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Jan 24, 2018
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Posts Tagged ‘gnocchi’

Recipe: Sheet-Pan Gnocchi and Veggies

Wednesday, January 10th, 2018



Baked writer Amrita Song swaps sugar for sheet pans in her new recipe column. Each month, she’ll create a complete meal on one sheet pan, saving valuable post-meal clean up time. Don’t worry your sweet tooth, though – Baked will still feature show-stopping desserts once a month.

Most people boil gnocchi for a quick meal, but have you tried roasting them? This method crisps the edges a bit, giving them a nice texture. It’s also much easier to toss everything together with the veggies and let the oven do all the work. Serve with grated cheese, and you’ve got a tasty weeknight meal.


Roasted Gnocchi and Veggies
3 to 4 servings

1 lb. frozen gnocchi
1 long link kielbasa, quartered
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
About 1 cup cherry tomatoes, halved
1 small red onion, cut into 1-inch pieces
3 cloves garlic, minced
2 Tbsp. avocado oil*
1 tsp. chopped fresh thyme
¼ tsp. kosher salt
Freshly ground black pepper, to taste
Grated Parmesan cheese, to serve

• Preheat the oven to 450 degrees.
• In a large mixing bowl, combine the gnocchi, kielbasa, bell peppers, tomatoes, onion, garlic, oil, thyme, salt and pepper, making sure everything is evenly coated with oil. Spread the mixture onto a large rimmed sheet pan in an even layer.
• Roast 10 minutes, stir, then roast another 10 minutes, until the gnocchi are plump and the vegetables are fork-tender.
• Serve topped with Parmesan cheese.

*You can use olive oil, but I prefer avocado oil because it has a 500-degree smoke point.

Photo by Amrita Song 

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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• The Weekend Project: Gnocchi

The Weekend Project: Gnocchi

Wednesday, June 22nd, 2016



Several weeks ago, we had the pleasure of attending Pastaria Nashville chef Josh Poletti’s Dorm Room Dinner at 33 Wine Bar. The meal was spectacular, but a gnocchi dish served in a clarified pork stock with shaved country ham reminded us how much we loved the simple, elegant French gnocchi.

French gnocchi are actually far easier to make than their potato-based Italian counterpart. Unless you have an Italian grandmother at your elbow correcting your rolling technique, you will make thousands of dumplings before you achieve a texture as light and airy as this joy of the French culinary world.




French gnocchi are made from choux pastry dough, the butter-flour-egg base used for many like eclairs and profiteroles. For gnocchi, the dough is rolled, then cut into little pillows and gently parboiled. From there, they can be finished in skillet with butter or oil until they achieve a glorious brown crust. Crispy on the outside, light and airy on the inside, they have a delicate chew that pairs well with a simple seasonal saute of whatever you find at the farmers market.






This month’s project took inspiration from Poletti’s dish and played with these French dumplings using Japanese flavors. To season the dumplings, we replaced the salt in the gnocchi with miso paste and served them in a rich mushroom stock with fresh bok choy and roasted mushrooms. A simple dish made elegant by technique and fresh ingredients, this Japanese nod to French cuisine will please the pickiest Parisian.


The Shopping List*
3 lbs. shiitake mushrooms
3 celery stalks
2 carrots
1 large white or yellow onion
1 large leek
1 bay leaf
1 thyme sprig
1 Tbsp. tomato paste
1 to 2 Tbsp. dried mushroom seasoning**
3 Tbsp. shiro (white) miso paste
4 eggs
2 Tbsp. minced chives
4 Tbsp. grapeseed oil
1 8-oz. package enoki mushrooms
2 to 3 small heads bok choy

*This list assumes you have butter, garlic, flour and salt at hand in your kitchen. If not, you’ll need to purchase those items, too.
**Available at Penzeys or Asian markets

The Gameplan
Day 1: Make the mushroom stock. Make the gnocchi.
Day 2: Make the soup.




Mushroom Stock
About 4 quarts

3 lbs. shiitake mushrooms, stems removed
3 celery stalks, cut into 3-inch pieces
2 carrots, cut into 3-inch pieces
1 white or yellow large onion, quartered
1 large leek, sliced in half lenghtwise and rinsed
1 bay leaf
1 thyme sprig
1 Tbsp. tomato paste
1 Tbsp. kosher salt
1 to 2 Tbsp. dried mushroom seasoning**

Day 1: Separate the stems from the mushroom caps. Quarter the one-third of the caps; reserve the remaining two-thirds for the Japanese Gnocchi and Mushroom Soup (Recipe follows.). Place the remaining caps and stems in a large stockpot with the celery, carrots, onion, leek bay leaf, thyme, tomato paste and salt.
• Cover with 5 quarts water and bring to a boil over high heat. Skim any gray residue off the top, reduce the heat to medium-low and simmer gently 30 to 40 minutes.
• Place a fine-mesh sieve over a large bowl and strain the broth. Discard the solids. Rinse the sieve, line with paper towels or cheesecloth and strain the stock again. Cover and refrigerate until ready to use.


