ISO Simple Sauce for Gnocchi

[GB]

I have some frozen gnocchi that I believe is made with pesto. I am looking for a very quick and easy sauce to make for them. What say you DC?

[GotGarlic]

Hi, GB. The classic sauce for gnocchi is butter-sage sauce: Recipes : Butter and Sage Sauce : Food Network

I've also had it with tomato-cream sauce. I didn't like that as well - the tomato flavor was too diluted with cream for my taste. HTH.

[pacanis]

There's a whole bunch a recipes here http://www.discusscooking.com/forums...uce-43329.html
You must have been away that day

[GB]

Thank you both. pacanis I must have been in the woodshed the day that other thread was posted

I was thinking of a butter sage sauce, but kind of wanted to try something else. I think I may just end up doing that though.

[Lizannd]

keep it to simple garlic, olive oil a little cheese and a few torn fresh basil leaves is you have some.

[urmaniac13]

If you like the flavour of gorgonzola, I can suggest 2 lovely possibilities.

(Note that I can't eat gorgonzola raw by itself, but in a sauce I adore the flavour... I just discovered that a few years ago. Even if you feel revolted at the sight of a raw bleu cheese, it may well be worth a try... )

1. gorgonzola and bacon and walnuts

lightly toast the walnuts and crush them. Melt the gorgonzola in a double boiler, add some cream to make it into your prefered consistency and until the mixture gets smooth and thoroughly heated but not boiling. Mix in the walnuts and crispy, crumbled bacon (real bacon, please don't use bac-Os).

2. Quattro formaggi (4 cheese sauce)
I usually use the mixture of taleggio, fontina(or toma or bitto if we have some), gorgonzola and edam or gouda (or gruyere if we have some), but basically you can try any combination of cheeses that melts well.
cut them in small cubes and melt in double boiler, smooth them out with some cream. Add a dash of pepper to taste.

If you can't stand gorgonzola, here is another option...

Sautè sliced mushrooms (porcini is the best but if not, oyster or regular champignone, you can also add a little pieces of dried porcini - soaked first-, for a flavour kick) with chopped shallot, cubed good quality ham and crushed garlic, add it to a bechamelle sauce. Serve with grated parmigiano or grana padano cheese.

Buon appetito!!

[GB]

Thanks Charlie. I feel the same way about Gorgonzola as you do. That one sounds really interesting.

[redkitty]

I'm coming over for dinner tonight GB!!

[GB]

You are always welcome Red!

[JillBurgh]

Worked in a restaurant where Chef made a nice gnocchi with fresh summer veggies and a light broth. Bet it would be good with pesto gnocchi. It had fava beans, tomatoes, broccoli rabe, and black trumpet mushrooms, and was topped with a shaved hard jack cheese. It was my fave to order on the sly during service!