Green Gnocchi With Blue Cheese Gnocchi Verde Carduta Del Formaggio Food

BAKED GNOCCHI WITH GREENS

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.

GNOCCHI WITH MUSHROOMS & BLUE CHEESE

Steps:

• Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
• Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
• Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

BLUE CHEESE GNOCCHI

Steps:

• Cook the potatoes in boiling salted water for 15 to 20 minutes until tender.
• Stir through a generous amount of salt.
• Drain the potatoes well, then mash until completely smooth (a potato ricer is good for this).
• Transfer to a bowl.
• Sprinkle the flour into the bowl with one hand while kneading it into the potato mixture with the other hand, continuing to knead until all the flour is worked in and the dough is smooth.
• This should take a few minutes and the dough will be sticky at first!
• Divide the dough into three and roll each portion into a sausage that is 3/4 of an inch thick.
• Cut into 1 inch lengths and using floured hands, press each gnocchi against a fork to flatten it and indent one side (the indentation helps the sauce to stick to the cooked gnocchi).
• Bring a large pan of water to the boil, and when rapidly boiling, drop in the bnocchi, then reduce the heat and simmer until the snocchi rise to the surface (this will take 2 to 3 minutes).
• Remove the gnocchi with a slotted spoon and drain well.
• Arrange on a warm serving dish and keep warm.
• Put the cream into a small pan and bring to the boil, boil rapidly, stirring constantly for about 5 minutes, until the sauce has reduced by one third.
• Remove from heat and stir in the cheese.
• Season with salt and pepper to taste and pour over the warm gnocchi.
• Scatter the chives over the top and serve immediately.

BLUE CHEESE GNOCCHI

Steps:

• Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
• Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
• Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.

GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER

Steps:

• Bake the potatoes in their skins until tender when probed with a paring knife, about 40 minutes. (Potatoes may also be boiled in their skins, then removed from the pot and slashed to release steam.) Peel the potatoes while still warm, discard the peels and weigh the flesh; you want exactly 1 pound. Force the potatoes through a ricer, food mill or medium-meshed sieve into a mixing bowl.
• Add 3/4 cup flour, 1/2 cup parsley, pecorino, nutmeg, pepper and salt. Mix with fingers to form a mass, then knead very briefly to make a smooth ball, just one minute or so. Be careful not to overwork the dough or the gnocchi will be tough. Make a couple of preliminary half-inch ovals and boil in well-salted water to check the texture. Let them bob to the surface and cook for about 1 minute. If they hold their shape, proceed to the next step, otherwise add a little more flour to the dough. It may require a full cup of flour.
• Divide the dough into 4 pieces. On a clean counter or cutting board, roll the dough pieces into footlong logs, approximately 1 inch thick, dusting with additional flour as necessary. Cut each log into 18 to 20 gnocchi. If desired, roll each of the gnocchi over the tines of a fork to make the traditional ridged oval shape (otherwise, random small pillow shapes are fine).
• Sprinkle a baking sheet liberally with flour and line up the gnocchi in one layer, making sure they don't touch. Now sprinkle flour lightly over the top of the gnocchi and leave at room temperature, uncovered, until ready to cook. Fill a large, wide pasta pot with water. Add salt liberally and bring to a rapid boil.
• Put 2 cups of water in a small saucepan for cooking the peas and bring to a brisk simmer. Cook the peas briefly until just done, then drain. Melt the butter in a wide deep skillet over medium heat. Add the garlic and sage leaves and let them sizzle without browning, then turn off the heat.
• Add the gnocchi one by one to the boiling water. Carefully stir as the gnocchi begin to bob to the surface. You may do this in batches if your burner is not strong enough to maintain a rapid simmer. Cook for 60 to 90 seconds, until tender (semolina gnocchi will take about 2 minutes), then transfer cooked gnocchi to the butter sauce using a wide skimmer.
• Add the cooked peas and a little salt and pepper and gently toss everything together with a large spoon. Pour into a warm low-sided ovenproof serving vessel. If desired, sprinkle with 2 tablespoons Parmesan and run under the broiler till lightly browned. Garnish with the chopped parsley and scallions. Serve with plenty of grated Parmesan, and spoon some of the sage butter over each portion. Pass the pepper mill.

GREEN GNOCCHI WITH BLUE CHEESE: GNOCCHI VERDE CARDUTA DEL FORMAGGIO

Steps:

• Set up a small ice bath. In a pan, heat extra-virgin olive oil over high heat, then toss in spinach with salt. Cook for about 1 minute. Remove spinach and shock in a bowl of cold ice water. Place spinach in a clean dish towel and wring spinach dry by twisting and squeezing. Using a knife, chop the spinach extremely finely. Meanwhile, take the warm boiled potatoes, peel them, and run them through a food mill on smallest setting, or a ricer. Add the chopped spinach to the potatoes, and mix to combine. Make well in center of the spinach potato mixture, add the flour, egg, and salt, and knead to form a dough. Bring 6 quarts water to boil and add 2 tablespoons salt. Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick the dough off the tines of a fork to establish the classic gnocchi shape. Drop 10 to 15 gnocchi at a time into boiling water. When they float, all together, remove the gnocchi to the ice bath. Drain well. Repeat until all the gnocchi have been boiled. In a 12 to 14-inch saute pan, mash together the Gorgonzola and the butter until smooth. Add the grappa and simmer until the liquid evaporates, about 4 minutes. Toss gnocchi into pan with the Gorgonzola and butter until well combined. Add chopped parsley and a handful of chili flakes and chives. Pour into warmed pasta bowls and serve.