Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragu. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they're followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course.
see savings2 poundsrusset potatoes (about 4 medium), scrubbed
see savings6 3/4 ouncesunbleached all-purpose flour, more for kneading and rolling (1-1/2 cups)
see savings1 teaspoonkosher salt
see savings1large egg, lightly beaten
... casserole comfort -- and we need it now! This Loaded Baked Potato Casserole is perfect for those cold winter... nights. Thawed hash browns form an easy potato base that's then "loaded" with fried onions, cheddar... great potluck dish! Make this Loaded Baked Potato Casserole! Create your own personalized shopping list... read more...
more for boiling the gnocchi 1/2 teaspoon nutmegInstructions 1. For the gnocchi: Line a baking sheetcarefully cut each potato in half lengthwise andhandle, scoop the sweet potato flesh into a large bowlpiece. 12. Place the gnocchi onto the prepared baking read more...