Gnocchi with Cream Sauce
Preparation: Wash the potatoes well. Pour cold water over them and put them to boil. Once ready, discard the water. Let the potatoes cool. Peel them carefully and grate them. Then pass them through a sieve to get a crumbly mixture.
Knead the eggs, potatoes, half of the grated cheese and the flour. Divide the resulting dough into 3 parts. Shape each of them into a long strip 3/4″ (2 cm) thick. Cut each strip into medium-sized pieces. Make each piece into a ball and flatten using a fork.
Dissolve the mushroom broth in 2 cups boiling water. Drop the gnocchi in it in several lots. Boil each for 2 minutes. They will float up to the surface by themselves once ready.
Saute the onion in the olive oil, add the garlic, and in 1 min. add the chopped mushrooms as well. Once sauteed, pour in the cream. Season the sauce with the chosen spices.
Serve the gnocchi with the sauce poured over them. On top, you can sprinkle grated parmesan or cheese.
Ready-Made Gnocchi with Smoked Cheese
Ingredients: 14 oz ready-made potato gnocchi, 2/3 cup canned, peeled and chopped tomatoes, 2 oz smoked mozzarella, 3 1/3 tbsp cooking cream, 4 basil leaves, 2 tablespoons olive oil, 1 onion head, 2 tablespoons water, salt, ground black pepper.
Preparation: Saute the peeled and chopped onion in the olive oil until golden. Add in 2 tablespoons of water and saute another 2 min. Next, add the tomatoes and stir the blend.
Season with salt and black pepper and let saute for about 10 min. On top, sprinkle with washed and finely chopped basil. Lastly, add the cooking cream. Let it bubble, then remove from the stove and leave it aside for 10 min.
Boil the ready-made gnocchi in salted water, until they float up to the surface, about 4-5 min. each. Drain well from the water and put them in an oven dish. Pour the ready cream on top. Sprinkle with the smoked mozzarella which has been diced.
Bake the gnocchi in a preheated 392°F (200°C) oven for 10 min. until crisped. Serve warm.
Gnocchi with Tomato Sauce
Ingredients: 14 oz ready-made potato gnocchi, 26.5 oz tomatoes, fresh salvia, 1 onion head, 3 tablespoons butter, salt, black pepper, 2 oz grated parmesan.
Preparation: Blanch the tomatoes in boiling water for 1 min. Peel them and dice them finely. Peel and chop the onion, saute it. Once it's ready, add the tomatoes. Boil until the sauce thickens.
Fry the gnocchi in a little melted butter with a bit of salvia for about a minute. Arrange them in plates and pour on the hot tomato sauce over them. Serve sprinkled with grated parmesan.