607528 Sat Mar 28 09:30:24 -0700 2009 52 31 Home Cooking 0 4546293 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! Sat Mar 28 09:30:24 -0700 2009 173282 beggsy 1 4546340 I'm a traditionalist Fresh breadcrumbs, brown butter, sage and butter with a grate or two of parm reg - fresh good bread ground and then toasted in butter until brown, a few sage leaves and then the gnocchi . The result with a little parm is exquisite. Sat Mar 28 09:50:35 -0700 2009 4546293 155034 alwayscooking 2 4546405 Mine's very similar, but I use olive oil instead of butter, no breadcrumbs, a squeeze of fresh lemon juice and grated pecorino. Delicious--also great with cubes of steamed or roasted orange fleshed squash. The lemon sage combination is so good! Sat Mar 28 10:25:57 -0700 2009 4546340 269364 chililala 2 4546411 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. Walnut Sauce 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. Sat Mar 28 10:28:20 -0700 2009 4546340 17969 rainey 3 5079973 Hi Rainey, Can you share your gnocchi recipe? Thanks Mady Mon Oct 05 09:28:46 -0700 2009 4546411 119101 mady 2 4550879 All this talk made me craze gnocchi this weekend - olive oil & butter browned fresh breadcrumbs chopped walnuts sage pecorino really good and really rich - salads for the rest of the week. Thanks for starting the thread so I can mark the meal up to 'research'. Mon Mar 30 09:14:11 -0700 2009 4546340 155034 alwayscooking 1 4546556 Try this recipe -- http://www.foodandwine.com/recipes/meyer-lemon-gnocchi It's my go-to from both a dough and sauce perspective. Regular lemons work fine too, and when I'm really pressed for time, I just use brown butter with a little grated parm and/or Maldon salt. Sat Mar 28 11:35:00 -0700 2009 4546293 133824 tomherer 2 4547103 Wow! The picture says it all, doesn't it! I'll have to try it. Thanks. Sat Mar 28 16:21:22 -0700 2009 4546556 173282 beggsy 2 4551208 I second tomherer! I love this recipe! Mon Mar 30 10:43:47 -0700 2009 4546556 76938 Bigley9 1 4546710 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 2T butter 3T flour 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 Sat Mar 28 12:51:49 -0700 2009 4546293 50431 chef chicklet 2 4547107 Thanks Chef. Looks like a great sauce. I don't like a really heavy tomato sauce - I'm anxious to try this. Sat Mar 28 16:22:11 -0700 2009 4546710 173282 beggsy 3 4547631 Well it's a little rich, but very nice. Sat Mar 28 20:28:53 -0700 2009 4547107 50431 chef chicklet 1 4546758 Hazan Bolognese Sat Mar 28 13:10:58 -0700 2009 4546293 11290 jfood 2 4552107 Isn't it great that those two words are the answer to so many questions??? Mon Mar 30 14:54:11 -0700 2009 4546758 131001 c oliver 3 4552435 As in..."what is jfood having for dinner tonight?" Mon Mar 30 16:45:44 -0700 2009 4552107 11290 jfood 4 4552676 As in...we just drove 400 miles today and now have the remaining two packs of it here in So. Oregon. Mon Mar 30 18:04:48 -0700 2009 4552435 131001 c oliver 1 4546891 After simmering my gnocchi, i sometimes make a baked casserole with little meatballs and cubes of fresh mozz, the gnocchi and topped with marinara and fresh herbed panko. Sat Mar 28 14:13:59 -0700 2009 4546293 176650 Lenox637 2 4550517 This sounds pretty darn good lenox, is the panko on top for the crunch factor? What a great dish.. Potato gnocchi or not? Mon Mar 30 07:25:23 -0700 2009 4546891 50431 chef chicklet 