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
The best gnocchi recipe I've ever made is from the recipe in Cook's Illustrated Sept & Oct '07 issue and is based on whole milk ricotta. The dumplings are light as air and tasty to a fault. The same page(15) has a tomato cream sauce that's heavenly. I was always partial to the browned butter/sage sauce until I made the tomato cream. Give it a try.
I have many a gnocchi recipe, but nary a one that uses ricotta.
And that sounds like the perfect ingredient to create angelic puffs of gnocchi.
Any chance you could list the ingredients in the recipe and paraphrase the procedure* so that we all could use it? (*respecting copyright guidelines).
I'd very much appreciate it.
re: maria lorraine
My wife's family is of Italian decent and the only gnocchi they make is the ricotta type. Years ago when I first had these at a meal at her family’s home I asked what was in them. They where light and delicious. Her mom told me ricotta cheese. So I say, is that mixed with the potato? Her mom looks at me strangely and says, potato, in gnocchi?
re: maria lorraine
I went searching and found some other recipes:
Pan-fried Lemon Gnocchi
Sandra Wu's Riccota Gnocchi with Tomato Cream Sauce
Make at home: ricotta gnocchi
The gnocchi [malfatti] at Al Di La in Brooklyn. Garlic17 refers to them below.
Ricotta & Chive Homemade Gnocchi with browned butter sauce
Handmade Ricotta Gnocchi
Big ole list of ricotta gnocchi recipes
i like duxelles over gnocchi with a little pancetta or prosciutto; i also like gorgonzola and walnuts.
personally i prefer "gnocchi souffles". the dough is a savory pate choux, with parmesan cheese stirred in off the heat. drop small spoonsful into boiling water til they float to the top of the water. they can be seared in a skillet for a nice carmelization or baked in the oven. since i learned these, i've never made potato gnocchi again. these are feather light.
and the gnudi (ricotta version) are killer good too.
I was trolling this board the other day for inspirations on what to make for dinner. Well, I made gnocchi that night and they were so good that I decided to make them again the next day – and ended up making 3 pounds of it. So I froze them on cookie sheets and bagged them and I’ve been having gnocchi for 3 nights and counting... Last night I made a really simple creamy gorgonzola sauce: sautéed some chopped shallots in butter, added whole milk and it simmered a short while, added some crumbled gorgonzola and let it get all melty and creamy, tossed gnocchi in the sauce and topped with parmesan. It was incredibly delicious for something so simple and quick.
The previous 2 nights I had made it with a simple tomato sauce. So then it occurred to me that it would be fun to do a gnocchi tricolori dish (tomato sauce, gorgonzola, pesto) in the colors of the Italian flag. Perhaps a weekend project.
My two-cents worth with spring approaching (at least in the N. Hemisphere)
Saute pancetta + shelled broad beans & asparagus, lemon zest & fresh chili. Finish with favourite herbs - I tend to go with basil or tarragon + a good parmesan. It's definitely important to get some browning on the gnocchi so make a point of only parboiling.
I recommend a Bolognese Sauce such as:
1/3 Cup olive oil
1 med. onion, finely chopped
1 med. carrot, finely chopped
1 med. celery, finely chopped
1 T chopped Italian parsley
1/4 lb. ground pork
1/2 lb ground turkey
1/4 lb. ground beef
1 each 28 oz. can whole tomatoes, Italian style
3 to 4 T tomato paste
1 C red wine
salt & pepper to taste
Saute the onion, carrot and celery in the olive oil until soft. Add the ground meats, one at a time, browning after each addition. Add salt & pepper. After the meats are browned, add the red wine and reduce it. Process the whole tomatoes in a food processor and when puried add to the pan with the meat mixture. Add the chopped parsley and tomato paste and stir. Cover and cook on low heat 2 to 3 hours. Stir on occasion.
This tastes wonderful on gnocchi, penne pasta or most any sturdy pasta of your choice.
I usually double this recipe so I have enough for two meals.
I love pesto! And every once in awhile I make a very decadent cream sauce.....
Bacon chopped and fried crisp
Onion chopped fried with bacon
Tomato paste...about 2 tablespoons fried at then end of the bacon cooking, all in the same pan.
Then, 1 cup heavy cream....decadent!
I always preferred the lighter French version made with flour instead of potaoes. It's lighter & simpler to make. It was one of the first French dishes I learned how to make, Gnocchi a la Parisenne, from Julia Child's "Mastering the Art of French Cooking" back in the seventies. If you've ever made eclair paste (pate a choux) then you already know the method.
Now that I'm trying not to eat heavy carbs I sometimes make ricotta dumplings called gnudi in Italian. I'm going to try this low carb recipe as soon as I get some Carbolose flour:
I make gnocchi verde with spinach, ricotta, a little flour, and a bit of fresh ground nutmeg. The "sauce" is melted butter and grated parm.