Need gnocchi and couscous recipes.

Hi everyone! :smiley:

I just bought some ready-made gnocchi and a box of couscous. Now I need to know how to cook these and with what??? :stuck_out_tongue: For the couscous, I was looking for a recipe that included fresh Parmesan cheese. For the gnocchi, I have no idea! :? Oh…and it has to be with things that a teenager would like :slight_smile: I would like to serve the couscous with the breaded sole that I have on hand, and any other way. Thanks in advance.

We cook gnocchi quite often at my house. Hubby likes it with a pasta sauce and I like it sauteed, which is what I did below. Of course I’m always right :smiley: Oh, and this is wonderful with some lightly sauteed proschiutto.

Pan-fried Gnocchi with Herbs


500 grams of gnocchi (store bought is most convenient but fresh is wonderful)
1 tbsp (finely chopped) Basil & Oregano
3 tbsp Olive Oil
1 clove (finely chopped) Garlic
½ cup finely shredded Reggiano Parmesan


Bring 6 cups of water to boil and add gnocchi.
Stir occasionally, until the gnocchi begins to rise to the surface (should only take a couple of minutes). Preheat pan with olive oil…
Strain gnocchi immediately and sauté over medium heat.
Occasionally stir gnocchi until they begin to take a golden color.
Add garlic and stir for one minute.
Add chopped herbs and stir for an additional 30 seconds.
Sprinkle with Reggiano parmesan and serve.

This dish can be served as a light lunch with a green salad or a delicious side dish.

Thank you so much. This sounds really good. 8)

Couscous Jambalaya

The “kick’n it up a notch” and “bam” guy (Emeril Lagasse) is the creator of this recipe.


12 raw shrimp, peeled and chopped (about 3/4 pound)
1 small chicken breast, boned,skinned and chopped (generous 1/2 cup)
1 tablespoon emeril’s creole seasoning (recipe below)
1 tablespoon olive oil
4 ounces chopped andouille sausages (1/2 cup)
1/4 cup chopped onions
1/4 green bell pepper
1/4 cup chopped celery
2 tablespoons minced garlic
1/2 cup peeled seeded and chopped Italian plum tomatoes (about 2)
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup chicken stock
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/2 cups couscous

Emerils Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried leaf thyme

Yields: 8 servings


Combine all ingredients thoroughly and store in an airtight jar or container.
Makes about 2/3 cup.

In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.

Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat.

Add the seasoned shrimp and chicken and stir-fry for 1 minute.

Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute.

Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil.

Cook for 10 minutes, stir in the couscous, and turn off the heat.

Cover the skillet and allow to sit for 5 minutes.

Remove the cover and stir in the remaining olive oil.

Serve immediately.

Makes about 5 cups.

B-man :smiley:

Salmon and Couscous Pie

There’s a complete meal inside this tasty pastry – couscous, fish and spinach.


3 large eggs
350 g (12 & 1/3 oz ) spinach
150 g ( 5 & 1/4 oz ) couscous
1 lemon
500 g ( 17 & 2/3 oz ) salmon
3 tablespoons chopped fresh dill
425 g ( 15 oz ) ready-rolled puff pastry, made into two sheets
300 g ( 10 & 1/2 oz ) Greek yogurt
flour, for dusting
salt and pepper

Yoeld: 6 servings

Boil two of the eggs for ten minutes, then cool, drain and peel.
Wilt the spinach in a bit of boiling water.

Let cool, then press as much water as you can out of the spinach.
Place the couscous in a bowl.

Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.

Cover and leave for up to 10 minutes, then use a fork to loosen the grains.

Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.

Season generously with pepper and 1 tbsp of the dill.

Roughly chop the eggs into big pieces.

Season with salt and pepper.

Oil a flat baking sheet and lay out one of the pieces of puff pastry.

Whisk the remaining egg and then brush a 1 inch border around the pastry.

Cover with half the spinach.

Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.

Top with the fish and egg.

Add the rest of the couscous and then the last of the spinach.

Lay the second sheet of pastry over the filling.

You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.

Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.

Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).

Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.

Serve in thick slices with a sauce made of the remaining dill and yogurt.

B-man :smiley:

Curried Couscous

This will seem like a lot of ingredients, but it’s not as much work as you’d think. It is a great dish to prepare in hot weather - virtually no cooking involved!


