Shallot And Chive Parisienne Gnocchi Recipes

BANGERS AND GNOCCHI WITH A ROASTED SHALLOT AND CHEESE SAUCE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
• Arrange sausages atop shallot mixture.
• Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Transfer sausages to a platter; cover and set aside.
• Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
• Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
• Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
• Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

GNOCCHI WITH LEMON & CHIVE PESTO

Steps:

• Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
• Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.

GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH

Steps:

• For the squash:
• It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.
• Line a baking sheet with paper towels.
• Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout. Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel-lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.
• For the mushrooms:
• Trim away the tough stems and cut the caps into 1/4-inch-thick slices.
• Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel-lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.
• To complete:
• Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.
• Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back-the butter will spatter-add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.

GNOCCHI WITH SHERRIED SHALLOTS

Steps:

• In a 5- to 6-quart pan over high heat, stir shallots and sherry until shallots are limp, about 10 minutes.
• Add sour cream, broth, gnocchi, chicken, and parsley. Stir until gnocchi are hot, about 5 minutes.
• Spoon into bowls and season with nutmeg and salt to taste.

GNOCCHI A LA PARISIENNE

Steps:

• For choux pastry, bring milk, butter and 125ml water to a simmer in a saucepan over medium heat. Reduce heat to low, add flour and beat continuously with a wooden spoon until a smooth dough forms and pulls away from sides of pan (1-2 minutes). Transfer to a heatproof bowl, add herbs and mustard, stir until combined. Add eggs, one at a time, beating continuously until incorporated, then transfer mixture to a piping bag with a 2cm plain nozzle.
• Bring a large saucepan of salted water to the boil over high heat, pipe pastry into boiling water, cutting with a small sharp knife at 2cm intervals while piping to make gnocchi-shaped pieces. Cook in batches until gnocchi float to the top (1-2 minutes), remove with a slotted spoon. Drain well, place on a tray lined with baking paper, cool, cover with plastic wrap and refrigerate for 30 minutes. Divide gnocchi among eight buttered 125ml-capacity ovenproof gratin dishes and set aside.
• Preheat oven to 160C. Meanwhile, heat olive oil in a large frying pan over high heat until hot, add mushrooms, stir frequently until starting to colour (2-3 minutes). Add butter and shallot, stir until softened (1-2 minutes), season to taste and divide among gratin dishes.
• For white truffle mornay, bring milk to a simmer in a saucepan over medium heat. Combine butter and flour in a separate saucepan, stir continuously over medium heat until sandy coloured (2-3 minutes). Gradually add milk, stirring continuously until incorporated and mixture boils (3-4 minutes). Remove from heat, stir through egg yolk, half the Gruyère, truffle oil and nutmeg, season to taste. Spoon over gnocchi, scatter with remaining Gruyère, bake until golden (12-15 minutes). Serve immediately with green salad.

SHALLOT AND CHIVE PARISIENNE GNOCCHI

Steps:

• Pate a choux method: melt butter in water with salt over med heat in a heavy bottomed saucepan.
• When butter is melted, remove from heat. Add flour and stir to combine.
• When mixed, return to heat and cook 5 minutes, stirring constantly until batter gathers in a ball in the center of the pan.
• Remove from heat, let cool 5 minutes.
• In a mixer, combine cooled mixture with shallots and chives. mix. with mixer running, add eggs one at a time, allowing them to be fully incorporated before adding the next one. Mix mozzarella cheese into batter.
• Fill a pastry bag fitted with 5/8in. tip with batter.
• Pipe into simmering water, cutting each gnocchi at the pastry tip when they are approximately 1 inch long. Allow to cook through.
• Drain on paper towels.
• When all gnocchi have been cooked, heat a pan with oil. Sauté gnocchi until browned.
• Serve with parmesan cheese.