Basil Gnocchi With Simple Tomato Sauce Food

POTATO GNOCCHI WITH TOMATO BASIL SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Wash the potatoes under cold running water and pat dry.
• Use a large knife and make a deep incision length-wise into each potato.
• Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
• Let potatoes cool a little but do peel them while they are still a bit warm.
• Put them through a potato ricer. Alternately you can use a potato masher or a fork.
• Place the mashed potatoes in a large bowl.
• Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
• Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
• Transfer the dough to a wooden board or work surface.
• Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
• Knead for 2 to 3 minutes.
• The dough should be smooth, pliable and just a little bit sticky.
• Cut off a section of dough at a time.
• Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
• Cut the roll into 1 inch pieces.
• Repeat with the remaining dough.
• To shape the gnocchi, I used my little wooden gnocchi board with ridges.
• Alternately, you can use the back of a fork .
• Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
• Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
• Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
• Repeat with the remaining pieces of dough.
• Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
• Set aside while you prepare the sauce.
• Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
• Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
• Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
• Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
• While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
• Add salt to the boiling water and then the gnocchi.
• Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
• Remove the gnocchi with a slotted spoon and place them on a serving platter.
• Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
• The heat of the tomato sauce will slowly melt the mozzarella.
• Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
• Serve while still hot.

GNOCCHI WITH TOMATO SAUCE

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.

GNOCCHI WITH TOMATOES, BASIL AND OLIVES

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.

ONE-PAN CHICKEN AND GNOCCHI IN TOMATO-BASIL SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with the dried Italian seasoning and a good pinch of salt. Arrange the chicken in the pan, cover and sear for 5 minutes. Flip, cover and sear the chicken another 5 minutes. (It won't be cooked all the way through, but that's okay! We'll finish in a bit.) Remove the chicken from the pan.
• Add a splash of water to the pan to deglaze, if needed, and use a wooden spoon to scrape up the browned bits. Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until nicely charred on both sides, another minute or two. Add the chicken (and its juices) back to the pan, and bring the heat down to medium-low. Add the tomato sauce, along with about 1/3 cup water swirled in the jar, along with the gnocchi. Using tongs, nestle the gnocchi down in the sauce, so that it's all covered. Cover with a lid and bring the heat up to medium. Simmer until the gnocchi is tender, 5 to 6 minutes.
• Divide the dish among dinner bowls, and use forks to shred the chicken a little, if you want. Garnish with freshly grated Parmesan and fresh basil leaves.
• Serve immediately!

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

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.

BASIL GNOCCHI WITH SIMPLE TOMATO SAUCE

Steps:

• Begin with the sauce. Place the tomatoes in a small pan, then half fill the tomato can with water and add that to the pan.
• Stir in the shallot, garlic, herbs, chilies and salt and pepper.
• Bring to the boil and simmer gently for at least an hour until thickened and dark red.
• Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender, then drain.
• Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.
• Sprinkle over the basil, plenty of salt and pepper and the flour.
• Using a wooden spoon or your hands, bring together to make a firm dough. Knead the dough gently for a couple of minutes and then roll out into sausages about 1/2in thick. Cut the sausages into pieces 1in long.
• Gently cook the gnocchi in a pan of simmering water for a minute or two, until they rise to the surface. Scoop them out as they rise, toss with the tomato sauce and arugula leaves, and 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.

EASY GNOCCHI WITH TOMATO SAUCE

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.

POTATO GNOCCHI WITH TOMATO-BASIL SAUCE

Steps:

• Peel the potatoes, and boil them until tender. Drain, and refrigerate overnight.
• Mash the potatoes well, or pass them through a ricer until smooth. Spread the potatoes on a flat surface, and make a well in the middle. In a bowl, beat the egg yolks and pour them into the center of the well. Add the olive oil and salt and pepper. Stir slowly.
• While mixing, knead in the flour and the potatoes a little at a time. The dough should be moist but not sticky.
• On a floured work surface take one-fourth of the dough, and knead until it feels smooth (about 2 to 3 minutes). Roll the dough into a log approximately 1 inch thick. Cut the log into 1/2-inch-long pieces. Dust the pieces with flour. Repeat with the rest of the dough.
• To give the dough the traditional gnocchi shape, place a piece of dough over the side of a cheese grater that has three or four long smile-shaped holes. Press the dough down over the hole, and gently roll it out to give it a shell shape. (This takes a few tries to get the technique.) Repeat with all the dough.
• Bring a large pot of lightly salted water to a boil. Add the gnocchi all at once, and stir gently so they do not stick to the pot. When they are done they will float to the top. With a perforated spoon, remove them and serve immediately, or drop them into ice water until needed, then briefly reheat in boiling water.
• In a saucepan, heat the olive oil over medium flame and add the garlic. Cook until the garlic is golden. Increase heat to high, and add all of the tomatoes. Cook until the tomatoes break open. Lower heat to simmer, and cook for 30 minutes.
• About 10 minutes before the sauce is done, add the basil leaves, season with salt and pepper, and stir gently. Taste for seasonings and serve.