"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Thread Tools Display Modes
Old 09-23-2004, 07:38 PM   #1
Head Chef
abjcooking's Avatar
Join Date: Sep 2004
Location: New York
Posts: 1,460
What's your favorite Gnocchi sauce

I have never fixed gnocchi before, so when I was looking up recipes I realized how many sauces there are for it. I found a tomato panchetta sauce that looked good.

What is your favorite gnocchi sauce :?:


abjcooking is offline   Reply With Quote
Old 09-23-2004, 08:18 PM   #2
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
with browned butter, garlic, sage, anchovy paste, and porchetta

"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-05-2004, 03:53 AM   #3
Assistant Cook
Join Date: Oct 2004
Location: Lombardia, Italy
Posts: 8
Send a message via AIM to Craig Camp
Well we live in Lombardia, so the sauce would be just browned butter and sage with parmignano or grana. Another option would be a classic nothern ragu like this:
Barolo and Barbaresco Tours
The VinoCibo Report/Raccolta
Craig Camp is offline   Reply With Quote
Old 10-06-2004, 08:15 AM   #4
Senior Cook
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Vodka Tomato Sauce on the Gnocchi.
debthecook is offline   Reply With Quote
Old 10-10-2004, 10:52 AM   #5
Senior Cook
Darkstream's Avatar
Join Date: Sep 2004
Posts: 287
This sugo Genovese is good with potato gnochi or semolina gnochi, and can be used
over a risotto bianco.

1/4 pound of minced veal

I carrot

1 onion


1 tablespoon of soaked dried porcini

2 or 3 tomatoes (fresh or tinned)

1 small glass of marsala

cup of stock

cut the vegetables up fine (mirepoix) and fry the veal brown in some butter, then add
the vegetables and brown, a little flour- then add the tomatoes and break up and the

Add the stock and the wine. Use the mushroom soaking liquid to stop it from drying

Simmer for at least 30 mins.

from Elizabeth David

A simpler sauce:

Some sweet piseli (if frozen, cook seperately with a good pinch of sugar), some sliced
musroom sautued in butter-add the piselli and some sliced proscuito, and a little
cream. Garlic could be added if you like.
Darkstream is offline   Reply With Quote
Old 10-15-2004, 03:44 PM   #6
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,408
All of these sauces sound wonderful. Darkstreams sauce is one I'd like to try. I would suggest straining the mushroom liquid before adding it to the sauce.

I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 10-16-2004, 06:45 AM   #7
Senior Cook
Konditor's Avatar
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Is abjcooking’s reference to cheese or potato gnocchi? As a stand-alone dish, I would serve the former as gnocchi malloreddus (with an herbed tomato sauce); the latter, gnocchi di patate, with a ground beef or veal sauce. But either type of gnocchi would be delectable when served simply drizzled with e.v. olive oil and grated pecorino or Parmesan Reggiano plus some basil sprigs.

Incidentally, I have prepared a hybrid dish known as gnochetti alla Piemontese – baked potato dumplings prepared with the exquisite flavour of Fontina cheese. Also, another classic & very addictive Roman version called gnocchi alla Romana, in which cooked semolina is enriched with butter, cheese, and eggs, cut into diamonds or rounds, baked briefly in a hot oven, then sprinkled with Parmesan and browned under the broiler. Ideally enhanced by a good Chianti!

"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 10:14 AM
No fresh tomatoes? Post favorite spaghetti sauce recipe... PA Baker Sauces 22 02-09-2005 03:43 PM
Lasagne made with Cheddar Cheese sauce. Paint Pasta, Rice, Beans, Grains... 4 02-01-2005 05:30 AM
What's your favorite cranberry sauce recipe? Tahoemyst General Cooking 7 11-11-2004 12:20 PM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:30 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.