These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate. This recipe is different from beet and potato gnocchi, since it is enriched by the addition of ricotta cheese. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.
Over the years, I’ve repeatedly paired potato gnocchi with leeks, a logical progression from the excellent classic leek and potato soup, a.k.a. vichyssoise in its chilled version. I’ve also brought fennel together with leeks – to harmonious effect – and have sometimes included other ingredients such as Italian-style sausage. Recently, however, Jackie and I had a purified version that could hardly have been more delightful. It was essentially gnocchi with creamed leeks and fennel, which already sounds appetizing, don’t you think?If you omit what would seem to be the central element – the gnocchi – and use a little less cream, this leek and fennel mixture stands on its own as an accompaniment to, say, roast chicken or a veal or pork chop.It isn’t hard to find recipes for gnocchi; some are good, some are disastrously bad. As a starting point for the somewhat firm gnocchi that I favor, I use the British food writer Felicity Cloake’s recipe; I’m fond of the way she explains exactly how she arrived at it.Note that pepper is used (and optionally at that) only to add aromatic sparkle at the table: It would contribute nothing to the dish as it cooks. This is part of my new campaign to back away from the unconsidered use of pepper in everything we eat apart from dessert: Let’s save it for recipes that really benefit from it.
This dish, by executive chef Matteo Bergamini of Blackbarn Restaurant in New York City, is one of the restaurant's most ordered side dishes. Now you too can enjoy this decadent and delicious plate of pasta in your own home — after all, who doesn’t love truffles, Parmigiano-Reggiano, and pasta?!
As chef Jim Burke describes, this decadent dish is "immensely satisfying" to make. It’s simple and straightforward, but so creamy and indulgent that you may find yourself getting lost in the meal (and hopefully forgetting what day it is altogether).
Whenever this orange starch is added to a dish, an element of sweet follows behind it — hence its name: sweet potato. The element of sweet in this recipe is cinnamon, and its presence results in a crispy, slightly sweet, nugget of sweet potato gnocchi. To keep this recipe from going down the dessert road, though, a few savory elements are included to keep it in check — a buttery sage-cream sauce and a dash of salty Parmesan cheese.
This is a recipe from a friend of mine, Ethan Stowell. He is the chef and owner of a bunch of Italian-focused restaurants in Seattle. One of his restaurants, Rione XIII, is focused solely on Roman cuisine. While many gnocchi are cooked in simmering water, gnocchi alla romana — Roman gnocchi—are made from cooking semolina in milk, similar to making polenta, and later baking the dumplings in an oven, preferably a wood-fired one. Modern, health-conscious Italians are backing off from finishing the semolina with butter, using olive oil instead. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.
The potato in this recipe makes the gnocchi's texture soft and creamy. Sprinkle some cheese and you're good to go for dinner.
Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick
Davio's in Boston is known for their classic Italian specialties, and for Taste of the NFL's event in 2012, chef Steve DiFillippo and former New England Patriot Steve Grogan created this hearty gnocchi Bolognese for guests to try.