EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN
Boiled soft and fluffy gnocchi is sauteed in butter with garlic, thyme, and freshly grated Parmesan cheese until golden. This easy dinner will come together in only 20 minutes and only has 5 ingredients.
Provided by lyuba
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Prepare your ingredients first: smash and mince garlic, take thyme leaves off sprigs, cut butter, and open package of Parmesan cheese if needed.
- Bring a large pot of salted water to boil, stir the water with a wooden spoon, and add gnocchi while water is swirling. (This will help keep gnocchi from sticking.)
- Let gnocchi boil until they all float at the top and give it another minute. Pour water and gnocchi through a fine strainer and let excess water drain off.
- When gnocchi is almost done boiling, preheat a saute pan over medium-high heat.
- Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant.
- Carefully add gnocchi, season with some salt, and toss everything to mix. Sear, stirring once in a while, until sides of gnocchi get golden. (If you like it crispier, sear it a little longer until browned.)
- Grate Parmesan cheese over the top, stir, and serve.
Nutrition Facts : Calories 648 kcal, Carbohydrate 83 g, Protein 20 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 70 mg, Sodium 1205 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
POTATO GNOCCHI
In Rome, Nonna Teresa introduced me to this method, which doesn't use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don't need them. She believes the fresher the mix, the lighter the gnocchi, and she's right - you get a very good result with this recipe. It's an amazing gift to be able to make good gnocchi at home. It's quick to cook, very cheap, and total comfort food.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie Cooks Italy Italian Potato Tomato Keep cooking and carry on Pasta & risotto
Time 1h30m
Yield 6 to 8
Number Of Ingredients 3
Steps:
- Use potatoes of a fairly even size, as you're going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
- Drain and leave until cool enough to handle, then remove the skins.
- Mash the potatoes using a potato ricer or masher on to a large clean board.
- Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour - use your common sense.
- Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
- Slice into 3cm lengths - this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
- Nonna Teresa cooked her gnocchi 2 portions at a time, as it's so quick, and it also means they're less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes - as soon as they come up to the surface they're ready.
- Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto - homemade or jarred, it's up to you.
Nutrition Facts : Calories 181 calories, Fat 0.6 g fat, SaturatedFat 0.1 g saturated fat, Protein 5.7 g protein, Carbohydrate 40.1 g carbohydrate, Sugar 1.3 g sugar, Sodium 0.4 g salt, Fiber 2.7 g fibre
LOBSTER GNOCCHI RECIPE - (4.2/5)
Provided by charms1027
Number Of Ingredients 12
Steps:
- Boil pot of water. Add lobster tails. Cook for 5 mins. Shock lobster in ice. Remove from shell and cut into cubes. Cook gnocchi in lobster stock according to package directions. Drain. Set aside. Buerre Blanc: Combine the shallot, wine, lemon segments, and peppercorns in a small saucepan. Bring to a boil. When the lemons break down and the liquid is almost evaporated, slowly start adding the butter. When the first amount of butter is almost melted, add more, do this until all of the butter is incorporated. Add the remaining ingredients. Strain. Heat cream. Add in buerre blanc. Add gnocchi, lobster and spinach. heat through until spinach is wilted.
SWEET POTATO GNOCCHI WITH SAGE-BUTTER SAUCE
Once upon a time, there was an Italian farmer and his wife who was waiting for her dear husband to return from the field. She made some pasta and poured some wine. The beloved husband returned and ate his pasta and drank his wine. He kissed his wife and said 'Amore! Your food is delicious as always. But I am a bit tired of pasta.' 'Don't you worry, my dear husband,' the wife replied, 'Tomorrow you will have something different.'
Provided by Explore dough
Categories Main Dish Recipes Pasta
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.
- Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.
- Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.
- Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes.
- Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.
- Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.
Nutrition Facts : Calories 413.5 calories, Carbohydrate 73.1 g, Cholesterol 34.6 mg, Fat 8.6 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 108.7 mg, Sugar 3.9 g
POTATO GNOCCHI WITH LOBSTER AND WALNUT BUTTER
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 14
Steps:
- For the gnocchi, place the potatoes on a work surface dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands. Add all but about 3 tablespoons of the flour a little at a time, kneading very gently, just until incorporated. Divide the dough into quarters and form each piece into a log 1/2 inch in diameter. Cut each log across into 3/4-inch pieces and roll each piece into a ball. Place 1 ball on a lightly floured fork, just above the tines. Press your thumb into the center of the ball and then roll the ball from the top down the tines of the fork, forming a grooved cylinder. Repeat with the remaining balls. Set aside.
