How do they serve Gnocchi in resteraunts?!
I am making gnocchi and I have had it in resteraunts before and they never serve it bare it is always in a sauce or somthing
What type of things do you serve gnocchi with and how do u make them!?Www@FoodAQ@Com
What type of things do you serve gnocchi with and how do u make them!?Www@FoodAQ@Com
Answers:
The classic accompaniments of gnocchi are a tomato sauce, a brown butter and sage sauce, pesto or melted butter and cheese!. Some gnocchi is filled w pumpkin & served with sage brown butter sauce!. Here's of of my faves:
Pan-Fried Lemon-Ricotta Gnocchi
1 cup whole milk ricotta
1/2 cup parmesan cheese (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (plus extra reserved for garnishing)
1/2 tsp salt
3/4 cup all purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
2 tablespoons butter*
1 tablespoon olive oil
Combine ricotta, parmesan, yolk, zest, parsley** and salt in large bowl!. Mix well!. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate!. Dump mixture on clean, lightly floured countertop!. Sprinkle remaining flour on top of the mixture!. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through!. This only should take a minute or two!. Any longer and you will be over-kneading!. (If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta!.)
Divide dough into 4 parts!. Take one part and roll into a long, 1" diameter log!. Cut gnocchi into 1" pieces!.
Heat skillet over medium-high heat!. Add butter and olive oil!. when butter is just lightly browned, add gnocchi in single layer!. Fry on one side for 2 minutes, flip!. Fry other side for 1-2 minutes!. Timing really depends on how big/thick your gnocchi is!. Do a taste test - do you taste flour!? Not done yet!. Serve with a sprinkling of lemon zest, parmesan and parsley!.
*Regular butter worked fine for me but the original recipe suggests you use clarified butter!.
**In Jaden's recipe it doesn't say to add the parsley here but I'm fairly certain she forgot to put it and that's what she meant - since in her pictures I see little green flecks in her gnocchi!. When I made it, I didn't add the parsley to my actual dough but I'm sure it would be good if you did!Www@FoodAQ@Com
Pan-Fried Lemon-Ricotta Gnocchi
1 cup whole milk ricotta
1/2 cup parmesan cheese (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (plus extra reserved for garnishing)
1/2 tsp salt
3/4 cup all purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
2 tablespoons butter*
1 tablespoon olive oil
Combine ricotta, parmesan, yolk, zest, parsley** and salt in large bowl!. Mix well!. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate!. Dump mixture on clean, lightly floured countertop!. Sprinkle remaining flour on top of the mixture!. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through!. This only should take a minute or two!. Any longer and you will be over-kneading!. (If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta!.)
Divide dough into 4 parts!. Take one part and roll into a long, 1" diameter log!. Cut gnocchi into 1" pieces!.
Heat skillet over medium-high heat!. Add butter and olive oil!. when butter is just lightly browned, add gnocchi in single layer!. Fry on one side for 2 minutes, flip!. Fry other side for 1-2 minutes!. Timing really depends on how big/thick your gnocchi is!. Do a taste test - do you taste flour!? Not done yet!. Serve with a sprinkling of lemon zest, parmesan and parsley!.
*Regular butter worked fine for me but the original recipe suggests you use clarified butter!.
**In Jaden's recipe it doesn't say to add the parsley here but I'm fairly certain she forgot to put it and that's what she meant - since in her pictures I see little green flecks in her gnocchi!. When I made it, I didn't add the parsley to my actual dough but I'm sure it would be good if you did!Www@FoodAQ@Com
a simple tomato sauce is always good, but once I was at a restaurant serving delicius combinations like
gorgonzala with spinach gnocchi,
pumpkin gnocchi with sage
sesame gnocchi wiht white sauce
pesto over plain or tomato gnocchi
grated veggetable sauce
cream sauceWww@FoodAQ@Com
gorgonzala with spinach gnocchi,
pumpkin gnocchi with sage
sesame gnocchi wiht white sauce
pesto over plain or tomato gnocchi
grated veggetable sauce
cream sauceWww@FoodAQ@Com
Gnocchi is best served with a tomato based sauce!. I would just get a ready made pasta sauce that you like!.Www@FoodAQ@Com
they place the pieces in a circle and put the garnish in the middle,
I Hope this helps
From Crystal GWww@FoodAQ@Com
I Hope this helps
From Crystal GWww@FoodAQ@Com
This one from the Olive Garden is really good
Chicken Gnocchi Veronese
Prep Time: 30 min - 2 hrs, 30 m
Cook Time: 20 minutes
Serving Size: 4 8 12
Ingredients
? cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
? zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ?” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ? lemon
Veronese Sauce
1 cup Parmesan cheese, grated
? cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
Procedures
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made!.
Gnocchi
WASH potatoes and place in water!. Cook potatoes until soft (cook time will depend on size of potatoes)!. Remove potatoes from water and cool in refrigerator!.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough!.
COMBINE potatoes, flour and eggs in a mixing bowl!. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed)!.
DIVIDE dough into 4 sections!. Roll out each section into a long rope!. Cut each rope into ?” pieces!. Push fork tines on each piece for the classic gnocchi appearance!.
BRING water to a boil in a sauce pot!. Drop in gnocchi and cook until they float!.
Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl!. Let marinate for at least 2 hours!.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside!.
HEAT sauté pan on medium high!. Add extra virgin olive oil, onions, bell peppers, and zucchini!. Saute until onions are translucent (do not brown)!.
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F!. Reduce heat and add sauce mixture!. Bring to a simmer!.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce!. Stir to coat gnocchi with sauce!.
SERVE gnocchi topped with extra Parmesan cheese!.Www@FoodAQ@Com
Chicken Gnocchi Veronese
Prep Time: 30 min - 2 hrs, 30 m
Cook Time: 20 minutes
Serving Size: 4 8 12
Ingredients
? cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
? zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ?” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ? lemon
Veronese Sauce
1 cup Parmesan cheese, grated
? cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
Procedures
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made!.
Gnocchi
WASH potatoes and place in water!. Cook potatoes until soft (cook time will depend on size of potatoes)!. Remove potatoes from water and cool in refrigerator!.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough!.
COMBINE potatoes, flour and eggs in a mixing bowl!. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed)!.
DIVIDE dough into 4 sections!. Roll out each section into a long rope!. Cut each rope into ?” pieces!. Push fork tines on each piece for the classic gnocchi appearance!.
BRING water to a boil in a sauce pot!. Drop in gnocchi and cook until they float!.
Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl!. Let marinate for at least 2 hours!.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside!.
HEAT sauté pan on medium high!. Add extra virgin olive oil, onions, bell peppers, and zucchini!. Saute until onions are translucent (do not brown)!.
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F!. Reduce heat and add sauce mixture!. Bring to a simmer!.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce!. Stir to coat gnocchi with sauce!.
SERVE gnocchi topped with extra Parmesan cheese!.Www@FoodAQ@Com