GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE
Make a change from pasta with this Italian-style midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
- Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium
GNOCCHI WITH TOMATO SAUCE
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
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.
ONE POT TOMATO GNOCCHI SAUCE
Quick and easy gnocchi sauce recipe, made in one pot on stovetop with simple ingredients like tomatoes and basil and loaded with Italian flavors. Easy 30 minute meal.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- In a large nonstick pot, boil gnocchi in salted water until it floats on top. Drain and keep aside.
- In the same nonstick pot, heat oil over medium high heat.
- Add the garlic and onion and cook until onions are transparent.
- Add the crushed tomatoes, salt, pepper, Italian seasoning, oregano, red chili flakes and mix everything together.
- Let it simmer until liquid is reduced and sauce thickens. Stir occasionally to mix everything together.
- In the final 5 minutes, add green peppers, basil and mix them into the sauce.
- Add boiled gnocchi and mozzarella cheese into the pot and mix everything together.
- Garnish with more basil and sprinkle parmesan cheese. Enjoy!
Nutrition Facts : Calories 124 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 390 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
HOMEMADE GNOCCHI WITH TOMATO-PESTO CREAM SAUCE
If you're looking for a homemade gnocchi, this is it! The gnocchi are tender, and the sauce is delicious! It's definitely NOT a low-fat recipe, but you can always adjust to your liking. I usually top this off with some grilled chicken or shrimp, but you might decided to make a separate meat entree. For best flavoring, use all of the ingredients mentioned.
Provided by hanhgirl417
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 1h15m
Yield 6
Number Of Ingredients 22
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes.
- Drain potatoes and set aside until cool enough to handle. Remove and discard peels, place potatoes in a bowl, and mash until smooth. Mix in 1 tablespoon butter, 1/2 tablespoon olive oil, garlic salt, seasoning blend, and pepper until combined. Add egg and mix until incorporated. Pour in flour and mix until well combined and dough forms a ball. Separate dough into 4 sections.
- Set a large pot of salted water over medium-high heat and bring to a boil.
- While water is coming to a boil, form gnocchi: Place 1 section of dough on a lightly floured surface; cover remaining 3 sections of dough with plastic wrap so they do not dry out. Roll dough into a ball and then roll it out into a rope. Cut the rope into 1/2-inch increments and roll each piece into a small ball. Roll each ball in flour to coat, press with the back of a fork to shape; and place on a plate. Repeat with remaining 3 sections of dough.
- Throw the first batch of gnocchi into the boiling water. Cook until gnocchi float to the surface, about 5 minutes, then remove with a ladle, drain in a strainer, and transfer to a large bowl. Repeat until all gnocchi have been cooked and drained. Place gnocchi in the refrigerator.
- Combine 1 tablespoon olive oil and garlic in a skillet over medium heat. Cook until garlic has released its flavor, about 1 minute. Throw in diced tomatoes and cook until soft, 2 to 3 minutes. Pour in whipping cream and butter and bring to a gentle boil. Mix in Parmesan cheese and pesto sauce. Add cooled gnocchi and season with pepper, rosemary, chile flakes, garlic salt, and seasoning blend.
Nutrition Facts : Calories 618.6 calories, Carbohydrate 56.2 g, Cholesterol 110.2 mg, Fat 36.6 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 17.2 g, Sodium 535.1 mg, Sugar 2.5 g
GNOCCHI WITH VODKA CREAM SAUCE
Steps:
- To make the gnocchi: place the potatoes in a large pot. Cover with water. Add salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes. Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill.
- In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes. Work the mixture until it becomes a smooth dough, then incorporate the herbs. Form the dough into 2 balls.
- On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick. Cut the 'ropes' into 3/4-inch pieces. Arrange the gnocchi on a lightly floured baking sheet. (You can freeze the gnocchi at this point and use straight from freezer.)
- Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.
- To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
- Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.
- Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.
VEGAN GNOCCHI WITH TOMATO CREAM SAUCE
Make and share this Vegan Gnocchi With Tomato Cream Sauce recipe from Food.com.
Provided by tendollarwine
Categories Potato
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Scrub the potatoes and poke all over with a fork. Place on a baking sheet and bake for 1 hour. Remove the potatoes and peel the skin off. Mash the potatoes in a bowl until there are as few lumps as possible.
- In another bowl, add the flour and seasonings, mix, and make a well in the center. Add the potatoes and slowly mix together to form a smooth dough. Add more flour if needed.
- Dust a work surface with more flour, take sections of the dough, and roll out into a ½ inch thick rope. Cut the rope into ¾ inch long pieces. Take each piece and pinch the ends to form an oval ball, and roll with the tines of a fork to get a striped design on one side.
- In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Keep warm in a bowl in the oven.
- Meanwhile, heat the tomato sauce, basil and soy milk in a saucepan over low heat until it begins to bubble. Add more soy milk for a lighter, creamier sauce. Pour the sauce over the gnocchi, toss and serve.
Nutrition Facts : Calories 229.4, Fat 1.2, SaturatedFat 0.2, Sodium 1126.7, Carbohydrate 48.5, Fiber 5.3, Sugar 6.3, Protein 7.6
GNOCCHI WITH CREAMY TOMATO SAUCE
Gnocchi With Creamy Tomato Sauce - very quick and easy to make with simple ingredients and store bought potato gnocchi. The creamy tomato sauce is smooth, flavorful and delicious. Made from scratch with canned tomatoes (or tomato sauce), onions, garlic, olive oil, seasoning, tomato paste and cream cheese.
