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
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
GNOCCHI WITH TOMATO SAUCE
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- 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 salt and pepper. Remove from heat; cover to keep warm.
- Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
- Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.
GNOCCHI AND TOMATO PANCETTA SAUCE
Steps:
- Boil the potatoes until fork tender (not mushy). As soon as they are done, remove from the water and place in a dish. Remove the skin from the potatoes using a sharp knife or fork. Cut the potatoes into pieces and process the peeled, hot potatoes through a food mill using the medium disk.
- Place a mound of flour, about 2 1/2 cups to start, on your work surface (a floured board). Place all of the processed potatoes on top of the flour. Knead the flour/potato mixture with your hands until the dough is smooth; free of lumps, but yet still a little sticky. This recipe does not lend itself to making the dough in the food processor or mixer. Keep adding flour as necessary to obtain the desired consistency. The amount of the flour needed depends on how much water is in the potatoes, the moisture in the air, etc. Sometimes it can take up to 4 cups to obtain the right consistency. Keep kneading until it is right.
- After kneading the dough, place it under a dry kitchen towel to keep it warm. Immediately start making the gnocchi. This dough must be used right away. Cut a small piece off of the dough. Roll the piece into a "log" that is approximately 12 to 16 inches long. The log should be about 1/2-inch in diameter. You do not want it too wide or the gnocchi get too "fat." Cut the "log" into pieces about 1-inch long. You will end up with about 12 to16 gnocchi per log. The next step is to form the gnocchi.
- Take a fork in your left hand (if you are right handed), and hold it straight up with the tines facing towards the ceiling. With your index finger of your right hand, take 1 piece of gnocchi (the 1-inch pieces that you cut above), and starting at the top of the fork, roll the piece down the inside tine of the fork. This should be done with firm pressure (not too firm as to smash the gnocchi, but firm enough to roll the piece down the fork and leave an indentation on the gnocchi). When you get to the base of the tines, release the gnocchi and let it drop to a floured tray. The "completed" gnocchi should be marked with the fork tines on 1 side of it and have a slight indentation from your index finger on the other side of it. This shape and marking allow the pasta to "catch" the sauce when you serve it.
- Proceed with all of the dough and make each piece as directed. This goes very fast once you get the hang of it. Let the pasta sit on the floured trays on you counter until ready to serve. However, serving time should be within 4 to 5 hours of making the gnocchi. Otherwise they will dry out and get tough.
- To serve, boil the gnocchi in lots of boiling, salted water. As soon as the pasta rises to the top, it is done. (This is also very quick). Drain the cooked gnocchi in a colander or strainer. Place the cooked pasta in a serving platter and top/mix with the sauce.
- Heat olive oil in saucepan over medium heat until hot but not smoking. Add the chopped pancetta, red pepper flakes and parsley. Cook until the pancetta is cooked through and is slightly brown. Add the garlic; cook for another 2 minutes.
- Process the tomatoes with their juice in the food processor. Pulse the tomatoes briefly until they are coarsely chopped. You do not want them to puree. Add to the cooked ingredients in the saucepan. Add salt to taste. Continue cooking on a low simmer for about 1 hour until the sauce has reduced and is somewhat thicker. You can keep cooking this for up to 3 hours. The longer you cook it, the thicker and richer it becomes. If you cook it too long, add water to reduce the thickness and you reach the desired consistency.
ONE RECIPE, TWO WAYS: GNOCCHI WITH TOMATO SAUCE
You're using frozen gnocchi for this recipe, but dried is fine too. The kids get the stripped-down version, topped with a simple dusting of Parmesan cheese and truckloads of crusty bread. And for the adults, add a good handful of kalamata olives and capers to the tomato sauce, giving it more of a puttanesca feel. You like it, right? I know.
Provided by Bev Weidner
Categories main-dish
Time 35m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 10
Steps:
- Tomato Garlic Gnocchi for Kids: Heat the oil in a large pot over medium heat. Add the garlic; bloom until fragrant, 30 seconds.
- Add the tomatoes, basil and a good pinch of salt. Let simmer for 10 to 15 minutes. Transfer the sauce to a food processor and blend until smooth, then pour back into the pot.
- Bring another large pot of salted water to a boil. Add the gnocchi and cook until al dente, 2 minutes. Drain the gnocchi and add it to the tomato sauce.
- At this point, ladle out about a cup of the gnocchi and portion it out into small bowls. Garnish with Parmesan cheese and it's ready for the kids!
- Gnocchi Puttanesca for Adults: To the pot, add the olives and capers and stir to combine. (You could also just sprinkle the olives and capers on top of the gnocchi if you prefer. Either way is fine!)
- The gloriously simple gnocchi puttanesca is ready for the adult faces. Yay! Garnish with fresh Parmesan and basil leaves. Don't forget that crusty bread!
