SHEET PAN GNOCCHI WITH CHERRY TOMATOES AND MOZZARELLA (30 MINUTE DINNER)
This Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella looks deceptively fancy. But it's basically 4 ingredients (gnocchi, tomatoes, oil, mozzarella) and is a killer 30 minute dinner! Hold on to that last ray of summer!
Provided by Karen
Categories Main Course
Time 22m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Open the package of gnocchi and dump the whole thing on the sheet pan.
- Add 2 packages of cherry tomatoes to the dry pan. If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes.
- Use the side of a chef knife to smash the garlic. Add it to the pan whole. Use as many as you like.
- Open the tub of mozzarella. Remove the cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi. You don't need to use all of it, just enough to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes. Get all those herbs on there!
- Arrange the gnocchi and tomatoes into a single layer on the pan. Sprinkle generously with salt and pepper.
- Roast at 450 for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
- Let the gnocchi cool on the pan for a few minutes before adding the mozzarella (you don't want it to melt into blobs.) You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
- Garnish with fresh basil and parmesan cheese! For a real treat, drizzle a bit of balsamic vinegar over each serving. You will not regret it!
Nutrition Facts : ServingSize 1 g, Calories 484 kcal, Fat 20 g, SaturatedFat 12 g, Cholesterol 67 mg, Sodium 944 mg, Carbohydrate 52 g, Fiber 4 g, Sugar 7 g, Protein 26 g, UnsaturatedFat 7 g
GNOCCHI WITH CHERRY TOMATO SAUCE
The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
Provided by Laura N
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 358 calories, Carbohydrate 40.4 g, Cholesterol 25.7 mg, Fat 19.5 g, Fiber 5.5 g, Protein 8.8 g, SaturatedFat 7 g, Sodium 665.3 mg, Sugar 2 g
GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA
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
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
GNOCCHI WITH MOZZARELLA AND CHERRY TOMATOES SAUCE
Serve potato gnocchi with buffalo mozzarella and whole cherry tomatoes and basil sauce, an absolutely yummy pasta dish.
Provided by Ramona's Cuisine - @ramonascuisine
Categories Pasta Sides
Number Of Ingredients 17
Steps:
- If you want to make your own tomato sauce, start by putting a pan over a medium heat. Add the olive oil, crushed garlic, onion and salt. Cook for 10 min. Add few drops of water from time to time until onion is quite nice and soft. After the 10 min or so of cooking the onion add the tomato sauce, the Worcester sauce, the sugar or honey and the herbs. Cook on low heat for 10-12 min until it reduces down quite well. It really depends on how thick or watery this is. In the last 3-4 min of cooking, add the cherry tomatoes.
- While sauce simmers down, place a pan over medium heat with water and a bit of salt. Cook the gnocchi according to the package instructions but they need no longer than 3 min.
- Flake the buffalo mozzarella cheese and set aside on a plate.
- Place the boiled gnocchi in a frying pan over a medium heat with a tiny knob of butter. Cook for 2 min tossing regularly so that they don't stick.
- Remove the gnocchi pasta from the pan and place on the serving dish.
- If you wish to eat this hot sprinkle the mozzarella cheese all over followed by the tomato sauce. Sprinkle some chilli flakes and the Italian mixed herbs over.
- Garnish with some fresh basil leaves and serve. Simple and beautiful. The taste..oh!!... coming straight from heaven.
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.
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
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- If you want to make your own tomato sauce, start by putting a pan over medium heat. Add the olive oil, crushed garlic, onion and salt. Cook for 10 min. Add fa ew drops of water from time to time until onion is quite nice and soft. After the 10 min or so of cooking the onion add the tomato sauce, the Worcester sauce, the sugar or honey and the herbs. Cook on low heat for 10-12 min until it reduces down quite well. It really depends on how thick or watery this is. In the last 3-4 min of cooking, add the cherry tomatoes.
- While sauce simmers down, place a pan over medium heat with water and a bit of salt. Cook the gnocchi according to the package instructions but they need no longer than 3 min.
- Place the boiled gnocchi in a frying pan over medium heat with a tiny knob of butter. Cook for 2 min tossing regularly so that they don't stick.
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