Gnocchi And Peppers In Balsamic Sauce Recipes

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GNOCCHI AND PEPPERS IN BALSAMIC SAUCE



Gnocchi and Peppers in Balsamic Sauce image

This is a great twist on gnocchi! Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.

Provided by jennbot

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, chopped
½ cup diced red onion
salt to taste
6 crimini mushrooms, chopped
4 small mixed sweet peppers, julienned
½ cup cherry tomatoes, halved
4 leaves fresh basil, chopped
½ cup balsamic vinegar
1 (16 ounce) package potato gnocchi
1 cup Additional butter or margarine

Steps:

  • Cook the gnocchi according to package directions; drain.
  • Heat the olive oil in a skillet over medium heat. Add garlic to the skillet and cook for 2 minutes. Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes. Stir in the mushrooms, peppers, tomatoes, and basil; cook for another 5 minutes. Stir the butter in to melt. Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 minutes. Toss the cooked gnocchi with the sauce.

Nutrition Facts : Calories 692.8 calories, Carbohydrate 33.8 g, Cholesterol 143.3 mg, Fat 61 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 35 g, Sodium 434.7 mg, Sugar 7.2 g

GNOCCHI WITH ROASTED RED PEPPER SAUCE



Gnocchi with roasted red pepper sauce image

This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce

Provided by Amanda Grant

Categories     Dinner

Time 27m

Number Of Ingredients 4

500g pack gnocchi
½ batch roasted red pepper sauce (see 'Goes well with...' below)
125g ball mozzarella
2 handfuls breadcrumbs

Steps:

  • Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.

Nutrition Facts : Calories 349 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

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2011-01-06 Heat a small saucepan over high heat and add balsamic vinegar. Allow vinegar to come to a boil them immediately reduce to a simmer. Simmer …
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  • Heat a small saucepan over high heat and add balsamic vinegar. Allow vinegar to come to a boil them immediately reduce to a simmer. Simmer until vinegar reduces by half of the amount – about 8-10 minutes. Set aside and let cool.
  • Heat a skillet on medium-low heat and add 1 tablespoon garlic butter. Add chopped peppers, onions and mushrooms and saute until soft, about 5 minutes. While veggies are cooking, boil water for gnocchi and cook according to directions – they only take a few minutes, so make sure the veggies are almost finished cooking.
  • Drain gnocchi and add to veggies in skillet. Add vinegar reduction and garlic butter and stir to combine. Top with parmesan if desired. Serve and devour!

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  • Once most of the liquid has evaporated, add the balsamic vinegar and allow it to cook out. Once cooked out, add the cream and milk, lower the heat and allow to thicken.
  • In a separate frying pan, put the remaining oil and butter and put on low heat allowing the butter to melt but not to burn while the gnocchi is boiling.
  • Bring salted water to the boil and add the gnocchi. As soon as the gnocchi pops to the top of the water, use a slotted spoon to remove and transfer to the pan with oil and butter.

GNOCCHI WITH SPINACH AND PEPPER SAUCE RECIPE | COOKING LIGHT
2018-06-30 Drain gnocchi; return to pan. Add spinach, 1/4 cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes. Gently toss to combine. Pulse red …
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  • Drain gnocchi; return to pan. Add spinach, 1/4 cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes.
  • Gently toss to combine. Pulse red peppers, almonds, tomato, baguette, vinegar, garlic, paprika, crushed red pepper, and remaining 2 tablespoons olive oil in a food processor until smooth, about 1 minute.
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  • Heat the olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms and season with a large pinch of salt and pepper. Cook until browned and reduced, about 10-15 minutes.
  • While the mushrooms are cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until just al dente. Reserve 1/2 cup of pasta cooking water and drain the gnocchi.
  • Reduce the heat to medium, then add in the thyme, sage and cook another minute or so until fragrant. Add in the butter, balsamic vinegar and 1/4 cup reserved pasta water and cook to form a sauce. Add in the cooked gnocchi and stir until combined. Add in the basil and stir until combined. Season to taste as needed with salt/pepper and red pepper flakes, if using, then serve.

7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS

From thespruceeats.com
  • 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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