Gnocchi a la LaBoca

[JudiB]

I bought some premade gnocchi today at NorJo's. (and btw, now that I did a recipe search on the internet, it doesn't look all that difficult to make!).

Does anyone have any suggestions on a recipe for the sauce, similar to what LaBoca does.... or better yet, have LaBoca's recipe?

Oh and in my search, I saw a recipe for sweet potato gnocchi. Interesting.

[justagirl]

Lots of cream, lots of cheese, peas and panchetta...that's all I have....I'll be more than happy to taste test for you.

[jodyrah]

Been thinking about making my own as well. Found an article on the net by a girl that says she's been making gnocchi in the traditonal way for years. She says she now uses potato flakes in lieu of fresh potatoes and that it's (obviously) quicker and in addition it's extremely light with no flavor dropoff. Interesting. My personal fav. is Herbsaint's. Seared and "sauced" with oil, lemon, tomato and parm. Very light. Patois"s with crab is very good as well as is August's. La Boca's is tasty but a bit too heavy for my taste.

[JudiB]

Tom and I had what I can only call a FEAST last night. Thanks JAG I kept it simple. I boiled the pasta as per the package instructions, then made a simple cream sauce in the butter/sauteed prosciutto that I had made. I used the fat free half and half... (I swear I can't tell the difference!). I added some petite pois green peas at the end then grated some reggiano over the top of the pot when I was done, added a little sea salt and folded gently.

This was served with a salad with sweet basil vinaigrette, seared scallops and a stir fry of broccoli and green beans. YUM.

Jody, next time I'm going to make the gnocchi myself, and try the light tomato/parm/lemon, that sounds delicious.

I'm also wanting to try the sweet potato one. I wonder what sauce to give that one?

[jodyrah]

Judi, Rouxbe.com has an excellent video on homemade gnocchi. I haven't made my own since most recipes require a potato ricer. I've been checking consumer reviews. The "RSVP Jumbo Endurance" seems the best. It's a bit high, averaging $34 plus shipping. Anyway, Herbsaint's gnocchi is seared golden brown then tossed with oil, lemon, minced tomato and shaved parm. Much better than it sounds.

[jodyrah]

Forgot to mention, gnocchi must be cold before searing.

[edible complex]

Lots of cream, lots of cheese, peas and panchetta...that's all I have....I'll be more than happy to taste test for you.

sounds similar to a non-Italian version of a carbonara.

[Isabella Maja]

sounds similar to a non-Italian version of a carbonara.

That's exactly what it reminded me of. God, it was divine!

Judi, just having Jag taste test wouldn't be balanced - you need at least 3 tasters.
You need another unbiased opinion. I'd be happy to be of service to you.

[edible complex]

That's exactly what it reminded me of. God, it was divine!

Judi, just having Jag taste test wouldn't be balanced - you need at least 3 tasters.
You need another unbiased opinion. I'd be happy to be of service to you.

Just Say Gnocchi! I do mine with olive oil, pesto and mouli grated parm.
Perhaps a fourth bud is needed.

[JudiB]

LOL! Ya'll are sooooo sweet to offer. :)

I kept it very simple, and boy was it delicious. The only problem is, when you eat it at the restaurant, usually you just eat a small amount. When you make it at home... well.... there's lots of it, and then there's leftovers... and while it's wonderful... it's WAY too rich, as Jody said earlier.

Next time I'm going to keep it simple and sear it first, add some lemon and tomato and herbs.

I'm really intrigued by the sweet potato gnocchi, I have to try to make that. A sauce of pecans, oranges and brown sugar seems so predictable though - that's the first thing that popped into my mind. I wonder if there's a savory that I could do....? Isa, put on your thinking cap for me. :)

[edible complex]

I'm really intrigued by the sweet potato gnocchi, I have to try to make that. A sauce of pecans, oranges and brown sugar seems so predictable though - that's the first thing that popped into my mind. I wonder if there's a savory that I could do....? Isa, put on your thinking cap for me. :)

when I do my sweet potato stuffing for poblanos, I use cardamom, golden raisins, sage sausage, walnuts, red pepper flakes, garlic, ginger, cumin, garam masala and top w/cilantro and crumbled monterey jack cheese or mexican springle cheese and serve with a chilled pinot blanc.
you could probably use some of the seasonings mentioned in a little coconut milk to make the sauce and serve with the sausage in the side, and top w/roasted walnuts, cilantro and the cheese. damn, I may be making this soon.

[JudiB]

ooooo.... ediblecomplex, thank you! Gosh, that sounds wonderful.

I could also crumble some bulk sage sausage, fry it off, drain it, and add to the sauce.....

Yeah, this will be made this week. :) I'll let you know how it comes out.

I don't have a ricer though, I read somewhere a fork would do the trick, does anyone have experience with this?

[expatorleanian]

Rachel bought a potato ricer, specifically so she could make gnocchi.

[Isabella Maja]

when I do my sweet potato stuffing for poblanos, I use cardamom, golden raisins, sage sausage, walnuts, red pepper flakes, garlic, ginger, cumin, garam masala and top w/cilantro and crumbled monterey jack cheese or mexican springle cheese and serve with a chilled pinot blanc.
you could probably use some of the seasonings mentioned in a little coconut milk to make the sauce and serve with the sausage in the side, and top w/roasted walnuts, cilantro and the cheese. damn, I may be making this soon.

Damn, this was almost exactly what I was going to write.
EC, I gotta tell you, it's getting a little spooky.

Judi, I your last post proves you need taste testers who can handle it.
And I highly doubt it would be too rich for me, so I'm in it for the long haul.
And you wouldn't have so many leftovers!

[kcdixiecat]

I have a potato ricer..so I'll come along with Isabella:)

[JudiB]

LOL.. ya'll are just so so kind. :rolleyes:

Hey... let's really do it one day. I want to try the sweet potato gnocchi too... we could make a few batches, a few different sauces....

A cook's day. A bottle or two of wine.... who's in? Everyone is welcome! :toast: