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Good gnocchi recipes and accompaniments?

Does anyone have a recipe for gnocchi that is vegetarian and does not include mushrooms or tomatoes? Moreover, what would be a good escort? trying to impress two male friends.

Gnocchi with butter sauce with thyme (4-6 servings) 1 / 2 cup unsalted butter 1 tablespoon fresh thyme leaves 1 (1) pound Russet potato 1 / 2 teaspoon salt 1 / 4 teaspoon freshly ground black pepper 1 large egg, well the mixture of 1 / 4 cup flour 1 / 4 cup shaved Pecorino Romano cheese Cook the butter in a medium saucepan over medium heat until it begins to brown, about 2 minutes. Remove fire. Add the thyme leaves. Set aside. Pierce potatoes all over with fork. Microwave potatoes until tender, turning once, about 12 minutes. Cut the potatoes in half and remove the pulp into a large bowl, discard the skin. Using a fork, mashed potatoes well. Mash in the salt and pepper. Mix in 3 tablespoons egg, discard the remaining egg. Sift the flour over the potato mixture and knead just until blended. Divide dough into 4 equal pieces. Roll each piece between palms and the work surface into a rope 1/2-inch-diameter (about 20 inches long). Cut dough into 1-inch pieces. Roll each piece of dough on a wooden pallet edges or more of the tines of a fork to form grooves in the dough. Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes. Using a slotted spoon, transfer the gnocchi to the hot thyme butter in the pan. Toss to coat. Spoon the gnocchi and butter sauce in shallow containers. Cracked Olive Top with pecorino and serve. Calabria (10-12 servings) 2 pounds green Sicilian olives 1 cup olive oil 1 / 2 cup California pepper powder 1 / 4 cup chopped parsley leaves 2 tablespoons minced garlic Splash of sherry vinegar Place Sicilian green olives in a resealable plastic bag, hit with a mallet or hammer to break the olives. Add the olive oil, chili powder, parsley, garlic and vinegar. Mix well and serve. Roasted Yellow Pepper Soup (6 servings) 1 tablespoon olive oil 1 small carrot, peeled and finely chopped 1 / 2 small sweet onion, minced 1 1 / 2 pound of yellow and orange peppers, roasted, peeled, cut into small strips 1 potato bake (about 12 ounces) peeled and cut into 1/2-inch cubes 3 cups vegetable or chicken broth Salt and pepper 2 tablespoons prepared pesto 3-In a saucepan heat the olive oil. Add carrots and onion and cook until soft. Add the peppers and cook 2 minutes more. Add potatoes and broth and simmer. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper to taste. Use a blender, food processor or blender to puree soup. If necessary, return to saucepan and reheat. Garnish each serving with 1 teaspoon pesto. Serve immediately. Frozen fruit and yogurt cups (4 servings) 4 almond biscuits 2 cups vanilla yogurt 1 cup frozen raspberries, unthawed (or any frozen fruit) 8 teaspoons orange blossom honey 8 tablespoons almonds, toasted coarse crumble the biscotti into 4 small bowls. The yogurt and mashed frozen raspberries in a blender until smooth and thick. Pour yogurt mixture into the biscotti. Sprinkle each dish with honey and sprinkle with almonds. Serve with a cup of American coffee, if desired.

Vegan Sweet Potato Gnocchi with Basil Pinenut Pesto

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Everyday Pasta $13.00 Collects Italian cookery recipes that range from classic favorites to innovative new dishes and are accompanied by simple instructions for making fresh pasta and a selection of side dishes.Title: Everyday PastaAuthor: De Laurentiis, Giada/ Pearson, Victoria (PHT)Publisher: Random House IncPublication Date: 2007/04/03Number of Pages: 240Binding Type: HARDCOVERLibrary of Congress: 2006028774…

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