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Gnocchi in Dill Sauce Recipe

Updated on January 3, 2014

Vote for Gnocchi in Dill Sauce

5 stars from 5 ratings of gnocchi

Dumplin' Ditty

A dumplin' dish

is quite delish,

since dimpled dough is yummy...

Spuds or grain

stuffed or plain

they're easy on the tummy!


Steamed or boiled

* fried in oil *

dumplins' are a staple...

Read below,

and then you'll know

how best to bring to table.

The Results:

Source

The Ingredients:

Recipe in Rebus:

this is a potato ricer. You'll need one for this recipe. :)
this is a potato ricer. You'll need one for this recipe. :)
using hot baked potatoes, scoop meal into ricer like loading extremely large garlic press
using hot baked potatoes, scoop meal into ricer like loading extremely large garlic press
get ready to apply some elbow grease...
get ready to apply some elbow grease...
The little "worms" of potato can be scraped into bowl with a sharp knife.
The little "worms" of potato can be scraped into bowl with a sharp knife.
when you're done, you'll have almost pastry (dough) like crumbles
when you're done, you'll have almost pastry (dough) like crumbles
add flour, fluffing in with a fork, as if making pastry...
add flour, fluffing in with a fork, as if making pastry...
hopefully, it now looks like this...
hopefully, it now looks like this...
scoop out a divot in the center, and add egg(s) incrementally. You're looking for an unsticky, but not dry texture. Also, try not to work the dough too much as you blend ingredients, as this will make for tough dumplins!
scoop out a divot in the center, and add egg(s) incrementally. You're looking for an unsticky, but not dry texture. Also, try not to work the dough too much as you blend ingredients, as this will make for tough dumplins!
I went ahead and added 2 eggs
I went ahead and added 2 eggs
flour hands and work surface. Roll manageable dough balls to be further rolled into a tube of gnocchi
flour hands and work surface. Roll manageable dough balls to be further rolled into a tube of gnocchi
like so
like so
and so...
and so...
next, cut the tube into little, bite-size pieces, about 2 inches high and 1 inch wide
next, cut the tube into little, bite-size pieces, about 2 inches high and 1 inch wide
using your pinky, flip the dumplings and dimple them
using your pinky, flip the dumplings and dimple them
like so...Once cut, set them aside, and put a kettle of water onto boil, while you make the dill sauce
like so...Once cut, set them aside, and put a kettle of water onto boil, while you make the dill sauce
go ahead and food process the shallots to a dice; else dice them by hand
go ahead and food process the shallots to a dice; else dice them by hand
chop the dill fine--this is one herb it's okay to chop the stems up, too
chop the dill fine--this is one herb it's okay to chop the stems up, too
melt a lil butter and oil over a medium heat, and add shallots, and cook until translucent
melt a lil butter and oil over a medium heat, and add shallots, and cook until translucent
add flour, stir to coat bits evenly, and cook another minute or so
add flour, stir to coat bits evenly, and cook another minute or so
add ½ & ½
add ½ & ½
add bouillon
add bouillon
add sour cream
add sour cream
turn off heat, and add dill. Hopefully, your water should be boiling now--an easy boil though, not roiling--and so let's cook the dumplings.
turn off heat, and add dill. Hopefully, your water should be boiling now--an easy boil though, not roiling--and so let's cook the dumplings.
add them to the pot
add them to the pot
this part's easy, since when they are done, they will bob to the surface
this part's easy, since when they are done, they will bob to the surface
remove with slotted spoon, shake excess water gently from seive
remove with slotted spoon, shake excess water gently from seive
add dumplings to sauce, and mix gently. These dumplin's are delicate, so easy does it!
add dumplings to sauce, and mix gently. These dumplin's are delicate, so easy does it!
grab a 9 x 13 casserole dish, and spray with cooking spray if desired
grab a 9 x 13 casserole dish, and spray with cooking spray if desired
transfer dumplings and sauce into casserole dish
transfer dumplings and sauce into casserole dish
preheat oven to 350
preheat oven to 350
cook about 40 minutes. Let rest for 5 before serving as a side dish, or a lovely entrée in itself!
cook about 40 minutes. Let rest for 5 before serving as a side dish, or a lovely entrée in itself!

