Perfect Philly Gnocchi With Fresh Tomato Sauce Food

GNOCCHI WITH TOMATO SAUCE

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.

GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE

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.

PERFECT PHILLY GNOCCHI WITH FRESH TOMATO SAUCE

Steps:

• Add potatoes to cold water in saucepan. Bring to boil; cook 20 to 25 min. or until potatoes are tender. Drain; let stand 5 min. or until cool enough to handle. Use box grater to grate potatoes; spread onto baking sheet. Cool 15 min.
• Place potatoes in large bowl. Add cream cheese; mix well. Add Parmesan and flour; mix well. Shape into ball; knead lightly 8 times. (Do no overmix.) Cover with clean kitchen towel; let stand 15 min.
• Divide dough into 8 pieces; place on lightly floured surface. Roll each piece into 12-inch-long rope. Use sharp knife to cut dough into 3/4-inch pieces; spread onto parchment-covered rimmed baking sheet. Cover with towel.
• Grate onion with box grater; set aside. Place grater in shallow dish; use to grate tomatoes, reserving juices in dish. Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are softened. Stir in tomatoes and reserved juice; simmer 5 min. or until tomatoes are tender and liquid is reduced by one-third. Stir in basil.
• Bring large saucepan of water to boil. Add about 2 doz. gnocchi; cook until they rise to surface. Remove from water with slotted spoon; place in large serving bowl. Repeat with remaining gnocchi. Top with tomato sauce.