Posts Tagged ‘gnocchi’

A Gnocchi Fiasco

Monday, March 29th, 2010

I am a pretty good cook, and I don’t mind saying so. I don’t think I’d be blogging if I wasn’t. Often, my friends will make comments like “Of course it’s good, you made it!” or “Everything you make tastes good, Teri.”

I’m here to tell you that that is not always the case. Sometimes…things happen. Like with these gnocchi.

We’ve got this Meatless Monday thing going on, as you know. So far, we’ve had Chipotle Bean & Cheese Burritos, Fake Lasagna (Cheese only, obviously!), and Basil & Sun-Dried Tomato Panini with Fresh Mozzarella. I’m still struggling to find a meal where David truly doesn’t miss the meat, but we’ve been doing pretty well with the dishes we’ve tried. Last week, I attempted a dish from the “Hearty Pastas” section of Giada De Laurentiis’ Everyday Pasta: Gnocchi with Butter Thyme Sauce. It sounded delicious, and Giada made the gnocchi sound almost simple. The pictures were beautiful, and I really like gnocchi in general, but have never tried to make them. I thought with a crusty Italian bread and a Caesar salad, we’d have a pretty good meatless meal.

And if the gnocchi had worked out at all, we probably could have.

I’m not sure what went wrong. I thought I was doing the right thing. The dough came together, I rolled it out like play-dough snakes and cut the gnocchi into one-inch pieces. The recipe sounded so simple. Giada promised they were worth the work, even though gnocchi are available at your regular store. She lied to me.

Most of the gnocchi just crumbled in the water. They crumbled further when they hit the butter sauce. I ended up with a saucepan full of extra-gummy, gluey, greasy-from-all-the-butter mashed potatoes. Yuck. (I also tried to use light butter, which was a mistake. It melted way wrong, and tasted worse than margarine! I can’t blame Giada for that part, but the damage was already done.) We ended up ordering a four cheese pizza from Homemade Pizza Company. They saved dinner!

I’m posting the recipe from Giada below, in case anyone with real gnocchi experience has some ideas on how to correct the recipe, or maybe a more trustworthy gnocchi recipe to share. I’ll admit, I’m a little leery of trying gnocchi again–seemed like a lot of work, and in this case, all for nothing. Once bitten, twice shy, and all that.

In the meantime, I will take comfort in the fact that over at the Food Network website, two people seemed to have failed at this recipe for every one person that made it work, so it’s not just me.

Here's what the gnocchi should have looked like, from The Food Network

Gnocchi with Butter Thyme Sauce
Adapted from Giada De Laurentiis’ Everyday Pasta

Ingredients

  • 1/2 cup unsalted butter
  • 1 tablespoon fresh thyme leaves
  • 1 (1-pound) russet potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, beaten to blend
  • 1/4 cup all-purpose flour
  • 1/4 cup shaved Pecorino Romano

Directions

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.

Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.

Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.

Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

Note: Absent some expert advice (and I don’t think Giada is reading!), I don’t think I’ll be trying this again. Just too much work to risk it not turning out again. And I can get gnocchi off the shelf anywhere, including my local supermarket.

Chicken Parmesan with Tomato Basil Gnocchi

Wednesday, February 11th, 2009

Chicken Parmesan doesn’t need much explanation. You all know what I’m talking about. Crunchy chicken breast, tomato sauce, cheese. Usually with pasta. This recipe is a little different from how I usually make Chicken Parmesan–adapted from the Pesto Stuffed Chicken Breasts that I’d made earlier in the week. I topped these chicken breasts with provolone cheese for a change from the more mild mozzarella.

If you’ve never tried gnocchi before, they’re Italian potato dumplings–like little nuggets of pasta. I like the ones stocked by Trader Joe’s, but you can usually find them in the pasta aisle of your regular grocery store.

Chicken Parmesan with Tomato Basil Gnocchi
Adapted from EatingWell Magazine

  • 4 slices provolone or mozzarella cheese
  • 1 jar of spaghetti sauce, divided
  • 3 tablespoons basil pesto (store-bought or homemade)
  • 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
  • 1 egg white
  • 1/4 cup plain dry breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp Italian Seasoning blend
  • 1/4 tsp garlic powder
  • 2 teaspoons extra-virgin olive oil
  • 1 package gnocchi (Italian potato dumplings)
  • 1 ounce grated Parmesan cheese

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

2. Lightly beat egg white with a fork in a medium bowl. Place both kinds of breadcrumbs in a shallow glass dish. Stir in Italian seasoning and garlic powder. Dip each chicken breast in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Top each chicken breast with 3 Tablespoons of spaghetti sauce and one slice of cheese. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

4. While the chicken bakes, boil gnocchi according to package directions. Drain. In a medium sauce pan, stir cooked gnocchi, remaining spaghetti sauce, and pesto together and heat over medium heat, stirring occasionally. Serve with a sprinkle of parmesan cheese, alongside chicken.