How To Serve Gnocchi Recipes

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

GNOCCHI RECIPE

Steps:

• Fill a pot of water with enough cold water to cover the potatoes by at least 2 inches. Add the potatoes to the pot and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain and cool, then mash them using a fork or potato masher.
• Lightly flour your work surface. In another medium bowl mix the flour with the salt.
• Add the egg to the potatoes, then add the flour mixture. Using your hands, mix until the flour is moistened then transfer the dough onto the floured work surface. Gather the dough together and start kneading until the flour is fully incorporated into the dough. The dough is done when it's smooth and a little sticky. Do not over knead the dough or the gnocchi will be tough.
• Cut the dough into 8 equal sized pieces. Roll each piece into long snake-shaped log, that's about 3/4 of an inch in diameter.
• Using a sharp knife or dough cutter, cut the logs into small 3/4 inch pieces. Place finished gnocchi onto a baking sheet lined with parchment paper, while you're working with the rest of the dough. Dust each gnocchi with a bit of extra flour.
• To shape the gnocchi, hold a fork in one hand and place a gnocchi against the tines of the fork. With a light touch, use your thumb and press in and down the length of the fork. This step is optional.

SIMPLE FRIED GNOCCHI RECIPE

Steps:

• Heat a large nonstick pan or cast-iron skillet on high heat.
• Add butter and let foam shortly.
• Reduce heat to medium-low and add the gnocchi. Pan fry gently, stirring a few times in between, to make sure that they get golden and crispy on both sides. They should remain fluffy on the inside, so don't overcook them.
• Sprinkle with parsley and serve immediately.

HOW TO SERVE GNOCCHI

Steps:

• Bring 4 US quarts (3.8 l) of salted water to a boil. You cook gnocchi much the same you cook pasta-by dropping it into a pot of boiling water. The gnocchi will have a better flavor if the water is lightly salted. Typically, for 1 pound (0.45 kg) of pasta, you would use 4 US quarts (3.8 L) of water and 1 tbsp (about 21 g) of salt.
• Cook 1 lb (450 g) of gnocchi in the boiling water for 2-3 minutes. Gnocchi doesn't take very long to cook, making it perfect for a quick and easy weeknight meal! Whether you're using pre-made gnocchi or you started from scratch, it should only take a few minutes before the gnocchi is ready. You'll know the gnocchi is fully cooked when it floats to the surface. Don't overcrowd the water! There should be only enough gnocchi in the water to cover the bottom of the pot. If you're using a smaller pot or if you double the recipe, cook the gnocchi in batches rather than dumping them all in at once.
• Remove the gnocchi with a slotted spoon and set it aside. When the gnocchi start to float, carefully remove it from the boiling water and transfer it to a plate. If you're cooking batches of the gnocchi, add the next batch to the water and continue until it's all cooked.
• Melt 1/4 cup (57 g) of butter in a skillet over medium-high heat. Cook the butter, stirring occasionally with a wooden spoon, until it starts to develop a light golden color. You should also start to smell a slightly nutty flavor as the butter browns. This will be about half a stick of butter. Watch the butter carefully to ensure it doesn't scorch.
• Add 1 clove of minced garlic into the butter and cook for 4 minutes. As it cooks, stir the garlic frequently with your wooden spoon to keep it from burning. If your butter starts to get too dark, turn the heat down to about medium. After the 4 minutes, the garlic should be soft and should be a slightly darker color. If you're using garlic that's already minced, use about 1 tsp (4.6 g).
• Add 1 tsp (1 g) of dried ground sage and 1/4 tsp (1.4 g) of salt into the butter. Stir the sage and salt into the butter and let the sage cook for about 1 minute. Once you can smell the sage, your sauce is ready! If you like a little spice in your pasta, add a pinch of dried red pepper flakes at the same time that you add your sage.
• Remove the sauce from the heat and toss in the cooked gnocchi. Gently transfer the gnocchi into your pan, then toss or swirl the pan so the gnocchi gets completely covered with your butter and sage sauce.
• Top with 1/4 cup (25 g) of Parmesan cheese and 1/4 tsp (0.5 g) of pepper. There's nothing better than pasta with Parmesan, and gnocchi is no exception! Top off your dish with Parmesan and plenty of black pepper, then serve while it's still warm!Think about placing a little pot of Parmesan on the dining table to allow diners to decide how much Parmesan they'd like to sprinkle over their own serving of gnocchi.

GNOCCHI WITH POMODORO SAUCE

Steps:

• Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
• Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
• Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
• Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
• Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
• Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

CREAMY CHICKEN AND GNOCCHI

Steps:

• Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.