Gnocchi alla Vodka, recipe provided below (adapted from Baker by Nation)
- 2 pounds gnocchi
- 1/3 cup extra-virgin olive oil
- 10 cloves garlic, peeled and crushed
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 4 cups Italian crushed tomatoes
- 1/4 cup vodka
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
- 2 tablespoons chopped fresh Italian parsley
- For the sauce: Place the olive oil in a large skillet and bring to a simmer over medium heat. Gently crush the garlic cloves with a large knife and peel off the papery skins. Add the garlic, crushed red pepper, and salt to the hot oil and cook, stirring occasionally, until the garlic is lightly golden, about 2 minutes. Add the tomatoes into the pan slowly and whisk well to combine. Bring sauce to a boil and simmer, stirring almost constantly, for 5 minutes. Add in the vodka and reduce the heat to a gentle simmer. Use a fork to scoop the garlic cloves out of the sauce and discard them. Add in the cream, butter, and Parmesan cheese and whisk well until they're fully incorporated into the sauce. Remove from heat, stir in gnocchi, and serve.
- For the gnocchi: Place a large pot of salted water to a rapid boil over high heat. Cook gnocchi according to package instructions. Drain gnocchi and toss it in the vodka sauce. Plate, sprinkle with additional cheese and parsley, and serve at once.
Spicy Saugage, Spinach, and Mushroom Gnocchi, recipe provided below (adapted from Table for Two Blog)
- 1 16-ounce package of potato gnocchi (this is the one I used)
- ¾ pound spicy pork sausage
- 1 diced onion, about ¾ cup
- 8 ounces of baby portobello mushrooms, sliced
- 10 ounces of chopped, frozen spinach (thawed and excess liquid squeezed out)
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- Freshly grated parmesan cheese, to top
- Bring a pot of water to a boil and follow the instructions on the gnocchi package. Drain well once done.
- In the meantime, brown sausage in a skillet over medium high heat and break it into smaller pieces with a wooden spoon. Add the onion and mushroom to the skillet then saute until softened, about 5 minutes.
- Toss the drained spinach in the sausage mixture.
- Add the gnocchi to the skillet and gently toss to evenly distribute the ingredients. Season with salt and pepper.
- Serve hot and top with freshly grated parmesan cheese, if desired.
Gnocchi Mac and Cheese, recipe provided below (adapted from Gimme Some Oven)
- 2 (1-pound) packages *DeLallo mini potato gnocchi or 3 (12-ounce) packages DeLallo gluten-free potato and rice gnocchi)
- 3 tablespoons cornstarch
- 1 cup vegetable or chicken stock
- 2 tablespoons butter or DeLallo extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup milk, warmed
- 1 1/4 cups freshly-grated fontina cheese
- 1 cup freshly-grated sharp cheddar cheese
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon finely-ground black pepper, or more to taste
- (optional toppings: finely-chopped fresh parsley or basil, extra Parmesan cheese)
- Cook the gnocchi in a large stockpot of boiling water, according to package instructions. Drain and set aside.
- Meanwhile, as you are waiting for the water to come to a boil and for the gnocchi to cook, make your cheese sauce. Begin by whisking the cornstarch and the vegetable/chicken stock together in a small bowl until the cornstarch is completely dissolved. Set aside. (Be sure that the stock is room temperature or cooler, otherwise the cornstarch will not dissolve.)
- Heat butter or olive oil in a (separate) large saucepan or saute pan over medium heat. Add garlic and saute for 1-2 minutes, stirring occasionally, until fragrant. Stir in the cornstarch mixture, and whisk until combined. Add in the milk, and whisk until combined. Continue cooking, whisking constantly, until the mixture reaches a low boil. Then remove from heat, and stir in the cheeses until they are melted and smooth. Season the sauce with salt and pepper, to taste.
- Combine the cooked gnocchi and cheese sauce in the large stockpot, and toss together until the gnocchi are evenly coated. Serve immediately, topped with optional toppings if desired.
Pan-Fried Gnocchi with Sundried Tomatoes and White Beans, recipe provided below (adapted from Sweet Peas and Saffron)
- 500g/18 oz packaged gnocchi
- 1-2 tablespoons olive oil
- salt and pepper
- ¼-1/2 teaspoon hot red pepper flakes
- 2 cups mushrooms, sliced
- ⅓ cup sundried tomatoes, diced
- 4 cups loosely packed spinach
- 540mL/19 oz white beans, drained and rinsed
- Parmesan cheese
- Heat oil in a medium pan over medium heat.
- Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy.
- Remove from pan.
- Add the mushrooms, and cook for 3 or so minutes until soft (add additional olive oil if needed). Return the gnocchi to the pan and add the sundried tomatoes, spinach and white beans. Stir until spinach is wilted and everything is heated through.
- Add additional salt, pepper and red pepper flakes to taste.
- Serve with freshly grated Parmesan cheese.