Gnocchi.... what to do with it??!!
starlightfarm
12 years ago
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lindac
12 years agoRelated Discussions
Gnocchi
Comments (9)I make my gnocchi pretty simple -- although I usually add just a dollop of whipped ricotta to the mix. I like them straight up because then I can concentrate on the sauce, such as: GORGONZOLA SAUCE (also good on fettuccine) 8 oz gorgonzola cheese, crumbled cup milk 4 Tbs butter Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy consistency (about 2 minutes). Remove from heat and set aside until ready to serve pasta. When pasta is ready, heat the sauce and add 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta. WILD MUSHROOM SAUCE 2 Tbs (1/4 stick) butter 2 Tbs olive oil 12 ounces a mix of fresh shiitake mushrooms, chanterelles, crimini, stemmed, sliced ½ cup sliced shallots 1 ¾ cups chicken stock/broth 1 Tbs chopped fresh sage Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. PANCETTA AND PEAS CREAM SAUCE 2 Tbs olive oil 2 Tbs butter 1 medium onion, sliced into rings 4 cloves garlic, thinly sliced 1 medium-thick round pancetta, cut into small pieces ¼ cup chicken stock ½ cup heavy cream 1 cup frozen peas Add the oil and butter to the pan and when the butter is melted and hot, add the onion and sauté for 2 minutes. Add the garlic and continue sautéing for another minute. Add the pancetta and cook for 3  4 minutes until the pancetta doesnÂt have that white fatty look any more. Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan. Add the cream and then the peas. Simmer for 3  4 minutes to thicken the sauce. GARLIC CREAM SAUCE ½ cup roasted garlic, pureed, minced 4 cups heavy cream Salt and cayenne pepper In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes. In a blender, puree sauce and season with salt and pepper to taste. ROASTED GARLIC, FAVA BEAN SAUCE Makes about 4 cups sauce Ingredients 8 cups home-made chicken stock 1 whole head garlic, roasted, cloves squeezed into a bowl 2 Tbs cold butter cut into Tbs 1 Tbs freshly-squeezed lemon juice Salt to taste Freshly-ground black pepper to taste ½ cup cooked fava beans Directions Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute. Serve with roasted chicken or other meat, or over rice, pasta or polenta. Or just a good Tomato Sauce or Basil Pesto. Joe...See MoreGnocchi - I Want To Learn!
Comments (33)First let me say that storing the dough overnight is NOT a good idea, although I was still able to work with it. It seemed to have even more moisture, and I had to add quite a bit of flour to make it workable. Also, I learned that you have to store each gnoccho separately - if they touch each other before being boiled, they glue themselves together. Some of mine did that, and so I ended up forming them with a spoon and treating them as dumpling. They reminded me a bit of matzo balls, but that was okay. After I boiled them, I put them in pasta bowls and microwaved those to make sure they were done. Then I put grated Asiago cheese on that (it looks like bits of linguine in the photo) and then put tomato sauce over that. All in all, it was a laborious process, and I still have half of the dough in the fridge, for future use. I absolutely loved the kale salad and will make that again! I used Parmesan cheese and instead of lemon juice, I used a teaspoon of aged Balsamic vinegar (for sweetness) and 2 Tbsp of white Balsamic (for tartness). I increased the amount of garlic, and I used three cayenne chilies, seeded and minced, which I added to the garlic/salt paste in the mortar. I did not add black pepper, as the cayenne gave it just the right amount of heat. I used a very good olive oil (that I bought in Paso Robles), and that made a big difference. This is now one of my favorite salads! It is so much easier to make bread crumbs instead of croutons, and I used whole wheat bread that I baked myself for the crumbs. Kevin said he's had this same salad in Culver City but the restaurant sometimes adds broccoli and tomatoes to it! He thinks it is better without the broccoli, and he tells the restaurant to leave the tomatoes out! When I made gnocchi before, I made a smaller batch. They were a bit better this time, as I was more careful with the dough, heeding the warnings in this thread. While my potatoes were fairly dry, I do think that baked potatoes would work better. However, steamed potatoes were extremely easy to peel, once they cooled. The skins came off like very thin paper with no potato loss. Thanks again for the kale salad recipe! Lars...See MoreCaputo Gnocchi
Comments (14)Part of kid culture is to dare each other to eat Play-Doh, so, yeah, most kids have. Plus, most flavor nuances are actually in smell rather than on the tongue. I can attest (having been dared) that Play-Doh, a number of decades ago, tasted pretty much like it smells, though maybe saltier. They've changed the colors, but I doubt they've changed the rest of the ingredients much. :) It still smells the same, though fresher because of improvements in packaging. The frightening thing is that hipster places serving ironic foods have started serving "Playdough" as an ice cream flavor! Really. I don't know if it actually tastes like Play-Doh. Most of the descriptions talk about the bright colors. Many have cookie bits or cookie dough chunks in them for the "dough" part. I am not a hipster. Re packaged gnocchi, even the very best aren't going to consistently have the fluffy pillowiness that make gnocchi so terrific. They can be good enough as a dumpling, since you're not going to make your own. I'd also check what kind of additives and stabilizers they have. Even if Caputo is the very best, is the lot that made it to the 99 Cent store top quality? Or is it the stuff that's still edible, but maybe got stuck in a truck somewhere, and they sold it off cheap so they wouldn't have to worry if it were still up to their standards?...See MoreSharing My Recipe For Gnocchi With Braised Lamb
Comments (3)Thank-you for posting this! I'm saving the recipe for the tail end of the holidays. :) After the hard part is over....See Morechase_gw
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