CHEESY TOMATO BAKED GNOCCHI RECIPE
This easy Cheesy Tomato Baked Gnocchi Recipe made with 2 types of cheese and a perfectly spiced tomato sauce, it's about as good as you can get.
Provided by Rosemary Molloy
Categories Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400F (200C), lightly oil an 8 x 6 inch baking dish.
- In a medium/large pan, add the olive oil, garlic, purée, water, oregano, basil, and salt. Stir to combine, on medium heat cook until thickened (not too thick), approximately 15-20 minutes.
- While sauce is cooking, cook the gnocchi in the boiling salted water, just until they float to the surface, approximately 30 seconds, drain immediately, do not rinse.
- When sauce has thickened add the gnocchi and toss gently, place in the prepared baking pan, top with the shredded Mozzarella and then the grated Parmesan cheese. Bake for approximately 5 minutes then raise heat and broil for another 3-5 minutes or until cheese has browned, (watch it doesn't burn). Serve immediately. Enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 62 g, Protein 10 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 859 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
BAKED GNOCCHI WITH TOMATO & BASIL
Meet your new favorite comfort food dinner: baked gnocchi ! It features a simple tomato sauce, cheesy mozzarella and fresh basil. The whole family will devour it!
Provided by Dash of Honey
Categories Mains
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425F and place the rack in the middle.
- Cook the gnocchi in boiling water according to the package instructions. Reserve ½ cup of cooking water. Rinse the cooked gnocchis with cold water.
- In a big oven proof skillet (about 11 inches), sauté the onion with butter for 6-7 minutes. Add garlic and red pepper flakes and cook for another minute. Season well. Add the sun-dried tomato pesto, tomato sauce, cream cheese, cooking water and fresh basil. Stir to combine and cook for 2 minutes. Gently fold the cooked gnocchi.
- Garnish with mozzarella cheese on top and bake for 20-25 minutes. Let it rest for 5 minutes. Top it with fresh basil leaves.
Nutrition Facts :
GNOCCHI WITH TOMATOES, BASIL AND OLIVES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
- On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
- Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer. Drain and reserve about 1 cup of pasta cooking water.
- For the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the olives and cook for 1 minute. Add the tomato sauce and bring to a simmer. Add the gnocchi to the skillet and stir until heated through, about 1 minute. Transfer to a large serving bowl. Add the Parmesan and basil. Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve.
GNOCCHI & TOMATO BAKE
A comforting veggie main packed with rich Italian flavours
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
- Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
- Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
- Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
- Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.
Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the broiler with a rack about 6 inches from the heat source.
- In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
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SHEET-PAN GNOCCHI RECIPE | BON APPéTIT
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4.6/5 (271)Author Sarah JampelServings 4
- Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
- Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
- Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.
- Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.
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