GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bake the potatoes in their skins until tender when probed with a paring knife, about 40 minutes. (Potatoes may also be boiled in their skins, then removed from the pot and slashed to release steam.) Peel the potatoes while still warm, discard the peels and weigh the flesh; you want exactly 1 pound. Force the potatoes through a ricer, food mill or medium-meshed sieve into a mixing bowl.
- Add 3/4 cup flour, 1/2 cup parsley, pecorino, nutmeg, pepper and salt. Mix with fingers to form a mass, then knead very briefly to make a smooth ball, just one minute or so. Be careful not to overwork the dough or the gnocchi will be tough. Make a couple of preliminary half-inch ovals and boil in well-salted water to check the texture. Let them bob to the surface and cook for about 1 minute. If they hold their shape, proceed to the next step, otherwise add a little more flour to the dough. It may require a full cup of flour.
- Divide the dough into 4 pieces. On a clean counter or cutting board, roll the dough pieces into footlong logs, approximately 1 inch thick, dusting with additional flour as necessary. Cut each log into 18 to 20 gnocchi. If desired, roll each of the gnocchi over the tines of a fork to make the traditional ridged oval shape (otherwise, random small pillow shapes are fine).
- Sprinkle a baking sheet liberally with flour and line up the gnocchi in one layer, making sure they don't touch. Now sprinkle flour lightly over the top of the gnocchi and leave at room temperature, uncovered, until ready to cook. Fill a large, wide pasta pot with water. Add salt liberally and bring to a rapid boil.
- Put 2 cups of water in a small saucepan for cooking the peas and bring to a brisk simmer. Cook the peas briefly until just done, then drain. Melt the butter in a wide deep skillet over medium heat. Add the garlic and sage leaves and let them sizzle without browning, then turn off the heat.
- Add the gnocchi one by one to the boiling water. Carefully stir as the gnocchi begin to bob to the surface. You may do this in batches if your burner is not strong enough to maintain a rapid simmer. Cook for 60 to 90 seconds, until tender (semolina gnocchi will take about 2 minutes), then transfer cooked gnocchi to the butter sauce using a wide skimmer.
- Add the cooked peas and a little salt and pepper and gently toss everything together with a large spoon. Pour into a warm low-sided ovenproof serving vessel. If desired, sprinkle with 2 tablespoons Parmesan and run under the broiler till lightly browned. Garnish with the chopped parsley and scallions. Serve with plenty of grated Parmesan, and spoon some of the sage butter over each portion. Pass the pepper mill.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 438 milligrams, Sugar 4 grams, TransFat 1 gram
GNOCCHI WITH BACON AND SWEET PEAS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
- In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.
GNOCCHI IN SAGE BUTTER
Buttery garlic and sage sauce adds melt-in-your-mouth flavor to these feather-light but filling and oh-so-easy, homemade potato puffs from our Test Kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 373mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
GNOCCHI WITH SAGE-BUTTER SAUCE
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
Provided by Gina Izzy Shores
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g
GNOCCHI WITH PEAS AND EGG
Fresh peas and arugula are quick-cooked in the same pot as the gnocchi in this easy weeknight dinner. A touch of cream and Parmesan creates a rich sauce, while jammy soft-cooked eggs serve as the perfect finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add eggs, reduce heat to medium, and simmer 6 minutes. Remove eggs; run under cold water to stop cooking, then peel.
- Return water in pot to a boil. Add gnocchi and cook until they float, 1 to 3 minutes. Add peas; return to a boil, then stir in arugula. Drain, reserving 3/4 cup pasta water.
- Melt butter in pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Add cream, cheese, and 1/4 cup reserved pasta water and simmer, stirring, 1 minute. Add gnocchi mixture; toss to combine, then simmer 30 seconds more. Add additional pasta water, 1 tablespoon at a time, as needed to create a creamy sauce. Season with salt and pepper and serve with halved eggs, sprinkled with more cheese and pepper.
AWESOME GNOCCHI WITH PEAS, TOMATOES, AND SAGE BROWN BUTTER
I combined Mario Batali's basic gnocchi recipe with a sauce from Food and Wine magazine. Mario's recipe for gnocchi - definitely the best (and I've tried many). My wife calls them "little pillows of deliciousness". The ice bath may seem like an extra step, but I think its the trick to the whole thing. Definitely awesome gnocchi!
Provided by Chef Art
Categories European
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put potatoes in a large pot (skins on), cover with water, and bring to a boil. Reduce heat and cook at a low boil until the potatoes are tender, about 45 minutes - drain.
