Oh, I see now. I don't think I would've gotten that pulling it with English thing had I not seen it. Woohoo! I get to learn something new. Yea! So what else does one serve with gnocchi? Although your sauce looks delish. Thanks coconut!

Yes, nice yellow eggs, like sunshine in a bowl.

Oh yum, I've never had Gnocchi but you make it look so good! On my to make list now! Thanks for the pics.

Di

Bravo! What a good lesson in gnocchi making. The illustrated explanation is very well done. The result is delicious looking gnocchi. I need some. Soon!

Jim

Thanks Jim, that's nice of you to say.

Glad you enjoyed it Robin. We do usually have them as the main course with either meatballs or chicken or pork that's been cooked in the sauce. When we have them as a side dish they're good when made with the butter and sage alongside most any kind of roasted chicken or pork. Particularly medallions or schnitzel type of cuts breaded and fried. I've eaten them with just butter as a side to fish too. When we make them with butter and sour cream we tend to eat them with meats like pork chops and such.

We also like a small bowl/plate of gnocchi dressed any of the above ways served with a nice salad. Good baked in a casserole and topped with a nice cheese until melted. Dress them first with a nice marinara or just butter and romano, then top with provolone or mozzarella, or cheddar or monterey jack or swiss or any combination you and your family like.

You can also make them small and put them into a soup/broth after they're cooked. Just a chicken or beef broth or an Italian Wedding Soup type soup, etc.

In Florence, Italy, I had gnocchi with Pecorino and truffle oil. I have successfully duplicated that at home by dressing the gnocchi with olive oil, a small amount of truffle oil and grated Pecorino cheese. It is very good.

Jim

Great Jim. My birthday is in August and I've asked for some truffle oil. What a perfect use for it for me. I love Pecorino and usually have it rather than parm on hand.

Thanks for taking the time to share all of this with us! It takes some time and effort to take all of those pics and post them here. I've only had gnocchi once and that was eating out. I bet Christy was a happy camper!

Think it's time I try your recipe and make some of those potato cakes from another post. I'll be making extra mashed potatoes next go around for sure. DGM always made the cakes and I'd like to give the gnocchi a try.

David

Thanks David. The hardest part about taking the pics is keeping steady. My camera doesn't have a no shake setting. Smiles. Well, that and holding camera with one hand while flipping the gnocchi.

Christy does like them. She gets tired of 'red', so last night she had some with some new sage from the garden and browned butter. Browning some bread crumbs in with the butter and sage is classic and good too.

I keep forgetting to say that you certainly don't have to use leftover mashed potatoes. I make them using many kinds of leftover potatoes and even make potatoes just for gnocchi..lol. Baked, boiled, parsley, and of course you can just nuke a couple of potatoes or steam or boil or bake a few and you make them just the same way. Smash up the potatoes good and add the eggs and cheese if you're using cheese. The only difference will be in the amount of flour needed since you don't have to make up for the milk and butter from mashed potatoes. Just add a little salt if using plain potatoes. The main thing is just to get that same nice soft but somewhat stiff dough. Like any dough that changes with moisture in ingredients and the air and weather and such. Just remember it's usually easier to smash potatoes when their hot or at least warm so if you're using potatoes from a few days ago give them a little heat in the microwave, then mash or if you know you want to make them when making extra potatoes just mash them before you put them away for the night. Really easy to do with parsley potatoes. Probably way more than you ever wanted to know about such a simple dish but I know a lot of people love them and they're so really simple to make.

It's not more than I wanted to know, lol. Hi, my name is trsinc, and I'm a mashed potato-aholic.

I used the left overs for all sorts of things but I never thought to use them for gnocchi. I always thought you had to use baked potatoes. I was waiting for you to post this after you mentioned it on the other thread. Thank you!

I learned how to make gnocchi when attending a weekend culinary class.

Here's recipe that I've made for family. Really good.
chicken and gnocchi
1 pound potato gnocchi
1 (1.8-ounce) packet white sauce mix
2 1/4 cups milk
6 roasted garlic cloves, minced or pressed
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

What would "white sauce mix" be? Gnocchi and blue cheese sounds really good to me....but...
Linda C

W-e-l-l!!!!!!! You CAN make your own white sauce (S) or you can buy packaged white sauce mix :o)

I buy Knorr's three cheese sauce mix for the white sauce mix :o)

Got it?

Is it just a "white sauce" or is it like Knorr's leek soup mix or something else that?
You know the issues I have with MSG etc, so I dont' do sauce mixes....but as much as possible I try to copy and make my own...
So.....cheese in it?? What kind?
Summer veggies are good....but somehow I am just a little tired of all the healthy stuff and longing for some starchy gnocchi swimming in a creamy, cheesy buttery sauce....
And that sauce sopped up with home made bread....