1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/2 cup grated carrots
1/2 cup minced parsley
1/2 cup dried currants
1/4 cup sliced blanched almonds
2 scallions, thinly sliced
1/4 cup diced red onions

6 servings Change size or US/metric
Change to: servings US Metric

Yield: 30 minutes

Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.

Cover tightly and set aside for 5 minutes.

In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.

Fluff the couscous with a fork and pour the curry mixture on top, mixing well.

Add the carrots, parsley, currants, almonds, scallions, and red onions.
Mix well and adjust seasonings.

Serve at room temperature.

B-man :smiley:

Couscous with Three Peppers

A perfect accompaniment to roasted vegetables or grilled entrees.


2 tablespoons oil
1/2 cup chopped red bell peppers or orange bell pepper or yellow bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped onions
2 teaspoons minced jalapenos (to taste)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 cup couscous
1 3/4 cups vegetable broth (chicken broth optional)
1/2 cup chopped tomatoes
2 tablespoons chopped parsley

Yield: 6-8 servings

In a saucepan, cook bell peppers, onion and jalapeno in oil until tender; season to taste with salt and pepper.

Add vegetable broth and bring to a boil; add couscous and return to a boil.

Remove from heat and let stand for 5 minutes, covered.

Stir in tomato and parsley and fluff with fork.

B-man :smiley:

Mexican Couscous


1 (10 ounce) box couscous
1 medium zucchini
1 (14 ounce) can Del Monte crushed tomatoes with mild green chilies

Yield: 3 servings

Prepare couscous in sauce pan by bringing 1 1/2 cups of water to boil.
Place zucchini in a steamer basket over boiling water. cover saucepan and steam 5-7 mins or until zucchini is bright green and tender.
Mix couscous and tomatoes and pour over zucchini and serve hot or cold.

B-man :smiley:

Greek Couscous

Check this link:

B-man :smiley:

Lamb-and-sausage Couscous


3 lbs lamb shoulder, cut into 2-in cubes
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon olive oil
1 medium onion, quartered
4 medium carrots, peeled and cut into 1/2-in rounds
2 celery ribs, cut into 4 pieces
1/4 cup tomato paste
3 tablespoons all-purpose flour
1 cup dry white wine
6 cups low sodium chicken broth or water
1 teaspoon cayenne pepper
1 tablespoon ground cumin
6 spicy sausages, preferably italian-style
2 medium zucchini, cut into rounds 1-in thick
1 1/2 cups couscous

Yield: 6 servings

Preheat oven to 325 degrees.

Pat the meat dry and sprinkle with salt and pepper as desired.
Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.

Add the meat, without crowding, in batches if necessary, and brown well on all sides.

Remove pieces to a plate as they are done and reserve.

Repeat until all meat is browned.
Do not pour off fat.

Replace the casserole over medium heat.

Add the onion, carrots, celery and tomato paste.

Cook, stirring occasionally, 5 minutes.

Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.

Add flour and cook, stirring, an additional minute.

Add wine, meat (and any juices on the plate), stock, cayenne and cumin.

Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.

Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.

Follow directions on the back of the box and cook the couscous.

Remove stewed lamb and the sausage/vegetable mixture from the oven.
Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.

Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.

Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.

To serve, place the couscous in another serving dish.

Pour the broth into a pitcher or soup tureen.

Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

B-man :smiley:

Moroccan Chicken with Couscous


1 tablespoon butter
1 tablespoon sunflower oil
4 chicken portions (I used skinless brests to reduce fat content)
2 onions, finely chopped
2 cloves garlic, crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
2 tablespoons orange juice
2 teaspoons clear honey
1 pinch salt
fresh mint (to garnish)

For the cous cous:

350 g (12 & 1/3 oz ) couscous
1 teaspoon salt
2 teaspoons caster sugar
1 tablespoon sunflower oil
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 tablespoon orange blossom water (I used orange juice)
2 tablespoons sultanas
2 tablespoons chopped walnuts
1/4 cup of chopped dried apricots

Yield: 4 servings

Fry chicken portions skin side down in butter and oil until golden.

Add onions, garlic, spices, salt, orange juice and 300ml ( 1 & 1/4 cups ) of water.

Cover and bring to the boil, reduce heat and simmer for 30 mins.

Mix cous cous with salt and 350ml ( 1 & 1/2 cups ) of water.
Leave to soak for 5 mins.

Add rest of indredients for couscous.

