Then put the sauce into a larger pan. The combination of savoury and tender duck leg meat with the slightly sweet and nutty Taggiasche olive proves the perfect companion to a nice bowl of gnocchi. Hi Dee, I have made it the night before (I have also frozen it before baking) and then baked it the next day with no problem. Starting with the most basic – sage and butter – we will progress through a myriad of possible sauces for gnocchi. So perfect for fall! You can follow along as our chef Roberta whips up her own batch of this delicious pesto. One Pot Meat Sauce. Absolutely delicious dish! Hi Jamie, so glad I’m not the only one who thinks that! We won't send you spam. You will receive a link to create a new password via email. Required fields are marked *. This next pairing features another simple, yet delectable sauce for gnocchi: tomato and basil. Your email address will not be published. The mineral-rich soil combined with the baking heat leads these pistachios to have a vibrant green-red colour and distinct flavour. Gnocchi alla Sorrentina is a classic dish hailing from Sorrento, which is on the west coast of Italy close to Naples. The last time I had gnocchi was in Italy and this tasted just like it. To learn more about our pasta club, see our subscription guide. Gnocchi made in the Sorrentina style are covered in tomato sauce with delicious chunks of fresh mozzarella cheese melted throughout and fresh basil sprinkled on top. This is one of a few meat-based sauce on this list. Red sauce or White sauce? So, whether you’re vegetarian, meat-lover, or a fan of simple sauces, we have you covered. Follow this recipe for a complete guide to making gnocchi alla Sorrentina. But and this is a big but, Baked Creamy Cheesy White Sauce Gnocchi opened the eyes (and stomachs) of the not so loving Gnocchi … Marriage of my two loves: gnocchi and gruyere! Subscribers also gain access to exclusive gifts and perks, as well as early access to Pasta Evangelists events and classes. In picking basil, we recommend trying to get bunches with smaller leaves as these tend to be fresher and more tender. You can find our simple recipe for sage and butter sauce in our. Our next sauce selection is also a pesto; however, this time, it is pistachio-based. Gnocchi made in the Sorrentina style are covered in tomato sauce with delicious chunks of fresh mozzarella cheese melted throughout and fresh basil sprinkled on top. Hi Sagan, I know but there are those kind of people (and Italian too):). Thanks Taylor, I love anything with white sauce. To make this, simply heat the butter and sage until the butter turns golden-brown and has a nutty aroma. Hi Jackie, haha your welcome, I hope you enjoy it. Enjoy! Learn to master the centuries-old craft of making fresh pasta. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Add garlic and mix with onion. Let me know how you like it. In the same pan, melt the butter with the pepper and heat it over medium … This combination of cheese really adds depth to the pesto. Hi Carol, a white sauce is a simple sauce made with milk butter and flour (the recipe is in the recipe card at the end of the post). Discover the amazing tastes of authentic Italian pasta! Buon Appetito! This gnocchi sauce and the homemade gnocchi are part of my meal prep weekly menu. Feel free to add your own chilli to taste. – is a classic combination. . Pre-heat oven to 425°, lightly oil an 8 x 6 inch baking dish. Place in baking dish, sprinkle with remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Led by our very own Italian pasta chefs, our workshops are hosted in London's cosiest neighbourhood restaurants, pubs and wine cellars. Join the Pasta Club Subscribe and save with the pasta club today. Cheese potato gnocchi cream sauce with parmesan, cheddar, and bacon to create (in my opinion) the best gnocchi sauce. Although there is still a hint of basil to honour the traditional pesto alla genovese, this pesto is distinct from other types of pesto. It never ends! And one member after his third helping muttered “hmm and I didn’t like gnocchi!” It is seriously delicious. Remove from heat. The key to making excellent pesto is high-quality olive oil – we use Italian extra virgin olive oil – and super fresh basil. The mineral-rich soil combined with the baking heat leads these pistachios to have a vibrant green-red colour and distinct flavour. (homemade or store-bought, my store-bought Gnocchi said cooked in 2 minutes), + 2 tablespoons freshly grated Parmesan cheese. This classic proves to be a great combination for nearly any pasta shape, including gnocchi. Quick and so tasty! This sauce serves 4. Remove them from the water with a slotted spoon and … Create a Pasta Evangelists account to manage your subscriptions and orders. Oh what a beautiful celebration! This site uses Akismet to reduce spam. Lost your password? This sauce is simply made with grated Parmigiano Reggiano, sage, and cream. I went to see my friend who owns our local family grocery store just down the street from me. All Rights Reserved. thanks so much!!!!! We recommend Bronte pistachios, a special type of pistachio grown on the slopes of Mount Etna in Sicily. We've even shared Our Signature Beef Shin Ragù Recipe so you can make our version for yourself. Hi Patty, so glad it was enjoyed, you should try the red sauce gnocchi next, we always split down the middle about which one we prefer. One of the recipes Esty is most well known for is her Faked Ziti—this is the meat version of that. The addition of chilli adds a slight kick which really stands out against the subtle courgette. Similar to the beef & Barolo wine ragù, this sauce benefits from slow cooking for many hours over low heat to meld the flavours and aromatics of the duck with the olives and the other ingredients. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently add the Gnocchi. I’m really liking the non tomato version, I just don’t want to mess it up. You can cheat with a food processor but just keep a close eye on the consistency of your pesto as it is easy to over blend. My husband loved it and I will definitely be making it again. . But and this is a big but, Baked Creamy Cheesy White Sauce Gnocchi opened the eyes (and stomachs) of the not so loving Gnocchi family members. And the addition of truffle, great idea! Want even more pasta perks? Furthermore, you can elevate your sage and butter sauce by browning the butter you pair with it. If you top it off with more freshly grated cheese, we won’t tell a soul! Subscribers also gain access to exclusive gifts and perks, as well as early access to Pasta Evangelists events and classes. Buon appetito! We are a family split down the middle on our love of Gnocchi. Furthermore, you can elevate your sage and butter sauce by browning the butter you pair with it. Our courgette and mint pesto is a deliciously light choice for the summertime, when courgette and mint are at their most flavourful. Gnocchi should be boiled for about 30 seconds before baking, and then bake them high and fast, basically you want to just melt the cheese, and oh that cheese, broiling it at the end gives you that glorious crunchy cheesy topping. This one requires a bit of effort as you must grind all the ingredients in a pestle & mortar.