- Heat a grill, preferably using hardwood. Blanch the lobster claws in a large pot of boiling water for 6 minutes. Crack the claws and remove the meat. Rub the lobster tails with olive oil and place on the grill, shell side down. Grill until almost fully cooked, about 8 minutes. Pull the meat from the shell and set aside.
- Drop the gnocchi in a large pot of boiling salted water and cook for 4 minutes after they float to the surface. Meanwhile, for the sauce, place the butter in a large skillet over medium heat. Cook until almost brown. Stir in the walnuts and lemon strips and cook 5 minutes. Stir in the lobster meat and gnocchi and cook 2 minutes. Stir in salt and pepper to taste and the lemon juice. Remove from the heat and stir in the Parmesan. Divide among 4 plates, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1148, UnsaturatedFat 20 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 5 grams, Protein 126 grams, SaturatedFat 19 grams, Sodium 2994 milligrams, Sugar 2 grams, TransFat 1 gram
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CREAMY LOBSTER GNOCCHI - HONEST COOKING - RECIPES
From honestcooking.com
Cuisine Italian-InspiredCategory MainAuthor Nicole GaffneyTotal Time 4 hrs
- Preheat the oven to 350°F. Prick the potatoes all over with a fork, wrap in foil and bake for approximately 60-90 minutes, or until they can easily be pierced with a fork. Set aside to cool.
- While still warm, slice the potatoes open and use a spoon to scoop out the flesh. Process through a potato ricer or food mill, or alternatively, use a fork or potato masher to mash them up, then transfer to a large bowl.
- Add the egg yolks, nutmeg, parmesan cheese and salt. Sift the potato starch and flour directly into the bowl, then use a fork to begin mixing it all together. Once the mixture starts coming together, dump it out onto a work surface and knead it a few times until it forms a pliable ball. Be careful not to over-mix, as it will cause the gnocchi to become tough.
- Dust two sheet pans liberally with flour, and then dust your work surface. Cut one small piece of dough at a time and roll out to about a 3/4 inch thick rope. Use a knife to cut 3/4 inch pieces, then transfer to the sheet pans in an even layer. Repeat with the remaining dough. Gnocchi can be frozen at this stage, on the sheet pan, then transferred to a zip top bag and be kept in the freezer for up to 6 months.
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5/5 Category Pasta + NoodlesServings 4-6Total Time 2 hrs 30 mins
- Preheat oven to 350°F. Place potatoes directly on middle rack in preheated oven. Bake until very tender when pierced with a paring knife, 1 hour and 15 minutes to 1 hour and 30 minutes. Carefully cut potatoes in half lengthwise; let stand until cool enough to handle, about 20 minutes. Using a paring knife, peel potatoes, and discard skins.
- Press potatoes through a potato ricer (or thoroughly mash in a bowl and then place) onto a clean work surface; spread in an even layer. Let cool until almost room temperature, about 8 minutes. Drizzle egg yolk evenly over potatoes. Sprinkle salt and 1/2 cup of the flour evenly over potatoes and egg yolk. Using a bench scraper or a rubber spatula, very gently fold mixture over onto itself several times, gradually folding in remaining 1/2 cup flour just until all flour is incorporated and dough comes together in a mass. Do not knead or overwork.
- Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Clean work surface, and lightly dust with flour. Divide dough evenly into 4 pieces, about 5 1/4 ounces each. Roll 1 dough piece into a 3/4-inch-thick rope, about 9 inches long. Cut rope crosswise into 3/4-inch-long gnocchi pieces. Roll each piece against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.
- Bring salted water to a boil in a 4-quart stockpot over high. Add half of gnocchi to boiling water, and gently stir once. Cook until gnocchi rise to surface, about 2 minutes, and then gently boil 1 more minute, reducing heat as necessary to maintain a gentle boil. While gnocchi cooks, melt 3 tablespoons of the butter in a large skillet over medium-high. Using a slotted spoon, transfer cooked gnocchi to skillet; add 3 tablespoons gnocchi cooking liquid. Cook, stirring constantly, until a creamy and loose butter sauce forms and coats gnocchi, about 1 minute. Remove from heat, and season with salt and pepper to taste; place in 2 serving bowls.
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- First prepare the gnocchi (if making own) - peel and cut the potatoes into chunks then place in a pan with plenty water. Bring to a boil then reduce heat to a low boil. Cook for around 7-10min until the potatoes are tender to a knifepoint. Drain, mash (or put through a ricer) and set aside until cool enough so easy to handle.
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- While the sauce is simmering, make up the gnocchi by adding the flour, egg and goat's cheese to the cooled mashed potatoes and mixing until well combined. You might need to finish it off by hand.
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