NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
- Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
- Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
- Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
- Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
- Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.
SHAKSHUKA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and bring to a simmer. Turn the heat to low. Crack an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the remaining eggs, spacing them evenly around the skillet. Sprinkle the feta on top, avoiding the yolks so as not to break them.
- Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. Sprinkle with the parsley and serve immediately.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h25m
Yield 24 pizza bites
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
- In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
- Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
- Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
- Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
- Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
- Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.
SPICY PENNE A LA VODKA
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- Combine the Marinara, cream, vodka and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer briskly until slightly thickened, about 10 minutes. Whisk in the Parmesan and take off the heat.
- Meanwhile, cook the penne according to the package directions. Drain and add to the sauce, tossing to coat. Serve the pasta topped with basil leaves and additional Parmesan.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
CLASSIC MARINARA SAUCE
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
More about "valerie bertinelli marinara sauce recipes"
SLOW-COOKER PASTA BAKE - VALERIE BERTINELLI
Instructions. 1. Lightly coat a 5-quart slow cooker with cooking spray. Add the marinara sauce, pasta, zucchini, carrots, ricotta, mozzarella, Parmesan, …
From valeriebertinelli.com
Estimated Reading Time 1 min
From valeriebertinelli.com
Estimated Reading Time 1 min
See details
PENNE A LA VODKA - VALERIE BERTINELLI
Instructions 1. Bring a large pot of salted water to a boil. 2. Combine the Marinara, cream, vodka and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer briskly until …
From valeriebertinelli.com
From valeriebertinelli.com
See details
TOP 41 CLASSIC ITALIAN MARINARA SAUCE RECIPE RECIPES
Classic Marinara Sauce Recipe | Bon Appétit . 4 days ago bonappetit.com Show details . Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very … Do …
From alhikmahfm.dixiesewing.com
From alhikmahfm.dixiesewing.com
See details
TOP 45 VALERIE BERTINELLI MARINARA RECIPE RECIPES
Classic Marinara Sauce Recipe | Valerie Bertinelli | Food … 3 days ago foodnetwork.com Show details . Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, …
From bahaga.churchrez.org
From bahaga.churchrez.org
See details
VALERIE BERTINELLI'S FRESH TOMATO SAUCE RECIPE - TODAY.COM
Jul 15, 2020 Preparation 1. Put the chopped tomatoes in a large bowl. 2. Put the olive oil and garlic in a small saucepan and heat over medium heat until the garlic is translucent and not …
From today.com
From today.com
See details
VALERIE BERTINELLI MARINARA SAUCE RECIPE : TOP PICKED FROM OUR …
Classic Marinara Sauce - Valerie Bertinelli Classic Marinara Sauce © The Food Network Instructions 1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and …
From recipeschoice.com
From recipeschoice.com
See details
ITALIAN STUFFED ZUCCHINI BOATS | VALERIE'S KITCHEN
Apr 18, 2017 Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes. Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 …
From fromvalerieskitchen.com
From fromvalerieskitchen.com
See details
VALERIE BERTINELLI MARINARA SAUCE RECIPES - FOODHOUSEHOME.COM
Valerie Bertinelli Spaghetti Sauce Recipes Directions. Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell …
From foodhousehome.com
From foodhousehome.com
See details
VALERIE BERTINELLI RECIPES | VALERIE BERTINELLI | FOOD NETWORK
Sauteed Spinach and Mushrooms Recipe courtesy of Valerie Bertinelli 4 Reviews Rhubarb Jam Bars Recipe courtesy of Valerie Bertinelli 10 Reviews Acorn Squash with Baby Bitter Greens …
From foodnetwork.com
From foodnetwork.com
See details
COOK ONCE, EAT FOR A WEEK | VALERIE'S HOME COOKING
Recipes Photos Videos Season 10, Episode 9 Cook Once, Eat for a Week On Sundays, Valerie Bertinelli loves to make a big pot of her Nonnie's favorite marinara sauce and repurpose it all...
From foodnetwork.com
From foodnetwork.com
See details
SHAKSHUKA - VALERIE BERTINELLI
Instructions 1. Preheat the oven to 375 degrees F. 2. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 …
From valeriebertinelli.com
From valeriebertinelli.com
See details
WEEKNIGHT DINNERS DON'T GET TASTIER THAN VALERIE BERTINELLI'S 5 ...
Jan 26, 2023 Valerie's Home Cooking $15.68. Buy now. The sausage is simmered with a can of crushed tomatoes, some water, and a Parmesan rind. Parmesan rind and sausage are also …
From yahoo.com
From yahoo.com
See details
MARTHA STEWART’S CREAMY 5-INGREDIENT TOMATO SAUCE RECIPE – …
3 hours ago 3,909 likes. marthastewart. This five-ingredient tomato sauce has just a touch of cream to temper the acidity of the tomatoes—and it has the perfect consistency for spooning …
From sheknows.com
From sheknows.com
See details
VALERIE BERTINELLI'S EASY 4-INGREDIENT SAUCES YOU CAN USE ON ANYTHING
Jul 16, 2020 Valerie Bertinelli mixes up a fast, fresh tomato sauce, a tangy lemon vinaigrette and homemade hummus, each with just four ingredients. Valerie Bertinelli demonstrates how …
From today.com
From today.com
See details
RECIPES - VALERIE BERTINELLI
Recipes - Valerie Bertinelli © Brian Bowen Smith RECIPES APPETIZERS MAINS SALADS SOUPS SWEETS DRINKS TRY THESE SUNDAY SNACK IDEAS Goat Cheese Asparagus …
From valeriebertinelli.com
From valeriebertinelli.com
See details
MAINS - VALERIE BERTINELLI
Bucatini with Wilted Spinach and Lemon Mascarpone Sauce Roasted Eggplant Pesto Pasta Hasselback Sweet Potatoes with Pistachio Crumble Vegetarian Minestrone Penne a la Vodka …
From valeriebertinelli.com
From valeriebertinelli.com
See details
TOP 49 VALERIE BERTINELLI MARINARA RECIPE RECIPES
Classic Marinara Sauce Recipe | Valerie Bertinelli | Food … 1 week ago foodnetwork.com Show details . Heat the olive oil in a large saucepan over medium heat. Add the garlic and …
From laurent490.dixiesewing.com
From laurent490.dixiesewing.com
See details
VALERIE BERTINELLI’S BEST ITALIAN RECIPES, FROM LASAGNA TO CANNOLI
Mar 15, 2020 Valerie Bertinelli’s Best Italian Recipes, From Lasagna to Cannoli. by Melissa Girimonte. March 15, 2020. On Valerie’s Home Cooking, Valerie Bertinelli beautifully …
From uat.foodnetwork.ca
From uat.foodnetwork.ca
See details
NONNIE’S GNOCCHI WITH FRESH MARINARA SAUCE - FOOD NETWORK CANADA
Nov 28, 2017 Step 4. Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining …
From foodnetwork.ca
From foodnetwork.ca
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love