Posted by LucidAnne on Oct 10, 2007 · Member since Jun 2006 · 1564 posts
i like em w/ a "buttery" sauce... melted EB w/ thyme, or more classically, sage. walnuts are often also paired w/ gnocchi. you can also saute up tasty mushrooms w/ the EB, thyme, salt/pep, and bit of garlic. yummmeee.
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Posted by Anonymous on Oct 10, 2007 · Member since Dec 1969 · 11789 posts
i like em w/ a "buttery" sauce... melted EB w/ thyme, or more classically, sage. walnuts are often also paired w/ gnocchi. you can also saute up tasty mushrooms w/ the EB, thyme, salt/pep, and bit of garlic. yummmeee.
Mmm, mushrooms :) Oh, how I love them so :-*
Thanks, all, for suggestions. We just had a marinara-ey thing the other night, so I think I'll do the buttery sauce. I'm excited!
Cook gnocci according to package directions, drain and set aside.
In wok or frying pan saute mushrooms,garlic, onions and diced tomatoes. Add balsamic vinegar to taste (i use about 1/4-1/2 c) add spinach bring to boiling/simmering point then lower heat. Add gnocci and toss to coat.
Also, instead of adding mushrooms directly into the mixture, you can grill portabello caps seperately and put them "on top" of the mixture.
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Posted by dinkfeet on Oct 11, 2007 · Member since Aug 2007 · 695 posts
I had posted an gnocci recipe a few months back and it got lost int he mix somehow..
Cook gnocci according to package directions, drain and set aside.
In wok or frying pan saute mushrooms,garlic, onions and diced tomatoes. Add balsamic vinegar to taste (i use about 1/4-1/2 c) add spinach bring to boiling/simmering point then lower heat. Add gnocci and toss to coat.
Also, instead of adding mushrooms directly into the mixture, you can grill portabello caps seperately and put them "on top" of the mixture.
Whoa! That sounds good! I think VT did a mushroom ravioli with a pureéd pea sauce a month or so ago. Peas & Mushrooms = Genius!
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Posted by rkathleen on Oct 16, 2007 · Member since Nov 2001 · 39 posts
I found an unusual gnocchi recipe at the 101 Cookbooks blog which is vegan if you leave off the optional ingredients. I'm sure it could be done with canned beans if fresh ones aren't readily available. I've been meaning to try it for months, but haven't gotten around to it yet...
Golden, Crispy Gnocchi with Summer Shell Beans fresh shell beans (try a mix of fava, cranberry beans, butter beans), shelled, roughly three cups of beans
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional - if you can't get chanterelles, skip the mushrooms) a few sprigs of fresh thyme, leaves only 3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional) freshly grated parmesan (optional)
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.
Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.
Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two).
Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.
Serve family style on a big plate or platter.
Serves 4-6.
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Posted by JW502 on Oct 17, 2007 · Member since Jul 2005 · 95 posts
Anyone have a recipe on making gnochi from scratch? I tried a recipe about a month ago and it failed so miserably. It couldn't even be salvaged into something reasonably edible! :'( Making gnochi must be a fine art... Gnochiage
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Posted by rkathleen on Oct 17, 2007 · Member since Nov 2001 · 39 posts
I've done it before but I don't have a recipe, as I learned by watching someone else and immitating. The basic ingredients for traditional gnocchi are potato, flour, egg, and salt. All a vegan needs to do, then, is replace the egg with ener-g replacer or ground flax mixed with water. I think it's actually best *not* to have a recipe with gnocchi. Gnocchi are made, largely, out of boiled potatoes and variety, boiling time, size of potato chunks, etc all vary case-by-case and have an effect on how much flour you should use. Here's my advice, though I'm not an expert:
1.Make lots of gnocchi at once and freeze some for future use (more on how to do this later). This means starting with several potatoes (I'd say 2lbs is good). I suggest using a fairly starchy variety, such as yukon gold or russet. First, peel the potatoes and chop them into largish chunks. Then boil them until tender in salted water, as though you were making traditional mashed potatoes.
2. Once the potatoes are tender, drain them and set them aside until they've cooled off a bit (perhaps an hour). I leave them in a collander over a plate during this stage so that they drain a bit more.
3. Mash the potatoes, preferably with some kind of device designed for the purpose. Add your egg replacer. Blend thoroughly, but avoid overmixing...this makes potatoes gluey/gummy. Add some salt and pepper at the same time.
4. Cover a flat worksurface with a generous coating of all purpose unbleached flour. Dump the potato mixture onto the worksurface and place more flour on top of the heap of potatoes.
5. Knead the flour into the potatoes, just as you'd knead yeast bread. Start by kneading in about a cup of flour and then add more as necessary. Continue kneading until you have a pliable, nonsticky dough that puts up a bit of resistance when poked and pulled at.
6. Cut dough into about 4 pieces and roll each piece into a rope about 1/2 inch thick (length will vary depending upon how much potato you used). Cut the ropes into pieces about 1/2 to 3/4 inch long and arrange them on plates covered with a good dusting of flour (to prevent sticking).
