Lobellos Spaghetti House Gnocchi Recipes

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA

Steps:

• Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
• Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

GRANDMA MABEL'S GNOCCHI

Steps:

• For the gnocchi: Place the potatoes in a large stockpot, then fill with enough water to cover the potatoes three-quarters of the way. Set on the stove to boil until tender, about 45 minutes. Peel the potatoes and place through a ricer while still hot, then cool in the refrigerator for about 20 minutes.
• Place the eggs in a mixing bowl and add the salt. Whisk with a fork, then add the potatoes and blend with a rubber spatula until mixed. Add the flour and dump the dough on a nice rolling table, then knead the dough just until it is all mixed and there are no lumps, making sure the dough can hold shapes. Pinch off a piece about the size of a fist, then roll it out into a nice long snake that is the diameter of a quarter. Cut on the bias making about 1-inch cuts, and place on a parchment-lined sheet pan dusted with flour. Freeze for at least 6 hours and up to 8 hours.
• For the butter bacon onions: Cook the bacon in a sauté pan over medium heat until cooked and all the fat is rendered down. Transfer the bacon to a plate and cook the onions in the rendered bacon fat over medium heat until nice and caramelized. Add the bacon back to the pan along with the butter. Stir until the butter is melted and blended. (This can be made ahead of time, then cooled and used as needed.)
• To finish, bring a pot of salted water to a boil. Add about 25 frozen gnocchi and cook until they float to the top, 8 to 10 minutes. Meanwhile, in a separate pan, heat up 5 ounces butter bacon onion sauce. Strain the gnocchi and add to the sauce. Cook until the gnocchi are coated all over, about 1 minute, then garnish with the Parmesan and chiffonade of basil.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.