Potatoe Gnocci recipe?

I have a package of Potatoe Gnocci but I have no idea what to pair it with.... Does any one have any recipes for dinners with potatoe gnocci?Potatoe Gnocci recipe?
Gnocchi can be used in place of spaghetti with most types of spaghetti sauce. The ingredients are similar.





As well, you can put the prepared and boiled gnocchi in a casserole and pour melted butter over them. Sprinkle a few tablespoons of parmesan cheese over them and bake them for a few minutes until they are golden brown. Gnocchi also can be used as dumplings in almost any kind of soup, such as vegetable soup and chicken soup.





The packaged gnocchi might be a bit soft to handle and might cook less firmly than the type you prepare from scratch. It is what I have found.





You might like this recipe for gnocchi:





4 potatoes


1/2 lb. butter


2 eggs


3/4 cup milk


flour





Boil the potatoes with skin on, in salted water. When cooked, peel and mash or put through dicer. (Make sure no lumps remain.) Add butter, eggs and milk, and add as much flour as need to make dough like a thick paste. Flour hands and roll some dough into a long roll about 2 inched thick. Cut into 1/2 inch pieces. Repeat procedure until all dough is formed in this way. Drop some gnocchis into boiling salted water. Remove with slotted spoon when they come up on top of water.Potatoe Gnocci recipe?
Potato Gnocchi Recipe


Print Options


Print (no photos)


Print (with photos)


Ingredients


2 lbs whole baking potatoes


2 beaten egg yolks


1 1/2 cups flour


Pinch of salt


Your favorite pasta sauce (for example, this basic, delicious tomato sauce)





Method





1 Preheat oven to 350掳F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.














2 Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.











3 Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.








4 Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.














5 Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.











6 Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.





7 As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately.





Serves 6.