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Gnocchi stand-still (advice)

post #1 of 8
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:
"There is nothing like good food, good wine and a bad girl."
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"There is nothing like good food, good wine and a bad girl."
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post #2 of 8
Hard to beat brown butter & sage.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 8
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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CHEFED
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post #4 of 8
I'd go brown butter and sage as well.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 8
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.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #6 of 8
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:
"There is nothing like good food, good wine and a bad girl."
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"There is nothing like good food, good wine and a bad girl."
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post #7 of 8
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.
post #8 of 8
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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