Perfect Philly Gnocchi With Fresh Tomato Sauce Recipes

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.

EASY GNOCCHI WITH TOMATO SAUCE

Steps:

• 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.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

PERFECT PHILLY GNOCCHI WITH FRESH TOMATO SAUCE

Steps:

• Add potatoes to cold water in saucepan. Bring to boil; cook 20 to 25 min. or until potatoes are tender. Drain; let stand 5 min. or until cool enough to handle. Use box grater to grate potatoes; spread onto baking sheet. Cool 15 min.
• Place potatoes in large bowl. Add cream cheese; mix well. Add Parmesan and flour; mix well. Shape into ball; knead lightly 8 times. (Do no overmix.) Cover with clean kitchen towel; let stand 15 min.
• Divide dough into 8 pieces; place on lightly floured surface. Roll each piece into 12-inch-long rope. Use sharp knife to cut dough into 3/4-inch pieces; spread onto parchment-covered rimmed baking sheet. Cover with towel.
• Grate onion with box grater; set aside. Place grater in shallow dish; use to grate tomatoes, reserving juices in dish. Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are softened. Stir in tomatoes and reserved juice; simmer 5 min. or until tomatoes are tender and liquid is reduced by one-third. Stir in basil.
• Bring large saucepan of water to boil. Add about 2 doz. gnocchi; cook until they rise to surface. Remove from water with slotted spoon; place in large serving bowl. Repeat with remaining gnocchi. Top with tomato sauce.

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA

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.