7. If you want to be traditional, take each piece, place it on top of your flour-coated index finger, and use the back of a fork to push the piece into your finger, creating an indentation on one side and a fork-mark pattern on the other.
8. To use right away, place gnocchi in boiling water or broth for just a few minutes, until the float. To store for later use, place the plates into the freezer for a couple of hours, then transfer the frozen gnocchi to ziplock bags and store, frozen, for up to a few months. When using frozen gnocchi, just add to boiling water as usual (they'll require a little longer to cook, of course). You don't need to thaw them in advance.
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Posted by IheartDamianMarley on Oct 17, 2007 · Member since Oct 2007 · 7 posts
I love gnocchi with homemade pesto-- and you can use different kinds of greens (basil, arugula, spinach, dark leafy, etc) and nuts (walnuts, pine nuts, cashews, almonds,etc) for the pesto and tons of garlic (if that's what you like) to make it yummy. And it's fast!
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Posted by JW502 on Oct 17, 2007 · Member since Jul 2005 · 95 posts
AWESOME RECIPE! thanks, that looks great, you've clearly made gnochis before. thanks for the tips. this time it will work :) And I will use I heartdamian's suggestions about pesto, thanks
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Posted by rkathleen on Oct 18, 2007 · Member since Nov 2001 · 39 posts
This thread got me thinking about gnocchi again, so I did a bit of websearching and found an article that taught me some new things and that might be useful to you. I hope your gnocchi-making goes well!
Cook gnocci according to package directions, drain and set aside.
In wok or frying pan saute mushrooms,garlic, onions and diced tomatoes. Add balsamic vinegar to taste (i use about 1/4-1/2 c) add spinach bring to boiling/simmering point then lower heat. Add gnocci and toss to coat.
Also, instead of adding mushrooms directly into the mixture, you can grill portabello caps seperately and put them "on top" of the mixture.
Whoa! That sounds good! I think VT did a mushroom ravioli with a pureéd pea sauce a month or so ago. Peas & Mushrooms = Genius!
I like to add peas to my mushroom risotto. It is a perfect combination.
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Posted by VegHeadZealia on Oct 19, 2007 · Member since Mar 2007 · 1665 posts
HOW DO YOU PRONOUCE THIS WORD? Id never heard of it before (was it?) VWAV...(or was it how it all vegan?....)
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Posted by Tkitty96 on Oct 19, 2007 · Member since May 2006 · 1789 posts
I like them with a fresh marinara sauce - plenty of garlic, onions and fresh tomato. They're good with pesto too.
I think they are pretty good with tomato sauce
I like them with a fresh marinara sauce - plenty of garlic, onions and fresh tomato. They're good with pesto too.
Omg that sounds so wonderful with the pesto.
i like em w/ a "buttery" sauce... melted EB w/ thyme, or more classically, sage. walnuts are often also paired w/ gnocchi.
you can also saute up tasty mushrooms w/ the EB, thyme, salt/pep, and bit of garlic.
yummmeee.
i like em w/ a "buttery" sauce... melted EB w/ thyme, or more classically, sage. walnuts are often also paired w/ gnocchi.
you can also saute up tasty mushrooms w/ the EB, thyme, salt/pep, and bit of garlic.
yummmeee.
Mmm, mushrooms :) Oh, how I love them so :-*
Thanks, all, for suggestions. We just had a marinara-ey thing the other night, so I think I'll do the buttery sauce. I'm excited!
Cashew Alfredo Sauce of course!
http://vegweb.com/index.php?topic=17310.0
I had posted an gnocci recipe a few months back and it got lost int he mix somehow..
anyhow it's really simple and DEEELISHHHH!!
gnocci
portabello mushrooms
balsamic vinegar
onions
spinach
garlic
2 diced tomatos (fresh or 1 can)
Cook gnocci according to package directions, drain and set aside.
In wok or frying pan saute mushrooms,garlic, onions and diced tomatoes. Add balsamic vinegar to taste (i use about 1/4-1/2 c) add spinach bring to boiling/simmering point then lower heat. Add gnocci and toss to coat.
Also, instead of adding mushrooms directly into the mixture, you can grill portabello caps seperately and put them "on top" of the mixture.
I had posted an gnocci recipe a few months back and it got lost int he mix somehow..
anyhow it's really simple and DEEELISHHHH!!
gnocci
portabello mushrooms
balsamic vinegar
onions
spinach
garlic
2 diced tomatos (fresh or 1 can)
Cook gnocci according to package directions, drain and set aside.
In wok or frying pan saute mushrooms,garlic, onions and diced tomatoes. Add balsamic vinegar to taste (i use about 1/4-1/2 c) add spinach bring to boiling/simmering point then lower heat. Add gnocci and toss to coat.
Also, instead of adding mushrooms directly into the mixture, you can grill portabello caps seperately and put them "on top" of the mixture.
Whoa! That sounds good! I think VT did a mushroom ravioli with a pureéd pea sauce a month or so ago. Peas & Mushrooms = Genius!
I found an unusual gnocchi recipe at the 101 Cookbooks blog which is vegan if you leave off the optional ingredients. I'm sure it could be done with canned beans if fresh ones aren't readily available. I've been meaning to try it for months, but haven't gotten around to it yet...
