Doing a cupboard clean out yesterday I found a package of premade gnocchi. I know, not the same as freshly prepared gnocchi.
Looking for a not too complicated recipe to use the premade product in.
I’ve seen gnocchi pomodoro, chicken bacon gnocchi, etc. I also see the potential for some recipes to kind of “kill” the gnocchi if not paired or prepared right.
Any suggestions?
Should edit to say that my D ordered gnocchi in a vodka sauce that was outstanding this weekend. But both made from scratch for sure.
My favorite way to eat gnocchi is very simple - butter with some fried sage leaves and some fresh grated parmesan.
Other ways that aren’t as easy - gorgonzola cream sauce with toasted walnuts or a good ragu sauce (type of sauce not the brand 
).
Super easy - Rao’s makes a delicious jarred marinara.
Gnocchi Skillet with Chicken Sausage & Tomatoes, and a handful of fresh basil.
I have never used dried gnocchi, only frozen from the Italian deli, or fresh if I have a helper.
Is it dried or just in one of those hermetically sealed, shelf stable bags?
It’s a sealed, shelf stable bag.
The fried sage leaves and parm! Yum.
I wondered about a italian sausage, tomatoes, basil dish - do you cook the gnocchi first? Like drop in boiling water?
It’s one of our favorite fillers.
They are outstanding with any flavorful sauce. My personal favorite - creamy wild mushrooms sauce with fresh basil, freshly ground pepper and good grated parmesan on top.
We also serve them with lamb stew.
Even good quality ready-made pasta or pizza sauce works in desperation.
Gnocchi must be cooked, just like pasta, in generous amount of rapidly boiling water. Remember, they sell them pre-cooked, so don’t boil them for too long.
What do the package instructions say? I’d do what one should do for pasta - cook them until al dente than finish off in the pan with the sauce.
I bought a gnocchi kit from Costco, and those did not require boiling. They were ? yummy.
I’ll check the package when I’m home!
Just got back from a long trip to Italy where the most common sauce seemed to be pesto. Yum! Also, at a cooking class we were shown how to make gnocchi from ricotta cheese instead of potatoes for a lighter version. It was also yummy.
I’m trying this recipe this weekend: https://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter
No boiling required, gnocchi crisped instead which sounds great to me!
You should be able to access the recipe in private or incognito mode if you don’t have a subscription, if not, I’m happy to pm to anyone who wants the recipe. Sounds simple and delicious.
^^Thanks @sabaray - that looks delicious. I do have a NYT cooking subscription - a worthwhile and enjoyable yearly investment!
Unfortunately I also have a husband who does not eat most vegetables! However that doesn’t mean I don’t make dishes that I will enjoy.
I did check the package and it does recommend a quick drop (3-4 mins) into boiling water - but I can also feel them in the package and there is a softness to them so the brussels sprouts recipe would probably work.
In fact, duh, when I took time to look at the package there were a few suggested ways to use them including the butter and sage and the sausage/tomato recipe!
I too will give them a whirl this weekend.
I’d boil them a few minutes. It will make them lighter in texture which is what gnocchi should ideally be. If you want to crisp them up, you can do that after boiling.
Pesto with the gnocchi??
After spending 4 weeks in Croatia, I’ve been anxious to make a dish called pasticada, which is a type of beef stew that is accompanied with gnocchi.
It’s peasant food–but really delicious. The dish is one that Croatians make for celebrations. I tasted a number of variations. This recipe is closest to my favorite presentation, which was in a restaurant in Dubrovnik. It’s not quick and easy, but worth the effort. Here is the recipe: https://www.196flavors.com/croatia-pasticada/
Sounds yummy. I don’t think I’ve ever encountered parsley root.
I haven’t either! I googled it and found out that parsley root is popular in Central European recipes and that it’s available in my area (MA) at Wegman’s. I’m going to make it for a group of friends in two weeks.
I was served coq au vin rouge over a small amount of gnocchi once at a restaurant - it was delicious. I recreated it at home and still good.
Similar to @ArtsyKidDad’s suggestion, there is a place that serves gnocchi with a mushroom cream sauce that is so tasty. MIght be picking that up soon …
I’d make gnocchi sorrentina – marinara sauce, fresh mozzarella, and basil. Since the gnocchi are not homemade, they are probably not super great and this preparation will hide any sins.
Rather than jarred sauce, saute some garlic and red pepper flakes in good olive oil until just fragrant, add best quality tomatoes (in a glass jar – passata), season with salt and pepper and simmer for about 20 minutes. Usually, I finely mince a sprig of fresh rosemary and let it cook with the sauce. You can add some chopped fresh basil when it’s about finished.
I made them last night. Took a little something from many of your suggestions but followed no one recipe - LOL!
I cut up italian sausage and browned it. Sauteed mushrooms, banana peppers and onion in olive oil. Dropped the gnocchi in boiling water for about 3 minutes - so less than full time recommended. Drained and then sauteed in butter to get the @sabaray crispiness - which they did!
At that point I added back in the sausage and stir fried veggies and added a marinara and sprinkled with some fresh shredded parm. If I did it again I would keep the marinara on the side. (I think it caused the gnocchi to get a little soft). Oh, and when I sauteed the gnocchi in butter I also threw in some fresh thinly cut basil.
I liked it with the italian sausage. The inside of the gnocchi was a little doughy.