recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Entrées
  • pasta
  • pizza
  • soups
  • potage & broth
  • rice & risotto
  • sauces & marinades
  • ...more
  • new: Blog

    Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Gnocchi Gratin with Gorgonzola"
    Copyright © by Wolfgang Puck. Excerpted from: Great Gatherings: Star Chefs Entertain at Home Cookbook. Courtesy of macy's

    ...for more great Wolfgang Puck' recipes go to our GREAT CHEFS page

    yields Serves 8 time--- difficultymoderate

    "Gnocchi is one of the world's great comfort foods," says Wolfgang, "and that makes it fun to serve at a fancy party. Unlike some versions that are more rib-sticking, these puff up nice and light, so they go well with an eclectic menu like this one, which has lots of small bites and intense flavors." If you're not partial to Gorgonzola, he suggests substituting Parmesan or Pecorino Romano.

      RECIPE INGREDIENTS

    3 baking potatoes (about 1 pound total weight)
    1 large egg
    1 tablespoon kosher salt
    1 teaspoon freshly ground black pepper
    1 teaspoon ground nutmeg
    1 cup all-purpose flour
    2 tablespoons grated Parmesan cheese
    1 tablespoon butter
    1/2 cup heavy cream
    1/2 cup crumbled Gorgonzola cheese
    1 tablespoon grated Parmesan cheese for garnish

      RECIPE METHOD

    To make the gnocchi, in a saucepan, combine the potatoes with water to cover. Bring to a boil and cook until tender when pierced with a knife. Drain and when cool enough to handle, scrape off the skins. Pass the potatoes through a food mill or ricer.

    Dust a work surface with flour, and mound the potatoes on the work surface. Make a well in the center, and add the egg, salt, pepper, nutmeg, flour, and Parmesan cheese to the well. Gently fold together all the ingredients until they are evenly incorporated. To test if the dough is ready, press it with your finger. If the indentation pops back, the dough is ready to roll.

    With a knife, cut the dough into several sections On a floured work surface, using your fingers and palms, gently roll each section into a rope about 1 inch in diameter. Cut the ropes into 3/4-inch lengths.

    Preheat the broiler to 550°F. Bring a large pot three-fourths full of salted water to a boil. Add the gnocchi and boil for about 2 minutes, or until they float. Using a slotted spoon, transfer the gnocchi to a platter.

    In an broiler-proof sauté pan, combine the butter and cream over medium heat, bring to a simmer, and cook until the cream is reduced by half. Add the gnocchi and turn gently to coat with the sauce. Gently stir in the Gorgonzola; do not allow it to dissolve, or it will be gritty.

    Slide the sauté pan under the broiler and broil just until the gnocchi are browned. Transfer to a warmed platter or individual plates. Sprinkle with the Parmesan and serve immediately.


    HOT! We recommend:

    book coverThe Complete Book of Pasta and Noodles
    How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
    One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
    The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
    "Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
    book coverEveryday Pasta
    For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
    Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
    Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
    Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
    • Tuna, Green Bean, and Orzo Salad
    • Crab Salad Napoleans with Fresh Pasta
    • Roman-Style Fettuccini with Chicken
    • Baked Pastina Casserole
    • Tagliatelle with Short Ribs Ragou
    • Spaghetti with Eggplant, Butternut Squash, and Shrimp
    Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
    book coverFood Made Fast: Pasta (Williams-Sonoma)
    Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info

     

    << Back Pasta index Print page Top


    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home