Gnocchi Sauce Ideas

eHow
May 13, 2011

Gnocchi is a small dumpling often used in Italian cooking. It is made from semolina flour like pasta, or with potatoes. Gnocchi is similar to short pasta, but its robust, thick shape allows gnocchi to stand up to hearty sauces. It is served hot or cold, sweet or savory. This versatile pasta lends itself to endless creative dishes with various sauces.

Hot Dishes
Gnocchi can be topped with any traditional pasta sauce: bolognese, alfredo and brown butter are all suitable companions for the small dumplings. For a change of pace, try adding roasted red peppers to garlic and onions sauteed in olive oil. Blend the mixture in a food processor, toss with cooked gnocchi and garnish with shaved Parmesan and fresh basil.

Alternatively, gnocchi can be a vehicle for hearty meat sauces, like goulash. Brown ground chicken or beef and sauteé with garlic, onions, peppers and mushrooms. Add tomato sauce and smoked paprika, and simmer to reduce. Stir in sour cream and serve over cooked gnocchi.

Cold Dishes
Gnocchi can also be served cold as a pasta salad. Be sure to rinse cooked gnocchi in cold water before adding other ingredients. Toss cooked and cooled gnocchi with pesto, a raw sauce made of fresh basil, pine nuts, Parmesan and olive oil. Add cherry tomatoes and bocconcini, or mini mozzarella balls.

For a Greek-inspired gnocchi salad, add flaked tuna, sliced black olives, diced tomatoes and diced cucumbers to cooked, cooled gnocchi. Toss with a lemon vinaigrette, and garnish with fresh mint.

Sweet Dishes
Some recipes use gnocchi as a pastry dough. Mario Batali's Gnocchi di Susine calls for filling rolled-out gnocchi with fresh quartered plums. Boil the gnocchi and toss with melted butter, breadcrumbs and cinnamon.

Chocolate-filled gnocchi is a decadent dessert. Roll out walnut-size balls of gnocchi dough into small disks. Tuck a small amount of chocolate chips in the center and form a tight, seamless package. Boil in a large pot for about 90 seconds after the gnocchi rise to the surface. Serve them simply rolled in sugar or with a raspberry sauce.

Tips for Cooking Gnocchi
Gnocchi is sold in many grocery stores, but making your own gnocchi is easier than making other pastas. Potato gnocchi is the most traditional. Bake 1 lb. of russet potatoes until quite soft. Remove the skins and pass the potatoes through a food mill or ricer, or grate with a box grater. Make a mound of about 2 cups of grated potato and form a well in the center. Add three egg yolks, salt and nutmeg. Combine well with hands. Add ½ cup flour and press the mixture together until a firm ball forms. Roll out the dough and cut or roll small gnocchi. To cook gnocchi, boil in a large pot for about 90 seconds after they rise to the surface.

References
“Pasta”; Jane Price; 2008
Food Network; Chicken and Mushroom Goulash with Gnocchi; Rachael Ray
Food Network; Plum Gnocchi: Gnocchi di Susine; Mario Batali; 2001
Food Network; Potato Gnocchi; Michael Chiarello