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| I purchased two packs of mini-gnocchis from my grocery store yesterday. Now... I have no idea what to do with them....I've never eaten them, but have always wanted to try them. (I know homemade is better.. but these were on sale and I wanted to try them before I went to the effort to make them myself).
What type of sauce do you put on them? I did a search on allrecipes.com and didn't come up with much.... other than using pesto sauce. What's your favorite way to use gnocchi?? |
Follow-Up Postings:
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| Just butter and fresh grated Parmesan is wonderful....but any sauce will be fine....as long as it's as auce you like. |
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| We always ate them with Spaghetti Sauce and sprinkled Parmesan. They were nicknamed " Sinkers " Lou |
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| I like any type of cream sauce like an Alfredo or a light meatless tomato sauce like marinara, herbs and tomato or vodka sauce. Also like sage butter sauce or butter with a selection of herbs like basil, parsley, rosemary ...whatever you like together. |
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- Posted by bumblebeez (My Page) on Sun, Aug 21, 11 at 8:28
| I like them cooked then browned well in butter. I add sage while browning and Parmesan cheese when ready to eat. |
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| This was on PBS TV yesterday: Chef John Besh's Gnocchi, Crab, and Truffle dcarch |
Here is a link that might be useful: fancy gnocchi
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| This is a family favorite here. Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley. |
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| OMG, when I was served home-made gnocchis at our friends' Italian restaurant, I was amazed at how good they tasted. I've had them years ago and swore never again. I might try the store-bought ones. Really good with an easy Alfredo sauce. |
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- Posted by coconut-nj (My Page) on Sun, Aug 21, 11 at 16:43
| I generally eat them with a nice marinara heavy on the basil and garlic, or even a bolognese. I also love them in an alfredo but I often make them with just butter, sour cream and some romano. I love gnocchi. I even make them from left over mashed potatoes. |
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- Posted by nancylouise (My Page) on Mon, Aug 22, 11 at 13:00
| I like them either in an olive oil, butter and sage sauce sprinkled with a little pepper or in a homemade spaghetti sauce. I don't really care for cream sauces of any type. NancyLouise |
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| I like them in this recipe from Eating Well: Skillet Gnocchi with Chard & White Beans In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette. 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. Nutrition Per serving (serves 6) 325 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium 3 Carbohydrate Serving Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat Annie
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| Serve them with spaghetti sauce of your choice, plus some cheese (Parmesan, monterey jack, Wisconsin brick, or whatever), and maybe some Italian bread and a salad. YUM! Donna |
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- Posted by katefisher (My Page) on Tue, Aug 23, 11 at 16:27
| Pesto, some good parmesan and a favorite bread. Perfect. Kate |
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- Posted by ergenzinger (My Page) on Fri, Feb 17, 12 at 19:50
| Here's a recipe based on a gnocchi dish I had in Rome and then replicated when I got home. http://ergenzinger.hubpages.com/hub/Potato-Gnocchi-in-a-Gorgonzola-Cre am-Sauce |
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| I've eaten gnocchi in every way possible! As a base for Goulash, with browned butter and parmesan, with all kinds of pestos- you can't go wrong with gnocchi! |
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- Posted by islay_corbel (My Page) on Sat, Feb 18, 12 at 2:49
| Just a last word - if you don't like the shop-bought ones, don't let that put you off. Home-made are so much better. |
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- Posted by MichelleDT (My Page) on Sat, Feb 18, 12 at 11:18
| Usually with butter, sage and parm but oh my - with crab and truffle sounds heavenly! Thanks Dcarch! |
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