BAKED GNOCCHI WITH GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 17.5-ounce package gnocchi with 1 bunch chopped broccoli rabe or kale, 1/2 cup chicken broth, 1/4 cup grated parmesan, 3 tablespoons olive oil, 1 grated garlic clove, and salt and pepper to taste in a 1 1/2-quart flameproof baking dish. Cover and bake at 400 degrees F until the gnocchi is cooked through, 30 minutes. Uncover; sprinkle with more parmesan and broil until golden.
POTATO GNOCCHI WITH HEIRLOOM BABY TOMATO SAUCE
Steps:
- For the gnocchi: Preheat the oven to 350 degrees F. Bake the potatoes until cooked through, 1 to 1 1/2 hours.
- Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer. Spread the riced potato flesh on a clean work surface. Season with salt and allow it to release its steam for 2 minutes.
- In a small bowl, whisk together the egg yolks and a generous pinch of salt.
- Sift the flour over the potatoes and mix gently with your hands, lifting and letting the potatoes fall through your fingers. Drizzle the egg yolk mixture over the potatoes. Mix the dough and knead briefly until homogeneous. Roll into a log and cut into manageable pieces. Cover with a towel.
- One piece at a time, roll until approximately 1/2 inch in diameter. Cut into individual pieces about 1 inch long. Shape the gnocchi using a fork or other pasta tool. Lay on a floured tray and reserve. Set aside 2 cups of the gnocchi for this recipe; use the remaining gnocchi immediately or freeze for later use (see Cook's Note).
- For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea. Bring the water to a boil.
- Add the gnocchi to the boiling water. When they rise to the surface, cook for 1 to 2 more minutes.
- While the gnocchi are cooking, add the Heirloom Baby Tomato Sauce to a saute pan with some red pepper flakes if using and a drizzle of extra-virgin olive oil over medium heat. Add 3 ounces of the pasta water to the saute pan, then add the butter.
- Remove the gnocchi from the pot using a wire skimmer and add to the saute pan. (Note: You can also use a pasta basket or a perforated pan insert.) Toss the gnocchi in the pan to emulsify the butter and finish with some Parmesan and basil. Plate the gnocchi and finish with a drizzle of extra-virgin olive oil.
- In a saute pan, heat the oil slightly. Add the garlic slices and saute for 30 seconds; there should be no color on the garlic. Add the tomatoes to the pan, season with a little salt and saute; the tomatoes will release their juices. Continue cooking until fairly dry. Add the basil and oregano and mix to incorporate. The sauce should be chunky, fresh looking and not too thin. Taste and adjust the seasoning with salt and red pepper flakes if needed.
GNOCCHI WITH LEMON & CHIVE PESTO
Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
- Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.7 milligram of sodium
GNOCCHI WITH SAGE-BUTTER SAUCE
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
Provided by Gina Izzy Shores
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g
GNOCCHI WITH GREEN CHIVE SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h15m
Yield 10 appetizer servings
Number Of Ingredients 12
Steps:
- Peel the potatoes and boil them in lightly salted water until tender, about 25 to 30 minutes. Drain and allow to cool. Mash them coarsely. Stir in the egg, then the 2 tablespoons of cream. Add the salt and nutmeg.
- Place 1 1/2 cups of the flour in a bowl, add the potato mixture and cover with another 1 1/2 cups of flour.
- Using a pastry cutter or spatula, cut the flour into the potato mixture until thoroughly mixed. Add more flour if the mixture feels very sticky. The dough should be soft but not elastic, and only slightly tacky.
- On a work surface, form the mass into a log. Divide the log into smaller portions and, using your hands, roll out into 1/2-inch-thick cylinders. Cut into 1-inch-long pieces. Dust them well with flour.
- Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with the rest of the dough.
- To make the sauce, saute the chives in a saucepan with the butter, 1 tablespoon of water and the salt and pepper for 10 minutes, or until tender. Add the vinegar and stir. Add the cream. Simmer the mixture for an additional 10 minutes over very low heat. Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by overblending.
- Cook the gnocchi in boiling, salted water for 4 to 5 minutes, or until they swell and rise to the top. Put the chive cream in a large pan, add the gnocchi and gently shake the pan over low heat to coat them with sauce. Serve with grated Parmesan cheese.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 22 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams
GNOCCHI BEANS AND GREENS
A simple beans and greens with Gnocchi - Pretty close to what I found in a fancy Italian restaurant nearby, except I didn't have exactly what they used on hand... escarole and such... I still like it, though I think I may need to add some more liquids as it's pretty dense.
Provided by bPi2240
Categories Beans
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pan fry Spinach in 2 Tablespoons Butter or Margarine until soft.
- Melt remaining Butter or Margarine over low heat.
- Mince Garlic into melted Butter or Margarine and allow to simmer.
