MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Little Potato Gnocchi With Sage Butter
Categories: Italian, Pasta
Yield: 1 Batch

600 g Floury potatoes
200 g Butter; melted
1 Egg; beaten
200 g Plain white flour; plus
-extra for dusting
2 tb Fresh sage; finely chopped
Sea salt and freshly ground
-black pepper
50 g Parmesan cheese; finely
-grated

Cook the potatoes in boiling water for 20-30 minutes until very
tender, then drain well. Halve the potatoes and press through a
potato ricer, or peel and press through a sieve into a bowl.

While they are still warm, add 1 tsp salt, the beaten egg and the
flour. Lightly mix together, then turn out onto a floured board.

Kneed lightly to yield a smooth, soft, slightly sticky dough. Roll the
dough into long 'sausages', 1.5 cm in diameter. Cut into 2 cm pieces
and shape into corks or pull each one down over the back of a form to
produce the traditional ridged outside and the hollow inside. Lay
them on a lightly floured tea towel.

Bring a large pan of salted water to a boil. Cook the gnocchi in
batches. Drop them into the boiling water and cook for 2-3 minutes or
until they float on the surface. Remove with a slotted spoon
immediately after they rise and keep hot while cooking the remainder.

Meanwhile, mix the butter and the sage in a small bowl, reheat, taste
and season with salt and pepper. Pour over the sage butter, scatter
with the Parmesan, and serve immediately.

Notes:

Only use white-fleshed floury potatoes. New potatoes will make them
gluey and chewy.

Overworking the gnocchi will make them tough.

Recipe by Flavours of Tuscany by Maxine Clark, 2006

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Little Potato Gnocchi With Sage Butter
Categories: Italian, Pasta
Yield: 1 Batch

Nice recipe - but, at this stage of my life I buy stuff like that down
the stupormarkup. Goncci are very versatile ... likke tortellini. They
go well in many places. Here's a recipe I make with bought gnocci that's
one of the few things that Olive Garden (the McDonald's of Italian) does
well .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 servings

4 tb Butter
1 tb Extra virgin olive oil
1 c Finely diced onion
1/2 c Finely diced celery
2 cl Garlic; minced
1/4 c A-P flour
1 qt Half & Half
28 oz Chicken broth
1/2 ts Dried thyme
1/2 ts Dried parsley flakes
1/4 ts Ground nutmeg; (opt)
1 c Carrots; fine shredded
1 c Spinach leaves; coarse
- chopped
1 c Chicken, cooked, diced
+=OR=+
1 c Rotissiere chicken;
- shredded
16 oz Bag ready-to-use gnocchi

Melt the butter and olive oil in a large pot or a Dutch
oven over medium heat.

Add the chopped onion, celery, and garlic and cook,
stirring occasionally until the onion becomes
translucent.

Whisk in the flour and cook for about 1 minute. Whisk in
the half-and-half. Simmer until thickened.

Whisk in the chicken broth. Simmer until thickened
again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg
(if using), shredded carrots, spinach, chicken, and
gnocchi.

Simmer until the soup is heated through. Before serving,
season with additional salt, if necessary.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Kitchen

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... Perfectionist: Takes great pains - and gives them to someone else!
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