Isabellasgnocchiwithtomatoandeggplantsauce Recipes

HOMEMADE POTATO GNOCCHI

Steps:

• In a large pot boil potatoes until tender, remove from the pot and let cool remove the skin. Then pass through a potato ricer.
• Mix together the flour and salt, place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
• While the gnocchi are resting make the sauce. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken.
• In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!

ITALIAN EGGPLANT GNOCCHI BAKE

Steps:

• Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
• Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
• Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
• Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
• Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
• Garnish with the fresh basil sprigs if using and serve.

GNOCCHI WITH TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
• Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
• Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

ISABELLA'S GNOCCHI WITH TOMATO AND EGGPLANT SAUCE

Steps:

• Season eggplant well with salt and set aside for 20 minutes (this will remove any bitterness).
• Meanwhile or the sauce, heat 1 tablespoon oil in a saucepan over medium heat and then add garlic, tomatoes and sugar and season with salt and pepper and then bring to the boil and then reduce heat to low and simmer stirring occasionally for 8 minutes or until thickened and stir in shredded basil.
• Rinse eggplant and pat dry.
• Heat remain oil in a large frying pan and cook eggplant for 6 minutes, turning, or until golden and then drain on paper towel, then stir into tomato sauce, set aside.
• For the gnocchi, place ricotta, parmesan (or pecorino), egg, nutmeg and 35 gram (1/4 cup) flour in a bowl and season with salt and pepper and using your hands mix to form a soft dough, add remaining flour and mix to a stiff dough.
• Transfer dough to a floured surface and roll into 4 logs.
• Cut each roll into 8 pieces and gently roll each ball of gnocchi over the back of a fork to create little ridges.
• Bring a pot water to the boil and cook gnocchi for 2 minutes or until they rise to the surgace and remove with a slotted spoon.
• Add drained gnocchi to the pan of sauce and then stire over a low heat until armed through.
• Divide among bowls and then serve with extra basil and parmesan (or pecorino).