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Definition: Gnudi

YumSugar — Wed, 04 Nov 2009 14:00:15 -0800

Gnudi (pronounced "nu-dee") is a type of gnocchi made from ricotta cheese and a little bit of flour. The result is a dumpling that some describe as "nude" ravioli, or filling without the pasta - that is to say, light, fluffy, and creamy.

If you like gnocchi, chances are you'll be a fan of gnudi, too.

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Fast & Easy Dinner: Gnocchi With Chard and White Beans

partysugar — Thu, 29 Oct 2009 06:50:38 -0700

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.

Definition: Gnocchi

YumSugar — Wed, 28 Oct 2009 14:00:26 -0700

Gnocchi (pronounced "nyoh-kee") means "lumps" in Italian, and refers to a thick, pillowy dumpling. Available fresh, frozen, or dried, the pasta is made from a dough based on potatoes, flour, farina, or semolina, which is rolled into long cylinder shapes, cut into bite-sized pieces, and sometimes decorated with forked ridges. They are boiled, baked, or sautéed, then served in a tomato, pesto, cheese, or butter-based sauce. Smaller forms are referred to as gnocchetti.

Fast & Easy Dinner: Gnocchi With Sausage and Spinach

partysugar — Fri, 10 Apr 2009 10:30:52 -0700

While I always have fresh pasta on hand to use in quick weeknight recipes, I rarely employ gnocchi in the same way. However, this recipe is going to change that!

Wilted spinach, sauteed onions, and Italian sausage come together to make a sauce that is flavorful and filling. A generous helping of Parmesan cheese adds a rich, creaminess to the final dish.

For the recipe, read more.

Gnocchi With Sausage and Spinach
From Real Simple

Ingredients

2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing

Directions

Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.

Serves 4.

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What's Cooking at Slashfood

partysugar — Thu, 06 Nov 2008 04:30:46 -0800

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Everything you need to know about Rhum Clement VSOP.
Honey butter popcorn is a delicious, easy-to-make treat.
Eight foods and drinks to help you sleep.
Cafeteria: the place in New York to get good food all night long.
Learn how to make gnocchi.
Wine that pairs with leftover Halloween candy.

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Fast & Easy Dinner: Gnocchi With Mushroom Gravy

partysugar — Wed, 15 Oct 2008 06:45:14 -0700

Gnocchi is not your average midweek meal. Made from scratch, the potato pillows are quite a process. However, if you jazz up a good, store-bought brand with a scrumptious, homemade sauce, no one will know the difference! With three types of mushrooms (porcini, portobello, and shiitake), this rich sauce is delicious but not heavy. Cream and butter are absent; instead the gravy gets its flavor from red wine and tomato paste. To indulge in this dish tonight, read more.

Gnocchi With Mushroom Gravy
From Rachael Ray

Ingredients

1 ounce dried porcini mushrooms
3 tablespoons extra-virgin olive oil
4 medium portobello mushroom caps, halved
1/2 pound shiitake mushrooms, stemmed and thinly sliced
Salt and freshly ground pepper
1 1/2 tablespoons chopped fresh rosemary leaves (from 2 sprigs)
2 tablespoons tomato paste
1/2 cup dry Italian red wine
Two 10-ounce packages fresh gnocchi
Ricotta salata, crumbled, or freshly grated Pecorino Romano cheese
1 small head radicchio, cored and finely chopped

Directions

Simmer the porcini mushrooms and 2 cups water in a saucepan over medium heat. Reduce the heat to low and steep the mushrooms until softened and plump.
In a deep skillet, heat the oil over medium-high heat. Add the portobello and shiitake mushrooms and cook until tender, about 10 minutes. Season with salt and pepper and the rosemary.
Stir in the tomato paste and cook for 1 minute, then stir in the wine and let it cook down, about 1 minute.
Remove the porcini mushrooms from their broth, slice and add to the mushroom gravy.
Ladle the porcini broth into the mushroom gravy, leaving any porcini grit in the pan. Adjust the salt and pepper.
Bring a large pot of water to a boil, salt it, add the gnocchi and cook until tender and floating on the surface, about 5 minutes.
Drain the gnocchi, add to the mushroom gravy and toss. Serve in shallow bowls, topped with ricotta salata and radicchio.

Serves 4.

