CREAMY BUTTERY TUSCAN GNOCCHI RECIPE
Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 12
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.*
Nutrition Facts : Protein 14 g, SaturatedFat 21 g, Fat 27 g, Calories 450 kcal, Carbohydrate 47 g, ServingSize 1 serving
CHIVE GNOCCHI WITH SMOKED CREAM SAUCE & LEEKS
A comforting, creamy vegetarian dish for a chilly evening. The charred leeks and spices give this recipe a great depth of flavour
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 1 hr 15 mins. Leave to cool slightly, then halve and scrape out the middles with a spoon. Mash the potato with a ricer (or a vegetable masher, then push through a sieve into a large bowl ). Mix in the flour, Parmesan, most of the chives (keep a few to garnish), nutmeg, egg and egg yolks and some seasoning, then knead briefly on a lightly floured surface until you get a smooth dough.
- Divide the dough into four pieces, then use your hands to roll one piece into a long, even sausage shape. Cut into 17 equal pieces, then lightly push and roll each piece with a fork - this will shape the gnocchi and give it the traditional indentations. Divide the finished gnocchi between two trays lined with baking parchment, then repeat with the rest of the dough. Cover with cling film and chill in the fridge until needed.
- Put the sliced leeks in a large, non-stick frying pan with the oil, turn the heat to high and fry for 8 mins, shaking the pan occasionally until the leeks are just cooked, with a charred edge, then turn off the heat.
- For the sauce, pour the cream into a large saucepan and simmer over a medium heat for 12 mins until reduced by half. Meanwhile, bring a large pan of salted water to the boil. Cook the gnocchi in batches in the water until they float (this will take only a few mins, so keep your eye on them). Transfer to lightly oiled trays using a slotted spoon and leave to steam-dry.
- Slowly whisk the butter into the cream, waiting until one cube has melted and combined before adding the next. Once all the butter has been incorporated, add the cayenne pepper, smoked salt and lemon juice, adjusting to taste. Set aside to keep warm.
- To finish the gnocchi, heat a large frying pan over a medium-high heat. Add 1 tbsp oil and a third of the butter, then fry the gnocchi in three batches, adding more oil and butter between each batch, until they have a golden brown crispy exterior. Put the gnocchi in serving bowls with the charred leeks, spoon the sauce over the top and finish with the reserved chives, some grated Parmesan and a pinch of smoked salt and cayenne pepper, if you like.
Nutrition Facts : Calories 828 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
GNOCCHI WITH TOMATO SAUCE
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
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 IN TOMATO CREAM SAUCE.
Make and share this Gnocchi in Tomato Cream sauce. recipe from Food.com.
Provided by dale7793
Categories Potato
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onion, carrot and celery.
- Melt the butter in a large frying pan or pot and add the onion, carrot and celery.
- Cook until tender, about 10 minutes.
- Preheat oven to 425 fahrenheit (210 celsius).
- Add the tomatoes,including the juice,to the pan along with salt and pepper.
- Simmer for about 30 minutes until thickened.
- Don't forget to stir occasionally.
- Put in the blender and puree.
- Pour it back into the pan, remove from the heat and stir in cream and nutmeg.
- Season to taste.
- Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.)
- Bake in preheated oven until very hot and starting to brown on top.
- About 7-10 minutes.
- Serve immediatly, sprinkled with parsley.
- The sauce can be made a day ahead up until adding the cream.
- Only add the cream and bake just before serving.
- This makes a great and very tasty vegetarian dish or side dish.
- I like to make it with spinach gnocchi.
- Serve with bread to mop up the delicious sauce.
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- Easy Creamy Gnocchi Sauce. If you think making sauce from scratch is too time-consuming, let me introduce you to this stunning two-ingredient recipe. You’ll need cheese and butter (plus salt and pepper) and about 15 minutes of prep.
- Pomodoro Sauce. Full disclosure: this Pomodoro sauce is on the opposite end of the “easy” spectrum. It’s not complicated; it just has a lot of ingredients compared to the recipe above.
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- Tomato Sauce. Tomato sauce in a can or jar is often overloaded with sugar, salt, and preservatives. So if you want something a little more wholesome, it’s best to make it yourself.
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- Vodka Sauce. We add alcohol to food for a couple of reasons. The acidity helps to tenderize meats, and the alcohol enhances the flavors of the individual ingredients, making them more fragrant and flavorful.
- Alfredo Sauce. Homemade alfredo sauce is positively divine. Seriously, it’s so good, it’s almost addictive. You can use it for gnocchi, fettuccine, penne, or even with grilled cheese (think Croque Monsieur).
- Bolognese Sauce. Bolognese sauce takes a bit more effort. But when you get it right, it’s mouth-wateringly delectable. And this recipe can help you get it right every time!
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