Pomodoro And Basilico Sauce With Gnocchi Recipes

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GNOCCHI WITH POMODORO SAUCE



Gnocchi With Pomodoro Sauce image

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

1/4 cup DeLallo extra virgin olive oil (, plus 1 tablespoon)
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil (,plus 2 more stems for serving)
1/2 yellow onion (, diced)
3 cloves garlic (, pressed or minced)
1 28 ounce can DeLallo San Marzano tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1/4 cup heavy cream (, optional)
1 16- ounce package DeLallo potato gnocchi
8 ounces cherry size mozzarella balls (, cut in half)
1/2 cup freshly grated Parmesan cheese

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 TOMATO, BASIL, AND OLIVES



Gnocchi with Tomato, Basil, and Olives image

Provided by Lidia Matticchio Bastianich

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Dinner     Basil     Spring     Healthy

Yield Makes 3 main-course or 6 first-course servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or Cerignola or other large green olives
1 1/2 cupstomato sauce
6 quarts salted water
1 recipeGnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried, and shredded
Salt and freshly ground black pepper

Steps:

  • In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from the heat and set aside.
  • Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions
  • Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Check the seasoning, transfer the gnocchi to a platter, and serve immediately.

POMODORO AND BASILICO SAUCE WITH GNOCCHI



Pomodoro and Basilico Sauce With Gnocchi image

This is a great pasta dish with a unique noodle - the Italian Potato Gnocchi. My family loves it and I make it a lot! It is really fast and easy to make.

Provided by ConnieTiare

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 small onion, finely chopped
1 garlic clove, minced
1/2 lb fresh mushrooms, sliced
2 tablespoons olive oil
15 basil leaves, finely shredded or 2 teaspoons dried basil
16 ounces plum tomatoes, diced
salt and pepper
2 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese
16 ounces gnocchi (Italian potato noodles)

Steps:

  • Heat olive oil in a saucepan and cook the onion, garlic, and mushrooms until soft.
  • Add the diced tomatoes and cook for 5 minutes.
  • Add the basil, salt and pepper.
  • Cook the Gnocchi as directed on package. Drain well. Toss the Gnocchi with the sauce and sprinkle with the parmesan cheese and Mozzarella cheese.
  • Put under the broiler to melt the cheese. Enjoy!

Nutrition Facts : Calories 152.8, Fat 11.1, SaturatedFat 3.3, Cholesterol 13.3, Sodium 135.5, Carbohydrate 8.3, Fiber 2.4, Sugar 4.5, Protein 7.2

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