GNOCCHI POMODORO
My children really LOVE this recipe. It's time consuming for sure, but I double it and freeze for the next time. We serve with a side salad and lots of fresh French bread (I think garlic bread overwhelms it).
Provided by Leslie Criswell
Categories One Dish Meal
Time 2h6m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice.
- In a saucepan, add olive oil and garlic and sauté for 1 minute.
- Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice.
- Add the basil.
- Finish with cream.
- To make the gnocchi: Preheat the oven to 300°F.
- Bake the potatoes for approximately 1 to 1 1/2 hours, until tender.
- Scoop each potato out of its skin into mixing bowl.
- Mash the potatoes to a fine consistency.
- In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.
- Add the egg mixture to the potatoes and mix together.
- Add flour to mixture, 1 cup at a time, and mix until smooth.
- Scoop out and make finger-sized rolls on a floured board.
- Cut with knife into bite sized pieces.
- Roll each piece over the back of a fork to make a round form.
- In a pan, freeze until hard enough to handle, and put into portion sized bags.
- Fill a large pot with water and add a pinch of salt and boil.
- Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling.
- The gnocchi is ready when it floats to the top.
- Drain gnocchi and scoop out into bowl and add sauce.
- Add fresh Parmesan and serve.
Nutrition Facts : Calories 418.3, Fat 21.1, SaturatedFat 11.1, Cholesterol 94.3, Sodium 118.3, Carbohydrate 51.3, Fiber 4.1, Sugar 3.7, Protein 7.3
GNOCCHI POMODORO
Steps:
- To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.
- To make the gnocchi:
- Preheat the oven to 300 degrees F.
- Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency.
- In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.
- Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags.
- Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.
GNOCCHI POMODORO
Steps:
- To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.
- To make the gnocchi: Preheat the oven to 300 degrees F.
- Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency.
- In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.
- Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags.
- Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.
POMODORO AND BASILICO SAUCE WITH GNOCCHI
This is a great pasta dish with a unique noodle - the Italian Potato Gnocchi. My family loves it and I make it a lot! It is really fast and easy to make.
Provided by ConnieTiare
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan and cook the onion, garlic, and mushrooms until soft.
- Add the diced tomatoes and cook for 5 minutes.
- Add the basil, salt and pepper.
- Cook the Gnocchi as directed on package. Drain well. Toss the Gnocchi with the sauce and sprinkle with the parmesan cheese and Mozzarella cheese.
- Put under the broiler to melt the cheese. Enjoy!
Nutrition Facts : Calories 152.8, Fat 11.1, SaturatedFat 3.3, Cholesterol 13.3, Sodium 135.5, Carbohydrate 8.3, Fiber 2.4, Sugar 4.5, Protein 7.2
GNOCCHI POMODORO
Serve fluffy pillows of gnocchi in a delicious pomodoro (tomato) sauce for a classic no-frills Italian-style treat. The gnocchi and sauce can be frozen, separately, for busy days
Provided by Esther Clark
Categories Dinner
Time 2h5m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/ gas 8. Tip a layer of rock salt onto a baking tray and sit the potatoes on top. Roast for 50 mins-1 hr or until tender when a cutlery knife is inserted. Leave to cool for 10 mins, then peel off the still warm skins. Pass the potatoes through a ricer or push through a sieve using a spoon onto a work surface, then leave to cool. Add the flour, egg and ½ tsp salt to the potato and gently bring everything together using your hands until you have a uniform dough - don't overwork it. Divide the dough into four. Roll each piece into a long sausage on a lightly floured surface to around 2cm in diameter. Cut each one into 1.5-2cm nuggets. You can keep them like this or roll ridges onto to them with the back of a fork or a ridged pasta paddle. Set aside on a baking sheet dusted with semolina.
- For the sauce, blitz the canned tomatoes using a jug blender or hand blender. Heat the oil in a large pan over a low-medium heat, then add the onion and a pinch of salt and fry for 10-15 mins until softened and translucent. Tip in the garlic and chilli and cook for 1 min, then add the sugar, blitzed tomatoes and herbs, and bring to a simmer. Cook, uncovered, for 20 mins, stirring regularly. Season to taste.
- Bring a large pan of lightly salted water to the boil. Add the gnocchi in two batches and cook for 2-3 mins or until they bob to the surface. Drain the gnocchi in a colander, then toss in the pan with the tomato sauce. Spoon onto a large sharing plate, then top with the basil, grated cheese and a drizzle of olive oil. You can open-freeze the gnocchi on trays, then store in sandwich bags for up to three months, which can then be cooked for 3-5 mins from frozen.
Nutrition Facts : Calories 545 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
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- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook until softened, about 1 minute. Add tomatoes and salt and bring to a simmer. Reduce heat to maintain the simmer and cook, stirring often, until thickened, about 20 minutes. Remove from heat and stir in butter and basil.
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