Gnocchi With Chilli Sauce Recipes

CREAMY BUTTERY TUSCAN GNOCCHI RECIPE

Steps:

• Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
• Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
• Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
• Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
• Stir in the spinach leaves and cook until wilted, about 1 minute.
• Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
• Season with a little extra salt & pepper, if needed, to suit your taste.
• Serve immediately.*

SPICY TOMATO SAUCE WITH GNOCCHI

Steps:

• For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well.
• Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper.
• Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir.
• Pour the sauce over the gnocchi and serve.

GNOCCHI WITH SPICY TOMATO SAUCE

Steps:

• Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the "moat." When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.;
• In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.;

GNOCCHI WITH SAGE-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

GNOCCHI POMODORO

Steps:

• Heat the oven to 220C/200C fan/ gas 8. Tip a layer of rock salt onto a baking tray and sit the potatoes on top. Roast for 50 mins-1 hr or until tender when a cutlery knife is inserted. Leave to cool for 10 mins, then peel off the still warm skins. Pass the potatoes through a ricer or push through a sieve using a spoon onto a work surface, then leave to cool. Add the flour, egg and ½ tsp salt to the potato and gently bring everything together using your hands until you have a uniform dough - don't overwork it. Divide the dough into four. Roll each piece into a long sausage on a lightly floured surface to around 2cm in diameter. Cut each one into 1.5-2cm nuggets. You can keep them like this or roll ridges onto to them with the back of a fork or a ridged pasta paddle. Set aside on a baking sheet dusted with semolina.
• For the sauce, blitz the canned tomatoes using a jug blender or hand blender. Heat the oil in a large pan over a low-medium heat, then add the onion and a pinch of salt and fry for 10-15 mins until softened and translucent. Tip in the garlic and chilli and cook for 1 min, then add the sugar, blitzed tomatoes and herbs, and bring to a simmer. Cook, uncovered, for 20 mins, stirring regularly. Season to taste.
• Bring a large pan of lightly salted water to the boil. Add the gnocchi in two batches and cook for 2-3 mins or until they bob to the surface. Drain the gnocchi in a colander, then toss in the pan with the tomato sauce. Spoon onto a large sharing plate, then top with the basil, grated cheese and a drizzle of olive oil. You can open-freeze the gnocchi on trays, then store in sandwich bags for up to three months, which can then be cooked for 3-5 mins from frozen.

GNOCCHI WITH TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
• Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
• Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

GNOCCHI WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.