Gnocchi falls into a different category from other pasta, being more like small dumplings. They can be made with semolina (milled durum wheat) flour, potatoes or ricotta. The best known type of gnocchi are those from northern Italy made with potatoes and a little flour. Today cooking from the pantry - I have made for you a quick and easy Potato Gnocchi with Tarragon Crème. Some day I will learn how to make gnocchi from scratch. Serve gnocchi with fish, chicken, or beef together with your favorite veggie. Enjoy !
Servings: 4 - Prep Time: 10 Cook Time: 15
- 1 17.5 oz package about (1.1 LB) De Cecco Potato Gnocchi
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 1 small shallot (diced)
- 1/2 cup Low-sodium chicken broth
- 5 oz Philadelphia Cooking Crème - Savory Garlic
- 1/4 cup fresh tarragon (chopped)
- 1/3 cup fresh grated Parmesan cheese
- 2 tablespoons fresh chives for garnish
Cooking Gnocchi - follow package instructions. Cook time should not be no more than
3 - 5 minutes. You do not want to over cook. My tip is to cook in batches ( this way they will not stick together), scoop out gnocchi with a slotted spoon and place in a dish and keep warm while you prepare the tarragon crème.
Making the Tarragon Crème - in a medium sauce pan, over medium heat, add olive oil, butter, garlic and shallots. Sauté until nice a tender, then add chicken broth and cooking crème, blend well. Then add fresh tarragon, salt and pepper to taste.
Let simmer for about 2 -3 minutes.
serving dish and garnish with fresh chives and drizzle a little olive oil on top.