Gnocchi can be dressed simply with butter and fresh herbs.
Gnocchi are a popular form of Italian dumpling, made with cheese, semolina, potatoes or other starches. In modern Italy the potato version is the most widely used. The potato is a New World plant, so it's not an ingredient with thousands of years' tradition behind it, but the same could be said of tomatoes and peppers. The plump dumplings are served in many different ways.
Tomato-Based Sauces
Gnocchi made from semolina are closer to pasta than the potato version, but potato gnocchi are similarly compatible with most pasta sauces. Use freshly made gnocchi as soon as they're drained, or reheat pre-made gnocchi in hot water or a skillet with a little butter. Toss them with the sauce, sprinkle them with your favorite shredded cheese, and serve them hot. Use your favorite homemade or commercial sauce. Potato gnocchi will go equally well with marinara, Bolognese or other meat-based ragu, or a spicier Abruzzi-style sauce.
Cream and Cheese
The primary ingredient in potato gnocchi is mashed potatoes, so it's not surprising that the gnocchi have a similar affinity for dairy products including milk, cheese, butter and cream. White sauces, cheese sauces and cream sauces, such as Alfredo sauce, are eminently compatible with potato gnocchi. You can toss the cooked gnocchi in sauce and serve them immediately; or arrange the gnocchi in a baking dish under a covering of sauce, then sprinkle them with cheese and bake them.
Meaty Stews
During the cold months of winter, when sturdy meals are in season, gnocchi are often used as the basis for a meal of stewed meat and gravy, just as mashed potatoes might be in America. Mature beef is less used in Italy than it is here, but stews of game, veal and lamb are common and much-loved. Fill a pasta bowl with a generous portion of potato gnocchi, then ladle your stew over the top. Have some crusty bread on hand to mop up the gravy.
Simply Dressed
A meal of gnocchi needn't always be rich and heavy. Several popular alternatives have just a few ingredients and light, clean flavors. Toss your cooked gnocchi with pesto, for example, adding a few spoonfuls of the cooking water to give the sauce a creamy texture. A sauce of browned butter and fresh sage leaves is another classic preparation, good with grilled meats or poultry. Saute the gnocchi with spinach, leeks and pine nuts, or your favorite fresh herbs.
Tags: potato gnocchi, them with, your favorite, butter fresh, compatible with, cooked gnocchi
