Combine the breadcrumbs with the butter and lemon zest and sprinkle on top. Remove gnocchi from the water and add to the skillet. Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Another way to add flavor is to cook a few fresh herbs in the oil you use to saute your onions and garlic. Mix well to bind together. Remove from heat and stir in the cheese. 1/2 cup chicken stock or reserved gnocchi cooking water, 6 tablespoons Herb Pesto (recipe follows), 1/2 cup freshly grated Parmigiano-Reggiano cheese, 1 cup packed fresh Italian parsley leaves, 1/2 cup packed mixed fresh sage, thyme, and marjoram leaves, Sign up for the Recipe of the Day Newsletter Privacy Policy, Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce, Not-Your-Grandmother's Sauteed Green Beans with Slivered Almonds, Green Beans with Toasted Hazelnuts and Lemon Zest, The Kitchen Thanksgiving Live: Green Bean Casserole. Add 1 teaspoon of salt, the butter, egg, and 5 ounces of the flour. Bring to a boil and remove from the heat. To make the garlic and herb sauce, put the oil and garlic in a saucepan and season to taste with salt and pepper. Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. They make me happy. Recipes, Something I’ve always hated about making this dish was the separate step of boiling the gnocchi first, but then I had a lightbulb moment — why not skip that step and just cook the gnocchi in the tomato sauce instead? This infuses the oil with herby flavor, which permeates the sauce and the gnocchi. Add the onion and cook until softened, and add the garlic and pepper flakes. Add the gnocchi and cook in batches, for 2 to 3 minutes until they rise to the surface. I know these directions might seem a little crazy to follow sight unseen. Gypsy, of course, and my all time favorite – Hello Dolly! Log in. The only one guaranteed to get you a quick response is email, so try that first. Remove the pan from the heat and star in the herbs. Pour water and gnocchi through a fine strainer and let excess water drain off. Unlike other time saving methods where you give up flavor for convenience, this one you actually get a better dish! Turn off the heat and sprinkle the feta on top. So, yeah. I’ve made it a lot of ways, but this way might be my favorite — topped with salty feta, garlicky breadcrumbs, and lots of herbs. Serve immediately. I had yucky fingers the entire I was cooking from the dough, so I didn’t take a lot of pictures. Preheat broiler and broil until cheese is lightly browned and breadcrumbs are crisp. Remove the herbs from the pan. Since I’m in Hello Dolly! Well, it actually makes a big difference. Heat through until coated with the sauce. Don’t get me wrong, I don’t like them all, but I have a few I have to turn over to when they are on TV. Let rest for 5 minute or so and then serve. Drain well. I noticed that when the gnocchi were simmered in the tomato sauce, they were much more tender and flavorful, and the sauce was super velvety, probably due to the starch from the gnocchi going into the sauce instead of down the drain. Cook the potatoes in boiling salted water for about 10 minutes, or until tender. Cook over low heat, stirring constantly, for 3 to 4 minutes, until the garlic is golden. Press the top of each one with the flour prongs of a fork and spread the gnocchi out on a floured tea towel. Sprinkle with freshly grated Parmesan cheese, if desired. Pour the sauce over the gnocchi and serve immediately. Dust your hands with flour and roll the dough into 3/4″ thick rolls. posted in Add your herbs to the oil and let cook until browned, 2-3 minutes. Keep in a sealed jar in the refrigerator and use as needed. © 2020 Discovery or its subsidiaries and affiliates. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant. These movies make me so happy. Spoiler alert — it doesn’t. Add the beans and pesto and season with salt and pepper to taste. I a deep saute pan, heat the oil over medium heat. Your email address will not be published. When gnocchi is almost done boiling, preheat a saute pan over medium-high heat. *sigh*  Happy happy happy. Sprinkle with additional chopped herbs. Remove with a slotted spoon and arrange in a warm, greased serving dish. Melt butter and start to saute garlic. The glamour, the costumes, the over the top numbers. However, I did find this. Vegetarian. Here's all the social media sites people tell me I need to be on. I love musicals. Save my name, email, and website in this browser for the next time I comment. There’s something about tender, pillowy bites of potato coated in velvety tomato sauce that are comforting on a cold winter night. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. You can (kinda) find me on these. Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Bring a large saucepan of salted water to a simmer. Bring the salted water to a boil and then add gnocchi. This means one less pot to clean up, and what difference does it make whether the gnocchi cooks in water or tomato sauce?