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Come Party With Me: Christmas Dinner - Menu

partysugar — Tue, 18 Dec 2007 09:18:31 -0800

In my opinion, Christmas dinner should be an absolutely delicious, fragrant meal. At my house, we always begin our Christmas with seafood. Oysters on the half shell and crab crostini pair perfectly with bubbly, sparkling wine. At the table, serve a show-stopping pan roasted beef tenderloin with rosemary and garlic as the main course. A decadent potato gnocchi with gorgonzola cream sauce is luxurious along side it. Finally, round the menu out with a winter salad and pomegranate dressing. For these savory and stunning recipes, read more

Raw Oysters
From Martha Stewart

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice.
Drizzle with mignonette, or serve on the side. Serve immediately.

Serves 8.

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Crab Crostini
From Rick Tramonto

For crostini:
3 garlic cloves
Pinch of kosher salt
8 tablespoons (1 stick) high-quality salted butter, softened
1 teaspoon fresh lemon juice
Cracked black pepper
Eight 1/4-inch-thick slices baguette
For crab topping:
1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper

Make crostini: on a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
Preheat the oven to 375°F.
Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

Serves 4-6.

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Pan-Roasted Beef Tenderloin With Rosemary and Garlic
From Williams Sonoma

1 beef tenderloin roast, 2 1/2 to 3 lb.
3 fresh rosemary sprigs
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces

Preheat an oven to 400ºF.
Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
Slice the meat and arrange on a warmed platter. Pass the sauce alongside.

Serves 4 to 6.

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Potato Gnocchi With a Gorgonzola Sauce
From Emeril Lagasse

1 pound baking potatoes, washed
Olive oil, for drizzling, plus 1 teaspoon
Salt and freshly ground pepper
1 large egg
1/2 cup, plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
3/4 cup heavy cream
1 pound Gorgonzola

Preheat the oven to 400 degrees F.
Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely.
Peel the potatoes, discarding the skin, and place in a bowl.
Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper.
Add the egg and 1/4 cup plus 2 tablespoons of the flour.
Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil.
Add the gnocchi and poach for 5 minutes.
Remove the gnocchi with a slotted spoon and drain.
Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper.
Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter.
Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.

Serves 4.

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Winter Salad With Pomegranate Dressing
From Rachael Ray

3 medium shallots, 2 thinly sliced and 1 finely chopped
1/3 cup extra-virgin olive oil
1 cup bottled pomegranate juice, such as Pom Wonderful
Vegetable oil, for frying
1/2 cup all-purpose flour, for dredging
Coarse salt
2 tablespoons white wine vinegar
Freshly ground pepper
12 ounces spicy salad greens, such as arugula, washed and dried
Seeds from 1 pomegranate

Separate the sliced shallots into individual rings and set aside.
In a small saucepan, combine 1 teaspoon of the olive oil with the chopped shallot and cook over medium heat, stirring occasionally, for about 3 minutes, until limp.
Add the juice, increase the heat to medium-high and boil until reduced to 1/4 cup, 10 to 12 minutes. Stir as the liquid becomes syrupy to prevent burning. Remove from the heat and set aside to cool.
Add about 1 inch of vegetable oil to a medium saucepan and place over medium heat. In a shallow bowl, toss the shallot rings with the flour, then shake in a mesh strainer to get rid of any excess flour. When the oil is hot (it will ripple), add the shallot rings, stirring so they don't stick together.
Fry until crisp and brown, 2 to 4 minutes. Remove with a slotted spoon, drain on paper towels and season with salt.
When the pomegranate sauce is cool, pour it into a medium bowl. Whisk in the vinegar and a few dashes of salt and pepper, then slowly whisk in the remaining olive oil. Snag a salad leaf and dip it into the dressing to taste. Adjust the salt and pepper.
Place the greens in a large bowl and dress lightly (you might not need all of the dressing). Divide the greens among 6 plates and top with the fried shallots and pomegranate seeds.

Serves 6.

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Yummy Link: Sweet Potato Gnocchi With Gorgonzola

partysugar — Wed, 26 Sep 2007 06:13:33 -0700

On Sunday afternoon my mom came home with a bin full of sweet potatoes. To enhance my culinary skills, I want to cook something I've never made before, so I searched for sweet potato recipes and came across these delicate pillows of sweet potato gnocchi with gorgonzola. - Cookthink via Tastespotting

Yummy Link: Homegrown Tomatoes with Homemade Gnocchi

YumSugar — Thu, 30 Aug 2007 06:18:39 -0700

When a neighbor brings you deliciously ripe homegrown tomatoes, you should indulge and make homemade gnocchi to accompany them. - What's For Lunch Honey

Yummy Link: Gnocchi and Strawberry Sippers

YumSugar — Tue, 22 May 2007 14:03:58 -0700

If you're still looking for a recipe for dinner tonight, consider ricotta & garlic gnocchi and a strawberry sipper to wash it down. It looks yum yum yum! - Never Bashful with Butter