CHEESY TOMATO BAKED GNOCCHI RECIPE
This easy Cheesy Tomato Baked Gnocchi Recipe made with 2 types of cheese and a perfectly spiced tomato sauce, it's about as good as you can get.
Provided by Rosemary Molloy
Categories Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400F (200C), lightly oil an 8 x 6 inch baking dish.
- In a medium/large pan, add the olive oil, garlic, purée, water, oregano, basil, and salt. Stir to combine, on medium heat cook until thickened (not too thick), approximately 15-20 minutes.
- While sauce is cooking, cook the gnocchi in the boiling salted water, just until they float to the surface, approximately 30 seconds, drain immediately, do not rinse.
- When sauce has thickened add the gnocchi and toss gently, place in the prepared baking pan, top with the shredded Mozzarella and then the grated Parmesan cheese. Bake for approximately 5 minutes then raise heat and broil for another 3-5 minutes or until cheese has browned, (watch it doesn't burn). Serve immediately. Enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 62 g, Protein 10 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 859 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
BAKED GNOCCHI
This baked gnocchi is simple, fast, and delicious.
Provided by ConnieD
Categories Main Dish Recipes Pasta
Time 45m
Yield 1
Number Of Ingredients 3
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.
Nutrition Facts : Calories 304 calories, Carbohydrate 32 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 3.2 g, Protein 11.2 g, SaturatedFat 8.2 g, Sodium 600.6 mg, Sugar 7.7 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 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.
BASIL GNOCCHI
Steps:
- Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
- Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed). Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts; fry until toasted, swirling the pan. Transfer the nuts with a slotted spoon to paper towels and season with salt. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
- Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino.
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.
BREAD "GNOCCHI" WITH TOMATO AND BASIL
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes.
- Remove the bread gnocchi and tomatoes from heat and transfer to a flameproof casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.
GNOCCHI ALLA SORRENTINA
This Gnocchi all Sorrentina recipe will knock your socks off! Made with simple ingredients, this dish packs a surprising, huge flavor punch! Gnocchi is smothered with a delicious tomato sauce, fresh basil and of course, lots of melty cheese! You'll love how easy it is and it's sure to please the whole family!
Provided by Casey Rooney
Categories Dinner Main Course
Time 45m
Number Of Ingredients 9
Steps:
- To a large oven-proof skillet, heat olive oil over low heat. Add garlic and red pepper flakes (if using) and cook for 2-3 minutes. Make sure you keep the heat low and stir every so often so the garlic doesn't burn!
- Add San Marzano tomatoes to the pan. Break up the tomatoes with the back of a fork, wooden spoon or by using kitchen shears (my favorite way!). Over medium heat, bring tomato sauce to a gentle simmer, then reduce heat to low and simmer for 15 minutes. Season with salt, if needed.
- Preheat oven to 375˚F. Stir in basil, Parmesan cheese, half of the mozzarella cheese and gnocchi. Stir until everything is combined, then cook 3-4 minutes, stirring often.
- Top the dish with remaining mozzarella cheese and bake for 15 minutes until bubbly. Allow 5-10 minutes to cool then serve immediately! ((Note: if you don't have an oven-proof pan/skillet, simply transfer the the gnocchi and tomato basil sauce to a 9x9 baking dish)).
Nutrition Facts : Calories 365 kcal, Carbohydrate 28 g, Protein 17.1 g, Fat 22.1 g, SaturatedFat 7.4 g, Cholesterol 28 mg, Sodium 976 mg, Fiber 4 g, Sugar 5.3 g, ServingSize 1 serving
BAKED GNOCCHI WITH TOMATO & BASIL
Meet your new favorite comfort food dinner: baked gnocchi ! It features a simple tomato sauce, cheesy mozzarella and fresh basil. The whole family will devour it!
Provided by Dash of Honey
Categories Mains
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425F and place the rack in the middle.
- Cook the gnocchi in boiling water according to the package instructions. Reserve ½ cup of cooking water. Rinse the cooked gnocchis with cold water.
- In a big oven proof skillet (about 11 inches), sauté the onion with butter for 6-7 minutes. Add garlic and red pepper flakes and cook for another minute. Season well. Add the sun-dried tomato pesto, tomato sauce, cream cheese, cooking water and fresh basil. Stir to combine and cook for 2 minutes. Gently fold the cooked gnocchi.
- Garnish with mozzarella cheese on top and bake for 20-25 minutes. Let it rest for 5 minutes. Top it with fresh basil leaves.
Nutrition Facts :
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.
GNOCCHI WITH TOMATO, BASIL, AND OLIVES
Provided by Lidia Matticchio Bastianich
Categories Olive Pasta Tomato Vegetarian Quick & Easy Dinner Basil Spring Healthy
Yield Makes 3 main-course or 6 first-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 the heat and set aside.
- Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions
- 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. Check the seasoning, transfer the gnocchi to a platter, and serve immediately.
More about "baked gnocchi with tomato basil food"
SHEET-PAN GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (271)Author Sarah JampelServings 4
- Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
- Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
- Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.
- Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.
CRISPY BAKED GNOCCHI WITH TOMATOES, BASIL AND MOZZARELLA
From foodrepublic.com
Servings 1Estimated Reading Time 1 min
BAKED GNOCCHI WITH TOMATO AND BASIL | COOK'S COUNTRY …
From americastestkitchen.com
GNOCCHI WITH FRESH TOMATO AND BASIL SAUCE | ITALIAN RECIPES …
From sbs.com.au
GNOCCHI TOMATO AND BASIL RECIPE - LOVEFOOD.COM
From lovefood.com
15 MINUTE TOMATO BASIL GNOCCHI | LEMONS + ZEST
From lemonsandzest.com
GNOCCHI BAKE WITH TOMATOES, BASIL AND MOZZARELLA - TESCO REAL FOOD
From realfood.tesco.com
HOME COOKING VS FAST FOOD ON TWITTER: "[HOMEMADE] POTATO …
From twitter.com
TOMATO AND BASIL GNOCCHI BAKE | TINNED TOMATOES
From tinnedtomatoes.com
TOMATO BASIL GNOCCHI - WHAT'S GABY COOKING
From whatsgabycooking.com
BEST TOMATO-BASIL GNOCCHI RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
TOMATO BASIL GNOCCHI (30 MINUTES ONLY!) - JOYOUS APRON
From joyousapron.com
BAKED GNOCCHI WITH TOMATO SAUCE - ELAVEGAN
From elavegan.com
ONE POT CREAMY SUN-DRIED TOMATO PASTA | GIMME SOME OVEN
From gimmesomeoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love