Gnocchi With Brown Butter Tomatoes And Asparagus Recipes

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

GOAT CHEESE GNOCCHI WITH SUNDRIED TOMATO BROWN BUTTER SAUCE

Steps:

• Place a large pot of water over high heat and bring to a boil.
• While waiting for the water to boil in a medium sized mixing bowl, mix the mashed potatoes and goat cheese and form a well. Sprinkle with all the flour, drop the egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch. Roll the dough into ¾ of an inch logs and cut into 1 inch pieces. Cover heavily with flour in a single layer (do not layer them or they will become flat and dense). Use immediately or freeze if desired.
• Bring a large pot of water to a boil. While waiting for the water to boil in a sauté pan, heat butter over medium heat until the butter begins to brown and take on a nutty aroma. Add shallot, sun dried tomato, thyme, white wine vinegar and half of the Parmesan cheese shaking the pan vigorously to help mix all the ingredients together. Drop the finished dumplings into the water and cook until they float (about 1 minute). Once they float, remove from the boiling water and drop right into the brown butter sauce. Toss a few times to coat the gnocchi and serve on warm plates garnished with the remainder of the Parmesan and chopped parsley.

GNOCCHI WITH ASPARAGUS & OLIVES IN A CREAMY PESTO SAUCE

Steps:

• Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
• Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
• Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
• Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
• Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
• Add a fresh cucumber and tomato salad for a nice simple side dish.

GNOCCHI WITH BROWN BUTTER, TOMATOES AND ASPARAGUS

Steps:

• In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.
• Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the tomatoes, asparagus, salt and pepper.
• Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.
• Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until it floats to the top, about 3 minutes. (If using pasta, cook for 8 minutes, until al dente.).
• Drain and return to the pot.
• Add the sauce and toss to coat.
• Stir in the cheese and parsley.