Potato Gnocchi With Pancetta Peas And Sage Recipes

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GNOCCHI WITH BROWN BUTTER AND SAGE



Gnocchi With Brown Butter and Sage image

Provided by Marc Forgione

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
3 large russet potatoes (1 1/2 to 1 3/4 pounds)
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 large egg
6 tablespoons salted butter
1 tablespoon red pepper flakes
4 sage leaves, thinly sliced
1/2 cup shaved and/or coarsely grated parmesan cheese

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.

GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA, AND SAGE



Gnocchi with Brown Butter, Crispy Pancetta, and Sage image

Pan Seared Brown Butter Gnocchi with Crispy Pancetta and Sage is a simple Italian pasta dish made with soft potato gnocchi sauteed in brown butter, crispy pancetta, and sage. It is an easy weeknight dinner for the family.

Provided by Melissa Stadler, Modern Honey

Categories     Dinner

Time 20m

Number Of Ingredients 6

16 - 24 ounces Gnocchi (depending on how much sauce you want)
1/2 cup Salted Butter
8 -12 Fresh Sage Leaves
1/2 lb. Pancetta or Bacon (cooked until crispy and chopped)
1/2 cup Parmesan Cheese (plus more for garnish. I love to use shaved parmesan)
Salt and Pepper to taste

Steps:

  • Heat a large pot of water on high until it begins to boil. Generously salt the water. Cook gnocchi according to package instructions.
  • While gnocchi is cooking, cook pancetta or bacon until crispy.
  • In a large skillet, melt the butter over medium heat. After several minutes, add the sage leaves. Cook until the sage is crispy and the butter starts to turn a golden brown color -- about 3-4 minutes.
  • Drain the gnocchi and add it to the skillet. Toss to coat with butter sauce. Add pancetta (or bacon).
  • Add parmesan cheese.
  • Toss and season with salt and pepper to taste.
  • Serve with crispy sage leaves and shaved parmesan cheese as garnish.

GNOCCHI WITH SAGE-BUTTER SAUCE



Gnocchi with Sage-Butter Sauce image

A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!

Provided by Gina Izzy Shores

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 8

2 (12 ounce) packages potato gnocchi
¼ cup butter
1 clove garlic, minced
1 teaspoon dried sage
¼ teaspoon salt
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
  • Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g

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 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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