Potato Gnocchi With Chicken Livers And Pancetta Recipes

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POTATO GNOCCHI WITH PANCETTA, PEAS AND SAGE



Potato Gnocchi With Pancetta, Peas and Sage image

My husband claims that these gnocchi are the best he's ever had. Therefore, I'm putting the recipe here for safe keeping. With just a few simple ingredients it had incredible flavor and richness. This is a personally created recipe.

Provided by Diane C 2

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

4 large baking potatoes (about 2 pounds)
1 tablespoon salt
1 egg, lightly beaten
1 1/2-2 cups all-purpose flour
1/4 cup grated parmigiano-reggiano cheese
2 tablespoons olive oil
3 -4 ounces pancetta, chopped
2 garlic cloves, minced
16 -18 sage leaves, sliced in a chiffonade
1 (14 ounce) can chicken broth, unsalted
1 cup frozen peas, thawed
6 tablespoons butter

Steps:

  • To make the gnocchi:.
  • Wash and dry the potatoes. Slit each one or prick with a fork. Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.
  • Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet. Place in the refrigerator until the potatoes are cold.
  • Put the riced potatoes on a floured flat working surface. Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes. Create a well in the potatoes and add the beaten egg.
  • Begin mixing the ingredients together with your hands and kneading the dough lightly. Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much. This will make the gnocchi very heavy and tough. (You can test out your dough by boiling a little water and dropping some of your dough into it to cook. If they fall apart you will need to add more flour. If they are heavy and tough, then you have added too much flour.).
  • Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb. Then cut the ropes into about 1 inch pieces. You can also roll each gnocchi over the back of a fork to create ridges if desired.
  • Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.
  • To make the sauce:.
  • Heat the oil in a large skillet over medium heat and add the pancetta. Cook until crisp.
  • Add the garlic and cook for about 30 seconds then add the sage. Cook another 30 seconds.
  • Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half.
  • Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.
  • Cook the gnocchi in boiling water. They will rise to the surface when they are done. Scoop them out with a slotted spoon and let drain. Add them to the sauce and gently stir together.
  • Serve with additional cheese at the table.

Nutrition Facts : Calories 397.9, Fat 18.6, SaturatedFat 9, Cholesterol 63.9, Sodium 1579.3, Carbohydrate 47.8, Fiber 3.7, Sugar 2.4, Protein 10.2

POTATO-RICOTTA GNOCCHI



Potato-Ricotta Gnocchi image

Potato gnocchi are simple to make from scratch, but light-as-air results require a few secrets: use russets for a floury (not waxy) texture, then bake the spuds instead of boiling them. For even more fluff, spoon a little ricotta into the dough. While you roll, simmer the creamy tomato sauce to serve them with and dinner will be ready in no time.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h45m

Yield Serves 4

Number Of Ingredients 8

1 3/4 pounds russet potatoes (3 to 5, depending on size), scrubbed
1/4 cup full-fat ricotta (2 ounces)
1 1/2 teaspoons kosher salt (we use Diamond Crystal), plus more for serving
Pinch of freshly grated nutmeg
2/3 cup unbleached all-purpose flour, plus more as needed and for dusting
1 1/2 cups Creamy Tomato Sauce
1 ounce Parmigiano-Reggiano, grated (1/2 cup), plus more for serving
Freshly ground pepper and fresh basil leaves, for serving

Steps:

