Potato Gnocchi With Tomato Sauce Recipes

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POTATO GNOCCHI WITH HEIRLOOM BABY TOMATO SAUCE



Potato Gnocchi with Heirloom Baby Tomato Sauce image

Provided by Scott Conant

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 18

1 2/3 pounds Idaho potatoes
Kosher salt
1 1/2 large egg yolks
1 1/3 cups 00 flour, plus extra to work with the dough
Kosher salt
Heirloom Baby Tomato Sauce, recipe follows
Red pepper flakes, to taste
Extra-virgin olive oil, for drizzling
2 tablespoons butter
Finely grated Parmesan, to taste
Fresh basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic
1 quart small heirloom tomatoes or red cherry tomatoes, halved
Kosher salt
1 tablespoon thinly sliced fresh basil leaves (chiffonade)
1 1/2 teaspoons chopped fresh oregano
Red pepper flakes, to taste

Steps:

  • For the gnocchi: Preheat the oven to 350 degrees F. Bake the potatoes until cooked through, 1 to 1 1/2 hours.
  • Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer. Spread the riced potato flesh on a clean work surface. Season with salt and allow it to release its steam for 2 minutes.
  • In a small bowl, whisk together the egg yolks and a generous pinch of salt.
  • Sift the flour over the potatoes and mix gently with your hands, lifting and letting the potatoes fall through your fingers. Drizzle the egg yolk mixture over the potatoes. Mix the dough and knead briefly until homogeneous. Roll into a log and cut into manageable pieces. Cover with a towel.
  • One piece at a time, roll until approximately 1/2 inch in diameter. Cut into individual pieces about 1 inch long. Shape the gnocchi using a fork or other pasta tool. Lay on a floured tray and reserve. Set aside 2 cups of the gnocchi for this recipe; use the remaining gnocchi immediately or freeze for later use (see Cook's Note).
  • For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea. Bring the water to a boil.
  • Add the gnocchi to the boiling water. When they rise to the surface, cook for 1 to 2 more minutes.
  • While the gnocchi are cooking, add the Heirloom Baby Tomato Sauce to a saute pan with some red pepper flakes if using and a drizzle of extra-virgin olive oil over medium heat. Add 3 ounces of the pasta water to the saute pan, then add the butter.
  • Remove the gnocchi from the pot using a wire skimmer and add to the saute pan. (Note: You can also use a pasta basket or a perforated pan insert.) Toss the gnocchi in the pan to emulsify the butter and finish with some Parmesan and basil. Plate the gnocchi and finish with a drizzle of extra-virgin olive oil.
  • In a saute pan, heat the oil slightly. Add the garlic slices and saute for 30 seconds; there should be no color on the garlic. Add the tomatoes to the pan, season with a little salt and saute; the tomatoes will release their juices. Continue cooking until fairly dry. Add the basil and oregano and mix to incorporate. The sauce should be chunky, fresh looking and not too thin. Taste and adjust the seasoning with salt and red pepper flakes if needed.

NEIL PERRY'S POTATO GNOCCHI WITH SIMPLE TOMATO SAUCE



Neil Perry's potato gnocchi with simple tomato sauce image

I recommend making a double batch of gnocchi since it freezes well: you can keep it for about six months and cook it from frozen. Crush the cooked potato when it's hot and then wait for it to cool to room temperature before adding the flour. You'll get a lighter result.

Provided by Neil Perry

Categories     Dinner

Time 1h30m

Yield SERVES 8

Number Of Ingredients 13

For the tomato sauce
2 tbsp extra-virgin olive oil (plus extra, to serve)
3 cloves garlic, finely chopped
pinch of sea salt
400g can San Marzano whole tomatoes, diced
5 basil leaves
freshly ground black pepper
freshly grated parmesan, to serve
For the gnocchi
1.2kg large, dirty sebago potatoes*
300g high-protein flour
pinch of finely grated nutmeg
10g salt

Steps:

