CRISPY GNOCCHI WITH LITTLENECK CLAMS
Don't be tempted to disturb the gnocchi when browning-the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Pasta Potato Clam Seafood Shellfish Dinner
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat to 425°F. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60-75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.
- Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5-8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.
- Dust riced potatoes with 3/4 cup flour and sprinkle with 2 tsp. or 1 1/2 tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with 1/2" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)
- Pipe dough onto a lightly floured surface into 24" lengths about 1/2" thick. Cut crosswise into 1/2" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
- Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.
- Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.
- Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and 1/2 cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
- Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
- Divide gnocchi among bowls and top with chives.
- Do Ahead
- Gnocchi can be formed 1 month ahead. Freeze on baking sheet until solid; transfer to resealable plastic bags. Clams can be cooked 6 hours ahead. Cover and chill clams and cooking liquid separately.
CRISPY GNOCCHI WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and 1/2 teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms and 1/4 cup chopped parsley. Season with salt and pepper.
GNOCCHI WITH MUSHROOM CLAM SAUCE
Make and share this Gnocchi With Mushroom Clam Sauce recipe from Food.com.
Provided by lucy k.
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and celery in butter until soft.
- Add garlic and cook one minute more.
- Add mushrooms and cook five minutes.
- Gradually sprinkle flour into mushroom mixture.
- Add clams and juice.
- Add salt, pepper, thyme and cayenne.
- Add the milk a little at a time, stirring until thick.
- Serve over cooked gnocchi.
- Sprinkle with parsley.
Nutrition Facts : Calories 223.5, Fat 17, SaturatedFat 10.5, Cholesterol 51.3, Sodium 290.3, Carbohydrate 12.1, Fiber 1.3, Sugar 1.9, Protein 7.1
GNOCCHI WITH GARLICKY RED CLAM SAUCE
Make and share this Gnocchi With Garlicky Red Clam Sauce recipe from Food.com.
Provided by dicentra
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare gnocchi according to package directions, omitting salt.
- While the gnocchi are cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook 5 minutes or until soft, stirring frequently.
- Stir in tomatoes and clams. Bring to a boil; reduce heat, and simmer 10 minutes or until thick.
- Stir basil into sauce; cook 30 seconds. Serve over the gnocchi.
Nutrition Facts : Calories 145.8, Fat 3.5, SaturatedFat 0.5, Cholesterol 31, Sodium 406.6, Carbohydrate 16.3, Fiber 2.9, Sugar 7, Protein 13.5
More about "crispy gnocchi with littleneck clams recipes"
CRISPY GNOCCHI WITH LITTLENECK CLAMS RECIPE | BON APPéTIT
From bonappetit.com
Servings 4Published 2016-08-16Estimated Reading Time 3 mins
- Preheat to 425°. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60–75 minutes.
- Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5–8 minutes; discard any clams that do not open.
- Dust riced potatoes with ¾ cup flour and sprinkle with 2 tsp. or 1½ tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes.
- Pipe dough onto a lightly floured surface into 24" lengths about ½" thick. Cut crosswise into ½" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
- Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen).
- Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes.
- Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and ½ cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
- Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
- Do Ahead: Gnocchi can be formed 1 month ahead. Freeze on baking sheet until solid; transfer to resealable plastic bags. Clams can be cooked 6 hours ahead.
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