POTATO GNOCCHI
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi with Wild Mushroom Sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 5
Steps:
- Place unpeeled potatoes in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Reduce heat to medium high, and cook until tender, about 40 minutes.
- Meanwhile, fill another large saucepan with cold water, add 1 tablespoon salt, and bring to a boil. Prepare an ice bath by filling a large bowl with ice and water. (These are for cooking and cooling the gnocchi.) Drain potatoes, and peel while still hot, holding them with a clean kitchen towel. Pass potatoes through a potato ricer or a food mill fitted with the finest disk onto a lightly floured work surface. Make a well in the center of the mound of potatoes, and sprinkle flour evenly over the potatoes. Break eggs into the well, and add 2 1/2 teaspoons salt and the pepper. Using a fork, lightly beat eggs, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth.
- Lightly dust the work surface with flour. Divide dough into 4 balls, and shape each ball into a rope 3/4 inch in diameter. Cut each rope into 1-inch pieces. Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.
- To cook gnocchi, drop half of them into the boiling water, and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon, and place in the ice bath for about 20 seconds. Transfer from ice bath, to a colander, and repeat process with the other half of the dough.
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
- In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
- Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.
GNOCCHI WITH MUSHROOM SAUCE
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Categories Cheese Dairy Mushroom Potato Bake Sauté Parmesan Fall Winter Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 18
Steps:
- For gnocchi:
- Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
- Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- For mushroom sauce:
- Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
- Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
HERB GNOCCHI WITH MUSHROOM SAUCE
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
- When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.
- Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
- For the sauce
- In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD MUSHROOMS
Roast the squash and make the gnocchi a day ahead and then this dish may be put together quickly. I often use purchased potato gnocchi from the chill cabinet in my local supermarket and it is still delicious.
Provided by MarieRynr
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Plate the grated, cooked potatoes on a work surface in a mound. Make a well in the center and sprinkle with salt and pepper. Add the egg yolk and begin to knead in half the flour. When moistened, add the other half of flour and knead until the dough comes together. let it rest for 2 minutes.
- Fill a large pot with cold water, add 1 teaspoons salt and bring to a boil. Have a bowl of ice water nearby.
- Cut the dough into 4 equal pieces. Roll each piece into a 1/2 inch log. Cut each log into 1/2 inch pieces. When the water is boiling drop the gnocchi into the water and boil until the pieces float to the surface, about 1 minute.
- Remove the gnocchi and plung into the ice water to stop the cooking, then let drain.
- Melt butter in a 10 inch skillet over medium high heat. Stir in mushrooms and cook until tender, about 5 minutes. Stir in cubed roasted squash and cooked potato gnocchi. Add lemon juice, sage strips and season with salt and pepper.
- Cook, tossing occasionally until gnocchi and squash start to brown, about 5 to 8 minutes.
Nutrition Facts : Calories 361.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 77.7, Sodium 245.7, Carbohydrate 58.5, Fiber 7.5, Sugar 6.4, Protein 7.3
POTATO GNOCCHI WITH SAUSAGE, MUSHROOM CREAM SAUCE {GNOCCHI ALLA NORCINA}
Steps:
- Preheat oven to 375 degrees F. and place the potatoes on a baking sheet.
- Bake your potatoes in their skins until fork tender, about 45 minutes.
- Cut the potatoes in half, then place on a plate until they are cool enough to handle, about 5 minutes.
- Scoop out the potato flesh and press through a potato ricer into a bowl.
- Add the egg yolks, and slowly start adding the flour a little at a time, mixing gently with your hands and continue until you have created a soft workable dough.
- Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
- To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
- Cut into 1 inch pieces.
- Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
- Remove the sausage meat from the casings, and cook until no longer pink in a heavy saucepan over medium heat, breaking up the meat with a fork as it cooks, about 7 minutes.
- Once the meat begins to brown, add the olive oil, onions and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown, about 5 mintes.
- Add the garlic and cook another minute or two.
- Add white wine, and simmer uncovered a few minutes until the wine has reduced by half, about 5 minutes.