  • Preheat oven to 400°F. Prick potatoes all over with a fork (for even cooking, choose spuds that are all about the same size). Place on center rack and roast until soft and easily pierced with a knife, about 1 hour. (Roasting instead of boiling prevents too much moisture in the dough.) When cool enough to handle but still warm, halve and scoop out insides, discarding skins.
  • Pass through a ricer or food mill onto a baking sheet (this produces a lighter consistency than a masher or fork can); you should have about 2 1/2 cups. Let cool completely, about 20 minutes.
  • Using your hands, mound potatoes on sheet; make a well in center and add ricotta. Sprinkle everything with salt, nutmeg, and flour. Working from outside edges in, use a fork or your fingers to incorporate flour and ricotta into potatoes to form a dough. Knead, adding more flour if needed, 1 tablespoon at a time, until dough is soft, smooth, and slightly tacky (but no longer sticky), about 2 minutes.
  • To test dough, pinch a small piece off and roll it into a rope; if it doesn't hold together, knead a few more times. Transfer to a clean work surface and divide into 6 pieces. Roll each into a rope about 3/4 inch thick. Lightly dust ropes with flour, to prevent sticking when cutting. Using a bench scraper or sharp knife, cut each rope crosswise into 1/2-inch "pillows." Transfer to a lightly floured baking sheet.
  • Heat tomato sauce in a large skillet over medium-low. Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they puff up and float to top, about 2 minutes. Cook 1 minute more, then use a spider or large slotted spoon to transfer directly to skillet.
  • Simmer, gently tossing a few times, until sauce evenly clings to gnocchi, about 30 seconds. Remove from heat; toss with Parmigiano-Reggiano and a few spoonfuls of pasta water (for silkiness). Season to taste and serve, topped with more Parmigiano and basil.

POTATO GNOCCHI WITH CHICKEN LIVERS AND PANCETTA



Potato Gnocchi with Chicken Livers and Pancetta image

Provided by Daniel Boulud

Categories     Herb     Mushroom     Potato     Bake     Sauté     Vinegar     Bacon     Fall     Simmer     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 22

Gnocchi
1 1-pound russet potato
1/2 cup plus 2 tablespoons all purpose flour
1 large egg
1 teaspoon freshly grated Parmesan cheese
1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Sauce
1/2 cup water
1/2 ounce dried porcini mushrooms*
4 tablespoons (1/2 stick) butter
2 cups sliced crimini mushrooms (about 4 ounces)
1 1/2 cups low-salt chicken broth
4 teaspoons Sherry wine vinegar
2 ounces sliced pancetta,** chopped
1/2 cup finely chopped shallots
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh sage
1 teaspoon minced fresh rosemary
5 ounces chicken livers, coarsely chopped

Steps:

  • For gnocchi:
  • Preheat oven to 450°F. Pierce potato in several places with fork. Bake until tender, about 1 hour. Let stand until just cool enough to handle, about 15 minutes. Peel potato. Press potato through ricer or food mill or mash in large bowl. Add flour, egg, Parmesan cheese, olive oil, lemon peel, salt, and pepper and stir just until blended. Turn dough out onto lightly floured surface; divide into 8 pieces. Roll 1 dough piece between hands and surface to 15-inch-long rope. Cut into 1/2-inch pieces. Place gnocchi on lightly floured baking sheet. Repeat with remaining dough. (Can be made 6 hours ahead. Cover and chill.)
  • For sauce:
  • Bring 1/2 cup water to boil in small saucepan. Remove from heat. Add porcini; let soak until soft, about 20 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until soft, about 5 minutes. Add porcini mushrooms and their soaking liquid, leaving behind any sediment in bowl. Cook until almost all liquid evaporates, about 1 minute. Add broth and vinegar. Reduce heat to medium; simmer until reduced to 1 cup liquid, about 4 minutes. Whisk in 3 tablespoons butter.
  • Heat heavy large skillet over medium heat. Add pancetta; sauté until pancetta is crisp, about 2 minutes. Add shallots, parsley, sage, and rosemary. Sauté until shallots are soft, about 5 minutes. Add liver and sauté just until cooked through, about 5 minutes. Add mushroom mixture. Season sauce to taste with salt and pepper.
  • Meanwhile, bring large pot of salted water to boil. Add gnocchi and cook until rising to surface, about 2 minutes. Continue cooking 1 minute longer. Drain. Divide gnocchi among 4 plates. Spoon sauce over and serve.
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
  • **Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.

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