What kind sauce gnocchi

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Course Main Course. Cuisine Italian. Keyword gnocchi. Prep Time 10 minutes. Cook Time 30 minutes. Servings 4. Calories kcal. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about minutes, then crush the tomatoes with your hand and add to the pan with juice.

Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat. Meanwhile, bring a saucepan of water to a boil and add the gnocchi. They cook very quickly, and will only take a few minutes. You know that your gnocchi are ready when they float to the top photo 3.

Once you have boiled your gnocchi, you can pan-sear them for a crispy outer texture. Start by melting one tablespoon of butter in a inch nonstick skillet over medium-high heat. When the butter is melted, add the gnocchi in a single layer. You can use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first.

Do not pile the gnocchi on top of each other or overcrowd the pan. Many recipes call for fresh gnocchi to go straight in the pan with sauce and other ingredients. I personally prefer to boil them first because it is the best way to guarantee they are cooked all the way through.

Whether you do it after boiling first or not, pan frying gnocchi will give them a crispy texture while soft on the inside. Gnocchi will get too mushy when they take on too much moisture. This can happen when you boil your individual gnocchi pieces.

Boiling them too long results in them absorbing too much water. Avoid this by being attentive while your gnocchi are boiling and making sure you take them out when they are ready.

Some recipes call for boiling the potatoes to make the gnocchi. This can also result in mushy gnocchi. Try this recipe for gnocchi using roasted potatoes. Simply add 4 oz. Buon appetito! Spicy Pomodoro sauce is a classic tomato-based pasta sauce. Perfect for gnocchi, or any kind of pasta! Once the garlic looks cooked but is not yet brown, add 1. Taste and adjust the seasoning. If it tastes too acidic, add a pinch of sugar.

Once the tomatoes are brought to temperature lower the heat to a simmer and cover for minutes. If a smoother consistency is desired, blend the sauce.

This is a tasty, comforting accompaniment for your gnocchi. Aglio e Olio is an easy garlic sauce made with ingredients you likely already have in your pantry. It reduces down to a delicious yet simple sauce. Add 8 cloves of smashed and rough chopped garlic and cook until fragrant. Do not let the garlic burn or brown, but golden is OK. This sauce is a non-traditional but is a surprisingly incredible option. Add one 4-square of Golden Curry cubes, and 1.

Add more water if the sauce is too thick. This recipe, however, browns the butter for a nuttier flavor and adds garlic. Feel free to top with thinly shaved Parmesan. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.

Since this particular sauce is pureed, you won't see the carrot, but it'll bring a dimension to your pasta sauce that you'll definitely notice. Because you don't want to overpower the gnocchi, a lighter flavor like this is just right.

The recipe for this tomato sauce calls for both carrots and tomatoes. Simmer for about 30 minutes, then puree in a blender or food processor until smooth. Toss with the cooked gnocchi and garnish with fresh basil. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic.

But these days, you can use any leafy green spinach, parsley, mint, whatever , as well as any sort of nut, such as walnuts, pistachios, or almonds. And while hard Parmesan cheese made from cow's milk is traditional for making pesto, you can also experiment with softer cheeses and options made with goat or sheep's milk. Making pesto sauce is mainly a matter of pureeing the greens, garlic, and nuts, and then stirring in the oil and cheese. Heat it very briefly—you want to maintain the vibrant color—then adjust for consistency and seasoning, and toss the cooked gnocchi in to serve.

If you're going to use alternative ingredients, use roughly the same proportions you would in a classic basil pesto sauce recipe. Here's another classic seasonal pairing.

So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.

Do use butter or olive oil because so many of the flavor compounds in mushrooms are fat soluble, which means you need to cook them in fat to bring those flavors out in the sauce. This fantastic mushroom cream sauce provides all the steps you need. This sauce is so yummy. The zesty flavor of the Gorgonzola an Italian blue cheese similar to Roquefort, Stilton, or Maytag really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.

It's wonderful. The splendid Gorgonzola sauce recipe starts with reducing heavy cream and white wine in a pan. Heavy cream works best because it won't curdle when you heat it, and it tastes much richer and creamier. Be sure to use a good wine because you will definitely be able to taste it.