GNOCCHI WITH BROWN BUTTER AND SAGE
Provided by Marc Forgione
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
- Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
- Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
- Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
- Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
- Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
- Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
GNOCCHI WITH ZUCCHINI RIBBONS & BASIL BROWN BUTTER
This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".
Provided by blucoat
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.
ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
ZUCCHINI RIBBONS WITH BASIL BUTTER
Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.
Provided by Poker
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring pot of water to boil.
- Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
- Drain and transfer zucchini to serving bowl.
- Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
- I also added 1/2 tsp of garlic powder to this!
Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4
GNOCCHI AND ZUCCHINI WITH GARLIC-PARMESAN SAUCE
This is a simple and tasty gnocchi dish. You could substitute the zucchini for asparagus or just about any other vegetable.
Provided by Kimberly Heggie Hodge
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain, reserving 1/4 cup cooking liquid.
- Melt butter in a saucepan over medium heat and add olive oil. Add zucchini and garlic. Saute until tender, 5 to 7 minutes. Add cooked and drained gnocchi, Parmesan cheese, and reserved cooking liquid. Stir until nice and creamy.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 45.7 g, Cholesterol 90.7 mg, Fat 40.1 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 21.4 g, Sodium 570.5 mg, Sugar 2.3 g
More about "gnocchi with zucchini ribbons basil brown butter recipes"
GNOCCHI IN BROWN BUTTER BASIL SAUCE – RECIPE!
From genabell.com
GNOCCHI WITH BROWN BUTTER, BASIL AND BLISTERED TOMATOES
From prouditaliancook.com
GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER …
From eatingwell.com
Reviews 30Category Healthy Gnocchi RecipesRatings 30Calories 426 per serving
- Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.
GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER
From cbc.ca
Ease of Prep EasyReady in 20 minutesPrep Time 20 minutesYield 4 servings, 1 1/2 cups each
GNOCCHI WITH ZUCCHINI RIBBONS BASIL BROWN BUTTER RECIPE
From webetutorial.com
ACE FIT | GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER
From acefitness.org
GNOCCHI WITH BROWN BUTTER, PECANS, AND BASIL RECIPE
From realsimple.com
15-MINUTE GNOCCHI WITH ZUCCHINI AND BROCCOLI - LA CUCINA ITALIANA
From lacucinaitaliana.com
BROWN BUTTER SAGE GNOCCHI - SPEND WITH PENNIES
From spendwithpennies.com
GUY RECIPES: GNOCCHI WITH ZUCCHINI & BROWN BUTTER - MODERN MAN
From modernman.com
GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER | RECIPE
From pinterest.ca
GNOCCHI WITH ZUCCHINI RIBBONS AND PARSLEY BROWN BUTTER RECIPE
From recipes.sparkpeople.com
GNOCCHI WITH ZUCCHINI RIBBONS AND BASIL BROWN BUTTER RECIPE
From pinterest.ca
GNOCCHI WITH BROWNED BUTTER RECIPE | MYRECIPES
From myrecipes.com
RECIPE OF ULTIMATE GNOCCHI WITH ZUCCHINI RIBBONS AND PARSLEY …
From digistalker.com
PAN-FRIED GNOCCHI WITH BUTTER & BASIL RECIPE - DELICIOUS!!
From nonnabox.com
BUTTER, LEMON, BASIL AND BOCCONCINI GNOCCHI RECIPE - SAPUTO
From saputo.ca
GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER
From recipesforhomekitchen.blogspot.com
RECIPES FOR GNOCCHI WITH ZUCCHINI - COOKTIME24.COM
From cooktime24.com
GNOCCHI WITH ZUCCHINI & PARSLEY BROWN BUTTER - MAMA ROSIE'S
From mamarosies.com
HOMEMADE CAULIFLOWER GNOCCHI WITH CRISPY SHALLOT & ZUCCHINI …
From danieladish.com
EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN - WILL COOK FOR …
From willcookforsmiles.com
LEMON BASIL GNOCCHI WITH ZUCCHINI - GIMME SOME OVEN
From gimmesomeoven.com
GNOCCHI IN BROWN BUTTER HERB SAUCE - CARLSBAD CRAVINGS
From carlsbadcravings.com
SUMMER GNOCCHI WITH BASIL BROWN BUTTER - RANDAZZO FRESH MARKET
From randazzofreshmarket.com
GNOCCHI_ZUCCHINI — ZUCCHINI REZEPTE
From zucchinirezepte.blogspot.com
SUMMER GNOCCHI WITH BASIL BROWN BUTTER RECIPE
From rachaelhartleynutrition.com
BROWN BUTTER GARLIC FRIED GNOCCHI - THE RECIPE CRITIC
From therecipecritic.com
RECIPES FOR GNOCCHI WITH SAGE BROWN BUTTER SAUCE
From cooktime24.com
RECIPE OF PERFECT GNOCCHI WITH ZUCCHINI RIBBONS AND PARSLEY BROWN …
From deliciouscook.art
GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER | RECIPE | RECIPES …
From pinterest.com
GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER
From bigoven.com
GNOCCHI WITH BROWN BUTTER AND SAGE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SUMMER GNOCCHI WITH BASIL BROWN BUTTER RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love