Gnocchi Gratin With Chilli Tomato Sauce Recipes

GNOCCHI GRATIN WITH CHILLI TOMATO SAUCE

Steps:

• Place tomatoes, oil, garlic, chilli flakes, sugar, basil and salt and pepper.
• in a medium pot.
• Bring to the boil.
• Simmer for 20 minutes on low.
• Cook gnocchi in a large pot of boiling, salted water for 3 minutes or until they rise to the surface.
• Drain well, divide between 4 baking dishes, place on baking tray.
• Spoon over prepared tomato chill sauce.
• Pre heat grill, top each dish with sliced bocconcini.
• Grill 3 - 4 minutes till golden brown and serve.

GNOCCHI WITH SPICY TOMATO SAUCE

Steps:

• Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the "moat." When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.;
• In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.;

GNOCCHI GRATIN

Steps:

• Preheat oven to 350 degees.
• In a small sauce pan over med heat, warm the milk.
• In a med sauce pan over med low heat add the butter.
• When the butter has melted, add the flour and cook, stirring constantly, 2 to 3 minutes, to make a roux.
• Remove from heat and slowly add the hot milk, while whisking constantly.
• Add the salt, and return to med heat and cook, stiring constantly, until the sauce is smooth and thick enough to coat the back of the spoon, about 1 minute.
• Remove from heat.
• Place half the cooked Gnocchi into a baking dish.
• Top with half of the white sauce and half the cheese.
• Place the other half of the Gnocchi into baking dish.
• Top with the remaining sauce and remaining cheese.
• Cut the remaining butter (1TBS) into small bits and pat them over the sauce.
• Sprinkle top evenly with the bread crumbs.
• Bake the gratin until the sauce is bubbling around the edges, and the top is golden brown, about 30 minute.
• Remove from oven and let rest for 10 minute.

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.

GNOCCHI GRATIN

Steps:

• Preheat oven to 375*F.
• Boil the potatoes in salted water.
• Peel and pass through a ricer.
• While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.
• On a floured surface, roll the mixture into 1 inch thick logs.
• Cut the logs into 1 inch pieces; stand each piece on end and flatten with the palm of your hand into 1/4 inch thick disks.
• Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.
• Plunge them into a bowl of ice water.
• Drain and pat dry.
• Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).
• Remove from the heat and let stand for at least 1/2 hour.
• Strain through a sieve and keep warm until ready to assemble the dish.
• In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.
• Bake for 35 minutes until bubbly and lightly browned.