Wednesday, December 3, 2008

For the love of Gnocchi!

Basil & Garlic about good stuff!!!!

There is a pasta called gnocchi (pronounced nee-okee) that my son has fallen in love with lately. I have made it from scratch and have bought it ready made in the store and it's good both ways! takes a lot of effort to make homemade pasta so if you don't have time or know-how...just buy some good stuff at the store! Anyways...gnocchi is a pasta that is made with potatoes....and seriously...what is better than that?!?! If you haven't tried so now!!! It's even delicious with no sauce at all! It's hard not to eat it all right after it's boiled and drained!

Boil the Gnocchi just until it is soft and it will rise to the top when it's ready!

Once your garlic and basil are sauteed, toss in the gnocchi and coat the pasta with the sauce.
Let the gnocchi soak up some of the sauce and allow the gnocchi "to brown" a bit in the olive oil and butter. Toss on medium-high heat for about one minute.

Olive Oil Sauce for Gnocchi
1/4 cup olive oil

1 tablespoon butter
1/2 cup finely chopped fresh basil leaves
3-4 cloves finely chopped garlic

1 teaspoon salt
1/4 cup reserved pasta water (to add if you want a "saucier" sauce)

Saute the garlic in the butter and olive oil until the garlic is soft. Add the basil leaves and saute with the garlic for about 1 minute. Add the drained Gnocchi and toss with the basil and garlic sauce. If you want more liquid, add a little of the pasta water that you reserved. Once pasta is coated, serve on a platter with shredded mozzarella and Parmesan cheese.

6 potatoes, peeled, quartered
2-3 tablespoons salt
2 eggs, beaten
4 cups all-purpose flour

Boil the potatoes until soft, about 20 minutes. Drain well. Rice potatoes with a ricer and place on cookie sheets to cool. Let potatoes completely dry out.
Bring large stew pot of salted water to a boil.

Once the potatoes are dry, put them in a large bowl and mix in the eggs. Gradually but quickly stir in the flour.

Place the dough on a work surface and divide into 6 pieces. Adding flour as necessary, roll each piece of dough into a rope 1/2 inch wide. Slice ropes into 1/2-inch pieces. Drop gnocchi into boiling water, in batches. Cook for 2 to 3 minutes; they should rise to the surface when fully cooked. Remove with a slotted spoon and drain slightly before combining in your favorite recipe.

Serve the gnocchi with shredded mozzarella and Parmesan cheese on top.

We usually eat this as a meal but it's also a great side dish to grilled chicken or shrimp!


Olga said...

This looks great! I've never made gnocchi, and this looks like a perfect recipe to start out!

avesta said...

Thanks Olga for visiting! I hope you try will fall in love! :)

Jesse said...

That's gorgeous- looks fantastic!

avesta said...

Thanks Jesse! Hope you come back soon!

Ingrid said...

MMMMM, those look delish. Potatoes and pasta together?! What do you suggest serving with it as the protein? If there a brand you recommend?

Btw, I made your sweet & spicy sauce again & served it over chicken & rice! The kids loved it! I saved the left over sauce.

Ingrid said...

Duh, I read the bottom line! :-O Also meant to thank you for adding the recipe at the bottom!

avesta said...

Thanks Ingrid! And yes...that sauce is yummy on chicken and rice! good thinking! :)

gaga said...

I love gnocchi. Your recipe really lets the pasta shine. It looks delicious!

pigpigscorner said...

Nice looking gnocchi! App how many grams of potatoes did you use?

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avesta said...

pigspigscorner..I use 6 potatoes but that makes a big batch bc I like to freeze bags of them for later use. You can divide the recipe in half for a smaller batch!