GB
Chief Eating Officer
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?
Last edited:
ISO Simple Sauce for Gnocchi
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GotGarlic
Chef Extraordinaire
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.
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.
There's a whole bunch a recipes here http://www.discusscooking.com/forums/f20/gnocchi-how-sauce-43329.html
You must have been away that day
You must have been away that day
OP
OP
GB
Chief Eating Officer
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.
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.
urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
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!!
(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!!
OP
OP
GB
Chief Eating Officer
Thanks Charlie. I feel the same way about Gorgonzola as you do. That one sounds really interesting.
redkitty
Executive Chef
I'm coming over for dinner tonight GB!!
OP
OP
GB
Chief Eating Officer
You are always welcome Red!
JillBurgh
Sous Chef
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!
kitchenelf
Chef Extraordinaire
GB - since your product already is pesto-flavored I'm all for the basic olive oil, garlic, cheese, pine nuts sauce/idea.
I have trouble with red sauces on gnocchi, don't ask me why, but I do. I usually go the alfredo route or a demi-glace/beef broth, shallot route.
I have trouble with red sauces on gnocchi, don't ask me why, but I do. I usually go the alfredo route or a demi-glace/beef broth, shallot route.
OP
OP
GB
Chief Eating Officer
I can not do red sauces with gnocchi either KE.
I like the idea of oil cheese and pine nuts. I think that is probably what I will do. MMM getting hungry now.
I like the idea of oil cheese and pine nuts. I think that is probably what I will do. MMM getting hungry now.
I've never had gnocchi made w pesto. Sounds delish. Can you share the brand name? Would love to give it a try.
Since the pesto is already in the mix, I would go with melted butter, garlic & fresh Parmesan cheese. Or, bechamel sauce with a touch of nutmeg. Or, add in spinach sauteed in olive oil, butter, & garlic. In a separate skillet, toast pine nuts or walnuts & add it to any of the above.
OP
OP
GB
Chief Eating Officer
amy I don't know the brand name, but it was from Trader Joe's. They are frozen and in a bag with green writing if my memory is intact.
I'm glad you started this thread. I have never tried gnocci and just purchased some the other day. I got a spicy vodka sauce for on them, but it seems a bit much on something that seems so delicate. I would prefer something lighter than a tomato base sauce.
Thank you, GB. They sound so good!!!
Wanted to share this with you, as I've never tried them pan fried (w parm, lemon zest & parsley) - have always boiled them.
eat me, delicious: The Best Gnocchi Ever In Existence
I so want some gnocchi now.
Loprraine
Executive Chef
I know you said you didn't want tomato sauce, and you wanted something quick, but they arereally great in a tomato cream sauce with some lobster. Otherwise, I'm in the sage, butter category.
Otherwise, I'm in the sage, butter category. 
VeraBlue
Executive Chef
Since the gnocchi is already flavoured with pesto, I'd sauté some mushrooms with garlic in a fair amount of butter and olive oil. When the gnocchi are finished cooking, toss them into the butter, add a pinch of fresh nutmeg, black pepper and grated parmegiano. A splash of brandy wouldn't be unheard off, at the very end, either....
kitchenelf
Chef Extraordinaire
Question - doesn't everyone pan-fry their gnocchi once done? I thought it was fairly standard practice. 
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