GNOCCHI WITH SPICY TOMATO SAUCE
Steps:
- Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the "moat." When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.;
- In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.;
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
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.
GNOCCHI ALLA ROMANA
Enjoy this gnocchi with a homemade tomato sauce or even a beef ragu. The sauce is rich, buttery and soothing - and you don't even need to chop an onion
Provided by Diana Henry
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 8
Steps:
- Put the milk in a large saucepan with a pinch of salt and heat until you can see steam rising from it. Whisking all the time, sprinkle in the semolina in a slow and steady stream. The mixture will thicken and become hard to whisk. When all the semolina is in, lower the heat to medium-low and start to beat the mixture with a wooden spoon. Cook until it starts to leave the sides of the saucepan and is very thick. Take the pan off the heat. Stir in half the butter and all the cheese until they are completely incorporated, then add the egg yolks one at a time, stirring until they are mixed in too. Taste the mixture for seasoning.
- Spread the mixture out in a medium (about 30 x 20cm) baking tin to the thickness of about 1.5 cm, making it as smooth as possible. Cover and when cool, put in the fridge to firm up - it will take about 45 mins-1 hr.
- For the sauce, tip everything into a saucepan and season well. Simmer gently for 45 mins, stirring every so often. Heat oven to 220C/200C fan/gas 7.
- Butter a gratin dish or baking dish (about 30cm wide). Using a pastry cutter or the rim of a glass, cut out rounds of the gnocchi mixture about 4cm across and lay them, slightly overlapping, in the dish. Melt the rest of the butter and pour it over the top, then scatter a generous amount of parmesan on top. Bake in the oven for about 25-30 mins or until the gnocchi are sizzling on top and golden.
- Take the onion out of the tomato sauce, check the sauce for seasoning and serve with the gnocchi.
Nutrition Facts : Calories 629 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
More about "gnocchi with tomato sauce recipes"
GNOCCHI WITH TOMATO SAUCE • SALT
From saltandlavender.com
4.7/5 (43)Total Time 25 minsCategory Main CourseCalories 364 per serving
- Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
- Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
- Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes). The sauce will thicken as the gnocchi releases starch.
- Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve immediately.
GNOCCHI WITH TOMATO SAUCE RECIPE
From kitchenkonfidence.com
4.5/5 (21)Category DinnerServings 4
- Warm olive oil in a 10-inch saute pan (with high sides). Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally (about 4 minutes more).
- Add crushed tomato, oregano, sugar, a few pinches of kosher salt and several turns of freshly ground black pepper, stirring to combine. Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 30 minutes. Stir in chopped parsley and basil, then season to taste with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook gnocchi according to package instructions, drain, then transfer to the pan with the tomato sauce. Stir the gnocchi into the sauce, then top with mozzarella and an even dusting of Parmesan cheese.
- Place pan under a broiler set to high, and cook until the cheese melts and turns crispy and golden in spots (5 to 7 minutes). Once the pan comes out of the oven, fold the melty cheese into the gnocchi, then finish with a sprinkling of fresh parsley and basil. Serve immediately.
GNOCCHI WITH TOMATO SAUCE RECIPE …
From lanascooking.com
GNOCCHI WITH TOMATO SAUCE - THE …
From thedinnerbite.com
NEIL PERRY'S POTATO GNOCCHI WITH SIMPLE TOMATO SAUCE
From goodfood.com.au
10 EASY GNOCCHI RECIPES FOR WEEKNIGHTS - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
SKILLET GNOCCHI BAKE WITH SAUSAGE AND KALE RECIPE - PUREWOW
From purewow.com
GNOCCHI WITH TOMATO SAUCE (EASY, VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
SHEET PAN TOMATO GNOCCHI - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
GNOCCHI WITH POMODORO SAUCE - FOODIECRUSH
From foodiecrush.com
GNOCCHI IN TOMATO CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
VEGAN GNOCCHI BAKE WITH CREMATTA | VEGAN PASTA RECIPE
From veganuary.com
GNOCCHI WITH CREAMY TOMATO SAUCE - COOKING LSL
From cookinglsl.com
SLOW-COOKER CREAMY SUN-DRIED TOMATO GNOCCHI WITH DELICATA …
From eatingwell.com
SPICY TOMATO SAUCE WITH GNOCCHI RECIPE - BBC FOOD
From bbc.co.uk
CREAMY TOMATO SAUCE FOR PASTA OR GNOCCHI RECIPE - THE SPRUCE EATS
From thespruceeats.com
AN EASY GNOCCHI WITH TOMATO SAUCE RECIPE FOR THE WHOLE …
From emilyenchanted.com
32+ DATE NIGHT RECIPES TO FALL IN LOVE WITH - MSN.COM
From msn.com
TOMATO GNOCCHI SAUCE (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
You'll also love