- While potatoes are still warm, peel off skins and discard. Pass all potatoes through a ricer onto a clean counter/work surface.
- Bring 6 quarts of water to a boil in a large pot with 1 tablespoon of salt. Setup an ice bath nearby (large bowl filled with water and ice cubes to keep water very cold).
- Make a well in the center of the riced potatoes, then sprinkle all over with flour. Break the eggs into the center of the well. Add salt (1 tsp.). Using a fork, blend egg and salt together, then incorporate flour and potatoes (like making pasta). Once the dough begins to come together, begin kneading lightly until it forms a ball, then knead for another 4 minutes, or until the dough is dry to the touch.
- Divide the dough into 6 balls. Roll one ball into a rope 3/4 inch in diameter, and cut into 1-inch pieces. Roll each piece down the back of a fork to create ridges (or against the back of a gnocchi ridger). Drop gnocchi into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted or strainer spoon to transfer from boiling water to the ice bath. Repeat with the remaining 5 balls (do not try to cook all gnocchi at once). Add ice to the ice bath as needed (ice will melt as you add hot gnocchi).
- When all gnocchi have been cooked and cooled in the ice bath, transfer gnocchi to another bowl using a slotted or strainer spoon and toss with the canola oil. Place in fridge until ready to use (up to 48 hours). NOTE: I strongly recommend using the ice bath, even if you plan on eating them immediately. By cooling them in the ice bath and then reheating them all at once, it allows all of the gnocchi to reheat simultaneously and evenly.
- When ready to serve, bring 6 quarts of water to a boil with 2 tablespoons of salt.
- Drop gnocchi into the boiling water and cook until they float to the surface (about 1-3 minutes). Remove using a slotted or strainer spoon and set aside.
- Melt the butter in a large, deep saute pan. Add the sage and parsley and cook over MEDIUM-HIGH heat until sage is crisp and butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well.
- Add the peas, tomatoes, and a generous pinch of salt and freshly ground pepper to taste and cook, tossing until heated through, about 2-5 minutes. Add the parmesan cheese, transfer to a warmed serving dish, and serve immediately.
Nutrition Facts : Calories 774.9, Fat 41, SaturatedFat 14.6, Cholesterol 125.9, Sodium 354.9, Carbohydrate 82.9, Fiber 9.4, Sugar 7.4, Protein 21
POTATO GNOCCHI WITH PANCETTA, PEAS AND SAGE
My husband claims that these gnocchi are the best he's ever had. Therefore, I'm putting the recipe here for safe keeping. With just a few simple ingredients it had incredible flavor and richness. This is a personally created recipe.
Provided by Diane C 2
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the gnocchi:.
- Wash and dry the potatoes. Slit each one or prick with a fork. Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.
- Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet. Place in the refrigerator until the potatoes are cold.
- Put the riced potatoes on a floured flat working surface. Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes. Create a well in the potatoes and add the beaten egg.
- Begin mixing the ingredients together with your hands and kneading the dough lightly. Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much. This will make the gnocchi very heavy and tough. (You can test out your dough by boiling a little water and dropping some of your dough into it to cook. If they fall apart you will need to add more flour. If they are heavy and tough, then you have added too much flour.).
- Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb. Then cut the ropes into about 1 inch pieces. You can also roll each gnocchi over the back of a fork to create ridges if desired.
- Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.
- To make the sauce:.
- Heat the oil in a large skillet over medium heat and add the pancetta. Cook until crisp.
- Add the garlic and cook for about 30 seconds then add the sage. Cook another 30 seconds.
- Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half.
- Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.
- Cook the gnocchi in boiling water. They will rise to the surface when they are done. Scoop them out with a slotted spoon and let drain. Add them to the sauce and gently stir together.
- Serve with additional cheese at the table.
Nutrition Facts : Calories 397.9, Fat 18.6, SaturatedFat 9, Cholesterol 63.9, Sodium 1579.3, Carbohydrate 47.8, Fiber 3.7, Sugar 2.4, Protein 10.2
More about "green gnocchi with peas and fresh sage butter recipes"
GNOCCHI WITH SWEET PEAS, TOMATOES AND SAGE BROWN …
From foodandwine.com
5/5 Servings 4
- Preheat the oven to 450°. Pierce the potatoes all over with a fork and bake for 1 hour, or until tender. Let cool slightly, then halve lengthwise and scoop out the flesh. Pass the potatoes through a ricer or food mill into a large bowl. Measure out 2 cups and let cool slightly. Save any remaining potatoes for another use.
