Best 6 Green Gnocchi With Peas And Fresh Sage Butter Recipes

SKILLET-TOASTED GNOCCHI WITH PEAS RECIPE

Steps:

• Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute. Top with Parmesan, and serve immediately.

GNOCCHI WITH SAGE-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

BAKED GNOCCHI WITH GREENS

Steps:

• Toss one 17.5-ounce package gnocchi with 1 bunch chopped broccoli rabe or kale, 1/2 cup chicken broth, 1/4 cup grated parmesan, 3 tablespoons olive oil, 1 grated garlic clove, and salt and pepper to taste in a 1 1/2-quart flameproof baking dish. Cover and bake at 400 degrees F until the gnocchi is cooked through, 30 minutes. Uncover; sprinkle with more parmesan and broil until golden.

POTATO GNOCCHI WITH PANCETTA, PEAS AND SAGE

Steps:

• To make the gnocchi:.
• Wash and dry the potatoes. Slit each one or prick with a fork. Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.
• Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet. Place in the refrigerator until the potatoes are cold.
• Put the riced potatoes on a floured flat working surface. Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes. Create a well in the potatoes and add the beaten egg.
• Begin mixing the ingredients together with your hands and kneading the dough lightly. Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much. This will make the gnocchi very heavy and tough. (You can test out your dough by boiling a little water and dropping some of your dough into it to cook. If they fall apart you will need to add more flour. If they are heavy and tough, then you have added too much flour.).
• Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb. Then cut the ropes into about 1 inch pieces. You can also roll each gnocchi over the back of a fork to create ridges if desired.
• Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.
• To make the sauce:.
• Heat the oil in a large skillet over medium heat and add the pancetta. Cook until crisp.
• Add the garlic and cook for about 30 seconds then add the sage. Cook another 30 seconds.
• Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half.
• Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.
• Cook the gnocchi in boiling water. They will rise to the surface when they are done. Scoop them out with a slotted spoon and let drain. Add them to the sauce and gently stir together.
• Serve with additional cheese at the table.

GNOCCHI WITH SAGE BROWN BUTTER SAUCE

Steps:

• Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
• Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
• Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.
• Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
• Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve

AWESOME GNOCCHI WITH PEAS, TOMATOES, AND SAGE BROWN BUTTER

Steps:

• Put potatoes in a large pot (skins on), cover with water, and bring to a boil. Reduce heat and cook at a low boil until the potatoes are tender, about 45 minutes - drain.
• While potatoes are still warm, peel off skins and discard. Pass all potatoes through a ricer onto a clean counter/work surface.
• Bring 6 quarts of water to a boil in a large pot with 1 tablespoon of salt. Setup an ice bath nearby (large bowl filled with water and ice cubes to keep water very cold).
• Make a well in the center of the riced potatoes, then sprinkle all over with flour. Break the eggs into the center of the well. Add salt (1 tsp.). Using a fork, blend egg and salt together, then incorporate flour and potatoes (like making pasta). Once the dough begins to come together, begin kneading lightly until it forms a ball, then knead for another 4 minutes, or until the dough is dry to the touch.
• Divide the dough into 6 balls. Roll one ball into a rope 3/4 inch in diameter, and cut into 1-inch pieces. Roll each piece down the back of a fork to create ridges (or against the back of a gnocchi ridger). Drop gnocchi into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted or strainer spoon to transfer from boiling water to the ice bath. Repeat with the remaining 5 balls (do not try to cook all gnocchi at once). Add ice to the ice bath as needed (ice will melt as you add hot gnocchi).
• When all gnocchi have been cooked and cooled in the ice bath, transfer gnocchi to another bowl using a slotted or strainer spoon and toss with the canola oil. Place in fridge until ready to use (up to 48 hours). NOTE: I strongly recommend using the ice bath, even if you plan on eating them immediately. By cooling them in the ice bath and then reheating them all at once, it allows all of the gnocchi to reheat simultaneously and evenly.
• When ready to serve, bring 6 quarts of water to a boil with 2 tablespoons of salt.
• Drop gnocchi into the boiling water and cook until they float to the surface (about 1-3 minutes). Remove using a slotted or strainer spoon and set aside.
• Melt the butter in a large, deep saute pan. Add the sage and parsley and cook over MEDIUM-HIGH heat until sage is crisp and butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well.
• Add the peas, tomatoes, and a generous pinch of salt and freshly ground pepper to taste and cook, tossing until heated through, about 2-5 minutes. Add the parmesan cheese, transfer to a warmed serving dish, and serve immediately.