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Gnocchi stand-still (advice)

#1
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7/9/09 at 6:19am
  • Joined: February 2009
  • Location: Tennessee
  • Post Count: 4
Dear Chefs. Planning a meal for some very close friends that love to eat (My cooking). I’m going with ‘Italian’ spiced rib-eye steaks and homemade gnocchi with (_______) sauce. Plus a nice salad.
Might I ask what type of sauce would fill in my blank? Butter base, tomato base, cheese?? I’m at my wits end on this one….

Thank you sir’s. :smiles:

"There is nothing like good food, good wine and a bad girl."

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#2
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7/9/09 at 6:23am
  • Joined: February 2007
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Hard to beat brown butter & sage.

It surely would be a terrible thing to die of low cholesterol!

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#3
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7/9/09 at 6:24am
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  • Location: PALM BEACH FLORIDA
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Since steak is the main and centerplate, and heavy ,I would go saute in a little olive oil with garlic, shallot, basil, parsley, s&p and a grating of good locatelli or reggianno cheese.:D:D:D

CHEFED

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#4
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7/9/09 at 7:38am
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  • Location: SLC UT
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I'd go brown butter and sage as well.

The Cake is a Lie!

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#5
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7/9/09 at 8:05am
  • Joined: May 2001
  • Location: New York, NY
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First we need to know what kind of gnocchi: Potato? Semolina? Ricotta or spinach and ricotta?

Everyone seems to be assuming potato, so okay: I will go against the tide and suggest a light fresh raw tomato sauce. The steak is plenty rich, and you don't want to add more fat, so an lightly acidic tomato sauce will be more refreshing.

If semolina, you can bake them layered with cheese and butter, but that's heavy.

If ricotta with or without spinach, again, a light fresh raw tomato sauce.

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#6
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7/9/09 at 10:15am
  • Joined: February 2009
  • Location: Tennessee
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Thank you Chef's!

This site is truly a blessing for those of us that are "closet Chef's".
Thanks again and God bless..:chef:

"There is nothing like good food, good wine and a bad girl."

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#7
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7/9/09 at 2:05pm
  • Joined: May 2003
  • Location: South Bay/Los Angeles CA
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I love gnocchi as a side dish!!! Definitely complimentary to steak. Once cooked, I briefly saute mine with clarified butter, parmesan, and parsley (parsley that has had its juice squeezed out through cheese cloth.) Salt a pepper afterward if desired, but usually it is not needed.
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#8
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7/9/09 at 2:56pm
  • Joined: November 2004
  • Location: Joliet, Ill.
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I really like gnocchi as a side dish or main. But sitting along side a steak I like the idea of adding a little acidity, with the tomato sauce.

dan
I'm not a chef!

So please take any advice I give with a grain of salt (it'll taste better)
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