Gnocchi In 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:

• Mash potatoes in a bowl and 1 cup of the flour, reserving the rest to use if the gnocchi is not light and fluffy. Season with salt and pepper, to taste. Add beaten egg and cheese and mix everything well. Remove half the mixture to a separate bowl and stir in the chopped spinach. Knead the ingredients in each bowl lightly and on a floured board form into long cylinders. The gnocchi should have a light texture which is cohesive enough to remain whole while it is being boiled. If the mixture in either bowl is too wet, add the additional flour until the proper consistency is achieved. Conversely add milk if the dough is too dry, using only enough as needed to bring the dough together. Cut the long cylinders into pieces about 1-inch long and crimp with your fingertips into gnocchi dumplings which are roughly marquise-shaped.
• Bring a pot of water to boil for the gnocchi.
• Melt butter in a saucepan which will be large enough to accommodate the pound of cooked gnocchi, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow to thicken. Stir in tomato sauce and heat through. Season with salt and pepper. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
• Boil the gnocchi until al dente, drain, transfer to a serving dish, and spoon sauce over. Sprinkle with chives.

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
• Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
• Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
• Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.

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:

• In a large saucepan melt 2 tbsp vegan margarine.
• Add onion and garlic, cook until the onion is transparent, then add mushrooms, basil, salt & pepper.
• Cook until the mushrooms are just tender.
• Add remaining margarine and olive oil and combined well.
• in a seperate bowl/container combine the soy milk and corn flour well and add to the mushroom mixture.
• Stir until thick and then remove from heat.
• Cook gnocchi as per instructions and add to the sauce.
• Serve and enjoy.

Steps:

• Make the gnocchi.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
• Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
• Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.

Steps:

• Halve pepper, remove core, seeds and white membranes, then chop fresh finely. Put pepper in a medium frying pan with onion and oil. Cook over a low to medium heat for 15 minutes, stirring often, until very tender. Blend in the garlic, rosemary and zucchini and cook for a further 5 minutes, or until tender. Season with salt and pepper.
• Cook gnocchi in gently boiling water until they bob up to the surface and stay there. Carefully drain them then put them in the pan with the sauce and toss gently. Fold through the grated parmesan cheese. Serve in the pan or transfer to a heated serving bowl. Serve with extra parmesan cheese.