Japanese French Gnocchi
6 cups

1 1/3 cup water
½ cup unsalted butter
1 tsp. kosher salt
3 Tbsp. shiro (white) miso paste
2 cups flour
4 eggs
2 Tbsp. minced chives

Day 1: In a heavy-bottomed pot, bring the water, butter and salt to a simmer over medium-high heat. When the butter is melted and the water starts to bubble, add the miso paste and whisk.
• Return the mixture to a simmer, add the flour and vigorously stir with a wooden spoon. The dough will pull away from the pot and form into a ball. Lower the heat to medium and continue stirring constantly until the flour smells toasted and the miso paste is fragrant, 2 to 3 minutes. The dough should have the texture of Play-Doh starting to dry out.
• Place the dough in the bowl of a stand mixer and let rest 30 to 45 minutes.
• Bring a large pot of salted water to boil over high heat.
• With the mixer running on medium speed, add the eggs one at a time, mixing in each egg thoroughly, then add the chives. Beat until the dough is silky and pliable, 1 to 2 minutes.
• Turn the dough out onto a lightly floured work surface. Flour your hands and roll a piece of dough into a sphere the size of a golf ball, then roll into a rope ½ inch thick. Use a sharp knife to cut the dough into 1-inch pieces. Repeat with the remaining dough.
• Working in batches, add 20 to 25 dumplings to the boiling water, taking care not to overcrowd the pot. Cook 2 to 3 minutes, until the gnocchi rise to the surface. Gently remove with a slotted spoon or spider and transfer to a plate to dry and cool.
• Cover the parboiled gnocchi and refrigerate until ready to use.




Japanese Mushroom and Bok Choy Soup
Inspired by a recipe from Pastaria’s Josh Poletti
6 servings

6 cups Mushroom Stock (recipe above)
4 Tbsp. grapeseed oil, divided
1 garlic glove, smashed
1 tsp. kosher salt, divided
2 lbs. sliced shiitake mushroom caps (reserved from Mushroom Broth)
1 8-oz. package enoki mushrooms, trimmed
2 to 3 small heads bok choy
6 cups Japanese French Gnocchi (recipe above)

Day 2: Bring the stock to a boil over high heat. Reduce to medium, cover and simmer to keep warm.
• In a large skillet over high heat, add 1 tablespoon grapeseed oil and garlic, swirling until the garlic is fragrant, 10 seconds. Add half the shiitake and enoki mushrooms (enough to cover the bottom of the pan in a single layer), then sprinkle with ½ teaspoon salt and saute 1 to 2 minutes, until they start to brown. Remove and set aside. Add another tablespoon grapeseed oil to the skillet and repeat with the remaining mushrooms and ½ teaspoon salt.
• Reduce the heat to medium-high and add another tablespoon grapeseed oil. Add half the gnocchi and saute until browned on all sides, 3 to 4 minutes. Remove from the skillet, add the remaining tablespoon grapeseed oil and repeat with the remaining gnocchi.
• To serve, remove the stems from the bok choy and discard. Evenly divide the leaves and the mushroom mixture between 6 large serving bowls. Add 1 cup gnocchi to each bowl, then cover with 1 cup mushroom stock.

** Available at Penzeys or Asian markets.

-photos by Michelle Volansky


Make This: Gnocchi de Patata alla Romagnola

Friday, January 18th, 2013

Eaten a dish at an area restaurant that you’d do just about anything to make at home? Send us an email at pr@saucemagazine.com to tell us about it. Then let us do our best to deliver the recipe and make it one of your New Classics.

Gnocchi de Patata Alla Romagnola
Courtesy of Trattoria Marcella’s Steve Komorek
6 Servings

For the sauce:

4 lbs. boneless pork shoulder, cleaned of excess fat and cut into 2- to 3-inch pieces
Kosher salt and freshly ground black pepper to taste
1 cup all-purpose flour
Extra-virgin olive oil
1 yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
1 Tbsp. freshly minced garlic
2 lbs. cremini mushrooms, quartered
1 cup red wine
2 28-oz. cans plum tomatoes, crushed
5 cups chicken broth

For the gnocchi:

2 lbs. russet potatoes, scrubbed
¾ cup unbleached all-purpose flour, plus more as needed
¼ cup egg (1 to 2 large eggs), lightly beaten
Kosher salt to taste
Pecorino cheese, grated

• Season the pork with salt and pepper. Dredge it in flour and shake off the excess.
• Coat a large saucepot with olive oil. Working in batches, brown the pork on all sides and transfer to a plate.
• Add the onions, carrots and celery to the pot and saute until tender. Add the garlic and mushrooms, and saute until the mushrooms are soft. Add the red wine and reduce the heat.
• Add the tomatoes, chicken broth and browned pork to the pot. Turn the heat to high and bring to a boil, then reduce to a simmer. Cover and let simmer for 1 hour, or until the pork is fork-tender. Season to taste and set the sauce aside.
• To make the gnocchi: Bring a large pot of water to a boil. Add the potatoes and cook until they’re fork-tender, about 45 minutes. Remove the potatoes from the pot and peel while they’re still hot.
• Use a ricer to shred the potatoes, or use a towel to shave them over the large holes of a box grater.
• Dust a clean workspace with flour. Create a mound with the potatoes and season lightly with salt. Create a well in the middle of the mound.
• Inside the well, place the beaten egg and ¾ cup of flour. Using your hands, slowly and gently fold the potato into the flour and egg. Once the mixture is well-blended, gently knead the dough. Dust more flour on top as you knead if the dough feels sticky. The dough is ready when it’s slightly moist but firm.
• Divide the dough into 8 equal sections, and roll each section into a strand the width of your index finger. Gently cut each strand into pieces slightly less than 1-inch long. To texture the gnocchi, roll it over a fork and press down gently.
• Bring a large pot of water to a boil. Drop no more than 2 handfuls of gnocchi into the boiling water at a time. The gnocchi will float to the top when they’re finished. Remove from heat. Once all of the gnocchi have been removed, toss them in the sauce* and top with grated pecorino cheese.

* You will likely have sauce leftover, as this recipe yields 6 quarts of sauce. It will keep, refrigerated, in an airtight container for 1 week.

— photo by Jonathan Gayman

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