Recipes tagged with « Gnocchi »
Butternut Gnocchi with Chanterelles
Gnocchi made from roasted butternut squash blended with pecorino and spiced lightly with nutmeg. Pancetta crisps up in butter, mingles with chanterelles and shallots, deglazed with prosecco. Zucchini ribbons add freshness, toasted smoked almonds bring crunch and depth. Four yolks spooned atop, Parmesan shavings finish the dish. Texture contrast, earthy aroma, and balance between sweet, savory, smoky layers.
Caramelized Cauliflower Gnocchi
A twist on gnocchi with caramelized cauliflower sliced thick to crisp edges in browned butter. Garlic hits sharply, vegetable broth reduces until syrupy, coating soft gnocchi tossed last with fresh herbs and sharp pecorino. Swappable ingredients with time-saving tips. A rustic, no-fuss dish that fills the plate and the belly.
Gluten-Free Gnocchi Sage Butter
Gnocchi with a twist: sweet potato replaces Russet for subtle earthiness. Tapioca starch substitutes for fécule de pomme de terre; can’t always get that here. Reworked steps for flow and texture control. Sage butter enriched with browned garlic and toasted pine nuts adds crunch and aroma. Cook gnocchi in small batches—feel the pillowy bounce when done. Crisp sage leaves separately for sharp texture contrast. Simple, clean, foolproof gluten-free gnocchi with layers of flavor and crunch.