Polenta Gnocchi In Tomato Sauce Recipes

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EASY GNOCCHI WITH TOMATO SAUCE



Easy Gnocchi with Tomato Sauce image

This gnocchi dish works for meatless Monday, and from start to finish can be plated in less than 20 minutes. If desired, add some cheese or other spices and herbs.

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 3

Number Of Ingredients 7

1 (16 ounce) package gnocchi
2 teaspoons olive oil
3 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes
salt and freshly ground black pepper to taste
½ teaspoon Italian seasoning
1 tablespoon basil chiffonade (thinly sliced fresh basil leaves)

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.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 32.1 g, Cholesterol 28.4 mg, Fat 13.8 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 419.9 mg

EASY POLENTA WITH TOMATO SAUCE



Easy Polenta with Tomato Sauce image

My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.

Provided by Jacquita

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 5

2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
  • Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  • Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

GNOCCHI WITH TOMATO SAUCE



Gnocchi with Tomato Sauce image

This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
1 can (14 1/2 ounces) tomato sauce
2 sprigs basil
1/4 teaspoon crushed red pepper, flakes
Coarse salt and freshly ground pepper
Basic Potato Gnocchi
Thinly shaved parmesan cheese, for serving

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.

POLENTA GNOCCHI IN TOMATO SAUCE



Polenta Gnocchi in Tomato Sauce image

Provided by Lynn Alley

Categories     Salad     Sauce     Tomato     Bake

Number Of Ingredients 6

1/4 cup olive oil
1 recipe Basic Polenta (page 63)
1 recipe Tomato-Mushroom Sauce (page 63)
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley, for garnish
Freshly ground black pepper

Steps:

  • Prepare a baking sheet by placing a layer of aluminum foil over the surface, then grease with half of the olive oil.
  • Spread the just-cooked polenta in a smooth layer on the baking sheet and refrigerate the polenta until cool and firm, 2 to 4 hours. Use a biscuit or ravioli cutter to stamp out rounds of polenta.
  • Preheat the oven to 400°F. Prepare a baking dish by coating it with the remaining olive oil. Arrange the polenta gnocchi so the pieces are slightly overlapping one another in the bottom of the baking dish. Generously spoon the sauce over the polenta gnocchi and bake until hot, about 30 minutes.
  • Remove the gnocchi from the oven and sprinkle with the Parmesan and parsley, then grind some fresh pepper over the top. Serve immediately.
  • Suggested Beverage
  • A medium- to full-bodied red wine, such as a Sangiovese, super Tuscan, or a Zinfandel, would be a good choice.

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