GNOCCHI IN BUTTER SAUCE RECIPES

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PARISIAN GNOCCHI WITH BUTTER SAUCE RECIPE - LUDO LEFEBVRE ...



Parisian Gnocchi with Butter Sauce Recipe - Ludo Lefebvre ... image

Ludovic Lefebvre’s pillow-y gnocchi are French down to their buttery accompaniment. Instead of using potatoes or semolina, they’re prepared with pâte à choux—cream puff dough. And while these dumplings are poached like the Italian version, they’re also sautéed until golden brown and served with a luscious beurre fondue (an emulsified blend of water and melted butter). Slideshow: More Gnocchi Recipes 

Provided by Ludo Lefebvre

Categories     Bread + Dough

Yield 4

Number Of Ingredients 13

3/4 cup water
4 1/2 tablespoons unsalted butter
1 1/4 teaspoons kosher salt, plus more for the water
1 cup all-purpose flour
2 teaspoons Dijon mustard
1/4 cup shredded Parmigiano-Reggiano cheese, plus more for shaving
3 large eggs
1/2 tablespoon chopped parsley
1/2 tablespoon chopped chives
1/2 cup water
1 stick unsalted butter, diced
Fleur de sel
Pepper

Steps:

  • Make the gnocchi: In a small saucepan, bring the water to a boil with 2 1/2 tablespoons of the butter and 1 1/4 teaspoons of the salt. Immediately, reduce the heat to low, add the flour all at once and beat with a wooden spoon until the dough is thick and comes away from the side of the pan. Cook, stirring, to dry out the dough, about 30 seconds. 
  • In a stand mixer, beat the dough at low speed until room temperature. Beat in the mustard and 1/4 cup of the cheese. Add the eggs, 1 at a time, beating until each is incorporated. Scrape the dough into a pastry bag fitted with a 1-inch tip or a small plastic bag and refrigerate until chilled, at least 10 minutes. Cut off a 1-inch corner from the plastic bag before proceeding.
  • Meanwhile, make the butter sauce: In a small saucepan, bring the water to a boil. Add 4 tablespoons of the butter and cook until melted. Reduce the heat to low and gradually whisk in the remaining 4 tablespoons of butter until it melts creamily. Remove the pan from the heat and season with fleur de sel and pepper. Keep warm.
  • Line a baking sheet with paper towels. Bring a large saucepan of water to a boil and season with salt. Reduce the heat to maintain a gentle simmer. Carefully hold the pastry bag over the water and press out the dough, using kitchen scissors to cut it into 1 1/2-inch lengths. When the gnocchi float to the top, cook them for 2 to 3 minutes. Using a slotted spoon, spread the gnocchi on the prepared baking sheet.
  • In a large nonstick skillet, melt the remaining 2 tablespoons of butter. Add the gnocchi and cook over moderate heat, turning once, until golden brown on both sides. Transfer the gnocchi to plates and spoon the butter sauce over the top. Shave cheese over the gnocchi, sprinkle with the parsley and chives and serve.

SKILLET BROWN BUTTER GNOCCHI RECIPE - PILLSBURY.COM



Skillet Brown Butter Gnocchi Recipe - Pillsbury.com image

Save time (and dishes) with this easy skillet dinner that comes together fast! Gnocchi is sautéed and tossed in a brown butter sauce, and then flavored up with mushrooms, spinach, thyme and Parmesan.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 10

1 package (16 oz) potato gnocchi
1/4 cup plus 2 tablespoons butter
1 package (8 oz) baby bella mushrooms, sliced
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped garlic
1 bag (5 oz) baby spinach, coarsely chopped
1/2 cup shredded Parmesan cheese
Additional thyme leaves, if desired

Steps:

  • In 3-quart saucepan, cook and drain gnocchi as directed on package.
  • In 12-inch stainless steel skillet, heat 1/4 cup butter over medium heat 2 to 3 minutes, stirring constantly, until butter begins to brown and smells nutty. Remove from heat, and transfer to small bowl.
  • Add remaining 2 tablespoons butter to skillet; cook gnocchi over medium heat 5 to 6 minutes, stirring frequently, until lightly browned.
  • Stir in mushrooms, 1 tablespoon thyme, the salt, pepper and half of the reserved brown butter. Cook 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in remaining half brown butter and the garlic; cook and stir about 1 minute or until fragrant. Gradually add spinach to skillet; continue cooking just until wilted.
  • Remove from heat; stir in 1/4 cup of the Parmesan cheese. Serve with remaining 1/4 cup Parmesan cheese. Garnish with additional thyme leaves.

Nutrition Facts : Calories 310 , CarbohydrateContent 34 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 2 g, ProteinContent 10 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 0 g, TransFatContent 1/2 g

More about "gnocchi in butter sauce recipes"

PARISIAN GNOCCHI WITH BUTTER SAUCE RECIPE - LUDO LEFEBVRE ...
Ludovic Lefebvre’s pillow-y gnocchi are French down to their buttery accompaniment. Instead of using potatoes or semolina, they’re prepared with pâte à choux—cream puff dough. And while these dumplings are poached like the Italian version, they’re also sautéed until golden brown and served with a luscious beurre fondue (an emulsified blend of water and melted butter). Slideshow: More Gnocchi Recipes 
From foodandwine.com
Category Bread + Dough
  • In a large nonstick skillet, melt the remaining 2 tablespoons of butter. Add the gnocchi and cook over moderate heat, turning once, until golden brown on both sides. Transfer the gnocchi to plates and spoon the butter sauce over the top. Shave cheese over the gnocchi, sprinkle with the parsley and chives and serve.
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OSSOLA-STYLE GNOCCHI WITH SAGE-BUTTER SAUCE | FOOD & WINE
Meryl Feinstein's Ossola-Style Gnocchi with Sage-Butter Sauce are hearty cold-weather dumplings from the Ossola Valley in northern Piedmont, only a few miles from the Swiss border. In addition to potatoes, these gnocchi include winter squash, chestnut flour, and nutmeg. The chestnut flour provides nuttiness and warmth: "It makes me want to put on a sweater and sit by the fire," Feinstein says. The chestnut flour is optional (you can replace the chestnut flour with equal weight of the "00" flour) but it's worth using—both for amplified flavor and the caramel color it will bring to the gnocchi. Feinstein pairs her gnocchi with butter and herbs, but instead of just tossing the blanched gnocchi in the sauce, Feinstein first crisps them in oil and then tosses them in the sage-infused butter just before serving to intensify their flavor and give them a pleasing crunch. The gnocchi can be made in advance and frozen; Feinstein recommends blanching gnocchi before freezing to prevent cracking and to help the dumplings maintain their integrity during cooking (see Note).
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Total Time 20 minutes
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  • Return all cooked gnocchi to skillet; pour butter mixture over gnocchi, and stir to coat. Season with additional salt to taste. Divide gnocchi, butter sauce, and fried sage evenly among plates. Garnish with additional cheese.
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