In the Kitchen with Sigona’s Featuring: Gnocchi

Fresh Dungeness Crab & Pan-Seared Gnocchi in a Lemony Basil & Garlic Sauce

This is a fresh-tasting comfort dish combining the luxury of fresh crab with delicate, pillow-like texture of locally made gnocchi. You don’t have to brown the gnocchi, but I love how it creates a little crust on the dumpling. Serves 2 as a main course, 4 as a side.

Ingredients:

• 1 pkg of fresh Saporito gnocchi
• 1 TBL, plus 2 TBL, Sigona’s Fresh Press California Arbequina extra virgin olive oil, divided
• 1 TBL butter
• 3 cloves garlic, minced
• Pinch of red pepper flakes (optional)
• 3 green onions, white and light green parts, chopped
• 1/2 cup fresh basil, julienned (with a little set aside for garnish)
• 1 cup cherry tomatoes, sliced
• Salt & pepper, to taste
• Meat from 1 fresh Dungeness crab, picked
• Juice from 1/2 a fresh lemon

Directions: Prepare gnocchi according to package directions. Meanwhile, heat 1 TBL olive oil in a large skillet over medium high heat.

When done, gently remove gnocchi from water with a slotted spoon – be gentle as the gnocchi are very delicate. Place the gnocchi in the skillet to lightly brown, turning once, about 2-3 minutes a side. When done, remove from skillet and set aside.

Add remaining olive oil and butter to a medium sauce pan over medium high heat until butter has melted. Add garlic and red pepper flakes and cook for 30 seconds. Add the green onions, basil, tomatoes, salt and pepper and gently toss. Add in the gnocchi and crab meat and stir gently to mix well. Cook until warmed through, about 3-5 minutes.

Remove to a serving dish and squeeze on the fresh lemon juice. Top with a few strips of basil and serve immediately.

Fresh, Pan-Seared Gnocchi with a Smooth Gorgonzola Sauce, Arugula & Pine Nuts

Creamy, flavorful and comforting. This dish can also be made with goat cheese. The combination of milk and cheese here makes for a light cream sauce that’s well paired with arugula. Serves 2-3 as a main course.

Ingredients:

• 1 pkg. fresh Saporito gnocchi
• 1/4 cup pine nuts or chopped walnuts, toasted
• 2 TBL Sigona’s Fresh Press California Koroneiki extra virgin olive oil, divided
• 2 cloves garlic, minced
• 2 small shallots, diced
• 1/4 tsp nutmeg
• 1 tsp dried thyme
• 1/2 cup milk
• 4 oz. BelGioioso Gorgonzola or Castello Blue (both are very creamy, smooth and mild)
• Salt & pepper, to taste

Directions: Prepare gnocchi according to package directions. Meanwhile, heat 1 TBL olive oil in a large skillet over medium high heat.

When done, gently remove gnocchi from water with a slotted spoon – be gentle as the gnocchi are very delicate. Place the gnocchi in the skillet to lightly brown, turning once, about 3-4 minutes a side. When done, remove from skillet and set aside.

Add the remaining TBL of olive oil to the skillet and warm over medium heat. Add the shallots and season with salt and pepper. Cook until softened, about 5 minutes. Add the garlic and cook about 30 seconds. Reduce heat to low and add the nutmeg and thyme.

Add the milk and then stir in the gorgonzola, breaking it apart so it melts easily. Once the sauce is smooth, add the arugula. Once it has wilted a bit, add the gnocchi and pine nuts. Stir to combine and let sit a few minutes so the sauce will thicken before serving.

Fresh Gnocchi and Veggie Medley in a Balsamic Reduction

Reducing balsamic makes for a thicker consistency and sweeter flavor, and preparing the gnocchi in this veggie medley creates an almost Chinese take-out like aroma and flavor. Recipe adapted Allrecipes.com. Serves 2-4.

Ingredients:

• 1 pkg fresh Saporito gnocchi
• 3/4 cup Sigona’s traditional 6-year-aged balsamic vinegar
• 2 TBL Sigona’s basil oil, divided
• 1/2 yellow onion, chopped
• 1/2 cup grape tomatoes, halved
• 1/2 bell pepper, chopped into 1/2 inch pieces
• 3 large Cremini mushrooms, halved then sliced
• 2 garlic cloves, minced
• Salt & pepper, to taste
• Freshly grated parmigiano reggiano

Directions: Heat a small sauté pan over high heat and add the balsamic. Bring it to a boil then reduce heat to a simmer. Continue cooking, stirring occasionally, until it is reduced by half, about 15-10 minutes, so thickens and becomes more syrup-like. Set aside and let cool.

Prepare gnocchi according to package directions. Set aside.

Heat 1 ½ TBL of basil oil in a large skillet over medium-low. Mix in the chopped onion, tomatoes, bell pepper, mushrooms and garlic. Season with salt & pepper and cook, stirring occasionally, until soft. About 5 minutes.
Add the prepared gnocchi to the veggies and gently toss to combine. Stir in the remaining basil oil then drizzle in the reduced balsamic. Stir to combine, top with parmigiano reggiano and serve.