GNOCCHI WITH TOMATOES, BASIL AND OLIVES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
- On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
- Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer. Drain and reserve about 1 cup of pasta cooking water.
- For the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the olives and cook for 1 minute. Add the tomato sauce and bring to a simmer. Add the gnocchi to the skillet and stir until heated through, about 1 minute. Transfer to a large serving bowl. Add the Parmesan and basil. Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve.
SKILLET GNOCCHI WITH CHARD & WHITE BEANS
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
Provided by Breana Lai, M.P.H., R.D.
Categories Trusted Brands: Recipes and Tips Eating Well
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 29.5 g, Cholesterol 22.6 mg, Fat 11.1 g, Fiber 4.9 g, Protein 9.7 g, SaturatedFat 5.2 g, Sodium 505.3 mg, Sugar 3 g
GNOCCHI & TOMATO BAKE
A comforting veggie main packed with rich Italian flavours
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
- Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
- Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
- Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
- Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.
Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium
GNOCCHI WITH WHITE BEANS
Here's one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it's also good with crumbled Italian chicken sausage if you need to please meat lovers. -Julianne Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through., Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 307 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 789mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 13g protein.
GNOCCHI WITH TOMATO, BASIL AND OLIVES
Provided by Food Network
Categories main-dish
Time 45m
Yield 3 main-course servings
Number Of Ingredients 8
Steps:
- In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from heat and set aside.
- Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Drain the gnocchi.
- Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Season with salt and pepper to taste. Serve immediately.
GNOCCHI WITH BROAD BEANS AND TOMATO
Perfect TV dinner from Delicious magazine - I made a few changes and it was a great success.It is a bit of a slow job shelling the beans but well worth it !!
Provided by katew
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook broad beans according to pack.
- Drain, refresh and slip beans out of their tough outer skin and set aside.
- Heat oil in pot and fry garlic for a minute or 2.
- Add tomatoes, cook further 2 minutes.
- Remove from heat and stir in beans.
- Cook gnocchi in boiling water according to instructions on pack.
- Drain and toss with sauce, season well and serve.
- Top with chopped basil and shaved parmesan.
Nutrition Facts : Calories 117, Fat 0.4, SaturatedFat 0.1, Sodium 783.5, Carbohydrate 22.3, Fiber 6.1, Sugar 3.7, Protein 7.7
SKILLET GNOCCHI WITH SPINACH & WHITE BEANS
This is my version of a recipe I found on EatingWell and tweaked to our liking. We like ours very thick. See options for a slightly saucier version see *optional version* it adds a 1/2 cup of water and changes how the onion is cooked.
Provided by Debbwl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl and keep warm.
- Add the remaining oil and onion the pan and cook over medium heat for about 7 to 10 minutes, till soft and lightly caramelized. Stir in garlic and cook 1 to 2 minutes.
- Add the spinach, tomatoes, beans, pepper to the onions and garlic and cook for 1 to 2 minutes. Stir in gnocchi and sprinkle with mozzarella and Parmesan. Cover just till cheese melts about 1 minute.
- *optional version* Add reaming oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic and 1/2 cup water. Cover and cook until the onion is soft about 4 minutes.
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.
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