Pasta main page

Blender pesto
bowtie pasta with shrimp and asparagus
Carrot gnocchi
Cauliflower and pasta
Creamy polenta with gorgonzola
Dilled pasta salad
Eggplant caponata
Fettuccini primavera and pesto dressing
Flatbread pizzas
Frittata
Gnocchi Parisienne
Gnocchi with green chive sauce
Gnocchi with spinach and ricotta
Greek pasta salad with shrimp
Inaugurational pasta 2001
Italian garden salad
Lasagna
Lemon grass fettuccini
Linguine alla carbonara
Linguine primavera
Nicoise orzo salad
Orzo pilaf with green onions
Orzo salad with lemon and herb
Pasta fagioli
Pasta roll with three cheese
Pasta and tuna with caper dressing
Pasta salad in Parmesan baskets
Pasta salad with tuna and greek olives
Pasta with summer vegetables
Penne in cream sauce and sausage
Polenta a la Romaine
Potato gnocchi with lobster
San remo pasta salad
Shrimp-tortellini pesto
Silk handkerchiefs with pesto
Soft polenta
Soft potato ravioli with truffle pan sauce
Spaghetti bake
Spaghetti pie
Spinach pasta salad
Summer pasta vegetable salad
Tomato-basil tortellini
Tomato-corn pasta salad
Tuna and broccoli with farfalle
Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

GNOCCHI WITH GREEN CHIVE SAUCE

serves 6


For gnocchi:
3 russet potatoes
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour

For sauce:
4 bunches chives, chopped
2 teaspoons butter
1/2 teaspoon white wine vinegar
2 cups cream grated Parmesan cheese


Peel and boil potatoes.
Drain, and mash coarsely. Mix in egg, cream and seasonings.
Place flour in a large mixing bowl.
Add potato mixture. Using a spatula, mix well. If sticky, add more flour.
The dough should be soft but not elastic. On a work surface, form the mass into a log.
Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces.
Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand.
With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom.
Flour the fork and repeat with rest of dough. Sauce: Saute chives in butter and a tablespoon water.
Add vinegar and stir. Add cream. Simmer 10 minutes. Puree sauce in a blender.
Cook gnocchi in boiling water for 4 to 5 min. Drain. Stir in the chive sauce. Heat and serve with Parmesan cheese.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.