GNOCCHI POTATO SALAD
Light and fluffy gnocchi take place of traditional potatoes in this gnocchi potato salad, mixed with roasted peppers, mushrooms, onions and celery. Tossed in a tangy white wine vinegar, Dijon and olive oil dressing, this potato salad makes a delightful addition to any meal.
Provided by Cento Fine Foods
Categories Salad
Yield 6-8 Servings
Number Of Ingredients 11
Steps:
- Cook gnocchi according to package directions. Drain and let cool. In a large mixing bowl, whisk together wine vinegar and Dijon. Stream olive oil into bowl while whisking to make dressing, seasoning with salt and pepper, to taste. Add remaining ingredients to mixing bowl, stirring gently to evenly combine. Chill in refrigerator or serve immediately. Serves 6-8.
GNOCCHI PESTO PASTA SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander.
- Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool.
- Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.
POTATO GNOCCHI
You will be pleasantly surprised at how easily you can turn out homemade gnocchi that cooks up soft and tender. They work well with pesto or red sauce -- but they are also delicious just tossed with butter.
Provided by Food Network Kitchen
Time 2h30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
- Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
- Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
- Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.
POTATO GNOCCHI WITH QUICK TOMATO SAUCE RECIPE BY TASTY
Once you get the hang of it, gnocchi is one of the easiest pastas to make from scratch at home. We paired it with a quick fresh tomato sauce that uses good quality olive oil to add richness and flavor. Experiment by adding fresh or dried herbs, Parmesan cheese, or even a protein to your sauce for a custom creation.
Provided by Matt Ciampa
Categories Dinner
Time 1h5m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
- While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
- Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
- Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
- If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
- Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
- Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
- Serve immediately and enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 7 grams, Protein 13 grams, Sugar 8 grams
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
BAKED POTATO GNOCCHI
Make and share this Baked Potato Gnocchi recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, make a well in the flour.
- Add potatoes, butter, seasonings and nutmeg.
- Pinch to form a soft dough.
- Knead lightly on a floured board.
- Divide ball of dough into 4.
- Roll each section into a long rope approximately 1 inch in diameter.
- Cut into 1/2 inch slices.
- Drop slices into salted simmering water.
- Cook 4-5 minutes.
- Gnocchi is cooked when it rises to the surface.
- Remove with a slotted spoon and drain on paper towel.
- Continue in small batches until all gnocchi is cooked.
- Place one layer of gnocchi in a greased baking dish.
- Top with 1/2 cup mozarella cheese.
- Top with 3/4 cup of white sauce.
- Top with 3/4 cup of tomato sauce.
- Repeat one more layer.
- Garnish with parsley if desired.
- Bake in 375F oven 30-35 minutes.
- Serve hot with a tossed salad.
Nutrition Facts : Calories 499.2, Fat 25.5, SaturatedFat 11.9, Cholesterol 51.6, Sodium 1055.3, Carbohydrate 53, Fiber 4.1, Sugar 9, Protein 15.9
POTATO GNOCCHI
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield About 1 1/2 pounds (6 servings)
Number Of Ingredients 5
Steps:
- Place the potatoes in a large bowl and stir in the salt and nutmeg. Stir in the flour. Begin to knead the mixture with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead until smooth and well blended, working in more flour if it is too sticky.
- Divide the dough into 8 pieces. Roll 1 piece out to a rope about 1/2an inch in diameter. Using a knife, cut the rope into 3/4-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate the gnocchi, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
- To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil. Cook until the individual gnocchi float, then 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 408 milligrams, Sugar 1 gram
INSTANT POT GNOCCHI ZUPPA TOSCANA
Similar to Olive Garden's Zuppa Toscana, but using potato gnocchi instead of diced potatoes, this delicious creamy soup is done quickly and conveniently in your Instant Pot. You can use mild or hot sausage depending on how much of a kick you prefer.
Provided by fabeveryday
Categories Gnocchi
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.
- Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
- Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.
- Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
- Serve in bowls and top with grated Parmesan cheese.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 25.3 g, Cholesterol 115.9 mg, Fat 41.9 g, Fiber 2.6 g, Protein 17.8 g, SaturatedFat 19.4 g, Sodium 1189.5 mg
PORTOBELLO GNOCCHI SALAD
Pan sauteing the gnocchi eliminates the need to boil them, while creating a wonderful tasty crispy coating on them. The baby bellas lend a real earthiness to this Italian-influenced salad.-Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly., In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat., Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.
Nutrition Facts : Calories 204 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 425mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
RACHAEL RAY'S NOT POTATO SALAD
Saw this on Rachael Ray's 4th of July show this year and had to try it. We were very pleased, this is a potato salad made with gnocchi. According to Rachael, this is a really good way to avoid the mess of peeling potatoes and hot boiling water for a long time in the July heat because gnocchi boils in just a couple minutes. Also, if you're making it for a BBQ you don't have to worry about it sitting out for a period of time because the dressing is oil based instead of mayo based like most potato salads. Enjoy!
Provided by I Cook Therefore I
Categories < 15 Mins
Time 12m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat to boil the gnocchi.
- Once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float.
- While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar.
- Stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper.
- Add your veggies and parsley to the mixing bowl.
- Drain the gnocchi and toss them, still hot, into the mixing bowl.
- You can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors.
- Freshen it up with an extra drizzle of olive oil when you are ready to serve.
- Enjoy!
Nutrition Facts : Calories 120.7, Fat 12.4, SaturatedFat 1.7, Sodium 109.9, Carbohydrate 2.4, Fiber 1, Sugar 1, Protein 0.8
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