Pour water and gnocchi through a fine strainer and let excess water drain off. This infuses the oil with herby flavor, which permeates the sauce and the gnocchi. They make me happy. That’s a big win in my book. Cook over low heat, stirring constantly, for 3 to 4 minutes, until the garlic is golden. I a deep saute pan, heat the oil over medium heat. Don’t get me wrong, I don’t like them all, but I have a few I have to turn over to when they are on TV. It’s an easy, one pan dish that is perfect for a chilly fall night, which can more comforting than a, ½ teaspoon red pepper flakes (or an amazing, 1 28-ounce can whole, peeled tomatoes (preferably San Marzano), Sea salt and fresh ground pepper, to taste. Remove with a slotted spoon and arrange in a warm, greased serving dish. Remove from heat and stir in the cheese. Serve immediately. Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Pasta is not a favorite dish of mine, but I do love gnocchi, especially this one pot gnocchi. Another way to add flavor is to cook a few fresh herbs in the oil you use to saute your onions and garlic. Heat through until coated with the sauce. Melt butter and start to saute garlic. Dust your hands with flour and roll the dough into 3/4″ thick rolls. The glamour, the costumes, the over the top numbers. Simmer for 20-30 minutes, until tomatoes break down and add the gnocchi to the pan. Add the gnocchi and cook in batches, for 2 to 3 minutes until they rise to the surface. Sprinkle with freshly grated Parmesan cheese, if desired. Drain well. https://www.whitelightsonwednesday.com/garlic-and-herb-gnocchi Bring to a boil and remove from the heat. Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. These movies make me so happy. Turn off the heat and sprinkle the feta on top. Add salt to taste. Remove the herbs from the pan. However, I did find this. I love musicals. I’ve made it a lot of ways, but this way might be my favorite — topped with salty feta, garlicky breadcrumbs, and lots of herbs. Recipes, Bring the salted water to a boil and then add gnocchi. Remove the pan from the heat and star in the herbs. Log in. Unlike other time saving methods where you give up flavor for convenience, this one you actually get a better dish! Here's all the social media sites people tell me I need to be on. Spoiler alert — it doesn’t. Well, it actually makes a big difference. Bring to a boil and remove from the heat. Add the beans and pesto and season with salt and pepper to taste. © 2020 Discovery or its subsidiaries and affiliates. There’s something about tender, pillowy bites of potato coated in velvety tomato sauce that are comforting on a cold winter night. I noticed that when the gnocchi were simmered in the tomato sauce, they were much more tender and flavorful, and the sauce was super velvety, probably due to the starch from the gnocchi going into the sauce instead of down the drain. When gnocchi is almost done boiling, preheat a saute pan over medium-high heat. This means one less pot to clean up, and what difference does it make whether the gnocchi cooks in water or tomato sauce? All rights reserved. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. So, yeah. To make the garlic and herb sauce, put the oil and garlic in a saucepan and season to taste with salt and pepper. Remove gnocchi from the water and add to the skillet. You can (kinda) find me on these. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months. Add 1 teaspoon of salt, the butter, egg, and 5 ounces of the flour. Carefully add gnocchi, season with some salt, and toss to mix. Combine the breadcrumbs with the butter and lemon zest and sprinkle on top. Bring a large saucepan of salted water to a simmer. Cook for a minute and add the tomatoes and juices. Add about a half cup water and bring to a boil. Cut into 1/2″ pieces. Save my name, email, and website in this browser for the next time I comment. I know these directions might seem a little crazy to follow sight unseen. Mix well to bind together. Press the top of each one with the flour prongs of a fork and spread the gnocchi out on a floured tea towel. The only one guaranteed to get you a quick response is email, so try that first. posted in Add the onion and cook until softened, and add the garlic and pepper flakes. Sprinkle with additional chopped herbs. mode right now – happy food too! Cook the potatoes in boiling salted water for about 10 minutes, or until tender. Rub the hot potatoes through a strainer into a large bowl. Add the beans and pesto and season with salt and pepper to taste. Your email address will not be published. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. I had yucky fingers the entire I was cooking from the dough, so I didn’t take a lot of pictures. Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. One pot gnocchi is the way to go. Keep in a sealed jar in the refrigerator and use as needed. Reduce to a simmer and simmer for 5 minutes until liquid is reduced and sauce is velvety smooth. Pour the sauce over the gnocchi and serve immediately. Vegetarian. Since I’m in Hello Dolly! Preheat broiler and broil until cheese is lightly browned and breadcrumbs are crisp. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant. Gypsy, of course, and my all time favorite – Hello Dolly! Cover and keep warm. Turn on to a lightly floured surface and knead, gradually adding the remaining flour, until a smooth, soft, slightly sticky dough forms. Main Dishes, Let rest for 5 minute or so and then serve. Something I’ve always hated about making this dish was the separate step of boiling the gnocchi first, but then I had a lightbulb moment — why not skip that step and just cook the gnocchi in the tomato sauce instead? from food nouveau that makes everything you just read make sense. *sigh*  Happy happy happy. https://www.tinyredkitchen.com/recipes/one-pot-herbed-garlic-feta-gnocchi 1/2 cup chicken stock or reserved gnocchi cooking water, 6 tablespoons Herb Pesto (recipe follows), 1/2 cup freshly grated Parmigiano-Reggiano cheese, 1 cup packed fresh Italian parsley leaves, 1/2 cup packed mixed fresh sage, thyme, and marjoram leaves, Sign up for the Recipe of the Day Newsletter Privacy Policy, Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce, Not-Your-Grandmother's Sauteed Green Beans with Slivered Almonds, Green Beans with Toasted Hazelnuts and Lemon Zest, The Kitchen Thanksgiving Live: Green Bean Casserole. Add your herbs to the oil and let cook until browned, 2-3 minutes.