- Add cream and season with salt, red pepper flakes and black pepper to taste.
- Continue to cook over medium low heat until the sauce has thickened, about 10 minutes.
- To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
- Drain, return to the pot and add half the sauce.
- Gently toss the gnocchi to coat with the sauce, then spoon the gnocchi into individual bowls.
- Serve the gnocchi, with an extra scoop of sauce on top.
- Pass the grated cheese at the table.
POTATO GNOCCHI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h47m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
- Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
- Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
- As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
- When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.
POTATO GNOCCHI WITH WILD MUSHROOM SUGO
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the gnocchi:
- Preheat oven to 375 degrees F.
- Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.
- In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
- Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.
- For the sugo:
- Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.
- Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.
PUMPKIN GNOCCHI WITH FRIED SAGE AND CREAM SAUCE
Welcome fall with these pillowy, soft pumpkin gnocchi paired with crispy, fried sage, wild mushroom and a delectably creamy sauce.
Provided by Stine Mari | Ginger with Spice
Categories Main Courses
Time 2h
Number Of Ingredients 19
Steps:
- Bake pumpkin and boil potato: Pre-heat oven to 350 fahrenheit (180 celcius) and line two baking sheets with parchment paper. Peel and scrape out the seeds of a sugar pumpkin or butternut squash and cut into thin slices and place on the baking sheets.. Bake for 15 minutes. Meanwhile, peel a potato and boil it. About 20-30 minutes.
- Mash pumpkin and potato: When the pumpkin is still warm, crush the pumpkin with a potato ricer or in a food processor, along with the boiled potato. (Pumpkin can be too rich in water and the starch in the potato helps it thicken). On a clean work surface, add the flour, salt, pepper and nutmeg and create fountain with a well in the middle to add the pumpkin and potato mash. Give it a quick mix and make another well.
- Mix the dough: Whip the egg quickly together and pour into the well. Mix together just until homogeneous.
- Shape the dough: Work the dough as little as possible and quickly so the starch doesn't have time to make everything sticky. Divide the dough into 6 equal pieces and roll each piece into a cylinder about 1 inch in diameter, and cut them 1/2 inch thick.
- Shape the gnocchi: You can either leave them as is, shape on a gnocchi board or using the prongs on a fork to give them the classic gnocchi shape. However, this is a sticky dough so it may be difficult to shape them. Place them on a floured cloth on top of a baking sheet, making sure they don't touch each other.
- You can now freeze them or cover them with a towel while you prepare the sauce.
- Brown butter: Cut butter into smaller, equal pieces and add to a saucepan (easier to see the browning if you choose a light colored one). Melt and let it simmer for about 7-10 minutes or until it has browned and smells nutty.
- Cook mushroom: In the butter, add chopped chanterelles and shallot onion and cook until mushrooms are soft and has absorbed some of the butter, about 5-7 minutes. Work in batches, especially if you use fresh chanterelles.
- Simmer 15 minutes: Remove the chanterelles from the pan and if needed, deglaze the pan with a little white wine. Once done, add the rest of the white wine, along with the heavy cream, vegetable stock, Worcestershire sauce, thyme. Let it simmer for 15 minutes or until thickened. Stir in shredded parmesan cheese at the end. Season with salt and pepper if desired. Add mushroom mix back in.
- Brown butter: Brown butter in a cast iron skillet on medium high heat, about 7 minutes, until it smells nutty.
- The sage: Add the whole sage leaves and fry for 30 seconds or until crispy. Take them out and leave them to dry on a paper towel.
- Boil gnocchi: Meanwhile, boil gnocchi in salted water (they can be boiled directly from the freezer). Take them out with a slotted spoon once they have risen to the top. Work in batches so you don't overcrowd the pot and skillet.
- Fry gnocchi: Add the boiled gnocchi to the cast iron skillet and fry for a couple of minutes total.
- Serve: Add to serving bowls, ladle the sauce over and top with the crispy sage leaves.
