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Old 02-18-2008, 11:02 PM   #11
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Personally, since gnochhi is a bit heavy, I like them with a light marinara sauce with fresh basil. But anway, gnochhi rocks!
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Old 02-18-2008, 11:25 PM   #12
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I like them with nothing more then some sage and browned butter. Or, some toasted onion, a little rosemary, and e.v.o.o., halved cherry/grape tomatoes, then toss in some cubed fresh mozz, toss to warm cheese through and serve.

A heavy sauce and the heavy gnochhi can be a little more of a belly buster to me, I try to keep it light, and accent the dumpling.
All sound really good but the Sage and brown butter sounds fabulous.
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Old 02-19-2008, 12:13 PM   #13
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From the looks of this board, you might want to buy an extra package or two. I just added it to my shopping list! That Quattro Formaggio sounds interesting ... willing to share? Reminds me of the Lasagna Throwdown (Bobby Flay) where they used three different sauces, one of them a bechemel, which I never would have thought to put on pasta!
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Old 02-19-2008, 12:18 PM   #14
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Beurre Blanc and some fresh sage leaves?
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Old 02-19-2008, 12:22 PM   #15
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I'm all about the butter/sage version or an Alfredo version. Anything BUT a red sauce. The thoughts of gnocchi and red sauce just don't cut it for me.

A veloute is another option - an easy to prepare at home is some shallots, then make a roux, then use a beef stock. A few caramelized mushrooms and it's dinner by me (and a few chunks of duck breast )
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Old 02-19-2008, 12:59 PM   #16
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I can't believe no one has mentioned pesto, what with the extensive pesto thread we've had going for a few days! The pesto on its own might not stand up to the dumplings, but whisk it into some cream sauce and we're in business! Maybe a little pesto cream with prosciutto? eh?

And the Sage/butter sauce is one of my faves. I like Sage with a nutty brown butter rather than buerre blanc, usually, but I'll have to give that a try. Made the sage & brown butter for butternut ravs once, I bet it would be great on sweet potato gnocchi!
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Old 02-19-2008, 01:06 PM   #17
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Can make a spinach/ basil pesto too. Instead of all basil just use a 50/50 basil spinach mix. And as mentioned above, add a little cream to it to give a a saucy feel and a litle more ' stick' to the gnocchi
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Old 02-19-2008, 02:30 PM   #18
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Can make a spinach/ basil pesto too. Instead of all basil just use a 50/50 basil spinach mix. And as mentioned above, add a little cream to it to give a a saucy feel and a litle more ' stick' to the gnocchi
Ooooh, this sounds delicious. I love gnocchi and I prefer a creamy type sauce.
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Old 02-19-2008, 03:07 PM   #19
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I agree ~ a creamy basil sauce with lots of Parmesan cheese is my favorite. At the Fior d'Italia in San Francisco (oldest Italian restaurant in the USA), gnocchi are served with a light creamy tomato sauce with lots of Parm. The sauce is meatless and almost a pinky color -- rich, delicious and very popular! YUM!!!!!!
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Old 02-28-2008, 01:31 PM   #20
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Hi to all. From my point of view, the best gnocchi sauce is a "sausage ragout". Fry a well-broken onion in EVO, and put some sausage of the best quality in the pot. When they colored, put some white wine, let the wine evaporate, put tomato sauce, salt (not so much!), cover, reduce the fire to the very minimum, and then wait (a good ragout is ready after at least 3 hours cooking).

To avoid gnocchi reduce to a mush, use this tecnique: take a pot, put in it a cookware of ragout, a cookware of gnocchi and parmesan cheese (original!), and repeat.

Bye from Pisa (Tuscany)!
(... and sorry from my very bad english, but i love too much cooking!)
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