- In a medium bowl, using a handheld mixer, beat the potatoes at low speed with the egg, nutmeg and 1/2 teaspoon of salt just until combined. Mix in the flour until a soft dough forms.
- Line a baking sheet with wax paper and dust it with flour. On a lightly floured surface, gently knead the dough for 1 minute, until smooth. Quarter the dough and roll each quarter into a 1/2-inch-thick rope; cut the ropes into 1-inch pieces and transfer to the baking sheet. Hold a fork with the tines pointing slightly downward and gently roll each piece of dough against the tines to make slight grooves.
- Bring a large saucepan of salted water to a boil. Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender. Using a slotted spoon, lift the gnocchi into a strainer to drain.
TASTY GNOCCHI WITH SAGE BROWN BUTTER SAUCE - POSH …
From poshjournal.com
HOMEMADE SPINACH GNOCCHI WITH PEA PESTO AND GREEN …
From furtherfood.com
SKILLET-TOASTED GNOCCHI WITH PEAS RECIPE | SOUTHERN LIVING
From southernliving.com
SPRINGY RICOTTA GNOCCHI WITH PEAS AND HERBS RECIPE
From bonappetit.com
GNOCCHI WITH PEAS AND PARMESAN | RECIPE | KITCHEN …
From kitchenstories.com
PEA GNOCCHI RECIPE - HOW TO MAKE PEA GNOCCHI AT HOME
From honest-food.net
POTATO GNOCCHI WITH BUTTER SAGE SAUCE - LIDIA
From lidiasitaly.com
CRISPY GNOCCHI WITH GREEN BEANS AND PEAS – SYMON SUNDAYS
From joanne-eatswellwithothers.com
GREEN GNOCCHI | DINNER RECIPES | GOODTO
From goodto.com
GNOCCHI WITH SAGE BUTTER SAUCE - FOOD WITH FEELING
From foodwithfeeling.com
GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER : COOKING
GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER
From diningandcooking.com
CREAMY SAGE GNOCCHI - SALT & LAVENDER
From saltandlavender.com
GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER RECIPE | EAT YOUR …
From eatyourbooks.com
POTATO AND PEA GNOCCHI: A TASTE OF SPRINGTIME - LA …
From lacucinaitaliana.com
GNOCCHI WITH FRESH GOAT CHEESE AND GREEN PEAS | OLIVIERI®
From olivieri.ca
GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER RECIPE
From pinterest.ca
SPRING GREEN VEGETABLE GNOCCHI - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
GNOCCHI WITH SAGE AND BUTTER - THE PETITE COOK™
From thepetitecook.com
PAN FRIED GNOCCHI WITH SAGE, LEMON, AND BROWN BUTTER - FOOD …
From foodnetwork.ca
KETO GNOCCHI WITH SAGE, GREEN GARLIC AND BROWN BUTTER SAUCE
From caliketotally.com
GNOCCHI WITH SAGE (BUTTER SAUCE RECIPE) - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
GNOCCHI WITH PEAS, SPINACH AND LEMON - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GREEN PEA GNOCCHI - SOULMATECOOK.COM
From soulmatecook.com
CREAMY GNOCCHI WITH PESTO AND GREEN PEAS - ANNE TRAVEL FOODIE
From annetravelfoodie.com
BROWN BUTTER GNOCCHI WITH ASPARAGUS & PEAS - CAKE 'N KNIFE
From cakenknife.com
GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER RECIPE
From pinterest.co.uk
GNOCCHI WITH BROWNED BUTTER AND SAGE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER RECIPE
From pinterest.com
GNOCCHI WITH SAGE BUTTER - LOVING POTATOES
From lovingpotatoes.com
GNOCCHI WITH CRISPY SAGE CHIPS AND FRESH SAGE LEAVES
From plantydelights.com
SAGE BUTTER GNOCCHI - THE BITTER SIDE OF SWEET
From thebittersideofsweet.com
BROWN BUTTER SAGE GNOCCHI - SPEND WITH PENNIES
From spendwithpennies.com
RECIPE: GREEN GNOCCHI WITH PEAS AND FRESH SAGE BUTTER
From mercurynews.com
BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER | THE GREEN FORKS
From thegreenforks.com
GNOCCHI WITH BROWN BUTTER AND SAGE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SUPER GREEN GNOCCHI WITH PEA, PESTO & BROCCOLI - FAMILY FOOD …
From thefamilyfoodkitchen.com
You'll also love
Related Search