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Gnocchi

Gnocchi



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Preheat the oven to 350 degrees.

Wash the potatoes well and poke holes all over them. Season them generously with salt and bake for approximately 1 ½ hours, until very soft. Split them down the middle and open them slightly. Leave them in the oven with the door ajar for an additional 10 minutes to dry them out. Once you take them out of the oven, you must work quickly.

Scoop out the cooked potato and put through the food mill/potato ricer one time (be sure not to overload at any given time or it will work the potato too much, just do 1 potato at a time). Add the egg, flour, cornstarch, and a big pinch of salt. While still very warm, work all of the ingredients together into a homogenous dough. Be sure to stop the moment the dough comes together, as working the dough too much will develop the gluten and make the gnocchi very dense and heavy.

Cut the dough into pieces the size of your fist and roll them out to even ½-inch thick cylinders. Once they’re all rolled, line them up, generously flour them, and cut into ¾-inch lengths. Once they are all cut, the last move is to roll them over a fork to give them their characteristic shape. Place the piece of gnocchi, 1 at a time, on the back of a fork. With your thumb, press down gently to create a dimple in the gnocchi and ridges on the opposite side. Then roll the gnocchi over itself and down the fork.

At this point the gnocchi can be used right away or frozen. These gnocchi would go wonderfully with your favorite pasta sauce. At the restaurant, we toss them with a black truffle, Alfredo sauce, and Parmesan cheese and brown them under a broiler until golden brown.


15+ Gnocchi Recipes

When it comes to this dish, the more mushrooms the merrier!

Leek-and-Gnocchi Bake with Three Cheeses & Crispy Prosciutto

Three-cheese—yes, please! This bake only takes 25 minutes of prep time, and the hardest part is not snacking on your ingredients.

Cheesy Potato Gnocchi

Each spoonful is a little bite of heaven.

Montalcino Chicken with Figs & Buttered Gnocchi

Naturally sweet figs make for a balanced sweet and savory dish. 

Leeky, Creamy Chicken-and-Dumpling Stoup

This stoup is all that and dim sum! Don’t forget to remove the bay leaf before serving.

Pan-Roasted Fish with Burnt Tomatoes & Chive Gnocchi

Fresh tarragon and chives brighten up this already flavorful pan-roasted halibut.

Baked Pesto Gnocchi with Tuna

This is like a tuna casserole but better. 

Veal or Pork Cutlets, Brown Butter Gnocchi & Dark Greens

Gnocchi in a simple-butter sauce pairs perfectly with fried cutlets.

Rach’s Gnocchi with Velvety Veal Ragu

Photography by Kate Mathis

It&aposs soooo rich and soooo worth it. 

Crisp Gnocchi Pesto with Tomatoes & Goat Cheese

Sometimes simple is best, as this easy-cheesy gnocchi dish proves. 

Butternut Squash, Sweet Sausage & Gnocchi with Sage

A couple of pinches of nutmeg adds a sweet, nutty flavor. 

Baked Gnocchi Mac & Cheese

Photography by Peter Ardito

Curl up with this on a cold night, and all your worries will melt away. 

Short-Rib Ragu with Bacon & Kale

It takes a bit of time to whip up this rib ragu, but believe us: It&aposs completely worth the wait.

Gnocchi with Brussel Sprouts & Spinach Pesto and Parmesan Frico

Photography by Marcus Nilsson

Get your frico-on! Top this Brussel sprouts pesto with frico—which is just a fancy word for Parm crisps.

Crispy Gnocchi with Mushroom & Arugula

Have leftover gnocchi? Put it to good use with this salad-meets-pasta dish.


Homemade Gnocchi

Yield: 6 servings

prep time: 1 hour

cook time: 1 hour 30 minutes

total time: 2 hours 30 minutes

Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won’t be able to go back to store-bought gnocchi.

Ingredients:

  • 2 medium russet potatoes
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole milk ricotta
  • 1/4 cup freshly grated Parmesan
  • 1 large egg
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Pierce potatoes with a fork place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
  3. Cut in half scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces transfer to baking sheet.*
  5. Bring a large pot of salted water to a boil working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.

