Gnocchi With Mozzarella And Cherry Tomatoes Sauce Recipes

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GNOCCHI WITH MOZZARELLA AND CHERRY TOMATOES SAUCE

Serve potato gnocchi with buffalo mozzarella and whole cherry tomatoes and basil sauce, an absolutely yummy pasta dish.

Provided by Ramona's Cuisine - @ramonascuisine

Categories     Pasta Sides

Number Of Ingredients 17



Gnocchi with mozzarella and cherry tomatoes sauce image

Steps:

  • If you want to make your own tomato sauce, start by putting a pan over a medium heat. Add the olive oil, crushed garlic, onion and salt. Cook for 10 min. Add few drops of water from time to time until onion is quite nice and soft. After the 10 min or so of cooking the onion add the tomato sauce, the Worcester sauce, the sugar or honey and the herbs. Cook on low heat for 10-12 min until it reduces down quite well. It really depends on how thick or watery this is. In the last 3-4 min of cooking, add the cherry tomatoes.
  • While sauce simmers down, place a pan over medium heat with water and a bit of salt. Cook the gnocchi according to the package instructions but they need no longer than 3 min.
  • Flake the buffalo mozzarella cheese and set aside on a plate.
  • Place the boiled gnocchi in a frying pan over a medium heat with a tiny knob of butter. Cook for 2 min tossing regularly so that they don't stick.
  • Remove the gnocchi pasta from the pan and place on the serving dish.
  • If you wish to eat this hot sprinkle the mozzarella cheese all over followed by the tomato sauce. Sprinkle some chilli flakes and the Italian mixed herbs over.
  • Garnish with some fresh basil leaves and serve. Simple and beautiful. The taste..oh!!... coming straight from heaven.

- 600 g gnocchi pasta
- 200 g buffalo mozzarella cheese
- 2-3 springs basil (fresh)
- 1/3 tsp italian herbs (mixed)
- 1 pinch red chili flakes
- 4 tbsp cherry tomato and basil sauce (whole) *
- 200 g tomato sauce (like pasatta)
- 1/2 onion (finely chopped, or grated)
- 2 cloves garlic crushed and finely chopped
- 1/3 tsp worcester sauce
- 1/4 tsp oregano (dry)
- 1/4 tsp basil (dry)
- 1 tsp cane sugar (unrefined) (or 1 tbsp of honey)
- 6-7 cherry tomato (tiny little ones)
- 1 tbsp olive oil
- 1 pinch salt
- basil (fresh) (to garnish)

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA

Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 2

Number Of Ingredients 8



Gnocchi with Tomato Sauce and Mozzarella image

Steps:

  • Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
  • 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. Drain.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
  • Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

Nutrition Facts : Calories 744.1 calories, Carbohydrate 73.2 g, Cholesterol 87.9 mg, Fat 39.6 g, Fiber 10 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1100.5 mg, Sugar 2.1 g

1 ½ tablespoons extra-virgin olive oil
½ onion, finely chopped
1 ½ (14.5 ounce) cans passata (crushed tomatoes)
salt to taste
1 (18 ounce) package potato gnocchi
2 tablespoons grated Parmesan cheese
1 (4 ounce) ball fresh mozzarella, cubed
4 fresh basil leaves

GNOCCHI WITH CHERRY TOMATO SAUCE

The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.

Provided by Laura N

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 10



Gnocchi with Cherry Tomato Sauce image

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
  • While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
  • Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 358 calories, Carbohydrate 40.4 g, Cholesterol 25.7 mg, Fat 19.5 g, Fiber 5.5 g, Protein 8.8 g, SaturatedFat 7 g, Sodium 665.3 mg, Sugar 2 g

1 tablespoon olive oil
1 large red onion, finely chopped
1 clove garlic, minced
½ minced red chile pepper
2 pints cherry tomatoes, quartered
1 ½ cups canned crushed tomatoes
1 cup chopped fresh basil
⅔ cup kalamata olives, sliced
1 (16 ounce) package fresh gnocchi
¼ cup grated Parmesan cheese

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

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