Gnocchi Alla Rosa Sauce Recipes

Steps:

• Saute garlic lightly in olive oil, then place in blender with can of tomatoes and tomato paste and blend.
• Add back to pan, add seasonings and simmer for 30 minutes.
• Add cream and simmer for 10 minutes more.
• Serve over gnocchi and sprinkle with grated Parmesan cheese.

Steps:

• Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
• Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
• Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

Steps:

• Line a cookie sheet with aluminum foil and set aside.
• Heat the olive oil in a deep saucepan over medium heat. Once the oil is warm (not hot), add the garlic.
• When the garlic begins to get golden around the edges, about 2 minutes, stir in all of the milk and the salt.
• Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom.
• When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan.
• Add the melted butter and keep folding until all of the butter is incorporated into the semolina.
• When all of the butter has been absorbed, turn off the heat.
• Even out the surface of the semolina mixture with a flat, spatula and immediately add the egg yolk and the cheese, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking.
• Once the yolk has been incorporated, add the Parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass.
• Turn mixture out onto the prepared cookie sheet and flatten the "dough" with the same spatula you used before, until it's about 3/8-inch thick (you can go to a 1/2-inch if you want a heartier gnocchi, it will just take a bit longer to cook).
• Set the cookie sheet aside and allow the gnocchi 'dough' to cool at room temperature until firm enough to handle, approximately 45 minutes.
• Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular 'fingers', but you can be creative and use a biscuit cutter or juice glass to make round gnocchi).
• Traditionally, Roman gnocchi are layered in a buttered dish and baked in the oven for 17 to 18 minutes at 425 degrees F. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of 'grilled' cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy!

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.

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.

Steps:

• Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg.
• Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
• Preheat oven to 425°F.
• Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
• Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.