Gnocchi Board For Sale Recipes
CREAMY GARLIC PARMESAN GNOCCHI
Creamy Garlic Parmesan Gnocchi - easy skillet gnocchi in garlicky, cheesy and creamy sauce. This recipe takes only 15 mins to make and perfect for weeknight dinner.
Provided by Rasa Malaysia
Categories Italian Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Add the olive oil into a skillet on high heat. Add the minced garlic and sage, saute for 10 seconds. Add the gnocchi into the skillet, spread evenly and stir gently.
- Add the chicken broth, whipping cream, Parmesan cheese, salt and cayenne pepper. Cook, stirring frequently but gently, about 3-4 minutes, or until the gnocchi is cooked through and become soft and tender on the inside.
- Top the gnocchi with shaved Parmesan cheese, serve immediately.
Nutrition Facts : Calories 468 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 4 people, Sodium 759 grams sodium, Sugar 0 grams sugar
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POTATO GNOCCHI (AUTHENTIC ITALIAN RECIPE) - CHRISTINA'S CUCINA
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- Be sure to boil, peel and rice the potatoes when you are ready to make the dough and continue with the recipe. They should be riced when hot, and cooled off quickly.
- Once your potatoes are riced, spread them out on a board or worktop and add the flour on top. Start with the lesser amount of flour as you can always add more. Less flour will result in lighter potato gnocchi.
HOW TO MAKE HOMEMADE GNOCCHI | TASTE OF HOME
2018-04-10 If you want to give these gnocchi the ridges like you might see at an Italian restaurant, you can invest in a gnocchi board like this. Just roll the dough across to …
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- Sage and butter sauce. Emerald gnocchi are the perfect partner to a sage and butter sauce. Sage-infused butter – or burro e salvia – is a classic combination.
- Tomato and basil sauce. This next pairing features another simple, yet delectable sauce for gnocchi: tomato and basil. This classic proves to be a great combination for nearly any pasta shape, including gnocchi.
- Gnocchi alla Sorrentina. Gnocchi alla Sorrentina is a classic dish hailing from Sorrento, which is on the west coast of Italy close to Naples. Gnocchi made in the Sorrentina style are covered in tomato sauce with delicious chunks of fresh mozzarella cheese melted throughout and fresh basil sprinkled on top.
- Parmigiano Reggiano and Sage Cream. If you want to match your decadent gnocchi with an equally delicious sauce, look no further than this Parmigiano Reggiano and sage cream.
- Basil Pesto. Our next sauce is a classic one - pesto alla genovese, or basil pesto. This one requires a bit of effort as you must grind all the ingredients in a pestle & mortar.
- Pistachio Pesto. Our next sauce selection is also a pesto; however, this time, it is pistachio-based. Although there is still a hint of basil to honour the traditional pesto alla genovese, this pesto is distinct from other types of pesto.
- Summer courgette and mint pesto. Our courgette and mint pesto is a deliciously light choice for the summertime, when courgette and mint are at their most flavourful.
- Beef and Barolo wine ragù. This decadent beef & Barolo wine ragù, which is commonly featured on our weekly menu, is an incredible pairing for gnocchi.
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- Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
- Gnocchi With Tomato Sauce and Fresh Basil. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.
- Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
- Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
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