Gnocchi With Creamy Tomato Sauce Recipes

Steps:

• 1. Bring a large pot of salted water to a boil. Peel potatoes, cut in quarters and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash.
• 2. Combine 1 cup mashed potato, flour and egg in a large bowl. (Save rest of mashed potato for something else!) Knead until dough forms a ball. Wrap in plastic wrap and let rest for 15 minutes, or so.
• 3. While gnocchi dough rests, melt 2 tablespoons butter in skillet and cook onion over medium-high heat until starting to soften . Add minced garlic, stir together with onion, then lower heat to medium until both onion and garlic are quite soft. Add tomato sauce, bring to boil, then lower heat. Measure cream into glass measuring cup and let sit on stove to get slightly warm. Watch sauce and stir occasionally so it reduces while attending to making the gnocchi.
• 4. Divide ball of dough into quarters. Shape each quarter of the dough into a long "snake". On a floured surface, cut snake into half-inch pieces. Roll each piece against the tines of a fork and toss in a bit of flour before putting into a bowl. Continue with remaining dough.
• 5. Bring a large pot of lightly salted water to a gentle boil.
• 6. Gradually add slightly warmed cream to tomato sauce, stirring constantly. Taste and add sugar, salt and pepper to taste.
• 7. Melt remaining butter in small pot and let it start to brown. Add bread crumbs and stir to mix. Remove from heat when crumbs start to turn golden. Set aside.
• 8. Turn up heat in pot to rolling boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain. Place in serving dish and add creamy tomato sauce on top. Garnish with breadcrumbs and parsley.

Steps:

• Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
• Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

Steps:

• Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
• Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
• Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
• Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.

Steps:

• Chop the onion, carrot and celery.
• Melt the butter in a large frying pan or pot and add the onion, carrot and celery.
• Cook until tender, about 10 minutes.
• Preheat oven to 425 fahrenheit (210 celsius).
• Add the tomatoes,including the juice,to the pan along with salt and pepper.
• Simmer for about 30 minutes until thickened.
• Don't forget to stir occasionally.
• Put in the blender and puree.
• Pour it back into the pan, remove from the heat and stir in cream and nutmeg.
• Season to taste.
• Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.)
• Bake in preheated oven until very hot and starting to brown on top.
• About 7-10 minutes.
• Serve immediatly, sprinkled with parsley.
• The sauce can be made a day ahead up until adding the cream.
• Only add the cream and bake just before serving.
• This makes a great and very tasty vegetarian dish or side dish.
• I like to make it with spinach gnocchi.
• Serve with bread to mop up the delicious sauce.