Nutrition Facts : Calories 612 calories, Carbohydrate 81.2 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 23 grams fat, Fiber 4.9 grams fiber, Protein 18.5 grams protein, SaturatedFat 13.5 grams saturated fat, ServingSize 1/8, Sodium 800 grams sodium, Sugar 3.5 grams sugar
POTATO GNOCCHI WITH PORK AND WILD MUSHROOM RAGù
Provided by Bruce Aidells
Categories Mushroom Onion Pork Tomato Sauté Low Cal High Fiber Dinner Parmesan Sausage Celery White Wine Winter Prosciutto Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
- Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
- Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
- Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- What to drink:
- Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
More about "potato gnocchi with wild mushroom sauce food"
PORCINI GNOCCHI IN A CREAMY MUSHROOM SAUCE - LOVELY GREENS
From lovelygreens.com
5/5 (4)Category Main CourseCuisine French, RussianCalories 500 per serving
- Boil the potatoes with their skins on in well salted water - I used about 1 tsp salt in the water. Cook until you can just run a fork or knife through the potatoes then drain the water off. If you boil them for too long then excess water will seep into the potatoes.
- Reconstitute the dried porcini by adding them to the 100ml boiling water. They'll need about ten minutes to soften up.
POTATO GNOCCHI WITH MUSHROOM RAGù RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 8
- Preheat the oven to 375°. On a rimmed baking sheet, bake the potatoes for 1 hour, until tender; let cool slightly. Peel the potatoes and pass them through a ricer into a bowl. Stir in the butter, egg, egg yolk, salt, pepper, nutmeg and 1/2 cup of cheese and let cool.
- In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes. Add half each of the shallots, garlic and thyme and cook until fragrant, about 3 minutes. Transfer to a bowl. In the skillet, melt the remaining 1 tablespoon of butter in the remaining 2 tablespoons of oil and repeat with the remaining mushrooms, shallots, garlic and thyme. Return all of the mushrooms to the skillet. Stir in the wine and cook until nearly evaporated, about 2 minutes. Add the chicken stock and season the ragù with salt and pepper; keep warm over low heat.
GNOCCHI WITH WILD MUSHROOMS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 6
- Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.
- Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.
- Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.
PAN-FRIED HALIBUT WITH WILD MUSHROOMS AND GNOCCHI
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
WILD MUSHROOM AND TRUFFLE GNOCCHI RECIPE ... - CHEF'S …
From chefspencil.com
5/5 (6)Servings 8-10Cuisine Italian RecipesCategory Fall,First Course,Pasta Recipes
POTATO GNOCCHI RECIPE - PAULA WOLFERT | FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 4-6Published 2021-10-24
- Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer.
- Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer.
- Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface.
- Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute.
- Line a baking sheet with paper towels. Divide the dough into quarters. Working with one piece at a time, gently roll the dough into a long rope about 1/2 inch wide.
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer.
- For Chestnut Gnocchi, substitute 1/3 cup chestnut flour for the cake flour before forming the gnocchi dough.
VEGAN GNOCCHI W/ MUSHROOM CREAM - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 297 per serving
- Peel and chop the potatoes into 1/2" cubes and place them in a large pot of boiling water. Boil for 12-15 minutes, until they are easily pierced with a fork.
- While the potatoes are boiling, make the mushroom cream sauce. In a small saucepan, bring the vegetable broth to a low simmer. In a separate saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the flour, one tablespoon at a time, and mix with a wooden spoon until fully incorporated making a roux. Cook for 30-60 seconds stirring constantly.
- Add the vegetable broth, one-half cup at a time, whisking vigorously to avoid the flour from clumping. Whisk until all the vegetable broth is incorporated. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes. Once thick, remove from heat, whisk in vegan creamer or non-dairy milk, and set aside while you prepare your gnocchi.
- Once your potatoes are soft, strain them through a colander shaking off any excess water. Place them in a metal bowl. Using your Dome Dough Maker, mash the potatoes until they are completely and thoroughly mashed.
HOMEMADE GNOCCHI WITH WILD MUSHROOM RAGU - DELISH KNOWLEDGE
From delishknowledge.com
Reviews 9Servings 4Cuisine ItalianCategory Dinner
- Preheat oven to 400ºF. Clean potatoes and poke all over with a fork. Bake for 1 hour until really soft. Remove from oven, let cool and peel skins off.
