Gnocchi Recipe?!
Any suggestions greatly appreciated!
Answers: I'm looking for a good sauce to put over Gnocchi. Would butter lemon sauce work?
Any suggestions greatly appreciated!
gnocchi with creamy tomato-porcini sauce
3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 1/4 cups purchased marinara sauce
1 pound purchased potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmesan cheese
Preparation
Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.
--------------------------------------...
gnocchi with mushrooms and butternut squash
Squash
One 2 1/2- to 3-pound butternut squash (one with a long neck)
Canola oil
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
12 small sage leaves
Mushrooms
12 ounces shiitake mushrooms, cleaned
Canola oil
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter
3 tablespoons minced shallots
1 tablespoon minced thyme
3/4 teaspoon freshly ground black pepper
Extra virgin olive oil
4 tablespoons (2 ounces) unsalted butter
1/2 recipe Herb Gnocchi, thawed if frozen
Kosher salt and freshly ground black pepper
2 tablespoons minced chives
1 tablespoon chopped Italian parsley
1/2 lemon
For the squash:
It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
Line a baking sheet with paper towels.
Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel–lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
For the mushrooms:
Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel–lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
To complete:
Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back — the butter will spatter — add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
herb gnocchi
1 1/2 cups water
12 tablespoons (6 ounces) unsalted butter
1 tablespoon plus 1 teaspoon kosher salt
2 cups all-purpose flour, sifted
2 tablespoons Dijon mustard
1 tablespoon chopped chervil
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 cup loosely packed shredded Comté or Emmentaler cheese
5 to 6 large eggs
Preparation
Set up a heavy-duty mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.
Combine the water, butter, and the 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.
Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added: Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and the 1 tablespoon salt. Mix for a few seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 3 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Increase the speed to medium and add another 2 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn't move at all or is very dry and just falls off in a clump, beat in the additional egg.
Place the dough in a large pastry bag fitted with a 5/8-inch plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.) Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.
Because this recipe makes such a large quantity of gnocchi, your arm may get tired: An easy way to pipe the gnocchi is to place a large inverted pot, canister, or other container that is slightly higher than the pot on the right side of the pot (left side if you are left-handed) and set the filled pastry bag on it so that the tip extends over the side and the container serves as a resting place for the bag. Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you will need to twist the end again.) As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1-inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi float to the top, poach them for another 1 to 2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel–lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the center, but it will be cooked again. Repeat with the remaining dough.
When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day. Or, for longer storage, place the baking sheet in the freezer. Once the gnocchi have frozen solid, remove them from the baking sheet and place in a freezer bag in the freezer. Before using frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours.
The best I've ever had was a pesto creme sauce.
Hi there, I never really had Gnocchi with a butter lemon sauce before so I don't really know how it would taste. But here are a few sauces I have had with gnocchi and loved it!!
Vodka Cream Sauce:
(make the tomato sauce ahead of preparing the cream sauce)
Tomato Sauce:
7 oz canned or fresh ripe tomatoes
1 1/2 tbsp olive oil
3 fresh basil leaves
kosher salt and black pepper
Directions:
Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.
Vodka Cream:
2 tablespoons butter
1 tablespoon finely chopped shallots
1 tablespoon vodka
1 tablespoon heavy cream
1 cup of the tomato sauce
Directions:
Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.
Bacon and pea cream sauce:
2 tablespoons olive oil
2 tablespoons butter
1 medium sized onion red or yellow
4 cloves garlic
3 strips of bacon
? cup chicken stock
? cup heavy cream
1 cup of frozen peas
1-pound gnocchi
? cup grated Parmesan cheese
? teaspoon nutmeg
Salt & pepper to taste
Heat your sauté pan over medium-high heat to get it hot. Add the oil and butter to the pan and when the butter is melted and hot, add the onion and sauté for 2 minutes. Add the garlic and continue sautéing for another minute.
Add the bacon and cook for 3 – 4 minutes until the bacon doesn’t have that white fatty look any more. You don’t want the bacon crisp, just cook through. The down side of using bacon over Pancetta is the bacon takes longer to cook but if that’s what you have available, what the heck.
Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan. Add the cream and then the peas. Simmer for 3 – 4 minutes and you will notice the sauce start to thicken.
Right after you add the cream you want to start cooking the gnocchi. They only take 2 –3 minutes to cook but by the time you cook and drain them the sauce will be finished. You will know when the gnocchi are done because they float to the top of the water. The trick to preparing any pasta dish with a great sauce is getting the timing down so everything is done at the same time.
Add the drained gnocchi to the sauce along with the Parmesan cheese and nutmeg. Give it a gentle stir and cook to warm up and incorporate the sauce with the gnocchi.
Basil pesto Sauce:
3 cloves garlic
1 large bunch Basil leaves (about 2 cups)
1/3 cup pine nuts
salt
fresh ground, black pepper
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
Directions
Peel and crush the garlic cloves.
Mince the basil leaves.
Blend garlic, basil, and 1/2 cup olive oil, and cheese in a food processor or blender. Use low speed and stop often to stir.
Gently blend in remainder of olive oil and the pine nuts.
Let sit for an hour before using
Creamy Pesto Sauce:
1 cup fresh basil
1/4 cup pine nuts roasted in olive oil
1 cup olive oil
1 cup grated Parmesan cheese
3 cloves garlic
1 cup heavy cream
Directions:
Place all ingredients except cream in a food processor or blender. Blend until well mixed, but not entirely smooth (mixture should still have some texture). Add cream (cream may be reduced slightly in a saucepan over medium heat, if you desire a thicker sauce). Serve over your favorite pasta.
Tomato Sauce:
1/3 cup olive oil
2 cups (2 large) chopped onions
2 garlic cloves, minced
8 cups (16 medium) coarsely chopped, peeled tomatoes
1 tablespoon dried oregano leaves
1 teaspoon sugar
1 teaspoon dried basil leaves
1 teaspoon crushed dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups water
1 (12-ounce) can tomato paste
Directions:
1. Heat oil in 4-quart saucepan or Dutch oven over medium heat until hot. Add onions and garlic; cook until onions are tender.
2. Add all remaining ingredients; mix well. Bring to a boil, stirring occasionally. Reduce heat; simmer 1 hour, stirring occasionally.