GNOCCHI WITH POMODORO SAUCE
This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi, topped with fresh balls of mozzarella.
Provided by Heidi
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
- Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
- Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
- Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
- Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
- Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.
Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 5 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 207 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GNOCCHI WITH SAGE-BUTTER SAUCE
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
Provided by Gina Izzy Shores
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g
GNOCCHI WITH MUSHROOM SAUCE
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Categories Cheese Dairy Mushroom Potato Bake Sauté Parmesan Fall Winter Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 18
Steps:
- For gnocchi:
- Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
- Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- For mushroom sauce:
- Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
- Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
GNOCCHI WITH BACON CREAM SAUCE
Amazingly tender gnocchi are bathed in two of the best things in the world: bacon and cream, then sprinkled with cheese for one of the best side dishes ever.
Provided by Eden Westbrook
Categories Dinner
Time 12m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
- In a large high sided saute pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it's entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn't burn.
- Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
- Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
- In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
- Serve immediately with parsley and parmesan as garnish.
Nutrition Facts : Calories 222 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 227 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GNOCCHI IN SUN DRIED TOMATO SAUCE
This creamy, flavorful and easy-to-make Gnocchi in Sun Dried Tomato Sauce is one of the most loved recipes in my family. The sauce is truly addictive!
Provided by Tania Sheff
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Start by boiling the gnocchi according to the package instructions. Rinse well, and place on a large baking tray, just so they don't stick together.
- In the meantime, drain the oil from the sun-dried tomatoes into a small dish. Place the tomatoes into a food processor (a smoothie cup works great, too), add water, and blend until smooth. You'll end up having a paste with a sour cream consistency.
- Heat a large, non-stick pan and add 1 1/2 tbsp. of the reserved olive oil. Add the gnocchi and fry them for about 5-7 minutes, until they turn golden and a crust forms. After that, remove the gnocchi from the pan.
- To the same pan, add the pureed tomatoes, red pepper flakes, Half & Half, Parmesan cheese, and a pinch of salt. Cook for about 2-3 minutes, stirring occasionally. You can adjust the consistency of the sauce by adding a little water, if needed.
- Add the gnocchi to the sauce, stir, and garnish with chopped parsley and Parmesan. Serve.
Nutrition Facts : Calories 988 kcal, Carbohydrate 72 g, Protein 36 g, Fat 62 g, SaturatedFat 29 g, Cholesterol 130 mg, Sodium 1823 mg, Fiber 10 g, Sugar 17 g, UnsaturatedFat 23 g, ServingSize 1 serving
GNOCCHI WITH BLUSH SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mash potatoes in a bowl and 1 cup of the flour, reserving the rest to use if the gnocchi is not light and fluffy. Season with salt and pepper, to taste. Add beaten egg and cheese and mix everything well. Remove half the mixture to a separate bowl and stir in the chopped spinach. Knead the ingredients in each bowl lightly and on a floured board form into long cylinders. The gnocchi should have a light texture which is cohesive enough to remain whole while it is being boiled. If the mixture in either bowl is too wet, add the additional flour until the proper consistency is achieved. Conversely add milk if the dough is too dry, using only enough as needed to bring the dough together. Cut the long cylinders into pieces about 1-inch long and crimp with your fingertips into gnocchi dumplings which are roughly marquise-shaped.
- Bring a pot of water to boil for the gnocchi.
- Melt butter in a saucepan which will be large enough to accommodate the pound of cooked gnocchi, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow to thicken. Stir in tomato sauce and heat through. Season with salt and pepper. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Boil the gnocchi until al dente, drain, transfer to a serving dish, and spoon sauce over. Sprinkle with chives.
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- In a large pan, sauté garlic in oil until soft, then add tomatoes, tomato paste, basil, salt and pepper.
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- Rosé Sauce for Gnocchi. Recipe by Susie Fishbein. What a great way to “rosé all day,” am I right? This sauce is insanely flavorful and will go amazingly with your gnocchi.
- One Pot Meat Sauce. Recipe by Esty Wolbe. This is one of a few meat-based sauces on this list. Gnocchi isn't just about the dairy! One of the recipes Esty is most well known for is her Faked Ziti—this is the meat version of that.
- Cheesy Mushroom Gnocchi. Recipe by Michal Frischman. I don't know about you but this one had me at cheesy. And then again at mushroom. Because I like to try things out for you I have to let you know that sticking a fork at your computer screen will not, in fact, get you a bite of this dish.
- Tomato Cream Sauce. Recipe by Sam Adler. Sure, you could buy a jar of marinara sauce and call it a day, but wouldn't you rather doctor it up into something amazing?
- Hearty Vegetable Sauce. Recipe by Raghavan Iyer. This recipe developer literally wrote the book on potatoes, so you can probably take his word when he recommends a sauce for gnocchi.
- Gnocchi Pumpkin Sauce. Recipe by Joodie the Foodie. This is a good one to have in your pocket come Fall. But if you’re like me, you like to get a head start on pumpkin season.
- Pesto Alfredo Sauce. Recipe by Esther Deutsch. I have a family friend with a crazy amazing garden in her backyard. In the summer, she brings over entire shopping bags filled with basil, and my family is absolutely swimming in it.
- Summer Corn Ragu. Recipe by Ashira Mirsky. This summery gnocchi dish has rich flavors that will keep you going back for seconds and thirds! Ingredients. 1 large onion, chopped into very fine pieces.
- Jalapeño Cream Sauce. Recipe by Raghavan Iyer. If you like your cream sauce with a little (Okay a lot) of spice, this one is probably already calling your name.
- Thai-Style Peanut Sauce. Recipe by Raghavan Iyer. If you're looking for something a little different to go with your gnocchi tonight, consider this Thai-style sauce.
GNOCCHI WITH SUN DRIED TOMATO CREAM SAUCE RECIPE
From theblackpeppercorn.com
4.6/5 (7)Category Entree, Main CourseCuisine PastaTotal Time 40 mins
- If the sun dried tomatoes are dry and hard then they need to be rehydrated. Soak them in warm water for 30 minutes, or until soft and pliable. Drain.
- Melt butter in a saucepan on medium heat. Add the sun dried tomatoes and cook for 5 minutes to bring out the flavour in the tomatoes.
- Stir in the minced garlic and cook for just under a minute. Once you can smell the aroma from the garlic, stir in the cream.
SWEET POTATO GNOCCHI WITH SHRIMP AND CREAMY SAUCE
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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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