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Mar 28, 2009 09:30 AM

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!

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  1. 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.

    4 Replies
    1. re: alwayscooking

      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!

      1. re: alwayscooking

        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.

        1. re: rainey

          Hi Rainey,
          Can you share your gnocchi recipe?



        2. re: alwayscooking

          All this talk made me craze gnocchi this weekend -

          olive oil & butter
          browned fresh breadcrumbs
          chopped walnuts

          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'.

        3. Try this recipe --

          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.

          2 Replies
          1. re: tomherer

            Wow! The picture says it all, doesn't it! I'll have to try it. Thanks.

            1. re: tomherer

              I second tomherer! I love this recipe!

            2. 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

              3 Replies
              1. re: chef chicklet

                Thanks Chef. Looks like a great sauce. I don't like a really heavy tomato sauce - I'm anxious to try this.

                1. re: beggsy

                  Well it's a little rich, but very nice.

                2. re: chef chicklet

                  yum chef chicklet-I splurged today and bought double cream/single cream/fresh heavy cream & clotted cream. now all I gotta do is make the gnocchi

                  1. re: jfood

                    Isn't it great that those two words are the answer to so many questions???

                    1. re: c oliver

                      As in..."what is jfood having for dinner tonight?"

                      1. re: jfood

                        As in...we just drove 400 miles today and now have the remaining two packs of it here in So. Oregon.

                  2. 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.

                    2 Replies
                    1. re: Lenox637

                      This sounds pretty darn good lenox, is the panko on top for the crunch factor?
                      What a great dish.. Potato gnocchi or not?

                      1. re: chef chicklet

                        Yup, potato gnocchi and panko on top, crazy mac and cheese variation. The fam absolutely loves it.