Tri Tip and Gnocchi with White Beans

First cook in MANY MANY weeks on the BGE.   While I was messing around with the Egg making a tri tip with very little prep, my wife Jen created a fantastic side dish that could stand alone as a one dish meal on the stove.  Gnocchi with White Beans she found on Country Woman submitted by Julianne Meyers and paraphrased here.

Plated and ready to dive in!!!!

Tri-Tip

...thawed and covered in Paul Prudhomme's Seasoned Salt. Seared both sides and removed and reduced heat to 375-400 degrees. Put the tip back on the grid (raised 2" above fire ring) and cooked until 140 internal and let rest for 5 minutes. Served Medium.

 

Gnocchi with White Beans

• 1 Large Sweet White Onion, diced
• EVOO
• 2 Cloves Garlic, pressed
• 1 Package of generic Potato Gnocchi
• 6-8 Ozs. Fresh Baby Spinach
• 1 14.75 Oz. Can, White Kidney Beans
• 1 Can 15-16 Oz. Whole Tomatoes, diced
• Pepper and salt to taste
• 1 Cup Finely Shredded Mozzarella cheese
• Parmesan Romano Cheese (shaker can...4-5 shakes)

Directions

Using a 15 inch chicken fryer (skillet) saute onion with garlic, spices and add gnocchi and tomatoes and continue to simmer until gnocchi is warm.  Add beans and stir till warm then add the spinach (chopped) and continue to stir constantly until the spinach is essentially sauteed.  Cover with the cheeses and apply the lid and turn off heat, let stand for five minutes, remove and serve.

 

 

Garlic Sausage Gnocchi

This revision of my original Sausage Gnocchi uses Garlic Sausage and FRESH Organic Tomatoes to create the tomato sauce and adds a touch of Mozzarella cheese.  It’s quick and easy and tasty…serves 3-4. 

Ingredients
1 Lb. Pkg. Potato Gnocchi
3 Medium Diced Tomatoes
1 – 1 ¼ Lb. Garlic Seasoned Italian Sausage (4 links)
½ chopped large Sweet Onion
Italian seasoning (A strong Tsp each of basil, oregano, cumin)
Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 ½ Tsp. Parsley
Extra Virgin Olive Oil
1 cup Shredded Mozzarella Cheese
Grated Romano/Parmesan cheese (for topping)

Preparation

1.    Fire up the Egg to FULL FLAME on extended ring with Grid.
2.    In a 4 Qt. Pot bring lightly salted water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3.    Dribble a splash of water into the 4 Qt. pot and cook onions until they are transparent.
4.    Add the tomatoes and 8 oz. of Tomato Sauce, stir in the spices and bring to boil, stirring frequently.
5.    Remove from heat and cover for 10 minutes then add Gnocchi to tomato sauce and recover pot.
6.    In a Cast Iron Skillet heat EVOO over high heat and the sausage (links rolled into approximately 1 tablespoon in size and cook until browned throughout.
7.    Dump the tomato sauce/gnocchi into the skillet and stir constantly.  Bring skillet contents to a boil.
8.    Add mozzarella cheese and stir until melted the remove from heat and let set for 5 minutes. 
9.    Dump into a service dish or Paella pan, sprinkle lightly with Parmesan cheese and serve immediately.

 

Spinach Gnocchi and Sausage in Tomato Sauce

Ingredients

€        1 Lb. Spicy Stadium Sausage (pork)

€        1 Tbls. EVOO (extra-virgin olive oil)

€        2 Small Shallots, finely chopped

€        4 cloves Garlic, minced

€        1/4 Cup Dry white wine

€        1 Can (28 ounces) whole plum tomatoes with juice, crushed by hand

€        1 can (14 1/2 ounces) tomato sauce

€        1 Tsp. of Ground Basil

€        ½ Tsp. crushed Red Pepper flakes

€        Coarse salt and freshly ground pepper

€        Spinach Gnocchi

€        Thinly shaved parmesan cheese, for serving           

Directions

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with black pepper. Remove from heat; cover to keep warm.
2. Bring large pot of salted water to a boil; add the gnocchi and when they rise to the top (after about 2 minutes), continue to cook until tender, one minute.  Drain in colander or transfer gnocchi with a slotted spoon to pan with sauce. Simmer for 10-15 minutes.  



Halloween Dinner - Garlic Sausage Gnocchi

Garlic Sausage Gnocchi II is a revision of my original Sausage Gnocchi uses Garlic Sausage and FRESH Organic Tomatoes to create the tomato sauce and adds a touch of Mozzarella cheese. It’s quick and easy and tasty…serves 3-4.
Ingredients
1 Lb. Pkg. Potato Gnocchi
3 Medium Diced Tomatoes
1 – 1 ¼ Lb. Garlic Seasoned Italian Sausage (4 links)
½ chopped large Sweet Onion

Italian seasoning (A strong Tsp each of basil, oregano, cumin)
Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 ½ Tsp. Parsley
Extra Virgin Olive Oil
1 cup Shredded Mozzarella Cheese
Grated Romano/Parmesan cheese (for topping)

Preparation
1. Fire up the Egg to FULL FLAME on extended ring with Grid.
2. In a 4 Qt. Pot bring lightly salted water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Dribble a splash of water into the 4 Qt. pot and cook onions until they are transparent.
4. Add the tomatoes and 8 oz. of Tomato Sauce, stir in the spices and bring to boil, stirring frequently.