  • 1. For the tomato sauce, place a saucepan over medium heat and add olive oil. When hot, add the garlic and salt and cook to soften; don't colour or burn. Add the tomato and raise the heat, cooking until the sauce thickens. Tear the basil leaves and fold through; check seasoning and add pepper. 2. For the gnocchi, preheat oven at 150C fan-forced (170C conventional). Scrub potatoes under cold, running water to remove excess dirt, then wrap each potato individually in foil and roast for an hour or until cooked through; test with a skewer or paring knife. 3. Working quickly, remove foil, then peel away the potato skins using the back of a paring knife; you'll likely need a clean tea towel to hold the potato so you don't burn your fingers. 4. Crush the warm potato flesh by passing through a mouli or potato ricer or using a handheld masher, then set aside to cool. Later, sift the flour over the potato, sprinkle over the nutmeg, add salt and then rub ingredients together using your fingertips. This will ensure the ingredients are evenly combined; you don't want it to be gluey. 5. Bring dough together into a ball, then divide into four portions and roll each into a sausage of approximately 2cm diameter. Cut each sausage into 2cm lengths to form individual gnocchi. If not cooking them straight away, arrange a single layer on a tray and freeze; later, tip frozen gnocchi into an airtight container or bag and return to freezer until ready to cook. 6. Cook gnocchi (freshly prepared or frozen) in boiling salted water until they float to the top, then remove with a slotted spoon, place in 4 pasta bowls and dress with the tomato sauce. Drizzle with extra-virgin olive oil and serve immediately with freshly grated parmesan. *Sebago are generally sold as "old potatoes" covered in dirt - and are ideal for making gnocchi. The dirt protects the potato from light and, ultimately, deterioration. Make sure they're firm, not spongy. Find more of Neil Perry's recipes in the Good Food New Classics cookbook. Buy Now

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA



Gnocchi with Tomato Sauce and Mozzarella image

Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 2

Number Of Ingredients 8

1 ½ tablespoons extra-virgin olive oil
½ onion, finely chopped
1 ½ (14.5 ounce) cans passata (crushed tomatoes)
salt to taste
1 (18 ounce) package potato gnocchi
2 tablespoons grated Parmesan cheese
1 (4 ounce) ball fresh mozzarella, cubed
4 fresh basil leaves

Steps:

  • Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
  • 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. Drain.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
  • Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

Nutrition Facts : Calories 744.1 calories, Carbohydrate 73.2 g, Cholesterol 87.9 mg, Fat 39.6 g, Fiber 10 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1100.5 mg, Sugar 2.1 g

POTATO GNOCCHI WITH QUICK TOMATO SAUCE RECIPE BY TASTY



Potato Gnocchi With Quick Tomato Sauce Recipe by Tasty image

Once you get the hang of it, gnocchi is one of the easiest pastas to make from scratch at home. We paired it with a quick fresh tomato sauce that uses good quality olive oil to add richness and flavor. Experiment by adding fresh or dried herbs, Parmesan cheese, or even a protein to your sauce for a custom creation.

Provided by Matt Ciampa

Categories     Dinner

Time 1h5m

Yield 2 servings

Number Of Ingredients 8

kosher salt, to taste
1 lb russet potato
4 tablespoons olive oil, divided
½ medium yellow onion, diced
10 oz cherry tomato
¼ cup water
1 large egg
½ cup all purpose flour, plus more for dusting

Steps:

  • Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
  • While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
  • Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
  • Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
  • If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
  • Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
  • Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 7 grams, Protein 13 grams, Sugar 8 grams

POTATO GNOCCHI WITH TOMATO-BASIL SAUCE



Potato Gnocchi With Tomato-Basil Sauce image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

4 medium-size Idaho potatoes
2 egg yolks
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups all purpose flour
1/2 cup olive oil
4 cloves garlic, peeled and thinly sliced
1 1/2 pounds cherry tomatoes, cleaned
1/2 pound yellow cherry tomatoes
1 cup whole basil leaves
Salt and freshly ground black pepper to taste

