Romeris Gnocchi Sauce Food

GNOCCHI WITH MUSHROOM ALFREDO SAUCE

Steps:

• For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.
• Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing.
• Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi.
• Chill the gnocchi until firm, 1 hour.
• Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain.
• For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer.
• To serve, plate the gnocchi and garnish with the Parmesan and basil.

ROMAN-STYLE GNOCCHI

Steps:

• Line a rimmed sheet pan with plastic wrap.
• Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
• Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
• Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
• With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
• Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
• Bake in preheated oven until golden brown, about 25 minutes.

PARISIAN GNOCCHI

Steps:

• 1. To make the pâte à choux, heat the water, butter, and 1/2 teaspoon of salt in a saucepan over medium heat just until the butter is melted. Dump in all the flour at once and stir the mixture briskly for about 2 minutes, until the dough forms a smooth ball. Remove from the heat and scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, simply leave it in the bowl.) Let the dough sit for 3 minutes, stirring it every so often to release some of the heat.
• 2. With the mixer on medium-high speed, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the dry mustard and beat until the dough is completely smooth. Cover the bowl with a kitchen towel and set aside.
• 3. To make the mornay sauce, melt the butter in the saucepan over medium heat. Add the flour and cook, letting the mixture bubble, stirring constantly for 2 minutes, until the paste is thickened. (Don't let it brown.) Gradually whisk in the milk, beginning slowly and stirring constantly to avoid lumps.
• 4. Decrease the heat to low and cook the mornay for 6 minutes, stirring frequently, or until the sauce is about as thick as a milkshake. Remove from heat and add the salt, cayenne, and 1/2 cup (40g) of the Swiss-style grated cheese; stir until the cheese is melted.
• 5. Butter a shallow 2 1/2- to 3-quart (2.5 to 3l) baking dish. (A wide dish is preferable to a deep one for browning the cheese topping.) Sprinkle half of the Parmesan over the bottom and sides. Spread 1 cup (250ml) of the mornay sauce over the bottom of the baking dish.
• 6. Line a large dinner plate with a few layers of paper towels. Bring a pot of salted water to a low boil. Either using two soupspoons-one to scoop up some of the dough and the other to scrape it into the boiling water-or a spring-loaded ice cream scoop filled partially full, scoop a round of the dough-about 1 generous tablespoon each-and drop it into the water. (The ice cream scoop was a little newfangled for Paule, although she did agree-reluctantly-that it was more expedient and made nicer gnocchi.) Working in batches, poach 8 to 10 gnocchi at a time. Let them poach for 2 minutes, then retrieve them from the water and drain them on the paper towels. (They won't be fully cooked inside.) Repeat, poaching the rest of the gnocchi the same way.
• 7. Preheat the oven to 350ºF (180ºC) with the oven rack in the top third of the oven.
• 8. Once the gnocchi are parcooked, place them in a single layer on top of the mornay in the baking dish, and then spoon the rest of the mornay over the gnocchi in a fairly even layer. Sprinkle the remaining 1 1/4 cups (100g) of Swiss-style cheese over the top, along with the remaining Parmesan. Put the baking dish on a foil-covered baking sheet and bake for 15 minutes. Increase the oven temperature to 400ºF (200ºC) and bake for another 15 to 20 minutes, until the cheese on top is well browned. Let cool a few minutes, and then serve in the baking dish, family style.

GNOCCHI AND PORK BOLOGNESE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Bake the potatoes in their skins until fork tender, 45 to 50 minutes. Remove from the oven and slice the potatoes open to cool the insides. After cooling, scoop out the potatoes and discard the skins. Run the potatoes through a ricer or food mill into a large bowl. (If you don't have a ricer, thoroughly mash the potatoes by hand with a masher.) Add the flour, egg yolks, garlic, herbs and a pinch of salt to the processed potatoes. Mix by hand until you have a pliable ball of dough. The flour might need to be adjusted at this time. If so, add a small amount at a time until the dough is smooth and pliable. (Do not over mix or you will get a tough dough.)
• Lightly flour a flat surface and portion the dough into 6 equal parts. Take 1 part and roll it out gently with your hands until you have a log about 3/4-inch in diameter. Carefully roll the log with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out, until you have a 10-inch log. The dough can then be sliced into 1-inch pieces and placed on a floured pan or wax paper. Repeat until all the dough has been rolled out and cut. (Once the gnocchi is portioned, it can be frozen. Place the gnocchi on the floured pan in the freezer and let set. Remove from the pan and place in a sealed container or bag.)
• In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer. Bring 6 quarts of water to a boil and drop 20 gnocchi into the water at a time. When the gnocchi float to the surface, remove with a slotted spoon, draining well, and add to the Bolognese Sauce. Repeat with the remaining gnocchi. Continue to cook for 3 minutes in the sauce. Remove with a slotted spoon and portion into serving dishes.
• Heat the oil in a large skillet until warmed. Add the ground pork and cook until browned, 6 to 8 minutes. Reduce the heat to medium and stir in the wine, onions, and garlic. Cook until the onions are translucent, about 10 minutes. Add the peppers, tomatoes, basil, and thyme. Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes. Add the cream and warm through, about 5 minutes. Season with salt and pepper, to taste.

ROMERI'S GNOCCHI & SAUCE

Steps:

• mix all gnocchi ingredients in a food processor. Mix until a dough ball is formed.
• Place on a floury cutting board and knead into a firm consistency.
• Cut a small hunk off and hand roll out to a long thin strip.
• Cut the strip into small bite size pieces and place on a tray covered with waxed paper and flour.
• When the tray is full you can add another layer of waxed paper and flour and continue. (No more than 3 layers are recommended).
• They can then be frozen right on the trays covered with foil or cooked right away.
• Fresh or Frozen, place them in boiling salted water like any pasta. Cook until tender (by taste) - do not overcook.
• To make the sauce, cook chopped garlic in olive oil.
• Add tomatoes and basil. Cook until tomatoes are thick and sauce like. This needs to simmer only 30-45 minutes at the most.
• Rinse pasta, cover with sauce and Parmesan cheese and enjoy.