"Sauce" for gnocchi??

I've had them with gorgonzola cream sauce and they are excellent. Sage & Brown butter sauce go very well with them as well.

Tim,

The best sauce for gnocchi I've ever had was of the four cheese variety. I have NO idea what it took to make it, but it was outstanding.

Arlin

I like a light sauce on gnocchi. A couple teaspoons of fresh herbs, I like parsley and basil, made into a pesto, then sautéed into melted butter and then pan fry the gnocchi, so good. Top with grated cheese

The ways I like to do gnocchi:
1) Gorgonzola cream sauce
2) brown butter & sage
3) brown butter & walnut
4) vodka cream sauce
5) carbonara style (pancetta & raw egg)

these recipes are from my uncle's cookbook.....

http://soitalian.net/

MS2SB said:

I've had them with gorgonzola cream sauce and they are excellent.

Click to expand...

+1:thumb::hungry: These are my favorite, although very rich.

Try a 50/50 mix of melted butter and extra virgin olive oil. Tear up and mix in some sage leaves. Heat it until the butter smells nutty, but take it off the heat before the sauce smokes or burns. Top with grated or shaved Parmesan. (The good stuff. No green can.)
Simple and fantastic.

What Landarc said, we go with a nice simple fresh pesto round here.

Any cheese sauce or Pesto, I also like Brown Butter & Sage, It take as long to prepare as it does to cook the Ghnocchi.

Best gnocchi I've ever had was this recipe from Cooking Light magazine, of all places. Its a Gnocchi Gratin...

1 (22-ounce) package gnocchi
1 tablespoon butter
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups fat-free milk
1/2 cup fat-free, less-sodium chicken broth
3/4 cup (3 ounces) shredded Gruyere cheese
1/3 cup chopped fresh chives
2 bacon slices, cooked and crumbled
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 400.
Cook gnocchi according to package directions, omitting salt and fat. Drain.

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to pan; cook 1 minute, stirring constantly. Gradually add milk and broth, stirring with a whisk until blended. Bring to a boil; cook until thick, stirring constantly. Remove from heat. Add Gruyere, chives, and bacon; stir until smooth. Add gnocchi; toss well.

Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with Parmesan. Bake at 400 for 20 minutes or until lightly browned. Serve immediately.

Like Mac & Cheese, only better...

If you want a slightly different take on standard basil pinenut pesto, I've been making a walnut/pecan arugula pesto that is fantastic.

Couple handfuls of baby arugula (I use enough to loosely fill the bowl of my food processor, it's about 2 Cups)
1/2 C walnuts or pecans
1 clove garlic
1/2 C grated parmessan or romano cheese, use the fresh stuff if you can
Juice of 1/2 lemon
1/2-3/4 C EVOO
S & P

In a dry skillet on medium heat toast the nuts until aromatic 1-2 minutes.
Add Arugula, nuts, lemon juice, garlic and a pinch of salt to the bowl of a food processor and pulse just to combine.
Add grated cheese and pulse again until incorporated.
Turn the food processor on and drizzle in the EVOO through the pour spout until you've reached the consistency you desire. I like a rough, somewhat dry paste, others prefer a smoother, wetter consistency.

Taste and season with additional S & P or lemon juice if necessary

Gorgonzola is great over the dough balls.
Then you will require a nap.