Steps:

  • Peel the potatoes, and boil them until tender. Drain, and refrigerate overnight.
  • Mash the potatoes well, or pass them through a ricer until smooth. Spread the potatoes on a flat surface, and make a well in the middle. In a bowl, beat the egg yolks and pour them into the center of the well. Add the olive oil and salt and pepper. Stir slowly.
  • While mixing, knead in the flour and the potatoes a little at a time. The dough should be moist but not sticky.
  • On a floured work surface take one-fourth of the dough, and knead until it feels smooth (about 2 to 3 minutes). Roll the dough into a log approximately 1 inch thick. Cut the log into 1/2-inch-long pieces. Dust the pieces with flour. Repeat with the rest of the dough.
  • To give the dough the traditional gnocchi shape, place a piece of dough over the side of a cheese grater that has three or four long smile-shaped holes. Press the dough down over the hole, and gently roll it out to give it a shell shape. (This takes a few tries to get the technique.) Repeat with all the dough.
  • Bring a large pot of lightly salted water to a boil. Add the gnocchi all at once, and stir gently so they do not stick to the pot. When they are done they will float to the top. With a perforated spoon, remove them and serve immediately, or drop them into ice water until needed, then briefly reheat in boiling water.
  • In a saucepan, heat the olive oil over medium flame and add the garlic. Cook until the garlic is golden. Increase heat to high, and add all of the tomatoes. Cook until the tomatoes break open. Lower heat to simmer, and cook for 30 minutes.
  • About 10 minutes before the sauce is done, add the basil leaves, season with salt and pepper, and stir gently. Taste for seasonings and serve.

Nutrition Facts : @context http, Calories 826, UnsaturatedFat 36 grams, Carbohydrate 97 grams, Fat 44 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1307 milligrams, Sugar 8 grams

SWEET POTATO GNOCCHI WITH TOMATO SAUCE



Sweet potato gnocchi with tomato sauce image

Try this tasty gnocchi made with both sweet potatoes and white potatoes. The sweet potatoes count towards your five-a-day, as does the accompanying tomato sauce

Provided by Sara Buenfeld

Categories     Dinner

Time 1h50m

Number Of Ingredients 9

350g sweet potatoes
4 baking potatoes (950g)
200g wholemeal spelt flour, plus extra if needed
1 tbsp olive oil
4 garlic cloves, finely grated
1-2 fresh chillies, deseeded and finely chopped
600g large vine-ripened tomatoes, finely chopped
15g basil, half chopped
50g finely grated Italian-style vegetarian hard cheese

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put both types of potato on a baking tray, prick all over with a fork, then bake for 50-60 mins until a knife easily slides into them. Cut all the potatoes in half to allow excess steam to escape as they cool.
  • Meanwhile, make the sauce. Heat the oil in a pan over a medium heat and fry the garlic and chillies until softened. Tip in the tomatoes, stir in half the chopped basil, then cover and leave to cook over a low heat for 20-30 mins to make a thick sauce.
  • When the baked potatoes are cool enough to handle, carefully peel and discard the skins, then mash well until smooth. Stir in the flour, then knead briefly with your hands to create a dough, adding a little extra flour if the mixture is sticky.
  • Halve the dough, then wrap one half and put it in the fridge for another day. Will keep chilled for up to three days. Quarter the remaining dough, then roll each piece into a sausage about 28cm long and cut into even bite-sized chunks. Lightly press using the back of a fork to create ridges, if you like, then set aside, spaced apart.
  • Bring a large pan of water to the boil, then drop in the gnocchi and cook for 2-4 mins until they rise to the surface, then scoop them out using a slotted spoon. Don't let them overcook or they'll fall apart. Toss with half the tomato sauce, tear in half the remaining basil, and scatter over half the cheese. The remainder will keep chilled for up to three days. Make the rest of the gnocchi as described in step 4, then reheat in the sauce and serve as above with the remaining basil and cheese.

Nutrition Facts : Calories 507 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

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