Gnocchi in Parmesan Garlic Sauce

1 pound gnocchi (or other pasta)
4 tablespoons unsalted butter (1/2 stick)
2 cloves garlic, grated
1 cup freshly grated parmesan
1/4 cup cooking liquid*
fresh cracked pepper
salt

*Cooking liquid is just the water that you cooked your pasta in. it's salted and starchy and makes for a great thickener.

directions:

Cook gnocchi according to the package instructions (I like to salt the water). Be sure to reserve 1/4 cup of the cooking liquid.

In a saucepan, melt the butter over medium-high heat. Once the pan is hot, add the garlic and saute for 1 minute (stirring constantly. Add the cooked and drained gnocchi, top with parmesan, and cooking liquid. Stir until nice and creamy. Reduce heat to a low simmer and allow the liquid to reduce (about 3-4 minutes). Season with salt and pepper to taste.

http://www.mylifeasamrs.com/2012/01/gnocchi-in-parmesan-garlic-sauce.html

Gnocchi with Sage-Butter Sauce

• 2 (12 ounce) packages potato gnocchi
• 1/4 cup butter


• 1 clove garlic, minced 
• • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • Add all ingredients to list
  1. 
     Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
  2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

  
  

  
  
  
  

  
  

Gnocchi

3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil


Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Read more at: http://www.foodnetwork.com/recipes/mario-batali/gnocchi-recipe2.html?oc=linkback 

Also: 
http://www.delallo.com/articles/making-homemade-gnocchi-step-step-guide

One Pot Roasted Red Pepper Pasta

• 5 cups vegetable broth $0.60
• 1 lb. Fettuccine $1.00
• 1 small Vidalia onion $0.61
• 4 cloves garlic $0.32
• 1 12oz. jar roasted red peppers $2.49
• 1 15oz. can fire roasted diced tomatoes $1.29
• ½ Tbsp dried basil $0.07
• ¼ tsp crushed red pepper (optional) $0.03
• Freshly cracked black pepper $0.05
• 4 oz. cream cheese (optional) $1.08

Instructions

1. Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
2. In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
3. Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.
4. Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)
5. Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.

http://www.budgetbytes.com/2015/06/one-pot-roasted-red-pepper-pasta/