Gnocchi??

[manda1027]

I have a couple of packages of premade potato gnocchi that I bought at Sam's. The problem is, i dont know how to serve it. What sauce, and what meats to add to, or serve along with...help...thanks in advance.

[Kitchen Witch]

Hi manda -

The best part of making/serving pastas of all types is the wide variety of sauces that can be served with it. Whether you use a classic spaghetti sauce, bechamel, etc. it is going to turn out for you.

As far as meats go - beef, veal, chicken, fish, pork, rabbit, quail - just pick a sauce type you would like, and a meat to go along with it and you're all set.

1 lb gnocchi (fresh or frozen)
1/4 cup mild gorgonzola, crumbled
1/2 cup butter, melted
3 tablespoons grated parmesan cheese
1/4 cup whipping cream, warmed
pepper

Yield: 4-6 servings

Put crumbled gorgazola into bowl with melted butter and a pinch of pepper.

Blend with a wooden spoon until creamy.

Stir in parmesan and heated cream.

Keep sauce warm.

Bring a large pan of salted water to a boil.

Add gnocchi carefully to boiling water.

Stir and cook briskly.

When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce.

Stir well to coat gnocchi with sauce.

Serve immediately.

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Tomato and Basil Salsa
2 onions, sliced
2 cloves garlic, crushed
2 teaspoons oil
¼ cup dry white wine
400g tinned tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons brown sugar
2 tablespoons fresh basil, finely chopped

Sauté onions and garlic in oil until tender (or microwave on HIGH for 2 minutes).
Stir in wine, tomatoes with juice, tomato paste, brown sugar and basil and bring to the boil.
Reduce heat and simmer for 5 minutes (or microwave on HIGH for 3 minutes). Serve with a sprinkle of freshly grated parmesan cheese.

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1 lb gnocchi (fresh or frozen is best)
2-4 cloves garlic
6-10 leaves fresh basil
1 cup shredded Fontina cheese
1 cup grated parmesan cheese
6 slices prosciutto or parma ham, thin
3 tablespoons olive oil
fresh ground black pepper

Yield: 2-4 servings

Heat olive oil over med.
low heat and saute garlic until softin a large non-stick frying pan.

Meanwhile, grate cheeses and slice the prosciutto in strips.

Tear or chop the the basil into small pieces.

Cook the gnocchi in boiling salted water as directed on package.

When cooked, drain gnocchi and add to oil and garlic in pan and toss until pasta is coated with oil.

Add prosciutto and toss.

Transfer to serving dish and add cheeses, tossing pasta till coated.

Garnish with fresh ground pepper to taste and the chopped basil.

~~~~~~~~~~~~~

For Garlic Cream Sauce:

2 cups heavy cream
5 cloves garlic, crushed with a knife

1/2-3/4 cup grated parmesan cheese


Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).

Remove from the heat and let stand for at least 1/2 hour.

Strain through a sieve and keep warm until ready to assemble the dish.

In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.

Bake for 35 minutes until bubbly and lightly browned.

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Open any jar of pasta sauce if you prefer!

Serve with a side salad, some crusty Italian or Fench bread and you'll have a great meal.

Gnocchi also go well in soup!

I hope this helps.

[cookinmaven]

This one was posted by a local catering chef in our newspaper. Although it is meatless, it is quite good.



Gnocchi in a Brown Butter Sage Sauce

1 lb Gnocchi
10 tablespoons (1 1/4 sticks) butter, divided
1/3 cup thinly sliced fresh sage
1 1/2 teaspoons (packed) finely grated lemon peel
Fresh Grated Nutmeg
1/4 cup fresh grated Parmigiano Reggiano cheese

Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.

Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.

Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Grate fresh nutmeg and cheese over each plate serving.

Courtesy:
Sue Chef

[manda1027]

thank you so much for all the help, I will try one or more...soon!!! I will let everyone know how it turns out!! thanks again
Amanda

[Kitchen Witch]

Amanda -

You're very welcomed! Please let us know - but I think it will be a success for you!

KW

[karenlyn]

These are great recipes. All you have to do is remember that gnocchi is a kind of pasta, and is just as versatile as any other (and really filling!). I usually prefer mine with a cream-based sauce, like some of the sauces Kitchen Wife posted. The garlic cream sauce sounds particularly good!