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3 Gnocchi Recipes to Bring the Taste of Italy to Your Dinner Table


3 Gnocchi Recipes To Bring The Taste Of Italy To Your Dinner Table

Image: Supplied

At Grand Italian we are proud and passionate about authenticity and tradition and have been making pasta for Australians for more than 30 years. Grand Italian’s delicious range of gnocchi is carefully crafted by following the most traditional recipes for a gnocchi that is just like home-made.

Potato Gnocchi with Four Cheese Sauce

Recipe / Grand Italian

Serves: 4

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Ingredients

Method

  • ½ cup pure cream
  • ½ cup milk
  • 3 thyme sprigs
  • 125g spreadable cream cheese
  • 100g Gorgonzola cheese, crumbled
  • 1 cup grated tasty cheese
  • ⅔ cup shredded parmesan cheese
  • Pinch nutmeg
  • White pepper, to taste
  • 500g packet Grand Italian Potato Gnocchi
  • ½ cup toasted walnuts, crumbled
  • Extra Gorgonzola cheese, crumbled
  • Extra thyme sprigs, to serve
  1. Combine the cream, milk and thyme in a saucepan and slowly bring to the boil, reduce the heat and add the 4 cheeses and nutmeg. Whisk until smooth then simmer very gently for 3-4 mins.
  2. Season with pepper and remove the thyme sprigs. Thin with a little pasta water if too thick.
  3. Meanwhile, boil the gnocchi as per the packet directions, then drain well and return to the saucepan.
  4. Stir through the sauce then spoon the gnocchi into serving bowls.
  5. Top with the walnuts and extra Gorgonzola.
  6. Garnish with thyme sprigs and serve immediately.

Ricotta Spinach Gnocchi with Tomatoes & Bocconcini

Ricotta Spinach Gnocchi with Tomatoes & Bocconcini

Recipe / Grand Italian

Serves: 4

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Ingredients

Method

  • 320g punnet tomato medley, halved
  • Olive oil spray
  • Salt flakes & freshly ground black pepper, to taste
  • ¼ cup light olive oil
  • 4 cloves garlic, crushed
  • 1 long red chilli, finely sliced
  • ¼ cup balsamic vinegar
  • 500g packet Grand Italian Ricotta & Spinach Gnocchi
  • 6 fresh bocconcini, torn into pieces, for serving
  • Toasted pine nuts, to serve
  • Basil leaves, to garnish
  1. Preheat oven to 180°C or 160°C fan forced.
  2. Place the tomatoes cut-side up onto a lined tray, spray with oil and season with salt and pepper. Bake in oven for 8-10 mins or until just beginning to split and lightly shrivel.
  3. Heat the light olive oil in a medium-sized non-stick frying pan. Add the garlic and chilli, and gently sauté for 1-2 mins.
  4. Add the balsamic to the pan and simmer for 1 min, before gently tossing through the tomatoes. Cook gently for a further 1-2 mins.
  5. Meanwhile, boil the gnocchi as per packet directions then drain well.
  6. Spoon the gnocchi into serving bowls, spoon over the tomatoes and pan juices, then top with bocconcini and pine nuts.
  7. Garnish with basil and serve immediately.

Pumpkin Gnocchi with Burnt Butter & Sage

Pumpkin Gnocchi with Burnt Butter & Sage

Recipe / Grand Italian

Serves: 4

V

Ingredients

Method

  • 125g butter
  • 12 large sage leaves, roughly shredded
  • Salt & freshly ground black pepper, to taste
  • 500g packet Grand Italian Pumpkin Gnocchi
  • Grated parmesan cheese, to serve
  • Extra sage leaves to garnish, lightly fried until crisp
  1. Heat the butter in a medium sized non-stick frying pan until melted, then add the sage. Cook the butter over a low to medium heat for 2-3 mins stirring continuously, until the butter foams and begins to colour to a light nutty brown. Remove from the heat if necessary, until the gnocchi is drained to avoid burning.
  2. Meanwhile, boil the gnocchi as per packet directions, then drain well.
  3. Toss the gnocchi through burnt butter and allow to cook for a further 2-3 mins, until the butter is a deep nut brown and gnocchi is lightly browned.
  4. Stir though the lemon juice and season to taste.
  5. Spoon the gnocchi into serving bowls, top with grated parmesan and garnish with sage leaves. Serve immediately.

For more information visit 7chefs.com.au