Basil Gnocchi with Simple Tomato Sauce: A Culinary Symphony of Freshness and Simplicity
In a culinary realm brimming with complex flavors and elaborate techniques, the basil gnocchi with simple tomato sauce emerges as a symphony of freshness and simplicity. This humble dish, rooted in the heart of Italian cuisine, captures the essence of summer with its vibrant colors and tantalizing aromas.
The gnocchi, crafted from pillowy-soft potato dumplings, provide a delicate backdrop for the vibrant flavors of the tomato sauce. Fresh basil leaves, bursting with aromatic oils, infuse the sauce with a herbaceous essence, while garlic and onions add depth and complexity. A hint of chili flakes brings a subtle warmth, awakening the palate without overpowering the delicate balance of flavors.
This recipe offers a step-by-step guide to creating this culinary delight, ensuring a seamless and rewarding cooking experience. From selecting the freshest ingredients to mastering the art of shaping the gnocchi, every detail is meticulously explained, empowering home cooks of all skill levels to recreate this restaurant-worthy dish in their own kitchens.
Accompanying the main recipe is a collection of complementary dishes that elevate the dining experience. A refreshing fennel and orange salad provides a crisp and tangy counterpoint to the richness of the gnocchi, while a simple sautéed spinach offers a healthy and flavorful side. For those with a sweet tooth, a classic Italian panna cotta, adorned with fresh berries, serves as a delightful conclusion to the meal.
Basil gnocchi with simple tomato sauce is more than just a recipe; it's an invitation to embark on a culinary journey where fresh ingredients, rustic charm, and the joy of cooking intertwine to create a truly special dining experience.
GNOCCHI WITH TOMATO, BASIL AND OLIVES
Provided by Food Network
Categories main-dish
Time 45m
Yield 3 main-course servings
Number Of Ingredients 8
Steps:
- In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from heat and set aside.
- Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Drain the gnocchi.
- Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Season with salt and pepper to taste. Serve immediately.
BASIL GNOCCHI
Steps:
- Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
- Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed). Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts; fry until toasted, swirling the pan. Transfer the nuts with a slotted spoon to paper towels and season with salt. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
- Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino.
EASY GNOCCHI WITH TOMATO SAUCE
This gnocchi dish works for meatless Monday, and from start to finish can be plated in less than 20 minutes. If desired, add some cheese or other spices and herbs.
Provided by thedailygourmet
Categories Gnocchi
Time 15m
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 32.1 g, Cholesterol 28.4 mg, Fat 13.8 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 419.9 mg
POTATO GNOCCHI WITH TOMATO-BASIL SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the potatoes, and boil them until tender. Drain, and refrigerate overnight.
- Mash the potatoes well, or pass them through a ricer until smooth. Spread the potatoes on a flat surface, and make a well in the middle. In a bowl, beat the egg yolks and pour them into the center of the well. Add the olive oil and salt and pepper. Stir slowly.
- While mixing, knead in the flour and the potatoes a little at a time. The dough should be moist but not sticky.
- On a floured work surface take one-fourth of the dough, and knead until it feels smooth (about 2 to 3 minutes). Roll the dough into a log approximately 1 inch thick. Cut the log into 1/2-inch-long pieces. Dust the pieces with flour. Repeat with the rest of the dough.
- To give the dough the traditional gnocchi shape, place a piece of dough over the side of a cheese grater that has three or four long smile-shaped holes. Press the dough down over the hole, and gently roll it out to give it a shell shape. (This takes a few tries to get the technique.) Repeat with all the dough.
- Bring a large pot of lightly salted water to a boil. Add the gnocchi all at once, and stir gently so they do not stick to the pot. When they are done they will float to the top. With a perforated spoon, remove them and serve immediately, or drop them into ice water until needed, then briefly reheat in boiling water.
- In a saucepan, heat the olive oil over medium flame and add the garlic. Cook until the garlic is golden. Increase heat to high, and add all of the tomatoes. Cook until the tomatoes break open. Lower heat to simmer, and cook for 30 minutes.
- About 10 minutes before the sauce is done, add the basil leaves, season with salt and pepper, and stir gently. Taste for seasonings and serve.
Nutrition Facts : @context http, Calories 826, UnsaturatedFat 36 grams, Carbohydrate 97 grams, Fat 44 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1307 milligrams, Sugar 8 grams
BASIL GNOCCHI WITH SIMPLE TOMATO SAUCE
The best way to serve home-made gnocchi - with a herb and chilli tomato sauce, this dish makes a great vegetarian dinner
Provided by English_Rose
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Begin with the sauce. Place the tomatoes in a small pan, then half fill the tomato can with water and add that to the pan.
- Stir in the shallot, garlic, herbs, chilies and salt and pepper.
- Bring to the boil and simmer gently for at least an hour until thickened and dark red.
- Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender, then drain.
- Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.
- Sprinkle over the basil, plenty of salt and pepper and the flour.
- Using a wooden spoon or your hands, bring together to make a firm dough. Knead the dough gently for a couple of minutes and then roll out into sausages about 1/2in thick. Cut the sausages into pieces 1in long.
- Gently cook the gnocchi in a pan of simmering water for a minute or two, until they rise to the surface. Scoop them out as they rise, toss with the tomato sauce and arugula leaves, and serve.
Nutrition Facts : Calories 299.4, Fat 1, SaturatedFat 0.2, Sodium 19.5, Carbohydrate 64.1, Fiber 5.5, Sugar 4.1, Protein 9.2
Tips:
- For the perfect gnocchi texture, use a light touch when mixing and shaping the dough. Overworking the dough will make the gnocchi tough.
- If you don't have a potato ricer, you can use a food mill or a fine grater to grate the potatoes.
- Make sure the water is boiling rapidly before adding the gnocchi. This will help them cook evenly.
- Don't overcrowd the pot when cooking the gnocchi. Cook them in batches if necessary.
- The gnocchi are done cooking when they float to the top of the water.
- For the tomato sauce, use ripe, flavorful tomatoes. You can also add a pinch of sugar to help balance the acidity of the tomatoes.
- Serve the gnocchi immediately with the tomato sauce and grated Parmesan cheese.
Conclusion:
This basil gnocchi with simple tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The gnocchi are light and fluffy, and the tomato sauce is flavorful and tangy. This dish is sure to be a hit with the whole family.
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