Golden, Crispy Gnocchi with Summer Shell Beans
fresh shell beans (try a mix of fava, cranberry beans, butter beans), shelled, roughly three cups of beans
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional - if you can't get chanterelles, skip the mushrooms)
a few sprigs of fresh thyme, leaves only
3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional)
freshly grated parmesan (optional)
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.
Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.
Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two).
Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.
Serve family style on a big plate or platter.
Serves 4-6.
Anyone have a recipe on making gnochi from scratch? I tried a recipe about a month ago and it failed so miserably. It couldn't even be salvaged into something reasonably edible! :'(
Making gnochi must be a fine art... Gnochiage
I've done it before but I don't have a recipe, as I learned by watching someone else and immitating. The basic ingredients for traditional gnocchi are potato, flour, egg, and salt. All a vegan needs to do, then, is replace the egg with ener-g replacer or ground flax mixed with water. I think it's actually best *not* to have a recipe with gnocchi. Gnocchi are made, largely, out of boiled potatoes and variety, boiling time, size of potato chunks, etc all vary case-by-case and have an effect on how much flour you should use. Here's my advice, though I'm not an expert:
1.Make lots of gnocchi at once and freeze some for future use (more on how to do this later). This means starting with several potatoes (I'd say 2lbs is good). I suggest using a fairly starchy variety, such as yukon gold or russet. First, peel the potatoes and chop them into largish chunks. Then boil them until tender in salted water, as though you were making traditional mashed potatoes.
2. Once the potatoes are tender, drain them and set them aside until they've cooled off a bit (perhaps an hour). I leave them in a collander over a plate during this stage so that they drain a bit more.
3. Mash the potatoes, preferably with some kind of device designed for the purpose. Add your egg replacer. Blend thoroughly, but avoid overmixing...this makes potatoes gluey/gummy. Add some salt and pepper at the same time.
4. Cover a flat worksurface with a generous coating of all purpose unbleached flour. Dump the potato mixture onto the worksurface and place more flour on top of the heap of potatoes.
5. Knead the flour into the potatoes, just as you'd knead yeast bread. Start by kneading in about a cup of flour and then add more as necessary. Continue kneading until you have a pliable, nonsticky dough that puts up a bit of resistance when poked and pulled at.
6. Cut dough into about 4 pieces and roll each piece into a rope about 1/2 inch thick (length will vary depending upon how much potato you used). Cut the ropes into pieces about 1/2 to 3/4 inch long and arrange them on plates covered with a good dusting of flour (to prevent sticking).
7. If you want to be traditional, take each piece, place it on top of your flour-coated index finger, and use the back of a fork to push the piece into your finger, creating an indentation on one side and a fork-mark pattern on the other.
8. To use right away, place gnocchi in boiling water or broth for just a few minutes, until the float. To store for later use, place the plates into the freezer for a couple of hours, then transfer the frozen gnocchi to ziplock bags and store, frozen, for up to a few months. When using frozen gnocchi, just add to boiling water as usual (they'll require a little longer to cook, of course). You don't need to thaw them in advance.
I love gnocchi with homemade pesto-- and you can use different kinds of greens (basil, arugula, spinach, dark leafy, etc) and nuts (walnuts, pine nuts, cashews, almonds,etc) for the pesto and tons of garlic (if that's what you like) to make it yummy. And it's fast!
AWESOME RECIPE! thanks, that looks great, you've clearly made gnochis before. thanks for the tips. this time it will work :)
And I will use I heartdamian's suggestions about pesto, thanks
This thread got me thinking about gnocchi again, so I did a bit of websearching and found an article that taught me some new things and that might be useful to you. I hope your gnocchi-making goes well!
Masterful Gnocchi
I had posted an gnocci recipe a few months back and it got lost int he mix somehow..
anyhow it's really simple and DEEELISHHHH!!
gnocci
portabello mushrooms
balsamic vinegar
onions
spinach
garlic
2 diced tomatos (fresh or 1 can)
Cook gnocci according to package directions, drain and set aside.
In wok or frying pan saute mushrooms,garlic, onions and diced tomatoes. Add balsamic vinegar to taste (i use about 1/4-1/2 c) add spinach bring to boiling/simmering point then lower heat. Add gnocci and toss to coat.
Also, instead of adding mushrooms directly into the mixture, you can grill portabello caps seperately and put them "on top" of the mixture.
Whoa! That sounds good! I think VT did a mushroom ravioli with a pureéd pea sauce a month or so ago. Peas & Mushrooms = Genius!
I like to add peas to my mushroom risotto. It is a perfect combination.
HOW DO YOU PRONOUCE THIS WORD? Id never heard of it before (was it?) VWAV...(or was it how it all vegan?....)
http://www.m-w.com/cgi-bin/audio.pl?gnocch01.wav=gnocchi
haha, thanks thats awesome! And I never would have guessed thats how one says it... :o
haha, thanks thats awesome! And I never would have guessed thats how one says it... :o
No kidding!
Yeah, I am embarrassed.
haha, thanks thats awesome! And I never would have guessed thats how one says it... :o
No kidding!
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