POTATO GNOCCHI WITH A GORGONZOLA SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
- In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper. Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.
GNOCCHI ALFREDO
This gnocchi is one of my go-to's for company and potlucks. It's pure comfort food, especially in the wintertime. -Jessica Silva, East Berlin, Connecticut
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm., In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley.
Nutrition Facts : Calories 529 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 996mg sodium, Carbohydrate 81g carbohydrate (15g sugars, Fiber 5g fiber), Protein 19g protein.
GARLIC MASHED POTATOES
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.
Provided by LORNASCHMALZ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
- Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g
GARDEN VEGETABLE GNOCCHI
When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.
Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.
GOLDEN POTATO GNOCCHI
Rich, savory, earthy, creamy - this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe.
Provided by Potato Goodness
Categories Main Dish Recipes Pasta
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
- Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
- Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
- Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
- Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
- Once floating, remove with a slotted spoon and shock them in a bath of ice water.
- Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
- Saute the gnocchi in the pan with remaining butter until they're golden brown.
- Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
- Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 52.7 g, Cholesterol 158.5 mg, Fat 17.3 g, Fiber 3.8 g, Protein 13.3 g, SaturatedFat 7.8 g, Sodium 372.8 mg, Sugar 1.4 g
MASHED POTATO GNOCCHI
Although this recipe calls for whole wheat flour, white flour can be easily substituted for a smoother texture. This recipe takes quite some time to prepare, but the finished product is well worth it. Note: You may need more or less flour depending on the size of the potatoes. The dough should be very heavy and sticky, but holds its shape.
Provided by TerribleCook1017
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel, slice, boil, and drain the potatoes very well. Mash the potatoes with butter.
- Knead flour into mashed potatoes, gradually adding garlic and pepper to the dough.
- Meanwhile, simmer spaghetti sauce in a separate saucepan and fill a separate pot of boiled water.
- Roll dough into small balls about 1/2" to 1" in diameter. Press each dough ball with a fork.
- Carefully drop gnocchi into rapidly boiling water. When the gnocchi float, remove them from the water and drop them into the pasta sauce to keep them warm as you boil all gnocchi. Serve.
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