Gnocchi Sauce Recipes

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Gnocchi with Turkey Sausage Recipe

Gnocchi with Turkey Sausage

03.19.14 by Jackie

Gnocchi sautéed with turkey sausage is probably my most favorite dish of the season. It's hearty, delicious and filling. For extra creaminess, I added crumbled blue cheese, which also imparts extra saltiness to the dish. You definitely can't go wrong with this one-dish menu. Plus, I froze the extra gnocchi dough and stored it for a future meal.  

I've been introducing new foods to Aria. And even though she's only 27 months old, I'm fascinated to see how much she enjoys learning. She helped me shape the gnocchi pasta. For fun, I formed letters and she said a word that would begin with that letter. A beautiful, delicious dinner was ready and Aria practiced her alphabet .


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Beet Green Pesto Gnocchi Recipe Recipe

Beet Green Pesto Gnocchi Recipe

06.20.12 by Jackie

Here's another flavorful and healthy recipe using the young beet leaves from my garden. If the leaves are still young, they're edible! I've cooked with beet greens in the past but I find that the best way to consume them all is to use them in sauces. To that end, I made beet green pesto mixing macadamia nuts, Romano cheese and of course, the beet greens. 

What goes better with pesto than gnocchi? It’s definitely one of my favorite combinations and I was eager to see how the beet green flavor matches with the gnocchi. After sautéing the gnocchi in a bit of olive oil, I added a touch of ricotta cheese and completed the sauce with the beet green pesto and a bit of the beet liquid.

I've finally used all the beet greens for this week. Mission accomplished! 


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Butternut Squash Gnocchi Recipe Recipe

Butternut Squash Gnocchi Recipe

11.07.11 by Jackie

There are many new seasonal ingredients available at the market, but the one that really represents Thanksgiving season to me is butternut squash. The color of this versatile veggie embodies the fall and the flavor is sweet with a slightly nutty taste.


I love butternut squash in pasta dishes, so today I sautéed whole wheat gnocchi in butter and garlic, tossed in a molasses-roasted butternut squash and finished the gnocchi dish with store-bought butternut squash pasta sauce. This special sauce was the winner of the best pasta sauce at the New York Fancy Food Show in 2009. I received it from our friend Dave of DavesGourmet.com. This exquisite sauce is made with squash ripened in Oregon's Willamette Valley and contains fresh garlic, onions and roasted bell peppers. Dave's Gourmet is going to be part of almost $1,000-worth of giveaways to Pham Fatale readers in the month of December. I’ll introduce some of the wonderful products that await you over the next few weeks, so stay tuned!


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Gnocchi in Bolognese Sauce Recipe

Gnocchi in Bolognese Sauce

11.11.10 by Jackie

Bolognese gnocchi is comfort food at its best. And with the chilly temperature we've been having this week in the Bay Area, a warm bowl of potato gnocchi pasta in Bolognese sauce fits the bill.

It took some time to complete the meal but it was so worth it. I made everything from scratch. I started by simmering Bolognese sauce for over an hour. While the beef and tomatoes were cooking down in the sauce, I mashed potatoes and added flour to form the gnocchi. I also added roasted turnip to give texture to the dish.

I didn't add cheese to the dish because I've been trying to be healthy and hit the gym regularly, but I'm sure a sprinkle of Parmesan cheese wouldn't hurt the flavor. It’s up to you!


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Stuffed Gnocchi (Cheese Stuffed Pasta with Romesco Sauce Recipe Recipe

I recently had stuffed gnocchi at a restaurant and have been itching to recreate the dish at home, with my own little twists of course. I decided to stuff my homemade gnocchi with pieces of Nabulsi cheese, which is Persian black sesame cheese. I chose this particular cheese because I like the way it melts when it is cooked. It's not as messy as mozzarella, but it does become soft and a bit stringy. I paired the cheese-stuffed pasta with homemade romesco sauce, which contains pine nuts, almond butter, olive oil, bread, a head of roasted garlic, sherry vinegar and roasted red bell pepper. The bright, red color pops against the gnocchi. And since the sauce pairs so well with seafood, I served fried fish on the side.

Lya, Lulu and I had so much fun filming the "how to make gnocchi" video a few weeks ago, and this dish brought back the memories. My little munchkin was sad that she didn't get to help roll and form the gnocchi last time, so I made sure that she got her chance today. She enjoyed it so much, mostly because she nominated herself to be the official taster. Making gnocchi is very interactive, and I’ve found it’s a great way to get kids cooking. It doesn’t hurt that it tastes great too!


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