Baked Gnocchi With Spicy Meat Sauce Food

GNOCCHI WITH MEAT SAUCE

Steps:

• In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend., Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces., Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.

BAKED GNOCCHI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

GNOCCHI WITH SPICY TOMATO SAUCE

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.;

BAKED GNOCCHI WITH SPICY MEAT SAUCE

Steps:

• Heat oven to 350°F.
• Cook gnocchi as directed on package, omitting salt.
• Meanwhile, brown meat in large nonstick skillet on medium heat. Drain meat; return to skillet. Stir in pasta sauce. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally.
• Drain gnocchi. Add to meat sauce; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 25 min. or until heated through.

BAKED GNOCCHI

Steps:

• Place potatoes in a large pot and add enough water to cover. Bring to a boil over medium-high heat and cook until tender, about 30 minutes. Drain and let cool slightly.
• When potatoes are cool enough to handle, peel and pass through a ricer or food mill, discarding peels. Spread mashed potatoes out on a large baking sheet and season with salt; let cool.
• Add egg to cooled potatoes and sprinkle with 3/4 cup flour. Gather mixture together and turn out onto work surface; knead, adding more flour as necessary to prevent sticking, until dough comes together. Do not knead too much or add too much flour, as gnocchi will become heavy.
• Cut dough into three equal pieces. Lightly flour work surface and hands. Roll each piece into a 1/2-inch-thick rope; cut each rope into 1/2-inch pieces. Roll each piece lightly in the palms of your hands. Holding a fork with one hand at a 45-degree angle, use your thumb to press lightly on one piece of dough, starting high on the inside tines of the fork. Roll dough down the whole length of the tines to create ridged gnocchi with an indentation where your thumb was. Repeat process with remaining pieces of dough. Dust gnocchi with flour and place on a large baking sheet.
• Preheat oven to 375 degrees.
• Bring a large pot of salted water to a boil over medium-high heat. Add gnocchi to boiling water, cooking in batches if necessary. Once gnocchi rise to the surface, continue cooking about 2 minutes more. Drain.
• Transfer gnocchi to a small baking dish and add marinara sauce; sprinkle with cheeses. Transfer baking dish to oven; bake until warmed through, about 6 minutes. Serve.

GNOCCHI & TOMATO BAKE

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.

GNOCCHI BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
• Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

POTATO GNOCCHI WITH SPICY RED PEPPER SAUCE

Steps:

• To prepare the gnocchi: Up to 6 hours before mealtime, preheat the oven to 400°F.
• Poke several holes in each potato and bake for 45 minutes, or until fairly soft when squeezed. While the potatoes are still hot, cut them in half and squeeze the insides into a bowl, discarding the skins. (You'll want to use a hot pad to do this.) Mash the potato well with a potato masher or a sturdy fork, add the salt and egg yolk to the bowl, and stir well. Add the flour a little at a time and mix with your hands until the mixture just begins to hold together. Transfer the dough to a lightly floured work surface and knead gently for 1 minute, or until smooth. You may need to add a little bit more flour to keep the dough from sticking.
• Break off a handful of the dough and roll it into a 1/2-inch-thick rope. Cut the rope into 1-inch pieces. Repeat this process with the remaining dough.
• Bring a large saucepan of salted water to a boil and add one-fourth of the gnocchi. Cook for 2 minutes after they float to the surface, then remove with a slotted spoon. Repeat the process with the remaining gnocchi. Place the gnocchi in a single layer in a baking pan or on a large plate, cover with plastic wrap, and refrigerate until ready to use.
• To prepare the sauce: Up to 6 hours before mealtime, roast the red peppers by placing each whole pepper directly on the gas stove burner (if you have an electric stove, do this under the broiler) and cook, turning occasionally, for 10 to 15 minutes, or until they are almost completely black. Place them in a bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skins peel right off.) Scrape the blackened skin off the peppers and discard the stems and seeds. Place the pepper in the blender and purée until smooth.
• Peel the onion and cut into 1/2-inch pieces. Trim the ends from the celery and cut into 1/4-inch-thick slices. Peel the carrot, cut in half lengthwise, and slice 1/4 inch thick.
• Heat the oil in a medium saucepan over medium heat. Add the onion, celery, and carrot, and cook, stirring frequently, for 12 to 15 minutes, or until the vegetables are fairly soft. Add the puréed red peppers, tomato paste, crushed red pepper, and water and stir well. Season with salt and pepper and cool to room temperature. Cover and refrigerate until ready to use.
• Thirty minutes before mealtime, remove the gnocchi and sauce from the refrigerator and let stand at room temperature.
• Fifteen minutes before mealtime, place the butter in a large skillet over medium heat. Add the gnocchi and cook, stirring occasionally, for 12 to 15 minutes, or until lightly browned on two sides.
• Meanwhile, place the sauce over low heat and cook, stirring occasionally, for 10 to 15 minutes, or until hot.
• Spoon half of the gnocchi onto each plate and top with the sauce. Sprinkle with the feta cheese and serve immediately.
• Red and green bell peppers are actually the same plant. Green peppers are picked when the peppers are green (go figure) and red peppers are left on the vine longer until they ripen and turn red. The longer time on the vine results in red peppers being sweeter than the green. Choose smooth, firm peppers with no shriveled or soft spots and avoid the heavy ones. They are loaded with seeds.
• Feta, which is a salted Greek cheese, can be mild or sharp, soft or hard. In the supermarket you'll find it either as a chunk immersed in brine (it spoils quickly after being taken out of the brine) or already crumbled in a package. Buy the latter for this recipe-any leftover is excellent sprinkled over salad.