What's a quick and easy sauce to use with gnocchi and chicken? No garlic please - I'm allergic...?

Answer 1

Here are a few sauces that you can use on chicken and gnocchi, none of them have garlic in them. Good Luck : )

Gnocchi in fontina sauce

1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add the gnocci, and cook until tender, about 5 minutes. Drain, and set aside.
Once the gnocci goes into the pot, start the sauce, as you want the gnocci to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
Place gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

Gnocchi with Thyme Butter Sauce

1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.

Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.

Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.


Potato Gnocchi with Wild Mushroom Sauce

Serves 6
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.


1 pound assorted wild mushrooms, such as cremini, hedgehog, shiitake, or oyster

2 tablespoons unsalted butter

1/4 cup minced shallots(about 2 large)

2 sprigs fresh thyme

1/4 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1 1/2 cups heavy cream

1 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon white truffle oil, optional

1/2 cup freshly grated Parmesan cheese

1 tablespoon fresh marjoramleaves

Potato Gnocchi

1. Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.

2. In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.

3. Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among six plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.

Answer 2

I like to make pink alfredo- use a basic alfredo sauce and add a little bit of tomato sauce to it. It's best if the sauce is nice and creamy, so you could put in the blender to get it really smooth.

If there are any brands out there that don't add garlic to their sauces just use ready prepared. If not, start by melting up 3 T of butter in a sauce pan and add 3T flour. Stir and cook that for about a minute, then add about 2 cups of milk and about a half cup of parmesan cheese, stir with a whisk to get all the lumps and simmer until thick. Stir in your favorite red sauce recipe- about 3/4 cup of that. Then pour into the blender if you have one and blend until very smooth. Garnish with parsley or basil.

Answer 3

Garlic FREE...


GORGONZOLA SAUCE FOR GNOCCHI OR FETTUCCINI
8 oz. gorgonzola cheese, crumbled
1/2 c. milk
4 tbsp. butter
Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy consistency (about 2 minutes). Remove from heat and set aside until ready to serve pasta. When pasta is ready, heat the sauce and add 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta.

This is the only sauce out of # 7 catogory listed with gnocchi & chicken I hope you like it.

ICHOOSETOTELLTHETRUTH

Answer 4

Gnocchi in Fontina Sauce

INGREDIENTS:
1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add the gnocci, and cook until tender, about 5 minutes. Drain, and set aside.
Once the gnocci goes into the pot, start the sauce, as you want the gnocci to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
Place gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

Answer 5

If you like mushrooms this one is superb!
Mushroom Sauce
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
12 ounces fresh mushrooms, stemmed, sliced
1/2 cup sliced green onion
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tsp. lemon pepper seasoning
1/3 cup grated Parmesan cheese
In large skillet on med-high heat, add butter and oil,
add mushrooms, and onion saute until mushrooms are fully cooked. add remaining items, reduce heat to medium. allow to cook for 10 minutes as the liquid reduces it will become a tiny bit thicker. serve with your gnocchi chicken and enjoy!!

Answer 6

Brown butter and sage is very traditional for gnocchi and would be great with chicken. Check foodtv.com or the joy of cooking for a recipe.

Answer 7

You could try a nice Gorgonzola cheese sauce (nice with both gnocchi and chicken)

Answer 8

Chicken and Mushroom Goulash with Gnocchi Recipe
Courtesy of Rachael Ray

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 1/2 pounds ground chicken
1/2 pound white mushrooms, sliced
2 cloves garlic, chopped (Optional)
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons smoked paprika, 2/3 palm full
Salt and pepper
1 cup chicken stock
1 cup tomato sauce
1/2 cup sour cream or reduced fat sour cream
Handful chopped flat-leaf parsley
1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces
2 tablespoons chives

Directions - Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic (optional), onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.

While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.

Ladle goulash with gnocchi into shallow bowls and garnish with chives.

Answer 9

pesto sauce:
Spinach, chicken stock, salt, walnuts, olive oil. Mix in blender.

You'll have to experiment with the quantity for your own preference.

Answer 10

If you are not allergic to onions, add a little oil, some chopped onion, crushed tomatoes, oregano and basil. If you are allergic to onions, just omit it.

Answer 11

Olive oil & chopped basil