- Add Garbanzo Beans to Butter mixture and stir semi-frequently.
- Boil Gnocchi to desired doneness and drain.
- Add Gnocchi and Garbanzo Bean mixture to Spinach, stir, and reduce heat to warm.
- Add Parmasean Cheese, Salt, and Pepper.
- Stir.
- Cover for 2 minutes.
Nutrition Facts : Calories 456.7, Fat 32.1, SaturatedFat 19.4, Cholesterol 83, Sodium 893.1, Carbohydrate 26.9, Fiber 7.7, Sugar 1.4, Protein 19.2
CHIVE GNOCCHI WITH SMOKED CREAM SAUCE & LEEKS
A comforting, creamy vegetarian dish for a chilly evening. The charred leeks and spices give this recipe a great depth of flavour
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 1 hr 15 mins. Leave to cool slightly, then halve and scrape out the middles with a spoon. Mash the potato with a ricer (or a vegetable masher, then push through a sieve into a large bowl ). Mix in the flour, Parmesan, most of the chives (keep a few to garnish), nutmeg, egg and egg yolks and some seasoning, then knead briefly on a lightly floured surface until you get a smooth dough.
- Divide the dough into four pieces, then use your hands to roll one piece into a long, even sausage shape. Cut into 17 equal pieces, then lightly push and roll each piece with a fork - this will shape the gnocchi and give it the traditional indentations. Divide the finished gnocchi between two trays lined with baking parchment, then repeat with the rest of the dough. Cover with cling film and chill in the fridge until needed.
- Put the sliced leeks in a large, non-stick frying pan with the oil, turn the heat to high and fry for 8 mins, shaking the pan occasionally until the leeks are just cooked, with a charred edge, then turn off the heat.
- For the sauce, pour the cream into a large saucepan and simmer over a medium heat for 12 mins until reduced by half. Meanwhile, bring a large pan of salted water to the boil. Cook the gnocchi in batches in the water until they float (this will take only a few mins, so keep your eye on them). Transfer to lightly oiled trays using a slotted spoon and leave to steam-dry.
- Slowly whisk the butter into the cream, waiting until one cube has melted and combined before adding the next. Once all the butter has been incorporated, add the cayenne pepper, smoked salt and lemon juice, adjusting to taste. Set aside to keep warm.
- To finish the gnocchi, heat a large frying pan over a medium-high heat. Add 1 tbsp oil and a third of the butter, then fry the gnocchi in three batches, adding more oil and butter between each batch, until they have a golden brown crispy exterior. Put the gnocchi in serving bowls with the charred leeks, spoon the sauce over the top and finish with the reserved chives, some grated Parmesan and a pinch of smoked salt and cayenne pepper, if you like.
Nutrition Facts : Calories 828 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
GNOCCHI WITH GORGONZOLA SAUCE
Yield Makes 8 (first-course) servings
Number Of Ingredients 10
Steps:
- Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.
- Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.
GNOCCHI WITH CREAMY GARLIC-MUSHROOM SAUCE
This is the ultimate in rich comfort food. It may seem creamy and high fat but the lack of dairy leaves you with all the flavour but none of the guilt. Also perfect for vegetarians, vegans etc. Add some broccoli, chicken etc for a boost. A MUST FOR GARLIC LOVERS
Provided by KristinV
Categories European
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan melt 2 tbsp vegan margarine.
- Add onion and garlic, cook until the onion is transparent, then add mushrooms, basil, salt & pepper.
- Cook until the mushrooms are just tender.
- Add remaining margarine and olive oil and combined well.
- in a seperate bowl/container combine the soy milk and corn flour well and add to the mushroom mixture.
- Stir until thick and then remove from heat.
- Cook gnocchi as per instructions and add to the sauce.
- Serve and enjoy.
Nutrition Facts : Calories 187.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.2, Sodium 204.2, Carbohydrate 23.4, Fiber 3, Sugar 7, Protein 12.4
GNOCCHI IN A BOLOGNESE SAUCE RECIPE BY TASTY
Here's what you need: olive oil, garlic cloves, onion, lean mince, red wine, chicken stock, passata, tomato paste, white sugar, worcestershire sauce, dried bay leaves, mixed herbs like oregano, thyme, basil and parsley, salt and pepper
Provided by Su Saga
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet and sauté the onion till golden. Add the mince and brown it in batches by tossing it with the onion.
- Add the rest of the ingredients except the wine and allow the sauce to simmer and thicken for at least 20 minutes.
- Next, add the wine and continue to simmer the sauce.
- Meanwhile cook 500 grams (1 pound) of gnocchi until 'al dente' in a pot of boiling water.
- Serve the gnocchi with a generous ladle or two of the bolognese sauce and top with mozzarella, if desired.
Nutrition Facts : Calories 500 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 5 grams, Protein 35 grams, Sugar 15 grams
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