Tomato Gnocchi With Pesto Recipes

GNOCCHI WITH PESTO SAUCE

Steps:

• Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F. Spread cherry tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle lightly with salt and pepper. Toss briefly to coat, then roast for 10-12 minutes, just until tomatoes are slightly charred and a few have burst. Remove from the oven and set aside.
• Meanwhile, boil a large pot of well-salted water and cook gnocchi for 2-3 minutes, just until they float to the surface. Drain and set aside.
• Warm remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and season lightly with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and softened. Stir in pesto; remove from heat.
• Add gnocchi and tomatoes to the skillet and stir gently. Serve immediately, garnishing with fresh basil and grated Parmesan, as desired.

TOMATO GNOCCHI WITH PESTO

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, tomato paste and 1/2 teaspoon salt; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough. , Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., For pesto, place the oil, water, basil, garlic and remaining salt in a food processor; cover and process until blended. Stir in Parmesan cheese. Spoon over gnocchi; toss gently to coat. Sprinkle with pine nuts.

CREAMY PESTO GNOCCHI

Steps:

• In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
• In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
• Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
• Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.

POTATO GNOCCHI WITH PESTO

Steps:

• In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
• Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
• Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
• On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
• Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
• When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
• Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
• In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
• Yield: about 2/3 cup

HOMEMADE GNOCCHI WITH TOMATO-PESTO CREAM SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes.
• Drain potatoes and set aside until cool enough to handle. Remove and discard peels, place potatoes in a bowl, and mash until smooth. Mix in 1 tablespoon butter, 1/2 tablespoon olive oil, garlic salt, seasoning blend, and pepper until combined. Add egg and mix until incorporated. Pour in flour and mix until well combined and dough forms a ball. Separate dough into 4 sections.
• Set a large pot of salted water over medium-high heat and bring to a boil.
• While water is coming to a boil, form gnocchi: Place 1 section of dough on a lightly floured surface; cover remaining 3 sections of dough with plastic wrap so they do not dry out. Roll dough into a ball and then roll it out into a rope. Cut the rope into 1/2-inch increments and roll each piece into a small ball. Roll each ball in flour to coat, press with the back of a fork to shape; and place on a plate. Repeat with remaining 3 sections of dough.
• Throw the first batch of gnocchi into the boiling water. Cook until gnocchi float to the surface, about 5 minutes, then remove with a ladle, drain in a strainer, and transfer to a large bowl. Repeat until all gnocchi have been cooked and drained. Place gnocchi in the refrigerator.
• Combine 1 tablespoon olive oil and garlic in a skillet over medium heat. Cook until garlic has released its flavor, about 1 minute. Throw in diced tomatoes and cook until soft, 2 to 3 minutes. Pour in whipping cream and butter and bring to a gentle boil. Mix in Parmesan cheese and pesto sauce. Add cooled gnocchi and season with pepper, rosemary, chile flakes, garlic salt, and seasoning blend.

ONE POT TOMATO GNOCCHI SAUCE

Steps:

• In a large nonstick pot, boil gnocchi in salted water until it floats on top. Drain and keep aside.
• In the same nonstick pot, heat oil over medium high heat.
• Add the garlic and onion and cook until onions are transparent.
• Add the crushed tomatoes, salt, pepper, Italian seasoning, oregano, red chili flakes and mix everything together.
• Let it simmer until liquid is reduced and sauce thickens. Stir occasionally to mix everything together.
• In the final 5 minutes, add green peppers, basil and mix them into the sauce.
• Add boiled gnocchi and mozzarella cheese into the pot and mix everything together.
• Garnish with more basil and sprinkle parmesan cheese. Enjoy!

CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES

Steps:

• Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
• Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
• Serve immediately topped with almonds and Parmesan cheese.