Ricotta Gnocchi In Tomato Sauce Recipes

GNOCCHI WITH CHERRY TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
• While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
• Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.

RICOTTA GNOCCHI WITH SIMPLE TOMATO SAUCE

Steps:

• 1. To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.
• 2. Using your hands, fold the flour gradually into the cheese mixture. You may need more or less flour, depending on how well the cheese was drained. Work the dough until it forms a loose ball. Turn out onto a lightly floured surface and knead once or twice. Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
• 3. Line a baking sheet with parchment paper and lightly dust it with flour. Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.
• 4. You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball. Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.
• 5.Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. (Do not cover with a damp cloth or the gnocchi will soften.) After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week. Let them thaw before cooking.
• 6. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.
• 7. To prepare the tomato sauce, heat the tomatoes over medium-high heat. Thin or loosen with a little pasta water. Stir in 1/2 cup of olive oil and the butter until the butter is incorporated. Toss the gnocchi with the tomato sauce. Stir in the parsley and season to taste with salt and pepper.
• 8. Divide the gnocchi among 4 serving plates and drizzle with olive oil.
• Note:

RICOTTA GNOCCHI IN TOMATO SAUCE

Steps:

• In a large bowl, add the flour. Make a well in the center and add ricotta cheese, Parmesan, eggs, and salt. Mix until combined.
• Turn mixture to a well-floured board and begin gently kneading. Add more flour as necessary until dough stops sticking to your fingers. Form into a large ball.
• Divide the dough into four sections. Roll each section into 1/2-inch-thick rope. Cut each rope in 1-inch pieces.
• To make the ridges, roll each piece down the tines of a fork or gnocchi board.
• Sprinkle gnocchi with flour as needed to prevent sticking. Spread them out and allow them rest a bit while you heat the sauce and boil the water.
• Add the tomato sauce to a medium saucepan, and bring to a simmer over medium-low heat.
• Bring a large pot of lightly salted water to a boil over high heat.
• Gently add the gnocchi to the boiling water and cook until they float to the surface, about 2 to 3 minutes.
• Remove the gnocchi with a slotted spoon and place into a large serving bowl. Spoon sauce over gnocchi and stir lightly with a wooden spoon until mixed. Serve with extra tomato sauce and grated Parmesan cheese.

POTATO GNOCCHI WITH TOMATO BASIL SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Wash the potatoes under cold running water and pat dry.
• Use a large knife and make a deep incision length-wise into each potato.
• Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
• Let potatoes cool a little but do peel them while they are still a bit warm.
• Put them through a potato ricer. Alternately you can use a potato masher or a fork.
• Place the mashed potatoes in a large bowl.
• Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
• Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
• Transfer the dough to a wooden board or work surface.
• Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
• Knead for 2 to 3 minutes.
• The dough should be smooth, pliable and just a little bit sticky.
• Cut off a section of dough at a time.
• Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
• Cut the roll into 1 inch pieces.
• Repeat with the remaining dough.
• To shape the gnocchi, I used my little wooden gnocchi board with ridges.
• Alternately, you can use the back of a fork .
• Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
• Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
• Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
• Repeat with the remaining pieces of dough.
• Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
• Set aside while you prepare the sauce.
• Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
• Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
• Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
• Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
• While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
• Add salt to the boiling water and then the gnocchi.
• Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
• Remove the gnocchi with a slotted spoon and place them on a serving platter.
• Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
• The heat of the tomato sauce will slowly melt the mozzarella.
• Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
• Serve while still hot.

RICOTTA GNOCCHI IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally., Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape., In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces., Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

RICOTTA GNOCHI WITH TOMATO SAUCE

Steps:

• Dust 2 baking sheets with flour. Set aside.
• For the dough, in a large bowl, using your hands or a wooden spoon, combine ricotta, eggs, Parmesan, salt and pepper. Add flour 1 cup at a time to form a soft dough. Transfer the dough to a lightly floured work surface and knead gently for 2 minutes.
• Divide the dough into 6 pieces and roll each into a ball. Roll out each ball into 1/2-inch thick ropes. Cut each rope into 1-inch slices and gently place on prepared baking sheets. If not cooking right away, cover and place in refrigerator until ready to use.
• For the sauce, in a large saucepan, heat oil over medium heat. Add carrot and onion, stirring for 3-5 minutes or until tender. Stir in minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomato paste and crushed red pepper flakes, bringing to a boil over high heat. Reduce heat to low and simmer uncovered for 15-20 minutes. Remove from heat and use a hand held or countertop blender to process until smooth. Season with sugar, salt and pepper.
• To cook gnocchi, bring a large pot of lightly salted water to a boil over high heat. Drop pieces into boiling water and cook until gnocchi rise to the surface, about 2-3 minutes. Remove gnocchi using a slotted spoon and place in a serving bowl. Top with tomato sauce and serve.

SPINACH RICOTTA GNOCCHI WITH TOMATO SAUCE

Steps:

• Make sauce:
• in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
• Make gnocchi while sauce is cooking:
• In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in a small handfuls until as dry as possible and chop fine.
• In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi. Set broiler rack about 4 inches form heat and preheat broiler.
• In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
• Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
• Serve gnocchi with tomato sauce.