Best 2 Gnocchi Burro E Salvia Recipes
Indulge in the timeless flavors of Italy with our curated collection of gnocchi recipes. From the classic simplicity of Gnocchi burro e salvia, where tender gnocchi are coated in a rich, velvety sauce of butter, sage, and Parmigiano-Reggiano, to the hearty embrace of Gnocchi alla Sorrentina, where gnocchi nestle in a succulent tomato sauce, mozzarella, and basil.
Embark on a culinary journey with Gnocchi alla Puttanesca, where briny capers, succulent olives, and tangy tomatoes create a vibrant sauce that dances on your palate. Experience the rustic charm of Gnocchi al Pesto, where aromatic basil, pine nuts, and Parmesan cheese blend together to create a luscious green sauce that coats every morsel of gnocchi.
For those who relish the taste of the sea, Gnocchi ai frutti di mare is a symphony of flavors, featuring an assortment of seafood treasures, such as shrimp, mussels, and calamari, swimming in a delicate tomato-based broth. And if simplicity is your mantra, Gnocchi al pomodoro offers a straightforward yet satisfying combination of fresh tomatoes, garlic, and basil, allowing the natural flavors of the gnocchi to shine through.
With each recipe meticulously crafted and explained, this collection ensures that every bite of gnocchi is an unforgettable culinary experience. So, gather your ingredients and embark on a delightful journey into the world of Italian pasta perfection.
GNOCCHI BURRO E SALVIA
i am italian and i live in milano with my US husband and our 2 daughters;.this is one of our every week recipe......enjoy it!!!!
Provided by marella
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- boil water and then add a buch of salt in it.
- put gnocchi in the boiling water and justas they come up drain and put the gnocchi in a bowl.
- put butter, salt and the 6 sage leaves in a saucepan at med hit and let it cook just enough the butter comes lighty browns stirring a little bit.
- then add the sauce in the gnocchi bowl and stir very gently avoiding stickiness-- than add parmigiano as desired.
AGNOLOTTI AL BURRO E SALVIA
Envelopes with a Lean Meat-Herb Filling served with Fresh Sage Leaves sautéed in Butter and Grated Parmigiano Reggiano - from the kitchens of the Hotel Ambasciatori Grand, Turin, Piemonte, Italia as noted on a clipping in my grandmother's recipe box.
Provided by Member 610488
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make the dough from the flour and the eggs (like a bread dough) and put it in a bowl, cover it with plastic wrap, and let it sit until it has risen.
- In the mean time, blanch the cabbage, drain it, squeezing well to extract moisture, and mince it. Then sauté it until done in the butter. Take out the cabbage and set aside.
- Brown the sausage and when brown add cooked meats together and heat until hot.
- Mince the cooked meats quite finely (if need be you can blend them, but be careful not to make a paste). Combine all the ingredients of the filling in a bowl and mix them thoroughly with your fingers to obtain a homogenous mixture, seasoning it to taste with salt, pepper and nutmeg.
- Take the pasta dough and roll it out dime-thin. Cut the sheet into two equal-sized pieces, dust one lightly with corn meal, roll it up, and cover it so it stays moist.
- Dot the half of the sheet still on your work surface with blebs of filling about the size of a small hazelnut, putting the dots in rows that are about an inch apart (I have seen agnolotti that are smaller).
- Unroll the other sheet, shake off the corn meal, and lay it over the first.
- Tamp the sheet down well around the filling, so it sticks, and cut the agnolotti free with a serrated pasta wheel.
- Come time to cook them, heat the butter in a pan with the sage, and remove it from the flames when the sage begins to whisper (you don't want to brown the butter or burn the sage).
- In the meantime, bring broth to a boil.
- Boil the agnolotti in broth, skimming them off, into a serving bowl, as soon as they rise to the surface.
- Season them with the butter and sage, and serve with freshly grated cheese, and thinly sliced truffle, if you have it.
Nutrition Facts : Calories 894.2, Fat 50.4, SaturatedFat 22.6, Cholesterol 409.9, Sodium 683.1, Carbohydrate 63, Fiber 3.3, Sugar 1.2, Protein 44.3
Tips:
- To make the lightest, fluffiest gnocchi, use cold mashed potatoes and handle the dough as little as possible.
- If you don't have a potato ricer, you can use a food mill or a fine-mesh strainer to achieve a similar texture.
- Gnocchi can be cooked in boiling water or fried in a pan. For a crispier texture, pan-fry the gnocchi until golden brown.
- Gnocchi is a versatile dish that can be served with a variety of sauces. Try it with a simple tomato sauce, a creamy pesto sauce, or a rich meat sauce.
- Gnocchi can also be baked in the oven. Try tossing it with some olive oil, herbs, and vegetables, then baking it until golden brown and crispy.
Conclusion:
Gnocchi burro e salvia is a delicious and easy-to-make dish that is perfect for any occasion. With its light and fluffy texture, rich flavor, and versatility, gnocchi is a dish that everyone will love. So next time you're looking for a new and exciting dish to try, give gnocchi burro e salvia a try.
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