Best Gnocchi recipe?
I am going to make gnocchi today - I have a great basic recipe for the dough but would love to know your favourite sauces to serve with it.. thanks!
I love a browned butter sauce. I use it when I make sweet potato gnocci -- didn't know if it could overpower the more delicate flavor of conventional gnocci.
A local resto has THE BEST gnocci I've ever had -- far more like light dumplings than anything else anyone else prepares. They told me to use much less flour than you think you need to.
from Hotel Plaza Lucchesi, Florence
• 100gr. shelled walnuts, coasely chopped (I used almost a cup)
• 2 cloves garlic, diced
• 250gr. fresh cream (about a half pint)
• 1dl. extra virgin olive oil (enough to saute the garlic)
• salt and pepper to taste
• (I added a 1/4 teaspoon dried basil rubbed almost to a powder)
Heat the oil, garlic and walnuts. Add the cream. Correct flavor with salt and pepper and basil.
Browned Butter and Sage Sauce
• 1/4 cup butter
• 2 tablespoons fresh sage, whole baby leaves are preferable; cut larger leaves in chiffonade
• 2 tablespoons pine nuts
• salt and pepper to taste
Brown butter and pine nuts. Add sage, crushing it slightly to release oils. Correct flavor with salt and pepper being very judicious with salt as butter may already be salty.
Tomato Cream Sauce
This is one of my favorite tomato sauces. Not as heavy as a traditional marinara, and rich.
1 garlic clove smoosed with olive oil and and salt.
1 half small onion finely diced
1/4 cup white wine - vermouth is better
In a saucepan saute the garlic and onion briefly, add the wine, reduce about half
1 28 oz can of tomatoes cut up into small pieces - seeds removed- passed through a strainer. Use the rest juice and the tomatoes.
1/2 onion chopped small
1/4 cup chopped celery
1/2 cup chopped carrot-small dice
1/4 cup chopped Italian parsely-fine
1/2 cream plus 1/3 c milk
grated fresh nutmeg- a couple of swipes on the grater
a little lemon zest 1/2 tsp
Add to the pan the onion, garlic paste, then add the wine. Sauté briefly.
Add the tomatoes with their juice, celery, carrot and parsley - 2 tsp salt
Bring to a boil, reduce the heat Taste and adjust for salt
Simmer gently uncovered about 20-25 mins, stirring occasionally. Meanwhile in a 3 qt sauce pan melt butter and stir in the flour to create a light roux. Quickly add the cream/milk and cook until its thick and bubbly. Slowly add the tomato sauce mixture, stirring to blend with the white sauce to achieve the color and thickness desired. Turn the sauce off, cover with a lid, it will thicken more sitting.
Serve with gnocchi. Top with torn basil leaves. Pass the finely grated Pecorino Romano.
This is wonderful on Spinach Gnochhi