Potato Gnocchi With Parsley Sauce Recipes

POTATO GNOCCHI, FOUR WAYS

Steps:

• Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.
• Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.
• Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
• Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesn't boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the following sauces: Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ''saucy.'' If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan. Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn't be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan. Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley. Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.

RICOTTA GNOCCHI WITH PARSLEY PESTO

Steps:

• Put ricotta in a large mixing bowl and season generously with salt and pepper. Whisk in Parmesan and taste. The mixture should be well seasoned. Add eggs and mix well, then sprinkle in 1/4 cup flour and stir with a wooden spoon to incorporate. You should have a soft, rather sticky dough. Dump dough onto a clean work surface. Add a little more flour if necessary and pat very lightly to form a soft mass.
• Test the dough: Bring a saucepan of well-salted water to a boil. Take 1 tablespoon of dough and drop into water. Dough should sink to the bottom, then rise to the surface. Let simmer 1 minute, then remove and taste. If the dumpling keeps its shape, continue to Step 3. If it falls apart, add a little more flour to the dough, but carefully: If you add too much, the gnocchi will be stodgy.
• Dust dough lightly with semolina, then cut it into 4 equal parts. Dust work surface with semolina. With your hands flat, gently roll each piece into a rope about 3/4-inch in diameter and 12 inches long. Keep sprinkling semolina on dough to keep it from sticking to the counter or your hands.
• Using scissors or a sharp, thin-bladed knife, cut each log into 12 pieces. Dust bottom of a baking sheet with semolina. Transfer gnocchi with a spatula to baking sheet, leaving space between them so they are not touching. Refrigerate, uncovered, for 1 hour (or leave in a cool room).
• To make the parsley pesto, put parsley, garlic, olive oil and butter in the work bowl of a food processor. Pulse briefly, then blend to a rough purée. Taste and season with salt and pepper. You should have about 1 cup pesto, more than you need for this recipe. Leftover pesto can be refrigerated for up to 3 days, or frozen for up to a month.
• Place a large pot of well-salted water over high heat and bring to a boil. Add gnocchi, working in batches, if necessary. When they bob to the surface, let them cook for about 2 minutes and lift them from the pot with a slotted spoon or spider, transferring gnocchi to a large, wide skillet. Add 4 to 6 tablespoons pesto and 1/2 cup pasta cooking water to skillet and swirl pan to coat gnocchi.
• Serve gnocchi in warmed individual shallow soup bowls or a deep, wide platter. Sprinkle with chopped pistachios and dust with Parmesan. Pass more grated Parmesan separately.

GNOCCHI WITH PARSLEY, BUTTER & SAMPHIRE

Steps:

• To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.
• While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.
• Roll out the dough into sausages, 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.
• Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.
• Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and gently soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.
• Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve immediately, scattered with the rest of the parsley.

GARLIC MASHED POTATO GNOCCHI WITH VEGETABLE ALFREDO SAUCE

Steps:

• Mix together the mashed potatoes and egg with a fork until it's well combined.
• Add in most of flour and mix well until the flour is incorporated. Add enough additional flour to make a moist, but firm dough - like home made play dough consistency.
• Turn dough out onto a lightly floured surface, knead and shape it into a ball. Divide the ball into 4 pieces.
• Working with one piece at a time, roll the dough out into a long strand about 1/2 inch wide in diameter. Try to get it as even as possible, but it's okay if it's not perfect.
• Use a dough scraper or knife to chop the strand of dough into 1 inch dumplings.
• Once your dumplings are chopped, use the back of a fork to gently press into the gnocchi and make some grooves.
• Drop the formed gnocchi into gentle boiling salted water. Cook them until they float, about 3-4 minutes. Drain the gnocchi, but do not rinse.
• As the gnocchi is cooking, sauté red bell peppers with 1-2 Tbsp olive oil. Add the spinach and sun-dried tomato with another Tbsp olive oil, cook until spinach is wilted. Add the alfredo sauce and Italian seasoning, stir until sauce is warm. If the sauce is too thick, add 1 Tbsp milk and stir. Cook turkey bacon at this time.
• Mix the gnocchi with the alfredo sauce. Top gnocchi with crumbled goat cheese, bacon and parsley and serve right away.

POTATO GNOCCHI WITH PARSLEY SAUCE

Steps:

• Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool.
• Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls.
• Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
• Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.
• Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.