkled on top.
Enjoy!
The first poster got this one....a lot of people drown gnocci in sauces, when it's "simple is best" here.....I add some minced garlic just before I take out of the butter.......Enjoy!!
Christopher
this recipe calls for macorni, but Gnocchis will do, Get 6 Big tomatoes, Firsr cut the top of the tomatoes and Gut out the insides of the tomatoes, When you are done, Put a tablespoon of cooked pasta inside the tomato, ssprinkle sharp shreded cheese inside, now more pasta, then cheese, until you get to the top, and fill ed the tmato, sprinkle with progresso bread crumbs, on the tippy top, Doo all 6 tomatoes, Now take 1 strip of bacon, and wrap the tomatoe carefully around the bacon strip, maybe use 2 to make a basket, on each tomatoe, , NOW BAKE FOR 375, for 45 minutes till an hour, till the cheese melts , OH SOO GOOD,
How about a Mushroom Sauce?
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
12 ounces fresh shiitake mushrooms, stemmed, sliced
1/2 cup sliced shallots
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh sage
3 cups coarsely chopped arugula
1/2 teaspoon (about) white truffle oil (optional)*
1/3 cup grated Parmesan cheese
Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
Plain and simple some butter and a sprinkle or two of Parmesan cheese.
I hate to endorse websites for recipes, but http://www.foodnetwork.com or http://recipies.com/ has lots of good ideas.
Sometimes I will use my own recipe and get ideas for spices etc. to add to mine.
try a basil pesto
in a blender add olive oil, fresh basil, pine/cashew nuts, parmesan cheese, garlic clove. keep trying it and adding what you think it needs.
mix with you gnocchi