Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-25-2013, 01:13 PM | #1 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
"Sauce" for gnocchi??
Always wanted to try gnocchi and picked some up at Trader Joe's on the way home from Disney.
WWW shows a lot of sauces that work with the most popular seeming to be melted butter with Parmesan cheese with some various herbs in there. We don't really care for tomato sauce based sauces on anything. Any suggestions on a SIMPLE sauce to try these out for the first time?? Thanks, TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
03-25-2013, 01:17 PM | #2 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
|
I've had them with gorgonzola cream sauce and they are excellent. Sage & Brown butter sauce go very well with them as well.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
|
Thanks from:---> |
03-25-2013, 01:18 PM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
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
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
|
Thanks from:---> |
03-25-2013, 01:25 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
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
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
03-25-2013, 01:36 PM | #6 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
|
__________________
Out. Again. |
|
Thanks from:---> |
03-25-2013, 01:49 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
+1 These are my favorite, although very rich.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
Thanks from:---> |
03-25-2013, 02:15 PM | #8 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
Great Ideas Guys!
A plan is coming together Thanks, TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
03-25-2013, 02:20 PM | #9 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
|
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.
__________________
22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg |
|
Thanks from:---> |
03-26-2013, 12:07 PM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Any cheese sauce or Pesto, I also like Brown Butter & Sage, It take as long to prepare as it does to cook the Ghnocchi.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
03-26-2013, 12:44 PM | #12 |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
|
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...
__________________
Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
|
03-26-2013, 12:47 PM | #13 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
|
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
__________________
Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
|
03-26-2013, 12:51 PM | #14 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
|
Gorgonzola is great over the dough balls.
Then you will require a nap.
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
|
Thread Tools | |
|
|