3 4550853 Yup, potato gnocchi and panko on top, crazy mac and cheese variation. The fam absolutely loves it. Mon Mar 30 09:07:00 -0700 2009 4550517 176650 Lenox637 1 4547448 Just being nosey but are you making a potato based gnocchi or cheese based? Sat Mar 28 18:53:26 -0700 2009 4546293 268647 TimCarroll 2 4552807 Potato. Why so interested? Any great tips? Mon Mar 30 18:44:23 -0700 2009 4547448 173282 beggsy 2 4552855 I didn't know that there's a cheese based gnocchi. Learn something new every day. Mon Mar 30 18:57:46 -0700 2009 4547448 131001 c oliver 3 4552889 Ricotta gnocchi is the next great invention. If you find some in a resto please try Mon Mar 30 19:11:22 -0700 2009 4552855 11290 jfood 4 4552914 I'll look forward to it in NYC in June/July. Thanks, kid. Mon Mar 30 19:21:45 -0700 2009 4552889 131001 c oliver 1 4551827 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. Mon Mar 30 13:29:39 -0700 2009 4546293 12094 amazinc 2 4552479 Amazinc, 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. Maria Mon Mar 30 17:03:03 -0700 2009 4551827 18222 maria lorraine 3 4553476 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? Tue Mar 31 04:29:31 -0700 2009 4552479 268647 TimCarroll 4 4554364 that's a good story. I'd appreciate any leads on a recipe; Tue Mar 31 09:59:42 -0700 2009 4553476 18222 maria lorraine 5 4554554 http://goodamericanwife.blogspot.com/2007/08/tiny-pillows-of-delight.html Tue Mar 31 10:51:55 -0700 2009 4554364 76938 Bigley9 5 4561853 Zuni cookbook. Thu Apr 02 13:20:35 -0700 2009 4554364 10133 wally 6 4562013 Wow. Thanks for the lead. The recipe looks perfectly delicious, and simple. Here's a link to the recipe: http://www.epicurious.com/recipes/food/views/Zuni-Ricotta-Gnocchi-241532 Thu Apr 02 14:03:46 -0700 2009 4561853 18222 maria lorraine 7 4562404 I have found the recipe quite forgiving. I really like it with Bellwether sheep's milk ricotta, but other ricotta is also good. Thu Apr 02 15:54:18 -0700 2009 4562013 10133 wally 7 4562578 jfood saw the chef on TV making the recipe. Looked pretty easy Thu Apr 02 16:52:52 -0700 2009 4562013 11290 jfood 7 4562644 Gotta love a recipe that uses the words "shimmy" and "rotund." I'll have to try this. Wonder if adding flour to the dough would be ok. I tend to like my gnocchi slightly chewy, not completely light and soft. Thu Apr 02 17:17:22 -0700 2009 4562013 10401 soniabegonia 5 4566140 May I interest you in an eye tooth instead? Getting recipes for that kind of thing is next to impossible for me. I need to be there and take notes; there is not a lot of measuring going on. Now Christmas cookies, everything is written out. Go figure! Fri Apr 03 18:00:59 -0700 2009 4554364 268647 TimCarroll 6 4570339 Is "eye tooth" your term for the process of seeing something made and describing that? (I only know "eyetooth" as the word for the cuspid canine tooth.) Whatever you can share from seeing gnocchi made at your wife's Italian mother's house, I'd love to hear it. Sun Apr 05 19:50:36 -0700 2009 4566140 18222 maria lorraine 7 4572439 There is also an old saying, "I would give my eye teeth for that." Here is a URL that gives something of an explanation. http://www.theanswerbank.co.uk/Phrases-and-Sayings/Question204476.html Mon Apr 06 13:24:29 -0700 2009 4570339 11290 jfood 5 4572444 Here is a recipe for potato-less ricotta gnocchi. Mon Apr 06 13:25:34 -0700 2009 4554364 11290 