CHORIZO & MOZZARELLA GNOCCHI BAKE
Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal
Provided by Marianne Turner
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
- Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
Nutrition Facts : Calories 318 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
ITALIAN EGGPLANT GNOCCHI BAKE
Full-flavored, comforting gratin-like dish full of Italian goodness. It's surprisingly rich in fiber. Simple to make.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
- Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
- Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
- Garnish with the fresh basil sprigs if using and serve.
Nutrition Facts : Calories 346 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 725 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams
GNOCCHI WITH EGGPLANT AND MOZZARELLA
This stick-to-your ribs vegetarian dinner is a snap to make: Just hit the prepared pasta section of the grocery store for the gnocchi, roast some eggplant (do this step ahead, if you want), add marinara (store-bought is fine), and top with mozzarella.
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Cube the eggplant and toss it with the olive oil until evenly coated and spread them evenly on the lined baking sheet. Sprinkle the tops with the salt. Roast in the oven for about 20 minutes. Then quickly remove the pan from the oven and push the eggplant around with a wooden spoon so the cubes turn over. Then return the pan to the oven and roast for another 20 minutes or until the eggplant is lightly browned and collapsed. Remove from the oven and allow to cool.
- Add the marinara sauce and roasted eggplant to a saucepan and warm over medium-low heat. You want the sauce to get heated through, but not boil or bubble.
- While the sauce is warming, make the gnocchi according to package directions and divide the cooked dumplings evenly amongst three or four bowls.
- Then add the cubed mozzarella to the sauce and stir for one minute so it gets tender but doesn't melt. Stir the sauce into the gnocchi and serve!
CARAMELIZED GNOCCHI WITH TOMATOES AND MOZZARELLA
This dish, also known as Gnocchi alla Sorrentina, consists of fried gnocchi covered with an easy cherry tomato and mozzarella sauce with tons of fresh basil. 30 minutes, tops. Score.
Provided by Karen
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Begin by chopping the tomatoes in half. (You will need about 1 1/2 boxes of tomatoes. No need to measure, just eyeball it.)
- Clean and de-stem the basil, then chop roughly.
- Pour 2 tablespoons of olive oil into a medium saucepan and set to medium heat. Slice the garlic thinly. When the oil is hot, add the garlic and saute until it has started to brown lightly, about 1 minute. Add the halved tomatoes (and any juice) and cook for 2 minutes.
- Add most of the basil, reserving a few tablespoons to garnish with.
- Add the sugar and season to taste with salt and pepper. Bring the mixture to a boil, then turn the heat all the way down to low.
- Meanwhile, in a large saucepan, add the butter and 3 tablespoons of olive oil and turn the heat to medium. When the butter is melted and the oil is hot, add all the gnocchi. Stir with a wooden spoon to cover them with oil, then spread them out evenly so they are in one layer. Season with salt and pepper. Set a timer for 5 minutes and do not stir. You want the gnocchi to caramelize and get nice and brown. After 5 or 6 minutes (whenever they have browned), use a wooden spoon or spatula to flip each gnocchi to brown the other side. Cook for another 3-5 minutes until browned, stirring again if necessary. Remove from heat.
- Turn off the burner with the tomatoes. Add the drained mozzarella balls and stir. You want to heat up the mozzarella without melting them too much--they should retain their shape. (If the tomatoes are too hot, wait).
- You can either add the fried gnocchi to the pan with the tomatoes, or spoon the gnocchi onto each plate and top with tomatoes and mozzarella.
- Serve with a chopped basil leaves and grated Parmesan. Eat this with a big salad and some crusty bread.
Nutrition Facts : ServingSize 1 cup, Calories 670 kcal, Carbohydrate 48 g, Protein 25 g, Fat 43 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 82 mg, Sodium 981 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 23 g
TOMATO-EGGPLANT GNOCCHI
A hearty but not-too-heavy, one-skillet summer dinner that's vegetarian too. Storebought gnocchi cook atop an eggplant and tomato sauce. Red pepper flakes give the dish a touch of heat that's tempered by creamy ricotta when served.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat 1/4 cup oil in a large skillet over medium. Add eggplant, season generously with salt, cover, and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate.
- Add remaining 2 tablespoons oil to skillet over medium heat. Add garlic and red-pepper flakes and cook, stirring, until fragrant, 1 minute. Add tomatoes and simmer, stirring, until slightly thickened, 5 minutes. Return eggplant with any juices to skillet; season with salt. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil.
EGGPLANT GNOCCHI (GNOCCHETTI DI MELANZANE)
Make and share this Eggplant Gnocchi (Gnocchetti Di Melanzane) recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplant in half lengthwise, score the flesh in a deep diagonal pattern, salt them, oil them, and bake them in a preheated 400 F oven for about 20 minutes. When they are cool enough to handle, scoop out the flesh with a spoon, crumble the mixture by hand, and heat it over a brisk flame in a non-stick pan to drive off excess moisture.
- While the eggplant is baking and cooking, boil the potatoes, skin them, and rice them. Make a mound of the cooked-down eggplant, riced potatoes and flour on your work surface, and work the egg into it, together with a pinch each of salt and pepper. Make gnocchi 3/4 of an inch long and half that in diameter, and set them aside on a lightly floured surface while you prepare the sauce (set a pot of water to heat while you're at it).
- Cut the zucchini into rounds, and sauté them in olive oil with the garlic, thyme and oregano. Cover and simmer the vegetables for 10 minutes; in the mean time the water should have come to a boil. Salt it and add the gnocchi, while adding the shrimp and fresh parsley to the zucchini. The gnocchi will rise to the surface as they become done; remove them with a slotted spoon and add them to the sauce. Check seasoning and cook the gnocchi for a few minutes in the sauce, shifting them about in the pan by shaking it as if you were turning an omelet. Serve, garnishing the dish with finely sliced grilled eggplant if you want.
Nutrition Facts : Calories 348.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 121.4, Sodium 110.5, Carbohydrate 61, Fiber 9.2, Sugar 6.2, Protein 21.1
ISABELLA'S GNOCCHI WITH TOMATO AND EGGPLANT SAUCE
Make and share this Isabella's Gnocchi With Tomato and Eggplant Sauce recipe from Food.com.
Provided by ImPat
Categories Vegetable
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Season eggplant well with salt and set aside for 20 minutes (this will remove any bitterness).
- Meanwhile or the sauce, heat 1 tablespoon oil in a saucepan over medium heat and then add garlic, tomatoes and sugar and season with salt and pepper and then bring to the boil and then reduce heat to low and simmer stirring occasionally for 8 minutes or until thickened and stir in shredded basil.
- Rinse eggplant and pat dry.
- Heat remain oil in a large frying pan and cook eggplant for 6 minutes, turning, or until golden and then drain on paper towel, then stir into tomato sauce, set aside.
- For the gnocchi, place ricotta, parmesan (or pecorino), egg, nutmeg and 35 gram (1/4 cup) flour in a bowl and season with salt and pepper and using your hands mix to form a soft dough, add remaining flour and mix to a stiff dough.
- Transfer dough to a floured surface and roll into 4 logs.
- Cut each roll into 8 pieces and gently roll each ball of gnocchi over the back of a fork to create little ridges.
- Bring a pot water to the boil and cook gnocchi for 2 minutes or until they rise to the surgace and remove with a slotted spoon.
- Add drained gnocchi to the pan of sauce and then stire over a low heat until armed through.
- Divide among bowls and then serve with extra basil and parmesan (or pecorino).
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