Notes:

*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


1 of 21

Crispy Gnocchi Pasta with Tomatoes & Leeks

These gnocchi are crispy on the outside, tender on the inside because you sauté them in hot oil. Plus, they leave a little fond (crispy brown bits) in the pan that adds toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it's quick to prepare--just 20 minutes, start to finish. Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white. This easy and healthy dinner is easy to customize too: see Tips for variations with shrimp, pesto instead of butter, and pork chops instead of gnocchi. Source: EatingWell Magazine, October 2019


The sun-dried tomatoes and fresh basil scream summer (even if it's the middle of winter). A delicious vegetarian main course or side dish.

This gnocchi recipe doesn't have any cream, but it does have a garlicky tomato sauce with plenty of delicious, melty parmesan and mozzarella. So good.

The recipe that started it all, and it remains one of my most popular recipes. Vegetarian and meat-eaters alike just love it. Great as a main course or side. One lovely reader said: "Awesome recipe! Even my fussiest family members loved it. My husband said it was a 10 out of 10. Thanks. "


Easy gnocchi recipes

The unique texture of gnocchi works really well with creamy, cheesy sauces and as a great base for vegetarian dishes – try spinach and ricotta, squash and amaretti or sweet potato gnudi with crispy sage

Published: March 23, 2020 at 1:44 pm

Looking for easy gnocchi recipes? Try our ideas here. The unique texture of potato gnocchi works well for vegetarian midweek meals and easy entertaining recipes. You can also try our gnocchi sauces.

Ingredients

Garlic butter gnocchi

This flavour-packed gnocchi dish with cheesy sauce and charred purple sprouting broccoli looks makes for a simple and comforting meal. It looks impressive, too – no-one will guess it only took 30 minutes to make. For ideas for purple sprouting broccoli, click here.

Tomato, spinach and mascarpone gnocchi

Grill this warming gnocchi until bubbling and golden for a quick midweek meal ready in 20 minutes. Check out more of our best spinach recipes here.

Gnocchi bake

A clever way to transform shop-bought gnocchi. A simple, homemade tomato sauce is the base for this cheesy, kale-packed midweek dinner, topped with nutty parmesan.

Mushroom gnocchi

Paprika butter adds a smoky punch to buttery mushrooms in this speedy vegetarian meal for three.

Fried gnocchi

This combo of lemony ricotta, fresh broad beans, parma ham, sage and crisp golden fried gnocchi is an absolute winner.

Asparagus gnocchi

This gnocchi dish with asparagus and crunchy prosciutto crumbs makes for a quick and easy starter. Many more starter recipes here.

Creamy gnocchi with bacon and peas

Try our super easy and light recipe for gnocchi with peas. Give it a twist with pancetta and parmesan and you'll have a quick dinner for two ready in under 30 minutes.

Homemade gnocchi recipe

Making your own potato gnocchi is easier than you think. With our how-to recipe you can cook this comforting classic with ricotta and tarragon in no time.

Spinach Gnudi

If you’ve never tried gnudi before, this is a brilliant introduction. Soft, pillowy dumplings combine spinach with creamy ricotta to make a luxurious lunch or dinner party starter.

Baked gnocchi with broccoli, blue cheese and walnuts

Our recipe for baked gnocchi with broccoli, blue cheese and walnuts is really easy and ready in under an hour – perfect for a midweek meal. Blue cheese is lovely in this, but you can adapt it to suit cheeseboard leftovers if you like. More veggie bakes here.

Pesto gnocchi with peas and spinach

Want a quick midweek meal? Check out this easy gnocchi dish with fresh pesto, bright peas and baby spinach – ready in just 10 minutes. More quick and easy meals here.

Spinach and ricotta gnocchi

Make our vibrant recipe for veggie gnocchi. This flavour-packed dish may take a bit of time but it's sure to impress family and friends. Check out more of our veggie recipes here.

Sweet potato gnudi recipe with lemony cavolo nero, crispy sage and parmesan

Try our impressive pillowy sweet potato gnudi recipe with lemony cavolo nero and super crispy sage. This impressive dish comes from chef Jess Elliott Dennison's Edinburgh restaurant, 27 Elliott's. Check out 27 Elliott's full menu here.

Gnocchi with bacon and peas

This quick creamy gnocchi recipe with pancetta and peas is ready in just 20 minutes. A great, filling midweek meal.

Baked gnocchi recipe with crab and lemon

This recipe with baked crab and lemon feels indulgent but is really quick and easy to make. Try our crab gnocchi with easy gnocchi sauce recipe. Plenty more crab recipes here.