jfood 6 4573928 Thanks, jfood. Is that how the word is being used above? Not sure. Is there a link for your recipe, jfood? Would love to see it. Mon Apr 06 22:47:13 -0700 2009 4572444 18222 maria lorraine 7 4574089 La chienne est stupide, she forgot to post the link. Here is the recipe link http://www.epicurious.com/recipes/food/views/Zuni-Ricotta-Gnocchi-241532 Tue Apr 07 03:52:33 -0700 2009 4573928 11290 jfood 8 4575657 Thanks, jfood. That recipe is the same one I myself linked to above Apr 02, 2009 02:03PM. But at least I'm covered for Zuni's gnocchi! Tue Apr 07 11:58:44 -0700 2009 4574089 18222 maria lorraine 9 4576530 I went searching and found some other recipes: Pan-fried Lemon Gnocchi http://steamykitchen.com/blog/2007/07/09/pan-fried-lemon-ricotta-gnocchi Sandra Wu's Riccota Gnocchi with Tomato Cream Sauce http://goodamericanwife.blogspot.com/2007/08/tiny-pillows-of-delight.html Make at home: ricotta gnocchi http://www.slashfood.com/2006/03/18/make-at-home-ricotta-gnocchi/ The gnocchi [malfatti] at Al Di La in Brooklyn. Garlic17 refers to them below. http://yumpot.blogspot.com/2005/01/anna-klingers-malfatti_06.html Ricotta & Chive Homemade Gnocchi with browned butter sauce http://www.notquitenigella.com/2008/12/17/ricotta-chive-homemade-gnocchi-with-browned-butter-sauce/ Handmade Ricotta Gnocchi http://www.nibbledish.com/people/kimdec/recipes/handmade-ricotta-gnocchi Big ole list of ricotta gnocchi recipes http://www.wowzio.com/pulse/113867_ricotta-gnocchi Tue Apr 07 15:58:47 -0700 2009 4575657 18222 maria lorraine 2 4555403 Well I have a nice tomato cream sauce recipe, but would love to compare.... oh and another thing, about the whole milk ricotta gnocchi, can you paraphrase? It's your fault I ask, your escription made them sound very appealing! I am on my pasta making binge these days. Tue Mar 31 14:51:31 -0700 2009 4551827 50431 chef chicklet 2 5081041 Yeah the CI ricotta gnocchi are really good. Maria- you can get a two week free trial... Mon Oct 05 16:06:59 -0700 2009 4551827 11259 Becca Porter 1 4555461 http://www.saveur.com/article/Food/Truffled-Gnocchi-with-Peas-and-Chanterelles Barbara Lynch's new venture Sportello ( Boston) was named one of 10 restaurants that matter in Saveur this month ..these are amazing Truly addictive We have never done at home as we can easily go to the source!!! Tue Mar 31 15:09:45 -0700 2009 4546293 11784 capeanne 2 4555979 Oh thank you! I appreciate this, and I will be trying the recipe! Tue Mar 31 17:57:11 -0700 2009 4555461 50431 chef chicklet 1 4556044 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. Tue Mar 31 18:17:32 -0700 2009 4546293 30273 hotoynoodle 2 4561830 would you mind sharing the recipe Thu Apr 02 13:16:25 -0700 2009 4556044 216123 folprivate 1 4561583 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. Thu Apr 02 12:10:59 -0700 2009 4546293 10401 soniabegonia 2 4563488 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. Fri Apr 03 02:02:36 -0700 2009 4561583 124214 jellyface 1 4576074 Aside from home recipes Park Slope Brooklyn restaurant Al Di La on 5th Av. makes light, light, light heavenly Gnocci. Tue Apr 07 13:40:55 -0700 2009 4546293 261036 garlic17 2 4576533 Recipe link above. Tue Apr 07 15:59:24 -0700 2009 4576074 18222 maria lorraine 1 4586947 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. Enjoy! Sat Apr 11 08:09:48 -0700 2009 4546293 281849 Conni