Line a steamer with greaseproof paper and spoon the cous cous in.
Place over chicken and steam for 10 minutes.

Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 mins.
(at this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).

Serve chicken on top of couscous and pour over a little of the sauce.

B-man :smiley:

Gnocchi Al Gorgonzola

This is a creamy dish. Use as a main course or side dish. You could use the sauce on other types of pasta too.


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

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.

B-man :smiley:

Gnocchi Gratin

This gratin makes a rich and creamy accompaniment to any roast or grilled meat or fowl. The gnocchi can be made in advance, frozen in a well sealed plastic bag for several weeks, popped in boiling water while still frozen, and assembled with the garlic infused cream and Parmesan just before baking.


1 lb potatoes, unpeeled
1 1/2 egg yolks
3/4 cup all-purpose flour, plus
additional flour, for dusting surface
1 pinch freshly grated nutmeg
salt & freshly ground black pepper
1/2-3/4 cup grated parmesan cheese

For Garlic Cream:

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

Yiled: 6 servings

Preheat oven to 375*F.

Boil the potatoes in salted water.
Peel and pass through a ricer.

While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.

On a floured surface, roll the mixture into 1 inch thick logs.

Cut the logs into 1 inch pieces; stand each piece on end and flatten with the palm of your hand into 1/4 inch thick disks.

Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.

Plunge them into a bowl of ice water.

Drain and pat dry.

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.

B-man :smiley:

Romeri’s Gnocchi & Sauce



2 cups flour
1 egg
1 teaspoon salt
16 ounces ricotta cheese


1 (32 ounce) can tomatoes
1/2 teaspoon dry basil
2-3 cloves garlic
1/4 cup olive oil

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.

B-man :smiley:

Spinach Gnocchi

If you are not familiar with “gnocchi,” they are a type of home made pasta (similar to cavatelli), usually made with a potato or cheese based dough. Spinach gnocchi are particularly good when tossed with butter and grated cheese, or olive oil and fresh minced garlic, or your favorite sauce.


1 lb spinach, boiled,squeezed dry and strained
2 1/2 lbs potatoes, boiled,peeled and hand mashed
2 egg yolks
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
5 tablespoons flour
5 quarts boiling water
3 tablespoons salt
4 ounces butter, for sauce (optional)
4 tablespoons grated parmesan cheese, for sauce (optional)

Yield: 4 servings

In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.

Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.

On a floured board, roll dough into long, finger-thin ropes.

Cut ropes into pieces about 1-2 inches long.

Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.

After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.

When they rise to the surface, remove them from the pot with a strainer.

Place in a heated bowl.

Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.

Toss with butter and grated Parmesan cheese or your favorite sauce and serve.

B-man :smiley:

Gnocchi in Rosa Sauce

You will love this dish! A simple tomato sauce made richer with a little cream and served over gnocchi. Buy frozen gnocchi to make it easier. Dinner will be ready in 40 minutes.


2 tablespoons olive oil
3 cloves garlic, minced
1 (32 ounce) can plum tomatoes
1 teaspoon dried basil or fresh basil, to taste
1 (6 ounce) can tomato paste
1 tablespoon chopped fresh parsley
salt and pepper
1/2 cup light cream
2 lbs frozen gnocchi
grated parmesan cheese

Yield: 6 servings

Saute garlic lightly in olive oil, then place in blender with can of tomatoes and tomato paste and blend.

Add back to pan, add seasonings and simmer for 30 minutes.

Add cream and simmer for 10 minutes more.

Serve over gnocchi and sprinkle with grated Parmesan cheese.

B-man :smiley:

Homemade Gnocchi (Italian potato dumplings)


8 cups water
2/3 cup oil
2 (10 ounce) packages instant mashed potatoes
8 cups flour
1/2 cup grated cheese
8 slightly beaten egg yolks

Yield: 10-12 servings

IN LARGE KETTLE, bring the water and oil to a boil.

Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).

Let it cool for about 4 hours.

In a large bowl combine the flour and grated cheese (mix well).

Add the slightly beaten egg yolks and cold mashed potato mixture.

Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don’t make the pieces too big or too small)

Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).

Cut the rope into 1" pieces or smaller.

Sprinkle flour over the little pieces.

Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.

They will sorta look like a crocheted hat without a rim when you are done rolling them.

Flour your cookie trays and only put one layer of gnocchi’s per tray.

You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.