- Heat the oil over medium heat. Add mushrooms, let cook for 10 minutes until reduced and caramelized, stirring only a few times. Season with salt and pepper.
SWEET POTATO GNOCCHI IN WILD OYSTER MUSHROOM SAUCE
From cookingtoentertain.com
Reviews 1Category Dinner, Lunch, Main Course, Main DishCuisine European, ItalianTotal Time 50 mins
- Take a fork and poke a bunch of holes in the sweet potato. Wrap in a couple layers of wet paper towel and place in the microwave on high for 10-11 minutes. When done peel off skin and mash flesh in a bowl. (While the sweet potato is in the microwave you can get started on the sauce as it takes a while)
- In the bowl of mashed sweet potato add in the ricotta and grated cheese, along with the salt. Mix together, then add the flour a quarter cup at a time. Just keep adding while kneading until the dough is no longer sticky and it can form a smooth ball. Do not over-knead.
- Rip off a piece of dough and stretch/roll it out into a rope. Cut segments every 2cm/1inch or so. Use the back of a fork to make the traditional gnocchi indentations.
- Put the gnocchi into a pot of salted boiling water and boil until they float to the top. Use a slotted spoon/ladle to carry the sweet potato gnocchi over to the sauce. Mix and enjoy.
7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
From thespruceeats.com
- Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
- Gnocchi With Tomato Sauce and Fresh Basil. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.
- Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
- Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
- Gnocchi With Gorgonzola Sauce. This sauce is so yummy. The zesty flavor of the Gorgonzola (an Italian blue cheese similar to Roquefort, Stilton, or Maytag) really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.
- Gnocchi With Primavera Sauce. So far, all the sauces we've listed are quite autumnal or wintery. But lest you think gnocchi is just a cold weather food, let us dissuade you.
- Gnocchi in Creamy Pink Tomato Sauce. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.
POTATO GNOCCHI IN MUSHROOM SAUCE RECIPE, ITALIAN RECIPES
From tarladalal.com
Carbohydrates 22.1 gFiber 1.1 gEnergy 144 calProtein 3 g
WILD MUSHROOM GNOCCHI | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.2/5 (61)Category DinnerServings 4Total Time 20 mins
GNOCCHI IN WILD MUSHROOM SAUCE | PASTA RECIPES | SBS FOOD
From sbs.com.au
4.1/5 (18)Servings 4-6Cuisine ItalianCategory Main
POTATO GNOCCHI WITH MUSHROOM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
POTATO GNOCCHI WITH MUSHROOM SAUCE RECIPES
From tfrecipes.com
GNOCCHI WITH MUSHROOM SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POTATO SAUCE RECIPES
From tfrecipes.com
HOMEMADE POTATO GNOCCHI WITH TRUFFLE SAUCE | CIAO ITALIA
From ciaoitalia.com
GNOCCHI WITH MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM GNOCCHI SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE GNOCCHI WITH RAGU SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
GNOCCHI WITH MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO GNOCCHI WITH MUSHROOM SAUCE - DELALLO
From delallo.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE | YUMMLY ...
From pinterest.ca
POTATO GNOCCHI SAUCE RECIPES
From tfrecipes.com
SQUIRREL & GNOCCHI SOUP WITH BREADSTICKS - OUTDOORNEWS
From outdoornews.com
SWEET POTATO GNOCCHI IN MUSHROOM BUTTER SAUCE | CANADIAN ...
From canadianliving.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE | RECIPE ...
From pinterest.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE - MASTERCOOK
From mastercook.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE | RECIPE ...
From pinterest.co.uk
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE | RECIPE ...
From pinterest.com
GNOCCHI WITH MUSHROOM SAUCE RECIPES
From tfrecipes.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE | RECIPE ...
From pinterest.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPES
From tfrecipes.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE « MY RECIPES
From cheriesrecipes.wordpress.com
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE RECIPE | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love