Monday, June 28, 2010

Episode 6 - Gnocchi Gnocchi Everywhere

Share it Please
aka more ways to make gnocchi than you can shake a stick at! ...whatever that means!


Cheesy Gnocchi and Brie

1 cup fresh gnocchi
1 tsp olive oil
1/2 tsp garlic, minced
2 tbsp half and half
1/2 tomato, seeded and diced
1 tsp dijon mustard
2 green onions, finely diced
2 tbsp brie cheese, chopped into little cubes
salt and pepper

Cook the gnocchi according to the package directions. Meanwhile, in a separate pot heat 1 tsp olive oil and saute the garlic until just softened and slightly golden. Add the tomato, cream and dijon to heat through.
When it's done, strain the gnocchi and add it to the sauce along with the green onions and the brie. Stir until the cheese melts and gets nice a gooey. Season with salt and pepper to taste et voila! Cheesy goodness!

Gnocchi a la Puttanesca

1 cup fresh gnocchi
1 tsp olive oil
1/2 tsp garlic, minced
1/4 large onion, diced
1 tbsp anchovy paste
1 large tomato, seeded and diced
1 tsp capers, diced
1 tsp red pepper flakes (less if you're spice-a-phobic)
salt and pepper
1-2 tbsp Asiago or Parmesan cheese

Cook the gnocchi according to the package directions. Meanwhile, in a separate pot heat 1 tsp olive oil and saute the garlic and onions until just softened and translucent. Add the anchovy paste and give it a stir to coat everything. Add the tomato and cook down until it looks nice and saucy. Add the capers, red pepper flakes and season with salt and pepper to taste. When it's done, strain the gnocchi and add it to the sauce. Top with the cheese. This one is salty and spicy and mmmmm.

Gnocchi in Baby Portabello and Garlic Cream Sauce

1 cup fresh gnocchi
1 tbsp olive oil
2 cloves garlic; minced
½ medium onion; diced
3 baby portabellos; washed and roughly chopped
¼ cup light cream (half and half works well)
2 tbsp aged Canadian white cheddar; crumbled
Salt, Pepper
Chili flakes

Cook the gnocchi according to the package directions. Meanwhile, in a separate pot heat 1 tsp olive oil and saute the garlic and onions until just softened and translucent. Add the mushrooms along with 2 tbsp water. Continue to cook until dark and soft; about 5 minutes. Decrease heat to low. Add the cream and crumbled cheese and season with salt and pepper to taste. When it's done, strain the gnocchi and add it to the sauce. Yummy!



1 comment:

Ivo Serentha and Friends said...

Compliments for your blog and pictures included, I invite you to see the photo blog,
CLICK PHOTOSPHERA

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Greetings from Italy

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