1 - 10 of 23 for sauces for gnocchi
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In a large ... 30 to 40 gnocchi at a time ... salted water. Cook for 10 minutes (12 ... refrigerate up to 1 week or freeze to store longer. Makes about 2/3 cup.
Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy ...
In 8" skillet ... boil; drop in gnocchi, a few ... servings. Variation: Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard.
Boil potatoes without ... dry them slightly for a minute or ... pepper, and chives. Boil the dumplings for 3 minutes and simmer in the sauce before serving.
Heat butter; add onions, green pepper, celery, garlic and red pepper. Saute 10 minutes or until tender. Stir tomatoes, bay leaf, thyme, oregano, ...
Stir farina into ... 325 degree oven for 25 minutes. These ... a can of water, boil until sauce thickens a little, about 30 to 45 minutes (boil slowly).
These light and ... Refrigerate the mixture for 2 hours or ... Gently lower the gnocchi (ball) 12 to ... gnocchi for 18 minutes. Makes about 40 gnocchi.
Cook potatoes with ... used up. Drop gnocchi into the boiling ... with Parmesan cheese. Serve immediately, very hot. This is a favorite North Italian dish.
Boil potatoes in ... of salted water for about 15 minutes. When gnocchi are done, the ... Ricotta and cook for 15 minutes longer. Makes 6 to 8 servings.
Place mashed potatoes, ... flour. Knead dough for 3 or 4 ... sauce to dumplings and 2/3 of cheese, mixing well. Sprinkle rest of cheese on top. Serves 4-6.
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