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Gnocchi stand-still (advice)

post #1 of 8
7/9/09 at 6:19am
Thread Starter 
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:
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post #2 of 8
7/9/09 at 6:23am
Hard to beat brown butter & sage.
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post #3 of 8
7/9/09 at 6:24am
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
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post #4 of 8
7/9/09 at 7:38am
I'd go brown butter and sage as well.
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post #5 of 8
7/9/09 at 8:05am
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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post #6 of 8
7/9/09 at 10:15am
Thread Starter 

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:
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post #7 of 8
7/9/09 at 2:05pm
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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post #8 of 8
7/9/09 at 2:56pm
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
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