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Recipe To USE Gnocchi

abasketabasket 19508 replies867 threads Senior Member
Doing a cupboard clean out yesterday I found a package of premade gnocchi. I know, not the same as freshly prepared gnocchi.

Looking for a not too complicated recipe to use the premade product in.

I've seen gnocchi pomodoro, chicken bacon gnocchi, etc. I also see the potential for some recipes to kind of "kill" the gnocchi if not paired or prepared right.

Any suggestions?
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Replies to: Recipe To USE Gnocchi

  • abasketabasket 19508 replies867 threads Senior Member
    Should edit to say that my D ordered gnocchi in a vodka sauce that was outstanding this weekend. But both made from scratch for sure.
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  • MaterSMaterS 1820 replies51 threads Senior Member
    Gnocchi Skillet with Chicken Sausage & Tomatoes, and a handful of fresh basil.

    I have never used dried gnocchi, only frozen from the Italian deli, or fresh if I have a helper.
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  • doschicosdoschicos 21395 replies223 threads Senior Member
    Is it dried or just in one of those hermetically sealed, shelf stable bags?
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  • abasketabasket 19508 replies867 threads Senior Member
    It's a sealed, shelf stable bag.

    The fried sage leaves and parm! Yum.

    I wondered about a italian sausage, tomatoes, basil dish - do you cook the gnocchi first? Like drop in boiling water?
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  • ArtsyKidDadArtsyKidDad 38 replies5 threads Junior Member
    It's one of our favorite fillers.
    They are outstanding with any flavorful sauce. My personal favorite - creamy wild mushrooms sauce with fresh basil, freshly ground pepper and good grated parmesan on top.
    We also serve them with lamb stew.
    Even good quality ready-made pasta or pizza sauce works in desperation.
    Gnocchi must be cooked, just like pasta, in generous amount of rapidly boiling water. Remember, they sell them pre-cooked, so don't boil them for too long.
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  • doschicosdoschicos 21395 replies223 threads Senior Member
    What do the package instructions say? I'd do what one should do for pasta - cook them until al dente than finish off in the pan with the sauce.
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  • BunsenBurnerBunsenBurner 39039 replies469 threads Senior Member
    I bought a gnocchi kit from Costco, and those did not require boiling. They were 😋 yummy.
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  • abasketabasket 19508 replies867 threads Senior Member
    I'll check the package when I'm home! :)
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  • preironicpreironic 459 replies37 threads Member
    Just got back from a long trip to Italy where the most common sauce seemed to be pesto. Yum! Also, at a cooking class we were shown how to make gnocchi from ricotta cheese instead of potatoes for a lighter version. It was also yummy.
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  • sabaraysabaray 7087 replies80 threads Senior Member
    edited October 18
    I'm trying this recipe this weekend: https://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter

    No boiling required, gnocchi crisped instead which sounds great to me!

    You should be able to access the recipe in private or incognito mode if you don't have a subscription, if not, I'm happy to pm to anyone who wants the recipe. Sounds simple and delicious.
    edited October 18
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  • abasketabasket 19508 replies867 threads Senior Member
    ^^Thanks @sabaray - that looks delicious. I do have a NYT cooking subscription - a worthwhile and enjoyable yearly investment! :)

    Unfortunately I also have a husband who does not eat most vegetables! However that doesn't mean I don't make dishes that I will enjoy.

    I did check the package and it does recommend a quick drop (3-4 mins) into boiling water - but I can also feel them in the package and there is a softness to them so the brussels sprouts recipe would probably work.

    In fact, duh, when I took time to look at the package there were a few suggested ways to use them including the butter and sage and the sausage/tomato recipe!

    I too will give them a whirl this weekend.
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  • doschicosdoschicos 21395 replies223 threads Senior Member
    I'd boil them a few minutes. It will make them lighter in texture which is what gnocchi should ideally be. If you want to crisp them up, you can do that after boiling.
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  • Bromfield2Bromfield2 3586 replies35 threads Senior Member
    Pesto with the gnocchi??

    After spending 4 weeks in Croatia, I've been anxious to make a dish called pasticada, which is a type of beef stew that is accompanied with gnocchi.
    It's peasant food--but really delicious. The dish is one that Croatians make for celebrations. I tasted a number of variations. This recipe is closest to my favorite presentation, which was in a restaurant in Dubrovnik. It's not quick and easy, but worth the effort. Here is the recipe: https://www.196flavors.com/croatia-pasticada/
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  • doschicosdoschicos 21395 replies223 threads Senior Member
    Sounds yummy. I don't think I've ever encountered parsley root.
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  • Bromfield2Bromfield2 3586 replies35 threads Senior Member
    I haven't either! I googled it and found out that parsley root is popular in Central European recipes and that it's available in my area (MA) at Wegman's. I'm going to make it for a group of friends in two weeks.
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  • houndmomhoundmom 320 replies11 threads Member
    I was served coq au vin rouge over a small amount of gnocchi once at a restaurant - it was delicious. I recreated it at home and still good.

    Similar to @ArtsyKidDad's suggestion, there is a place that serves gnocchi with a mushroom cream sauce that is so tasty. MIght be picking that up soon ...
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  • GourmetmomGourmetmom 2813 replies48 threads Senior Member
    I'd make gnocchi sorrentina – marinara sauce, fresh mozzarella, and basil. Since the gnocchi are not homemade, they are probably not super great and this preparation will hide any sins.

    Rather than jarred sauce, saute some garlic and red pepper flakes in good olive oil until just fragrant, add best quality tomatoes (in a glass jar – passata), season with salt and pepper and simmer for about 20 minutes. Usually, I finely mince a sprig of fresh rosemary and let it cook with the sauce. You can add some chopped fresh basil when it's about finished.
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  • abasketabasket 19508 replies867 threads Senior Member
    I made them last night. Took a little something from many of your suggestions but followed no one recipe - LOL!

    I cut up italian sausage and browned it. Sauteed mushrooms, banana peppers and onion in olive oil. Dropped the gnocchi in boiling water for about 3 minutes - so less than full time recommended. Drained and then sauteed in butter to get the @sabaray crispiness - which they did!

    At that point I added back in the sausage and stir fried veggies and added a marinara and sprinkled with some fresh shredded parm. If I did it again I would keep the marinara on the side. (I think it caused the gnocchi to get a little soft). Oh, and when I sauteed the gnocchi in butter I also threw in some fresh thinly cut basil.

    I liked it with the italian sausage. The inside of the gnocchi was a little doughy.
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  • garlandgarland 16038 replies200 threads Senior Member
    Amazingly, I was thinking as i read this that I have some TJ Frozen Cauliflower gnocchi in my freezer, and wondering if that would work with the NYT recipe, when in the comments, someone mentioned that exact product and how well it worked! Definitely going to try this.
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