Cook Time

Prep time: 45 min
Cook time: 45 min
Ready in: 1 hour 30 min
Yields: 4 entree portions--cook time less baking of taters

Ingredients

  • 4-5 large russet potatoes, BAKED!
  • @2 cups flour
  • 1-2 eggs
  • 1 cup sour cream
  • 2 cups ½ & ½
  • 2-4 oz fresh dill, minced
  • ½ cup shallots, minced
  • 1 cube chicken bouillon
  • 1-2 TBSP. olive oil
  • 1-2 TBSP. butter or butter substitute

How to Do It:

  1. Bake 4-5 potatoes until fork tender. Slice in half.
  2. Scoop out potato meal into ricer & press! (hint: this is MUCH easier to do when taters are hot as opposed to cold)
  3. If necessary, use a knife to scrape off the riced taters into the bowl. (kinda like a Play-dough thing) Don't use your hand, since the heat from your body will alter texture. You should end up with a bowl of pastry-like crumbles.
  4. Add flour, and fork-fluff the flour into the taters. Add between 1-2 cups, until mixture is crumbly dry.
  5. Scoop out a divot in the center of the mixture, and add an egg. Fork this into the dough, using as economic a motion as possible, to prevent toughening the dough by overworking it.
  6. The consistency you are looking for is very much like that of pie dough, but a little more moist. If you haven't achieved this texture, add another egg--flour as needed--to achieve it.
  7. Once you're satisfied with it, roll the dough into manageable sized balls.
  8. Lightly flour work surface AND hands with flour before rolling the ball into a long, slender tube, about 1 square inch in diameter.
  9. Next, cut the tube into bite-size dumplings, about 2 inches high, and 1 inch wide.
  10. Then, flip the dumpling over, and dimple it's center, to create a "pillow" effect. (aaahhh!) Put a pot of water onto to boil for them, and go ahead and set these aside for now, since we are going to make the dill sauce.
  11. Peel and mince shallots. (as you can see, I "food processed" them, which makes for a higher water content in overall dice, but sometimes is less important than others. To my mind, this is one such time, but if you feel otherwise, by all means, dice them by hand.)
  12. Dice the dill, stems 'n all. :)
  13. Over to the stovetop. Melt a lil butter and oil over medium heat, and once sizzling, add the shallots.
  14. Cook until translucent. Add 2 TBSP. of flour, and cook a few minutes more.
  15. Add ½ & ½, and stir.
  16. Add bouillon, and stir.
  17. Add sour cream, and stir
  18. Turn off heat. Add dill and mix well.
  19. All righty then. Back to the dumplings. The water should be at a gentle boil by now (not roiling!) so go ahead and add the dumplings in batches--don't crowd them. I ended up with 2 batches...
  20. It's easy to tell when the dumplings are cooked, since they'll float to the top when they are done--in about 2-3 minutes, give or take. Keep an eye on them at this juncture, since you do NOT want to overcook them.
  21. Remove with slotted spoon. Once all dumpling are done, shake the excess water from the sieve, and add the dumplings carefully to the sauce.
  22. Gently mix together, so as not to damage the lil pillows. :)
  23. Grab a 9 x 13 casserole dish, and spray with non-stick cooking spray if desired.
  24. Transfer dumplings and sauce into the casserole dish.
  25. Bake at 350, for about 40 minutes. Let rest for 5 minutes, before serving. As noted in my Rebus recipe, this can double nicely as an entree or side dish, both. Enjoy!

add a green veggie, and all important parsley deck, and you R good to Go!

Comments

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    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      Great photos. I have only seen these prepared on a cooking show but never thought I would want to give them a try. But now that I see them in your detailed photos and recipe instructions I think I may just have to give them a try.

      thanks .

      Angels are on the way to you and your family ps

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Thank you SO much. That is the best compliment! I was intimidated by this lil dumplin', myself, but after a few false starts, I figured out what worked, and what didn't. The ricer is key, and the idea it's like pastry dough helps me "go gently".

      Have a rockin' 2014, Patricia!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      Such nice presentation of an amazing recipe! Wonderfully done with nice, helpful pictures!

      Thanks for sharing this delicious one! Voted up!

    • Eiddwen profile image

      Eiddwen 3 years ago from Wales

      A wonderful recipe to save.

      Eddy.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      One for "a rainy afternoon"...:) Happy NY, Eiddwen. :)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hello, Chiranganda,

      thank you for the vote, I super appreciate it. This one was a lot more work than the actual making of the dumplin'...:)

      I wish you the best of everything in this coming year, blessings, health and happiness. :)

    • profile image

      PParasar 3 years ago

      that looks easy(despite all those many lil pics :) ) and tasty...and may be I would give it a try too, all I need to find is bouillon and half&half (they are not common kitchen stuff) Thanks!

    • Silva Hayes profile image

      Silva Hayes 2 years ago from Spicewood, Texas

      Love all the pictures. I will try this; I grew up on potatoes and dumplings (chicken and dumplings on Sunday) so I love dumplings. Thanks.

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