Gnocchi With Green Chive Sauce Recipes

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GNOCCHI WITH GREEN CHIVE SAUCE



Gnocchi With Green Chive Sauce image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h15m

Yield 10 appetizer servings

Number Of Ingredients 12

3 russet potatoes
1 egg, beaten
2 tablespoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour, plus more
4 bunches (1/4 pound) chives, chopped
2 tablespoons butter
Salt and freshly ground black pepper to taste
1/4 teaspoon Champagne vinegar
2 cups cream
Freshly grated Parmesan cheese

Steps:

  • Peel the potatoes and boil them in lightly salted water until tender, about 25 to 30 minutes. Drain and allow to cool. Mash them coarsely. Stir in the egg, then the 2 tablespoons of cream. Add the salt and nutmeg.
  • Place 1 1/2 cups of the flour in a bowl, add the potato mixture and cover with another 1 1/2 cups of flour.
  • Using a pastry cutter or spatula, cut the flour into the potato mixture until thoroughly mixed. Add more flour if the mixture feels very sticky. The dough should be soft but not elastic, and only slightly tacky.
  • On a work surface, form the mass into a log. Divide the log into smaller portions and, using your hands, roll out into 1/2-inch-thick cylinders. Cut into 1-inch-long pieces. Dust them well with flour.
  • Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with the rest of the dough.
  • To make the sauce, saute the chives in a saucepan with the butter, 1 tablespoon of water and the salt and pepper for 10 minutes, or until tender. Add the vinegar and stir. Add the cream. Simmer the mixture for an additional 10 minutes over very low heat. Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by overblending.
  • Cook the gnocchi in boiling, salted water for 4 to 5 minutes, or until they swell and rise to the top. Put the chive cream in a large pan, add the gnocchi and gently shake the pan over low heat to coat them with sauce. Serve with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 22 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams

GNOCCHI WITH SAGE-BUTTER SAUCE



Gnocchi with Sage-Butter Sauce image

A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!

Provided by Gina Izzy Shores

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 8

2 (12 ounce) packages potato gnocchi
¼ cup butter
1 clove garlic, minced
1 teaspoon dried sage
¼ teaspoon salt
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
  • Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g

GNOCCHI WITH LEMON & CHIVE PESTO



Gnocchi with lemon & chive pesto image

Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

1 garlic clove , finely chopped
small bunch parsley , finely chopped
small bunch chives , snipped
2 tbsp toasted pine nuts , roughly chopped
2 tbsp grated parmesan , or vegetarian alternative, plus extra for serving
zest and juice 1 lemon
4 tbsp olive oil
500g pack gnocchi

Steps:

  • Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
  • Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.

Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.7 milligram of sodium

CHIVE GNOCCHI WITH SMOKED CREAM SAUCE & LEEKS



Chive gnocchi with smoked cream sauce & leeks image

A comforting, creamy vegetarian dish for a chilly evening. The charred leeks and spices give this recipe a great depth of flavour

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 2h45m

Number Of Ingredients 16

1.2kg large Maris Piper potatoes
125g '00' pasta flour, plus extra for dusting
90g parmesan (or vegetarian alternative), finely grated, plus extra to serve
small pack chives, snipped
good grating nutmeg
1 large egg
2 large egg yolks
3 tbsp rapeseed oil
50g butter, diced
4 leeks, trimmed and sliced into rounds
1 tbsp rapeseed oil
300ml pot double cream
75g butter, cut into cubes
pinch cayenne pepper, plus extra to serve
pinch of smoked sea salt, plus extra to serve
juice 1 lemon

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 1 hr 15 mins. Leave to cool slightly, then halve and scrape out the middles with a spoon. Mash the potato with a ricer (or a vegetable masher, then push through a sieve into a large bowl ). Mix in the flour, Parmesan, most of the chives (keep a few to garnish), nutmeg, egg and egg yolks and some seasoning, then knead briefly on a lightly floured surface until you get a smooth dough.
  • Divide the dough into four pieces, then use your hands to roll one piece into a long, even sausage shape. Cut into 17 equal pieces, then lightly push and roll each piece with a fork - this will shape the gnocchi and give it the traditional indentations. Divide the finished gnocchi between two trays lined with baking parchment, then repeat with the rest of the dough. Cover with cling film and chill in the fridge until needed.
  • Put the sliced leeks in a large, non-stick frying pan with the oil, turn the heat to high and fry for 8 mins, shaking the pan occasionally until the leeks are just cooked, with a charred edge, then turn off the heat.
  • For the sauce, pour the cream into a large saucepan and simmer over a medium heat for 12 mins until reduced by half. Meanwhile, bring a large pan of salted water to the boil. Cook the gnocchi in batches in the water until they float (this will take only a few mins, so keep your eye on them). Transfer to lightly oiled trays using a slotted spoon and leave to steam-dry.
  • Slowly whisk the butter into the cream, waiting until one cube has melted and combined before adding the next. Once all the butter has been incorporated, add the cayenne pepper, smoked salt and lemon juice, adjusting to taste. Set aside to keep warm.
  • To finish the gnocchi, heat a large frying pan over a medium-high heat. Add 1 tbsp oil and a third of the butter, then fry the gnocchi in three batches, adding more oil and butter between each batch, until they have a golden brown crispy exterior. Put the gnocchi in serving bowls with the charred leeks, spoon the sauce over the top and finish with the reserved chives, some grated Parmesan and a pinch of smoked salt and cayenne pepper, if you like.

Nutrition Facts : Calories 828 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

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