Good gnocchi recipes and accompaniments?

Question

Does anyone have a good recipe for gnocchi that is vegetarian and doesn't include mushrooms or tomatoes?

Also, what would be good accompaniments?

Trying to impress two close male friends.

Answer 1

Gnocchi with Butter Thyme Sauce (serves 4-6)
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.

Calabrian Cracked Olives (10-12 servings)
2 pounds green Sicilian olives
1 cup olive oil
1/2 cup sweet California chili powder
1/4 cup chopped parsley leaves
2 tablespoons minced garlic
Splash sherry vinegar

Place Sicilian green olives in a resealable plastic bag, hit with mallet or hammer to crack the olives. Add olive oil, chili powder, parsley, garlic and vinegar. Mix well and serve.

Roasted Yellow Pepper Soup (6 servings)
1 tablespoon olive oil
1 small carrot, peeled and finely diced
1/2 small sweet onion, minced
1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips
1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes
3 cups vegetable or chicken stock
Salt and pepper
2 tablespoons prepared pesto

In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.
Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.

Frozen Fruit and Yogurt Cups (4 servings)
4 almond biscotti
2 cups vanilla yogurt
1 cup frozen raspberries, unthawed (or any type of frozen fruit)
8 teaspoons orange blossom honey
8 tablespoons sliced almonds, toasted

Coarsely crumble the biscotti into 4 small bowls. Puree the yogurt and frozen raspberries in a blender until smooth and thick. Spoon the yogurt mixture over the biscotti. Drizzle each bowl with the honey and sprinkle the almonds on top. Serve with a cup of Americano coffee, if desired.

Answer 2

a million cup of water for each potato. Mash potatoes to needed consistency, blend with water until eventually paste like and then upload a cup of flour for each 2 potatoes and then make the Gnocchi on a counter with flour sprinkled down. Boil until eventually they waft. greater than a number of this could nicely be a play via ear recipe and relies upon on potato length.

Answer 3

try this one, for something a little different...

Sweet Potato Gnocchi
Serves 4

4 large sweet potatoes
1/2 cup flour (more may be needed)
1/4 tsp cinnamon
Salt & pepper

Gorgonzola Sauce

1 shallot, thinly sliced
1 tsp unsalted butter
1/4 cup white wine
1 cup whipping cream
4 ounces gorgonzola cheese
Pinch of salt
1/8 tsp black pepper
2 leaves sage, finely chopped

Roast sweet potatoes in 450 degree until very tender.

Peel, mash and add cinnamon, salt & pepper.
Work in flour until dough holds together but is not too stiff.
Roll into 1" ropes, cut into 1" pieces and drop into boiling water.
Gnocchi are done when they float to the surface.

For the sauce, sweat the shallot in butter until translucent.
Add white wine and reduce to 1 Tbs.
Add cream, lower heat and whisk in cheese, pepper, and sage.
When cheese is melted strain through fine strainer.

Heat gnocchi gently in sauce over low heat.

a good accompaniment are spiced pecans,

1/4 cup sugar
2 Tbs water
1 tsp cinnamon
2 tsp cayenne
1/2 #1 can pecans (about 1 1/2 pounds)

Dissolve sugar in water, add spices and toss nuts.
Spray a cookie sheet with nonstick vegetable spray, place nuts
in single layer and roast for 5 minutes in medium oven.

this recipe should be cut in half for the average home user, unless there is a football fan in the house, in which case the rest will be eaten next Sunday!

enjoy!

Answer 4

Web search: gnocchi recipes. Lots of recipes there