Provided by Lyubomira
Categories dinner
Number Of Ingredients 13
Steps:
- Prepare the pasta sauce first.
- Heat olive oil in a skillet over medium-high heat and add onion. Cook for 1 minute, then add garlic. Cook for another minute, stirring to prevent burning.
- Add the tomato paste, tomato sauce and honey, stir to combine. Cook for 3 minutes, then season with salt, pepper, oregano and basil.
- Add the cream cheese, lower the temperature. Stir until combined.
- Cook the gnocchi.
- Reserve some of the cooking water (1/2 cup), before draining.
- Combine the gnocchi with the sauce, add cheese and basil. Serve immediately or refrigerate for up to 3 days. These gnocchi with creamy tomato sauce can be frozen in airtight container for up to 1 month.
Nutrition Facts : Calories 403 kcal, Carbohydrate 51 g, Protein 13 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 1282 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CREAMY BUTTERY TUSCAN GNOCCHI RECIPE
Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
- Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
- Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
- Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
- Stir in the spinach leaves and cook until wilted, about 1 minute.
- Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
- Season with a little extra salt & pepper, if needed, to suit your taste.
- Serve immediately.*
Nutrition Facts : Protein 14 g, SaturatedFat 21 g, Fat 27 g, Calories 450 kcal, Carbohydrate 47 g, ServingSize 1 serving
SKILLET GNOCCHI WITH HAM AND CREAMY TOMATO SAUCE
Store-bought gnocchi and marinara sauce make an easy and delicious skillet dinner. Served with a fresh salad, this recipe has all the qualities of a fantastic Italian dish. A friend of mine showed me this great recipe, thanks!
Provided by NATHALIE1
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion and saute until lightly golden, about 3 minutes. Season with salt and pepper. Stir in ham and garlic and cook for 2 minutes. Add wine, reduce heat to medium, and simmer until liquid has reduced by 3/4 of the original amount, about 10 minutes.
- Meanwhile, 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 gnocchi and set aside.
- Add cream to the skillet and bring to a rolling boil. Cook for 3 to 4 minutes. Stir in marinara sauce and cooked gnocchi; toss lightly to combine. Add parsley and basil. Sprinkle with Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 594.4 calories, Carbohydrate 33.6 g, Cholesterol 135.8 mg, Fat 42 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 21.4 g, Sodium 1225.1 mg, Sugar 6.7 g
GNOCCHI WITH TOMATO SAUCE
This gnocchi with tomato sauce recipe is a simple one pan meal that takes store-bought gnocchi to the next level! Plenty of melty Parmesan and mozzarella make this dish extra delicious.
Provided by Natasha Bull
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
- Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
- Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes). The sauce will thicken as the gnocchi releases starch.
- Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve immediately.
Nutrition Facts : Calories 364 kcal, Carbohydrate 48 g, Protein 14 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 948 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
GNOCCHI IN TOMATO CREAM SAUCE.
Make and share this Gnocchi in Tomato Cream sauce. recipe from Food.com.
Provided by dale7793
Categories Potato
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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4.5/5 (6)Total Time 45 minsCategory PastaCalories 540 per serving
- Arrange your tomatoes in a shallow casserole dish. If you're using small to medium tomatoes, slice in two and place facing up on the dish. If you're using cherry or baby plum tomatoes, leave them whole. Drizzle with olive oil, salt and pepper, and the sliced garlic.
- Place in the oven for 40 minutes. It's worth setting a timer for this so you can see when to add the gnocchi.
- Prep the gnocchi. Scatter on an oiled baking tray and drizzle or spritz a little extra olive oil on top.
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5/5 (3)Total Time 20 minsCategory MainCalories 618 per serving
- Slice the sundried tomatoes into thin strips (unless you have bought julienned sun-dried tomatoes - see note 2)½ cup sundried tomatoes
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- Heat the olive oil in a large skillet over med/high heat. Add the pancetta and saute until golden brown.
- Add the onion and saute until the onion is golden and softened, then stir in the garlic. Continue cooking for 2-3 mins.
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5/5 (24)Category Main CourseCuisine ItalianTotal Time 25 mins
- Add the olive oil to a skillet on medium-high heat. Sauté the onion for about 5 minutes (ok if it's lightly browned).
- Add the white wine, Dijon mustard, garlic, and Italian seasoning. Stir until you've got a smooth mixture and let it cook for about a minute.
- Add the diced tomatoes, cream, and gnocchi. Wait until it starts to lightly bubble again, then reduce the heat to medium and cover for 5 minutes.
- Give it a good stir, and add the basil and season with salt & pepper. Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more.
ONE RECIPE, TWO WAYS: GNOCCHI WITH TOMATO SAUCE - FOOD NETWORK
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- 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!
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- Cook the gnocchis according the manufacturer’s directions. Drain them, then transfer them back in the same casserole.
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4.6/5 (45)Total Time 20 minsCategory Vegetarian PastaCalories 445 per serving
- Begin by boiling the gnocchi according to package/recipe instructions. Strain the gnocchi and add it to a cast iron skillet/ large pan.
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- Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
- Gnocchi With Tomato Sauce and Fresh Basil. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.
- Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
- Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
- Gnocchi With Gorgonzola Sauce. This sauce is so yummy. The zesty flavor of the Gorgonzola (an Italian blue cheese similar to Roquefort, Stilton, or Maytag) really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.
- Gnocchi With Primavera Sauce. So far, all the sauces we've listed are quite autumnal or wintery. But lest you think gnocchi is just a cold weather food, let us dissuade you.
- Gnocchi in Creamy Pink Tomato Sauce. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.
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