Gnocchi With Tomato Sauce Recipes

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.;

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:

• 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:

• 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!

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:

• In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from skillet. Add tomatoes, garlic, and red-pepper flakes; season with salt and pepper. Cook until tomatoes begin to break down and sauce is chunky, 6 minutes. Add gnocchi and bacon. Toss until gnocchi are heated through andcoated with sauce. Sprinkle with parsley and Parmesan; serve immediately.

Steps:

• Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
• While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
• Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
• Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
• If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
• Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
• Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
• Serve immediately and enjoy!

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.

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 a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
• Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
• When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
• Top with more parsley and basil, and eat immediately or at room temperature.

Steps:

• Chop the onion, carrot and celery.
• Melt the butter in a large frying pan or pot and add the onion, carrot and celery.
• Cook until tender, about 10 minutes.
• Preheat oven to 425 fahrenheit (210 celsius).
• Add the tomatoes,including the juice,to the pan along with salt and pepper.
• Simmer for about 30 minutes until thickened.
• Don't forget to stir occasionally.
• Put in the blender and puree.
• Pour it back into the pan, remove from the heat and stir in cream and nutmeg.
• Season to taste.
• Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.)
• Bake in preheated oven until very hot and starting to brown on top.
• About 7-10 minutes.
• Serve immediatly, sprinkled with parsley.
• The sauce can be made a day ahead up until adding the cream.
• Only add the cream and bake just before serving.
• This makes a great and very tasty vegetarian dish or side dish.
• I like to make it with spinach gnocchi.
• Serve with bread to mop up the delicious sauce.