Cheating On Giadas Gnocchi Recipes

Steps:

• Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
• Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
• Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
• Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
• Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

Steps:

• Preheat oven to 400 degrees. Place gnocchi in a lightly greased 8 x 8 inch baking dish and set aside.
• In a medium saucepan, whisk together cream, milk, broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 25 minutes.
• Add salt, pepper and nutmeg, and stir to combine. Add spinach and toss to coat in the cream. Pour the cream and spinach mixture over the gnocchi evenly, spreading the spinach out to cover all the potato dumplings.
• Crumble goat cheese over the spinach. Sprinkle with Parmesan cheese. Bake until the top is golden in places, about 30 minutes.
• NOTE: Heavy Cream Substitute.
• 3/4 cup milk (fat free).
• 1/3 cup margarine , melted and cooled (I use Brummel & Brown Yogurt Butter).
• Combine the two ingredients in small bowl and use in place of one cup of Heavy Cream in recipes.

Steps:

• Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
• Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
• Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.