5. Remove from heat and cover for 10 minutes then add Gnocchi to tomato sauce and recover pot.

6. In a Cast Iron Skillet heat EVOO over high heat and the sausage (links rolled into approximately 1 tablespoon in size and cook until browned throughout.

7. Dump the tomato sauce/gnocchi into the skillet and stir constantly. Bring skillet contents to a boil.

8. Add mozzarella cheese and stir until melted the remove from heat and let set for 5 minutes.

9. Dump into a service dish or Paella pan, sprinkle lightly with Parmesan cheese and serve immediately.

Chicken Meatball Gnocchi (Organic)

INGREDIENTS (serves 4)
• 8 ounce package Wheat Gnocchi
• 1/3 cup Panko Japanese bread crumbs
• 2 Tbsp. Dried Parsley Flakes
• 1 large Free Range Brown Egg, lightly beaten
• 1/2 Cup - Marinara sauce (pick your favorite)
• 1/2 Cup – Fine Shredded Parmesan cheese
• 1/4 Cup – Fine Shredded Mozzarella cheese
• 3/4 Tsp. Fresh Ground Sea Salt
• 3/4Tsp. Fresh Ground Black Peppercorns
• 1 Lb. Ground Free Range Chicken
• 1/4 Cup EVOO (Extra Virgin Olive Oil)

• 1 1/4 Cup – Low-sodium Chicken Stock, Hot
• 2 cups Cherry tomatoes, halved
• ½ Cup – Minced Vidalia Onion
• 1 Tbsp. - Onion Garlic, Minced
• 1/2 Tsp. Dried Basil
• 1/4 Tsp. Red Pepper Flakes
• 8 ounces – Cherry Size Mozzarella balls, halved
• 1 Tbsp. Chopped fresh basil leaves (or dried basil substitute)


DIRECTIONS
1. Bring Big Green Egg to T-Rex (high heat) with Raised Grid (2”)
2. Bring a large pot of salted water to a boil over high heat. Add the Gnocchi and cook according to package directions.
3. In a medium bowl, stir together the bread crumbs, dried parsley, egg, 1 tablespoon marinara sauce, Onions, Garlic, Romano cheese, Mozzarella cheese, and the salt and pepper. Add the chicken and gently combine ingredients.
4. Using a melon baller (or a teaspoon measure) to form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
5. In a large cast iron skillet or double broiler, heat the oil and working in batches, add the meatballs and cook without moving until brown on the bottom. Turn the meatballs over and brown the other side.
6. Rotate the meatballs onto the open grill for one minute each to ‘dry them out and finish the cook’.
7. Remove meatballs from pan and set aside.
8. Add to the broiler the tomatoes and onions and sear for one minute.
9. Next add the hot chicken stock and bring to a boil.
10. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan then add remaining marinara sauce, dried basil and pepper flakes.
11. Simmer for 3-4 minutes then add back the meatballs to the sauce and keep simmering until meatballs are cooked through, about 10 minutes.
12. Drain the Gnocchi reserving about 1 cup of the water.
13. Transfer pasta to a large serving bowl and add a little olive oil and toss to lightly coat Gnocchi.
14. Add the meatball mixture, mozzarella cheese and gently toss to combine. Garnish with the chopped basil and serve.

Note: You can substitute Orecchiette Pasta for the Gnocchi

Sausage Gnocchi (Italian Sausage and Potato Gnocchi)

Sausage Gnocchi - Gnocchi Potato Pasta is served in a tomato sauce with Italian Sausage. Quick and easy and tasty…serves 2-3.

Ingredients
1 Lb. Pkg. Potato Gnocchi
1 – 14 oz. Can Diced Tomatoes
4 – ¼ lb. Italian Sausage Links
½ chopped large Sweet Onion
½ Bulb Fresh Garlic, Minced
1 Tbls. Italian seasoning (equal amounts of basil, oregano, cumin)
¼ Cup Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 Tsp. Parsley
Extra Virgin Olive Oil
Grated Romano/Parmesan cheese (for topping)

Preparation
1. Fire up the Egg to FULL FLAME on extended ring.
2. Bring water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Heat EVOO in a saucepan over high heat and add onions. Cook until translucent then add all the spices and cook until soft.
4. Add Tomatoes and water and bring to boil, cover and let simmer for 5 minutes, remove from heat and set aside.
5. Heat EVOO in skillet and brown sausage links. Remove from heat and slice into ½ inch slices, replace on skillet and brown throughout.
6. Remove from skillet and stir into saucepan and bring to boil again. Add Gnocchi and stir. Cover and remove from fire, let set for 10 minutes sprinkle with cheese and serve.

Even the Dog GENO (Italian Greyhound) couldn't resist this dish!