What are some appetizing things to do with potato Gnocchi? ?!
I bought a pack at the farmer's market when out browsing with my gf!.
Trouble is, I don't know what would be best to top it off or eat along with it!. I'd like to add another protein!. But no mock meat!.Www@FoodAQ@Com
Trouble is, I don't know what would be best to top it off or eat along with it!. I'd like to add another protein!. But no mock meat!.Www@FoodAQ@Com
Answers:
Caramelized onions in a sweet onion sauce!. Not protein, but the most delicious!.
Red lentil and tomato casserole!.
A vegan vegetable spaghetti (using the gnocchi instead of the pasta) and loads of fresh basil!.
Basil goes well with gnocchi, what about a plate of chargrilled peppers and tomatoes and a pesto sauce!?
Or serve your gnocchi with a garlicky chickpea 'stew', not traditional, but still delicious
Www@FoodAQ@Com
Red lentil and tomato casserole!.
A vegan vegetable spaghetti (using the gnocchi instead of the pasta) and loads of fresh basil!.
Basil goes well with gnocchi, what about a plate of chargrilled peppers and tomatoes and a pesto sauce!?
Or serve your gnocchi with a garlicky chickpea 'stew', not traditional, but still delicious
Www@FoodAQ@Com
i like a traditional toppings for gnocchi!.i use a little olive oil with a pasta sauce but i add a little red wine,carrots(chopped fine),oregano,celery(also finely chopped),some chili pepper or a diced pepperoncino!.i also add italian pork sausage(crumbled after cooking) but you can omit it if you like!.i also freeze the leftover sauce so i can have some at a later time!.Www@FoodAQ@Com
My favorite!.!.!.!.absolute favorite thing is top them with a gorgonzola cream sauce!.!.!.here are some recipes!.!.
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Gorgonzola Sauce
Ingredients
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally!.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley!. Whisk rapidly until the cheeses melt and serve warm!. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together
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Gnocchi with Butter Thyme Sauce
Ingredients
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano
Directions
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes!. Remove from the heat!. Add the thyme leaves!. Set aside!.
Pierce the potato all over with a fork!. Microwave the potato until tender, turning once, about 12 minutes!. Cut the potato in half and scoop the flesh into a large bowl; discard the skin!. Using a fork, mash the potato well!. Mash in the salt and pepper!. Mix in 3 tablespoons of the egg; discard the remaining egg!. Sift the flour over the potato mixture and knead just until blended!.
Divide the dough into 4 equal pieces!. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long)!. Cut the dough into 1-inch pieces!. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough!.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute!. Continue cooking until the gnocchi are tender, about 4 minutes longer!. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet!. Toss to coat!.
Spoon the gnocchi and butter sauce into shallow bowls!. Top with the Pecorino and serve!.
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Www@FoodAQ@Com
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Gorgonzola Sauce
Ingredients
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally!.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley!. Whisk rapidly until the cheeses melt and serve warm!. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together
===============
Gnocchi with Butter Thyme Sauce
Ingredients
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano
Directions
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes!. Remove from the heat!. Add the thyme leaves!. Set aside!.
Pierce the potato all over with a fork!. Microwave the potato until tender, turning once, about 12 minutes!. Cut the potato in half and scoop the flesh into a large bowl; discard the skin!. Using a fork, mash the potato well!. Mash in the salt and pepper!. Mix in 3 tablespoons of the egg; discard the remaining egg!. Sift the flour over the potato mixture and knead just until blended!.
Divide the dough into 4 equal pieces!. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long)!. Cut the dough into 1-inch pieces!. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough!.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute!. Continue cooking until the gnocchi are tender, about 4 minutes longer!. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet!. Toss to coat!.
Spoon the gnocchi and butter sauce into shallow bowls!. Top with the Pecorino and serve!.
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Www@FoodAQ@Com
Two of my favorites have been making a red bell pepper pesto and tossing-
the other was like a caprese gnocchi- grape tomatoes cut in half, fresh basil- torn, mozz balls- sliced and topped with pear balsamic vinegarWww@FoodAQ@Com
the other was like a caprese gnocchi- grape tomatoes cut in half, fresh basil- torn, mozz balls- sliced and topped with pear balsamic vinegarWww@FoodAQ@Com