white sauce for gnocchi ?

oh boy, there r so many variations of the ol' basic sauce... like add-ins, according to taste ;)

1). Potato gnocchi in basil creme sauce:

1 pound baking potatoes (such as russet or round white potatoes)

2 tablespoons snipped fresh chives or parsley

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 to 1 cup all-purpose flour

2 tablespoons all-purpose flour

1/8 teaspoon garlic powder

1 12-ounce can evaporated skim milk

2 tablespoons snipped fresh basil

2 ounces proscuitto or cooked ham, chopped (1/2 cup)

1/4 cup shredded Parmesan cheese

Snipped fresh basil

-- For potatoes, prick skins with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. (Or, cook whole, unpeeled potatoes in boiling water for 20 to 25 minutes or until tender. Drain.) When cool enough to handle, peel and cut up potatoes. Mash potatoes with a potato masher or run through a food mill or ricer.

-- In a medium bowl combine potatoes, chives or parsley, salt, and pepper. Stir with a fork until combined. Using a wooden spoon, stir in enough of the 3/4 to 1 cup flour to form dough into a ball.

-- On a lightly floured surface, knead in enough remaining flour to make a dough that is firm and not sticky (this will take about 3 minutes). Divide dough into 4 portions; divide each into 16 portions (64 total). Form dough into balls.

-- Place 1 ball at a time onto a floured fork press with finger to flatten slightly. (Gnocchi should have ridges on one side and a depression on the other.) Transfer to a baking sheet lined with waxed paper.

-- In a 3-quart saucepan cook the gnocchi, half at a time, in a large amount of gently boiling, lightly salted water for 1 to 2 minutes or until gnocchi rise to the top and have a bread like texture. Remove gnocchi with a slotted spoon. Keep warm.

-- For sauce, in a saucepan stir together the 2 tablespoons flour and the garlic powder. Gradually whisk in milk. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more. Stir in the 2 tablespoons basil and the prosciutto or ham. Heat through.

-- To serve, stir together gnocchi and sauce. Sprinkle with cheese and additional basil. Serves 4.

Make-Ahead Tip: Shape gnocchi as directed above. Cover and chill up to 12 hours.

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2). Green Gnocchi with Asiago:

4 ounces Gorgonzola, broken into chunks

2 ounces unsalted butter

1 ounce grappa

Green Gnocchi, recipe follows *

1/2 cup freshly grated Asiago

1/4 cup chopped chives

-- Bring 6 quarts water to boil and add 2 tablespoons salt.

-- In a 12 to 14-inch saute pan, mash together the Gorgonzola and butter until smooth. Add the grappa and simmer 4 minutes.

-- Place the gnocchi in water and cook at low boil until they float.

-- Drain well and toss into pan. Toss the gnocchi over medium heat, add Asiago and chives. Pour into a warmed bowl, and serve.

* Green Gnocchi:

2 pounds fresh spinach, rinsed and spun dry

1 pound potatoes, boiled

3/4 cup flour

1 egg

1 pinch salt

2 tablespoons extra-virgin olive oil

Set up a small ice bath.

-- In a pot with a lid, cook the spinach over medium heat, allowing it to steam from the liquid still present on the leaves, about 1 minute.

-- Meanwhile, take the warm boiled potatoes, peel them and run them through a food mill on smallest setting.

-- Remove the cooked spinach and shock in the ice bath. Drain well and wrap in a clean towel and twist to totally dry leaves.

-- Chop very finely with a knife and add to the potatoes. Add the flour.

Make a well in the center, add the egg and salt and knead to form dough.

-- Bring 6 quarts water to boil and retain the initial ice bath. Roll the dough into 1-inch thick ropes and cut into 1-inch long pieces. Flick off fork tines to establish the classic shape and drop 10 to 15 at a time into boiling water.

When they float, all together, remove to ice bath. Repeat until all are done.

Remove from ice bath and drain.

Dress with oil and hold covered in bowl in refrigerator until ready to use.

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3). Sage-butter sauce:

1/4 cup butter

1 clove garlic, minced

1 teaspoon dried sage

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

-- 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.

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4). Fontina Sauce:

6 tablespoons unsalted butter

2 tablespoons chopped shallots

8 ounces Italian fontina cheese, cubed

1/3 cup heavy cream

3 tablespoons freshly grated Parmesan cheese

1 tablespoon chopped fresh basil

-- Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.

-- Place gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

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this tastes pretty good too, given you can get it right!!

http://italianfood.about.com/od/gnocchi/r/blr1805....

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Gnocchi White Sauce

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RE:

white sauce for gnocchi ?

I'm looking for a recipe for a white sauce to use for gnocchi. I want something creamy and relatively thick, but not just the basic white sauce recipe. Any ideas?

Red sauce is better on gnocchi - looks tastier, too!!

I know the basic i made one for my mom the other day and she loved it i put 2 tablespoons of butter then added a tablespoon of flour and mixed then added some milk not sure how much and added salt pepper a bit of parmesan cheese and a bit of mozzarella idk if its exactly what you are looking for or sounds a bit like its for mac and cheese but it was really good just take along the way and put your own twist my mom just put a bit of parsley on top of her pasta and sauce. Im just telling you this one is super delish and simple!!! lol i hope you at least try good luck. But you can mostly look it up at foodnetwork.com or view barefoot contessa thats were i sort of learned it.

Alfredo sauce is good. Personally I like pesto.

Yeah I think it is true

manglaze