Gnocchi With Spicy Tomato Sauce Recipes

Steps:

• Sauce Preparation:.
• Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
• To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
• Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
• Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.
• Pasta Preparation:.
• Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
• Remove pasta from boiling water and lightly mix with sauce.
• Plating Suggestion:.
• Place sauced pasta on serving plate, top with Parmesan and Basil.

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.

Steps:

• 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.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

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.

Steps:

• SAUTE olive oil, garlic and chili flakes in a pan on medium heat until garlic turns a light golden brown. Add white wine and chicken broth and simmer about 10 minutes.
• REDUCE wine and broth by half, add tomatoes and continue to simmer for 30 minutes.
• PUREE half of the sauce in blender and stir in with other half of sauce that was not pureed.
• REMOVE gnocchi from boiling water, drain and mix with sauce.
• SERVE gnocchi topped with Parmesan cheese and basil.
• CHEF'S TIP:.
• *Add cream to sauce to add richness.
• *Add vegetables of choice to sauce.
• *Add sauteed chicken strips to sauce.

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.