Sautéed Potato Gnocchi with Three Sauces

by Michelle on February 11, 2011

Sometimes I am inspired by long ago memories of warm cookies in our family kitchen. And then sometimes even a faint odor of garlic will cause massive creativity! And if I take my time in the fruit aisle at my market, I just can’t resist loading my cart with the gorgeous colors of raspberries, apples or pears and all the while I am thinking of recipes and styling dishes for photographs!

But sometimes all it takes is a photo or a glance at a dish in a deli and I am off and running with an idea for a meal. It doesn’t take too much to inspire me, not.much.at.all. All I needed to make the Gnoochi with Three Sauces was long ago memory of a small family restaurant that my husband and I would frequent maybe once every few months. Mr. Tastebuds loves gnocchi and he always ordered the same dish, Gnocchi with Three Sauces and he could pick from six or seven different sauces.

Making three separate sauces for one dinner was quite a bit for me to do especially with me still recovering from my surgery. So I chose three relatively simple, quick pasta sauces. I wanted to make this dish dramatic so chose my sauces not only for taste but color; Red Pasta Sauce; Green Spinach Pesto Sauce and a White Gorgonzola Cream Sauce and of course red, green and white are the colors of the Italian Flag. I was glad my Wolf Range has 6 burners because with this dinner I used a record breaking five burners at once!

I have to admit I did not make the Gnocchi for this dish but used fresh frozen that I picked up at my market. I know…I know I usually make everything from scratch! But with making three different sauces there was just no way I could manage the Gnocchi too! However I did sautéed the Gnocchi in butter and Parmesan cheese to give it a little color and taste before ladling it with the sauces.

I had just bought some cute Cocktail Tomatoes that were wonderfully ripe and just perfect for the Red Sauce. They came in a wonderful red mesh bag. You are saving these small mesh bags, aren’t you?

The small mesh bags make wonderful storage bags for dry storing garlic or even small vegetables, lemons or limes that are kept in the frig. Fresh garlic must be stored in a dark, cool place and allowed to breathe, so no plastic bags or sealed containers for garlic or else it will spoil. I buy a years worth of fresh garlic direct from the farm and store it in large mesh bags that are hung in my basement. And I rarely have a problem with it sprouting, drying out or molding.

The dinner was so good and I thoroughly enjoyed making it. In fact this would be a stunning main course for a dinner party! All the sauces were delicious but if I was pressed to pick my favorite, I’d have to go with the Gorgonzola Cream Sauce! But the Spinach Pesto is always a winner and I truly loved the crunchy green onion in the Simple Red Sauce. I guess I didn’t pick a winner did I?

Gorgonzola Cream Sauce
Recipe inspired from various sources on the Internet

1 cup heavy cream
heaping 1/4 c Gorgonzola cheese, crumbled
Fresh ground black pepper to taste
Minced parsley and grated Parmesan cheese for garnish

1. In a heavy bottomed small pan, gently heat the cream stirring frequently.
2. When the cream is warm, add crumbled cheese and stir until completely melted.
3. Reduce until thickened.
4. Ladle over pasta or sautéed gnocchi. Sprinkle with Parmesan cheese and parsley. Serve hot.

Simple Red Sauce with Fresh Tomatoes
Recipe developed by BigBlackDog

1 qt of cherry tomatoes, or an equivalent small variety
1 TBL butter
1 TBL olive oil
3-4 green onions, chopped (save some of the tops for garnish)
2 cloves of garlic, minced
1/4 tsp salt
1 sprig of fresh tarragon, minced
4-5 fresh basil leaves, minced
Salt and freshly ground black pepper to taste
Handful of fresh parsley, minced

1. Put the tomatoes in a food processor and pulse until roughly chopped.
2. In a heavy bottomed skillet, melt butter.
3. Add the minced garlic and lightly sauté for about 1 minute.
4. Add the blended tomatoes and 1/4 tsp salt and stir. Turn down heat and simmer for 10 minutes until thickened.
5. Add fresh minced green onions, basil and tarragon and blend well and heat for about 1-2 minutes. Onions should be crunchy and bright green.
6. Right before serving add olive oil and parsley.
7. Taste and adjust salt and pepper. Serve hot and enjoy!