When ready to cook them, place them in boiling water.

When they float to the top of the pan, they are done.

Drain and put in big pasta bowl.

Pour your sauce (tomato or pesto) over the top and mix and serve.

This recipe will serve about 10 to 12 people.

You might want to cut it in half.

B-man :smiley:

Spinach - Ricotta Gnocchi with Garlic Sauce

Bread and Ricotta dumplings flavored with spinach and Parmesan cheese drizzled with a fresh garlic, basil, tomato butter sauce. Serve with fresh picked and sliced tomatoes and cucumbers and ice cold Pinot Grigio for a great meatless summer meal. Prep time includes chilling the gnocchi mixture for 1 hour.



4 slices white bread, crusts removed
1/2 cup milk
1 lb frozen chopped spinach, thawed,drained and squeezed dry
8 ounces ricotta cheese
2 eggs
2 ounces grated parmesan cheese
1 pinch ground nutmeg
salt and pepper
1/4 cup flour


parmesan cheese, shavings


6 tablespoons butter, melted
2 cloves garlic, pressed
3 tablespoons chopped fresh basil
1 medium tomato, diced

Yield: 4 servings


Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread.

In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour.

Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls.

Bring a large saucepan of salted water to a boil, add gnocchi in batches, cook 2 minutes or until gnocchi rises to the surface, transfer to a serving plate with a slotted spoon and keep warm.


Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned.

To serve, drizzle sauce over gnocchi and top with shaved Parmesan.

B-man :smiley:

Potato Gnocchi in Burnt Butter Sauce

It’s quick, easy and tastes divine! This recipe makes 2 generous serves.


500 g ( 17 & 1/2 oz ) potato gnocchi
1 tablespoon salt
80 g ( 2 oz ) butter, cut into cubes (don’t substitute oil or margarine in this recipe)
8 fresh sage leaves, roughly chopped
4 cloves garlic, roughly chopped
80 g ( 3 oz ) fresh parmesan cheese, grated

TO COOK GNOCCHI Bring a large pan of water to the boil.

Add salt.

Add gnocchi.

Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.

Drain and divide gnocchi into serving bowls.


Start preparing the sauce while the water for the gnocchi is coming to the boil.

Melt butter in a small frypan over a medium heat.

When the butter starts to foam, tip the pan often to check the colour of the butter.

As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.

Give the mixture a stir, then remove the pan immediately from the heat.

The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.

Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.

Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.

Sprinkle over parmesan cheese and serve immediately.

B-man :smiley:

Gnocchi With Butternut Squash (squacchi Perhaps!)

This is very tasty, simple and quick to make. The recipe uses store bought gnocchi, but you could always make your own if you have time on your hands! The This recipe will feed two very hungry adults (no need for a pudding!), but it also makes enough for 4 reasonably sized smaller servings. A good week-night meat-free supper dish that you can serve with a simple green salad.


1 lb butternut squash, peeled deseeded and cut into 1/2 inch chunks (1 small or 1/2 average sized squash will yield this amount)
3 tablespoons sun-dried tomatoes (from a jar of semi-dried tomatoes in olive oil)
2 tablespoons oil, from the jar or plain olive oil
1 - 500 g ( 17 & 1/2 oz ) package of fresh gnocchi
100 g ( 3 & 1/2 oz ) feta cheese, crumbled
2 tablespoons parmesan cheese, shavings
seasoning (suggestions given in the instructions) or herbs, of your choice (suggestions given in the instructions)

Yield: 2-4 servings

Preheat your oven to 425 degrees F, 220 degrees C, gas mark 7.

Toss the squash and oil together in large ovenproof dish, add your seasoning and herbs (a good grind of black pepper works well with 1 tablespoon of chopped fresh sage or 1 teaspoon of fresh rosemary - I don’t think this needs salt so I suggest you go easy if you’re adding salt too) and mix well.

Place the dish on a high shelf in the oven and roast for about 20 minutes until the squash is tender and beginning to brown at the edges: then preheat your grill to high.

Cook the gnocchi according to the pack instructions (the gnocchi will only take a few minutes to prepare so do this towards the end of the roasting time); drain gnocchi and add to the squash.

Mix the semi-dried tomatoes with the squash, scatter the feta cheese evenly over the dish then do the same with the parmesan shavings.

Place under the grill and cook until the cheeses melts and begins to bubble: serve immediately

B-man :smiley: