150 Classic Recipes
Gluten-free Gnocchi With Lemon, Peas And Spinach Goes Down Easy
Come dinnertime, pasta made with corn, rice, lentils or chickpeas can be a godsend to those with gluten sensitivities. But it also can break their hearts, just a little.
Not only is gluten-free pasta super expensive when compared to "regular" spaghetti, rigatoni and other noodles made with milled durum wheat, but it's tough to find a gluten-free product that's not gummy or doesn't generally taste like mush.
That's my son Jack's view, anyway. He's avoided eating anything with gluten for about a decade due to celiac disease.
As someone who absolutely adores, cooks and eats a lot of pasta, I can't imagine how hard that must be. So the mom in me is always on the lookout for a tasty alternative he might enjoy.
A great sauce can help disguise the weird (some might say off-putting) textures that are a signature characteristic of gluten-free pasta. But what my kid misses most is wheat-free pasta that not only tastes like the real deal he remembers from childhood, but also boasts the same structural integrity.
This recipe, which couples highly rated Le Veneziane gluten-free potato gnocchi with an easy, cheesy cream sauce kissed with fresh lemon, just might be the answer.
Made with minimal prep in a single skillet, it takes about 15 minutes to pull together and includes one of the healthiest leafy greens, fresh spinach, along with peas, which are loaded with fiber and a great source of inexpensive plant-based protein.
True, the light cream, cheese and butter in the dish add calories and dreaded fat. But so long as you go easy on the serving size and don't eat the entire pan yourself (Jack, are you listening?), it's a wonderful occasional comfort food for the gluten-sensitive.
To make it less rich, substitute half-and-half for the cream and add more lemon or chicken broth. It's best served right from the stove. If you have leftovers, you'll want to add a little broth when you rewarm it.
You can find Le Veneziane gnocchi on Amazon. Like most gluten-free products, it's a bit of a splurge, but worth it.
"This is the best thing you've ever made me," raved my kid after I fed him and his wife.
Gnocchi With Lemon, Peas and Spinach
2 (17.5-ounce) packages gluten-free gnocchi, fresh or frozen
2 tablespoons unsalted butter
1 shallot, finely minced
4 cloves garlic, finely minced
1 1/2 teaspoons cornstarch
1/2 cup gluten-free vegetable broth
Zest and juice of 1 lemon
1 cup light cream or half-and-half
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese, plus more for garnish
2 or 3 cups chopped fresh spinach
1 cup frozen peas
Crushed red pepper flakes or chopped chives, for garnish
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (about 2 minutes or until they float to the top).
Drain and set aside. To keep them from sticking together while you make the sauce, drizzle with a little olive oil or add a bit of butter, and stir to combine.
To make the sauce, melt butter in large skillet over medium heat. Add shallot, and cook for 1 minute. Stir in garlic, and cook until fragrant, about 30 seconds. Whisk in flour, and slowly pour in the broth. Whisk in lemon zest and lemon juice
Pour in heavy cream, and whisk to combine. Season with salt and pepper. Turn the heat to medium low, and cook for 2-3 minutes, stirring occasionally, until the sauce thickens a bit.
Stir in Parmesan cheese until melted. Add chopped spinach and frozen peas, and cook for 2 minutes or until spinach is wilted. If you want a thicker sauce, you can cook for a few more minutes, stirring to help it thicken up.
Stir in cooked gnocchi, and cook for 1 minute or until heated through.
Plate the gnocchi, spooning the sauce and peas over the top. Garnish with crushed red pepper, basil or chives, and extra Parmesan cheese, if desired. Enjoy!
Serves 2-3.
— Gretchen McKay, Pittsburgh Post-Gazette
Gnocchi Vs Gnudi: How These Dumpling Pastas Differ
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The world of dumplings is extremely well populated. It seems that every culture has some form of dumpling, whether that be stew dumpling, siu mai, matzo balls, or bao. Two Italian dumplings, gnocchi and gnudi, seem almost designed to confuse the uninitiated. The two have similar-sounding names, are both spelled with a silent "g," and both straddle the line between pasta and dumplings.
However, despite their similarities, there's a lot that separates these two delicious dumplings. While gnocchi is a fairly plain, bite-sized potato-based dumpling, gnudi are actually made primarily with ricotta and tend to be larger in size. Accordingly, gnudi, the more recent culinary development, are sometimes known as ricotta gnocchi. But they're also likened to ravioli without the pasta around the outside. Here's what you need to know about gnocchi and gnudi, and what really sets the two apart in origin, ingredients, and application.
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What To Know About GnocchiDish of gnocchi with tomato sauce and basil - rahmi ayu/Shutterstock
The gnocchi that most of us are familiar with is pasta, but also a dumpling. Most pasta is made from flour, water, and egg. When preparing gnocchi, less egg is used, with some recipes going as far as to remove it entirely or only use the egg yolk. In its place, gnocchi recipes call for plenty of starchy potato instead.
To make gnocchi, potatoes are boiled and then mashed finely or passed through a potato ricer, like Priority Chef's stainless steel tool. The potato is then combined with flour and egg (there's no need to add water because the potatoes will provide the necessary moisture) and worked into a dough. The dough is rolled out, cut into small dumplings, and then rolled on a gnocchi board (say, Fante's beechwood board) or, in a pinch, pressed onto the tines of a fork. This final step gives them a series of ridges that are perfect for grabbing up pasta sauce. Finally, the gnocchi can either be fried or boiled.
The basic concept of gnocchi is actually much older than the dish we know today. Potatoes were introduced to northern Italy in the 16th century and were used to make modern gnocchi, initially as a peasant dish before it gained wider popularity. Prior to the potato's arrival, though, a similar dish dates back to the ancient Romans. Roman-style gnocchi is more like baked polenta, where semolina flour, milk, egg, butter, and cheese are combined, cut into lumps, and then layered in a casserole dish for baking. For both versions of gnocchi, the name is tied to the shape of each bite; the word traces back to the Latin word nocchio, which refers to the knots in wood, and the Germanic word knuckle.
What To Know About GnudiDish of gnudi - GrantSmithCamera/Shutterstock
Gnudi are further from that simple concept of pasta than gnocchi are. While they still include flour, egg, and moisture, the result has a very different flavor profile and they tend to be served as bigger dumplings. Gnudi are usually made with a large amount of ricotta cheese, a helping of Parmesan, and a good portion of flour and eggs. It's also quite common to add fresh or frozen spinach to gnudi dough to provide extra color, flavor, and nutrients.
To make gnudi with ricotta and spinach, the spinach first needs to be cooked lightly and the spinach and ricotta cheese need to be strained of any excess liquid. Both ingredients are then combined with Parmesan, eggs, and any seasonings. Once the mixture is brought together, flour is slowly added to form a sticky dough. This dough is rolled into dumplings, boiled for about five minutes, and served with sauce.
Gnudi most likely originally came from Tuscany in northern Italy, but the exact history behind the dish is unclear. Gnudi are also called malfatti in some places and both names have interesting etymologies. Malfatti is Italian for "badly done," referring to the somewhat irregular shape of most of these dumplings. The term gnudi, on the other hand, is a playful take on culinary naming. Gnudi are very similar to ravioli filling, essentially making them naked ravioli. Beginning with the word "nude," the "g" and the "i" are added to make a play on the word "gnocchi."
Gnudi Can Be The Star Of A DishGnudi dumplings on a plate - Josef Volsa/Shutterstock
Gnocchi is traditionally served in a similar way to pasta. It pairs well with most pasta sauces, from tomato sauce to pesto; can be delicious in place of pasta in a baked dish like macaroni and cheese; and is even a great option for pasta salads. But while it's a good carbohydrate and has an amazing texture when made right, gnocchi is not usually the sole focus of a dish and won't provide all the crucial elements for a complete meal (unless you are making some big departures from the basic recipe).
Although gnudi are also known for their texture, one which is often described as pillowy, they can hold down the primary role in a dish. Gnudi can be served in a similar way to arancini, in a fresh tomato sauce. But you can also switch things up with a range of sauce and flavor profiles. The cheese, spinach, and other ingredients you can add to the gnudi themselves means they provide enough complexity and nutrition to make up a full meal on their own.
Gnudi Are Easier To Get RightSweet potato gnocchi frying in a pan - Westend61/Getty Images
One big disadvantage of gnocchi is that there is a lot that can go wrong while making them. Gnocchi should be soft and fluffy, but it is easy to make mistakes when preparing the pasta-esque dumplings that leave them stodgy and chewy. Overworked dough, incorrect cooking times, or unbalanced ingredients can all lead to a mess that sinks to the bottom of your cooking water, assuming that they don't just disintegrate.
By contrast, gnudi are relatively reliable in how they turn out. Moisture content from the spinach and ricotta can vary results a little, but as the ricotta cheese is the star of the dumpling, not flour and gluten, it is easier to keep things light and pillowy. Plus, you can also fry gnudi to make them nice and crispy without compromising their soft interior. No matter which Italian dumpling pasta you prefer, both bring delicious flavors to the dinner table.
Read the original article on Chowhound.
Golden Gnocchi Perfection: Pan-Fried Gnocchi With Lemon Brown Butter Sauce
Take your weeknight dinners up a notch with this quick and elegant Pan-Fried Gnocchi with Lemon Brown Butter Sauce. Think crispy, golden gnocchi tossed in a nutty, rich brown butter infused with the brightness of fresh lemon and the earthy aroma of sage.
This recipe strikes the perfect balance between comforting and gourmet, making it ideal for both busy evenings and special occasions. It's so simple, yet so impressive—you'll feel like a pro chef with just 20 minutes in the kitchen!
Recipe Details What You'll Need to Make This Dish IngredientsJuice of ½ Lemon (about 1 Tbsp.)
½ Tsp. Ground Black Pepper
1 1-Lb. Package of Gnocchi
1. Melt the Butter. Heat a large, non-stick skillet over medium heat. Add the butter and allow it to melt completely, stirring occasionally. Watch closely as it begins to foam and turns a golden brown color, releasing a nutty aroma.
2. Infuse with Sage and Lemon. Add the fresh sage leaves to the bubbling butter, letting them crisp up slightly. Stir in the lemon zest and juice, cooking for about 30 seconds to allow the flavors to blend beautifully.
3. Pan-Fry the Gnocchi. Gently add the gnocchi to the skillet, spreading them out in a single layer. Cook undisturbed for 3-4 minutes, letting them develop a crispy, golden exterior. Flip and cook for an additional 2-3 minutes to ensure even browning.
4. Season and Serve. Sprinkle the gnocchi with kosher salt and black pepper, stirring to coat them thoroughly in the sauce. Taste and adjust the seasoning as needed. Serve immediately for the best texture.
NotesStorage Tips: Let any leftovers cool completely before storing in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry on medium heat until warmed through and crispy, adding a touch of butter if needed. Avoid microwaving to preserve the crisp texture.
Vegan Option: Use vegan butter, such as Miyoko's, which browns beautifully and adds a rich, dairy-free flavor.
Gnocchi Variations: While potato gnocchi is classic, feel free to experiment with sweet potato or cauliflower gnocchi for a fun twist!
Final thoughts 😉With its crispy edges, buttery sauce, and fresh citrusy kick, this Pan-Fried Gnocchi with Lemon Brown Butter Sauce is bound to become your go-to for a delicious, hassle-free meal.
Whether you're cooking for a date night or simply treating yourself, this recipe delivers flavor that feels restaurant-worthy in just 20 minutes.
Try it once, and it'll be a staple in your kitchen rotation! Serve with a simple salad or a fall harvest kale salad for a complete and nutritious meal.
Save this recipe and let your inner chef shine—your taste buds will thank you!
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