Spinach Pesto Sauce
Recipe developed by BigBlackDog

2-3 c fresh spinach leaves, cleaned with stems removed
3 garlic cloves
1/4 c pecans (or you can use walnuts or pine nuts)
1 c fresh basil leaves
1/2 c extra virgin olive oil, add more if you need to thin the sauce
1/4 c grated Parmesan cheese
1/8 tsp. freshly ground pepper
Salt to taste (Instead of salt you can substitute 1/2 tsp anchovy paste. I like the Anchovy Paste.)

Garnish: 8-9 Sun dried tomatoes, cut into 1/4″ strips and sprinkled over the top of the pasta or gnocchi.

1. Put the first 7 ingredients in your food processor and process until smooth. If it’s too thick just add some olive oil a little at time and pulse until consistency is just pourable.
2. Parmesan is somewhat salty so please taste before adding any salt or anchovy paste.

Sautéed Gnocchi
Recipe developed by Mr. Tastebuds

6-7 c. of water
Potato Gnocchi, either fresh or frozen
1/4 c. Parmesan Cheese, finely grated
Salt and Freshly Ground Black Pepper
1 TBL EVOO (Extra Virgin Olive Oil)
1 TBL Butter
Fresh Parsley, minced

1. In a large pot, bring the water to a boil. Add the Gnocchi.
2. Over medium heat, in a medium sized sauté pan add olive oil and butter.
3. When the Gnocchi begins to float, remove and drain well and place in the sauté pan. Shake the pan slightly to mix the Gnocchi with the oil and butter. Add Salt, Pepper and Parmesan Cheese. When Gnocchi is slightly browned remove to a bowl, sprinkle with more grated Parmesan and Parsley. Serve warm as a side dish or ladle with a savory sauce.

AllRightsReserved@BigBlackDog

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Comments

  • Jeanette February 11, 2011 at 5:39 am

    The Spinach Pesto and Fresh Tomato Sauce sound awesome!

  • Koek! February 11, 2011 at 5:52 am

    Holy moley – I’m not actually a big gnocchi fan but these look DELICIOUS! Nice one…

  • My Carolina Kitchen February 11, 2011 at 6:17 am

    Gorgeous. I’m a big sauce person and even have a cookbook dedicated to sauces.

    In my younger days I would have attempt three sauces. I’m sure having six burners helped a lot. How fabulous to have a friend like Dick.
    Sam

  • Barbara @ Modern Comfort Food February 11, 2011 at 6:25 am

    Oh, these sauces look absolutely glorious, Michelle! I’m a huge gnocchi fan, and only wish that my numerous attempts at making the pasta at home hadn’t been such appalling failures. Someday I’ll get it right, but until then I’m going to follow your lead here: use the store bought version and focus all my cooking attention and effort on the sauces. Must try these!

  • deeba February 11, 2011 at 8:11 am

    I ♥ the very idea of doing 3 sauces… they look so festive and delicious too Michelle. I’ve recently started winning the battle on gnocchi and these sauces would go great with them! Have you heard of gnudis? They are the gnocchis ugly sisters & I have them on my list to do too!

  • Fight the Fat Foodie February 11, 2011 at 9:26 am

    I’m a huge gnoochi fan. Love your sauces.

  • Feast on the Cheap February 11, 2011 at 10:35 am

    I haven’t attempted homemade gnocchi yet, so for now, I’ll also stick to the store-bought variety. But I do love me some pesto! Yours looks fabulous.

  • A Canadian Foodie February 11, 2011 at 12:36 pm

    I am trying to learn how to make my own gnocchi first, then I will work on the sauces -a nd I have these three bookmaked. They look deadly delicious! :)
    YUMMMM
    All three – which is surprising. You think one would stand out.
    Valerie
    (left you a note on my site)

  • teresa February 11, 2011 at 12:52 pm

    absolutely gorgeous gnocci! love the sauces as well!

  • Melanie February 11, 2011 at 1:58 pm

    I like the red sauce!! It reminds of summer, which I am anxiously awaiting. Not a gorgonzola fan, but I’d like to try the spinach pesto. Now that I’ve knocked gnudi off my to do list, I need to try making some gnocchi! Thank you for the sauce ideas!!! Gorgeous pictures!

  • ldh February 11, 2011 at 8:21 pm

    Hi Michelle! What a great place you have here! I have perused several of your posts and just enjoyed each one. So happy you stopped by my place and left your comment. Pleased to meet you!

    Kindly, Lorraine

  • Marigene February 23, 2011 at 11:08 am

    OMG, does that gnocchi look delicious! I think the Gorgonzola sauce would be my favorite, too. Your photography skills are amazing, Michelle.

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