Potato Gnocchi

I bought potato gnocchi today. What kind of sauce would I make with it? Any recipes you have tried and can share?

Re: Potato Gnocchi

I do garlic, butter, wine, lemon and red pepper flakes. I add broccoli and white beans. So yummy!

I have also done Alfredo!

Re: Potato Gnocchi

I like it with marinara sauce or meatsauce.

Re: Potato Gnocchi

Olive Garden Chicken> and Gnocchi Soup – ala Copy Cat Recipes
This is an easy to prepare recipe, but it is going to taste like you spent hours at the stove making your family a delightful chicken> and potato gnocchi soup. You can find the gnocchi in a couple of different places in your supermarket, my local stores sells shelf stable potato gnocchi where dry pasta is sold. In higher end grocery stores I have seen this sold in the fresh sections where you would pick up a prepared meal at. Either type of gnocchi will work well.
Yield: 8 servings.
1 cup chicken> breasts, cooked and diced (you can use a rotisserie chicken>)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken> broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken>. Once the mixture becomes thick add the chicken> broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.
Comments about this recipe: You can add more chicken> if you like. While you could use left over cooked chicken> breasts, I really think using the rotisserie chicken> that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.


Olive Garden Chicken> and Gnocchi Soup – ala Me> aka - short-cut version
3 small cans Cream of Chicken> Soup
3 small cans of water
1 ½ - 2 pound diced cooked chicken>
1 bag baby spinach
3 gloves garlic, grated
½ small onion, grated

Cook chicken> in seasoned water. I like garlic powder, onion powder and a few shots of Tabasco.

Drain chicken>. Add canned soup and 3 cans of water. Stir. Add chicken> back.
Grate garlic and onion into pot.

When heated, add spinach.

Start cooking Gnocchi to directions. My package said cook 2 minutes in boiling salted water. Mine were frozen, cooked about 3 minutes.

Add gnocchi to soup and serve.

Re: Potato Gnocchi

I had all intentions of making the long version, then time got away from me so I made my short-cut version and its really good.

Re: Potato Gnocchi

I love this version. I use spinach instead of chard.

http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

Re: Potato Gnocchi

Thanks everyone! All sounds delicious.

Re: Potato Gnocchi

Re: Potato Gnocchi

marinara
Sauce with meatballs, sausage
bolognese
Italian cheese sauce
pesto

pretty much anything... regular italian sauce with meatballs and 4 cheese is my fav!

Re: Potato Gnocchi

I do an olive oil herb sauce
extra virgin olive oil
parley
oregano
garlic

Re: Potato Gnocchi

I like to saute them in olive oil until the outside is crispy and dust them lightly with salt or parmesean. My kids love them!!

Re: Potato Gnocchi

I like this recipe..its yummy:

Italian Chicken and Dumplings

Ingredients
5 tablespoons extra-virgin olive oil, divided
2 pounds chicken tenderloins, diced into bite-sized pieces
Salt and freshly ground black pepper
4 tablespoons butter, divided
12 large white mushrooms, sliced
1 cup shredded carrots, store bought
4 ribs celery from the heart, very thinly sliced
1 to 2 fresh bay leaves
3 tablespoons all-purpose flour
3 cups chicken stock, divided
1 cup basil leaves
1 clove garlic
A generous handful parsley leaves
A handful pine nuts, lightly toasted
A couple handfuls grated Parmigiano-Reggiano
1 lemon , zested
2 (10 to 12-ounce) packages, fresh gnocchi
Place a large pot of water on to boil for gnocchi.

Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.

Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.

Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.

Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.

Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

Re: Potato Gnocchi

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I love it with gorgonzola sauce and also bolognese.

basically I do one part gorgonzola to 2 parts heavy cream, melt that down with a bit of butter. add peas. voila.

Re: Potato Gnocchi