Can someone give me the correct Gnocchi recipe as shown in this picture?

Question

http://en.wikipedia.org/wiki/Image:Gnocchi_2_by_salsachica.jpg

how do you make that?

I searched for it and got a million results. I don't know which recipes matches up with the picture?

Answer 1

It may not match up with a recipe - it may just be a photo example of Gnocchi. http://en.wikipedia.org/wiki/Gnocchi

I would take mushrooms and sautee them in butter until they are slightly crispy. I'd remove them and then sautee the gnocchi in olive oil until it's slightly browned. Add the mushrooms and some chopped fresh basil. Toss with halved cherry tomatoes. Garnish with chopped green onions.

I can't quite tell if there is eggplant in it, but it would be a great addition. Sautee at the same time as the mushrooms. You could even throw a little white onion in as well.

There are a ton of "gnocchi" recipes out there on how to make the actual pasta. I occasionally buy it at like Trader Joe's already prepared. Not quite as good as homemade, but way easier.

Answer 2

INGREDIENTS
2 potatoes
2 cups all-purpose flour
1 egg

DIRECTIONS
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Answer 3

Any recipe you pick is good just make sure you use Yukon Gold potato's, they have more gluten in them and your dough will come out great, just don't over cook them, fork tender and sticky is what you're looking for. The rest of the recipe is a walk in the park. Tomatoes will go in the last 5 minutes or they self-destruct

Answer 4

It has only the picture with a small description (no recipe).
The photographer says: "My receipe of Gnocchi à la provençale with fresh cherry tomatoes, mushrooms, basil, fried in olive oil"

Here is the page it is from:

Answer 5

I would try a basic marsala sauce with the fresh vegetables added.

I am a fan of just adding a small spoon of pesto to my gnocchi

Answer 6

Those look like potato gnocchi. My Italian neighbor used to make them for special occasions. She didn't follow a recipe she did it by feel using eggs, mashed potatoes and flour.

Here's a good recipe:

Potato Gnocchi

Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.

Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.

Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape — with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook's Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Family Reunion, Italian Style

I saw the episode & it looked like what my neighbor used to do.

Answer 7

Looking at the Picture I will try to give you my best guess on how the dish would come together. It appears to be potatoe Gnocchi.
Given that you have two options either to purchase premade Gnocchi from your local grocery store or make fresh Gnocchi at home.
( If you choose to make fresh Gnocchi.I have attached a recipe for you)

I am one of those cooks who never measures ingredients, I guesstimate everything so I will try to put in the amounts as best I can for you.

Ingredients..
Gnocchi
Cherry Tomatoes
Mushrooms
Olive Oil
Garlic ( optional but gives flavor)
Fresh Basil

Firstly cook the Gnocchi and allow to cool.

Halve 2 cups of cherry tomartoes
Slice 3 cups of mushrooms. Choose your favorites or add different types for texture.
Chop 2 cups of basil and set aside.
Chop 2 gloves of garlic.

Next drizzle a frying pan with a good amount of Olive oil next add your cooled gnocchi and fry till gnocchi gets a lil color. Next add Tomatoes, Mushrooms and garlic.
Fry until mushrooms and tomatoes are tender.
Transfer to a serving dish, drizzle with some more olive oil and sprinkle with fresh basil.

I hope this helps in your search and comes close. Let me know if it does, I am tempted to try it myself lol..
Good luck :0)

Gnocchi Recipe.
(Serves 4)
Kosher salt
1 pound Russet potatoes
3 or 4 large egg yolks
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour, plus more for dusting board and dough



Preheat the oven to 450ýF. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Chef's Note). Bake until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. In a large bowl, whisk together 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Add the potatoes and mix well. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together. Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2 inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 to 6 pieces. Roll each piece into a rope about 1/2 inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45-degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Cover with a kitchen towel and set aside until ready to cook, up to several hours. If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired (see recipe introduction for suggestions).

Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.