Gnocchi With Creamy Tomato Porcini Sauce Recipes

CREAMY BUTTERY TUSCAN GNOCCHI RECIPE

Steps:

• Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
• Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
• Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
• Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
• Stir in the spinach leaves and cook until wilted, about 1 minute.
• Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
• Season with a little extra salt & pepper, if needed, to suit your taste.
• Serve immediately.*

ONE POT TOMATO GNOCCHI SAUCE

Steps:

• In a large nonstick pot, boil gnocchi in salted water until it floats on top. Drain and keep aside.
• In the same nonstick pot, heat oil over medium high heat.
• Add the garlic and onion and cook until onions are transparent.
• Add the crushed tomatoes, salt, pepper, Italian seasoning, oregano, red chili flakes and mix everything together.
• Let it simmer until liquid is reduced and sauce thickens. Stir occasionally to mix everything together.
• In the final 5 minutes, add green peppers, basil and mix them into the sauce.
• Add boiled gnocchi and mozzarella cheese into the pot and mix everything together.
• Garnish with more basil and sprinkle parmesan cheese. Enjoy!

GNOCCHI WITH BACON CREAM SAUCE

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.

GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE

Steps:

• Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
• Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
• Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
• Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.