Simple gnocchi recipe with squash, amaretti and rocket

Make our simple gnocchi recipe with squash, amaretti and rocket for a vegetarian dish ready in just 30 minutes. An ideal midweek meal.

Gnocchi alla romana

This Roman-style gnocchi differs to the more common potato dumplings, but makes an impressive dinner with friends. Our version is made with semolina which is baked with butter and cheese for a really indulgent vegetarian supper. Check out more of our impressive dinner party mains here.

Goat's cheese gnocchi

This recipe for creamy gnocchi with a caper salad is easy to make and ready in just 15 minutes, perfect for a simple gnocchi recipe, midweek.

Italian gnocchi recipe with tomato, spinach and mascarpone

Using a few smart cheats, this cheesy Italian gnocchi bake is really easy to make and can be on the table in under 30 minutes. Guaranteed to be a family favourite. Check out more of our best Italian recipes here.


Creamy Chicken and Gnocchi

Yield: 4-6 servings

prep time: 20 minutes

cook time: 40 minutes

total time: 1 hour

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Ingredients:

  • 1 (16-ounce) package cauliflower potato gnocchi
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 tablespoons unsalted butter, divided
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 1/4 cup chicken broth
  • 1/4 cup dry white wine*
  • 1/2 cup half and half
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 cup freshly grated Parmesan, about 2 ounces

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted water, cook gnocchi according to package instructions drain well.
  3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  4. Melt 2 tablespoons butter in a large skillet over medium heat.
  5. 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.
  6. 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.
  7. Whisk in flour until lightly browned, about 1 minute.
  8. 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.
  9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet sprinke with Parmesan.
  10. Place into oven and bake until bubbly, about 10-12 minutes.
  11. Serve immediately.

Notes:

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.


Recipe Summary

  • 2 pounds Idaho or russet potatoes
  • 2 large eggs, lightly beaten
  • Coarse salt
  • Pinch of freshly ground white pepper
  • Freshly grated nutmeg, to taste
  • 2 1/2 cups unbleached all-purpose flour, plus more for dusting
  • 2 tablespoons olive oil

Place potatoes in a large stockpot. Add water to cover by 2 inches. Bring to a boil and cook until potatoes are tender when pierced with a skewer, about 40 minutes. Drain. When cool enough to handle, peel and mash potatoes using a potato ricer. Set aside on a baking sheet until completely cooled.

On a cool, preferably marble, work surface, gather potatoes into a mound, forming a well in the center. In a small bowl, stir together eggs, 2 teaspoons salt, pepper, and nutmeg. Pour mixture into well. Using both hands, work potatoes and egg mixture together, gradually adding 2 cups of flour. Scrape dough from work surface with a knife as necessary. This process should not take more than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier the dough will become.

Dust hands, dough, and work surface lightly with some of the remaining 1 cup flour. Cut dough into 6 equal portions. Using both hands, roll each piece of dough into a rope 1/2-inch thick. Continue dusting as long as dough feels sticky. Slice ropes at 1/2-inch intervals. Indent each piece with thumb, the tines of a fork, or the back of a semicircular grater to produce a ribbed effect.


Other Recipes You Might Like

While fresh gnocchi can be made from scratch by combining boiled potatoes with all-purpose flour, you can always get store-bought gnocchi and they are pretty good.

Gnocchis are available fresh, frozen or dried at supermarkets. For my recipe, I used packaged Rana brand Skillet Gnocchi (found at the cheese section).

They are frozen and takes only a few minutest to cook. If you have fresh gnocchi at your store, buy them. I try to avoid dried gnocchi as they are not as good.


How to store potato gnocchi? Freezing Gnocchi

Potato gnocchi should not be stored in the refrigerator, otherwise they become dark (potatoes should never be stored in the refrigerator!).

In order to maintain for a long time gnocchi, you have to freeze them. Here’s how to do it: put potato gnocchi, well spaced, on floured trays (wood, plastic or cardboard). Place the trays with gnocchi into the freezer. Wait for 2/3 hours then transfer them in food plastic bags and put them back into the freezer.

Do not put freshly made still soft gnocchi in plastic bags, otherwise they will stick to each other! Cook gnocchi still frozen in boiling water (as indicated above), directly from the freezer to the pot. This way they will retain the softness and texture of freshly made potato gnocchi.