Best 4 Gnocchi With Broad Beans And Tomato Recipes
Indulge in a culinary delight with our enticing gnocchi recipes, featuring a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey with our classic gnocchi with broad beans and tomato, a harmonious blend of soft gnocchi, tender broad beans, and juicy tomatoes, all enveloped in a luscious tomato sauce. For a vegetarian delight, explore our gnocchi with pesto and green beans, where pillowy gnocchi embraces vibrant green beans, tossed in a fragrant pesto sauce. If you seek a creamy indulgence, our gnocchi with gorgonzola and walnuts awaits you, a creamy gorgonzola sauce enveloping tender gnocchi, complemented by the nutty crunch of walnuts. Craving a spicy kick? Our spicy gnocchi with tomato and sausage delivers a delightful balance of heat and flavor, featuring succulent sausages and a zesty tomato sauce. And for a unique twist, try our gnocchi with pumpkin and sage, where sweet pumpkin and earthy sage come together in a creamy sauce, embracing delicate gnocchi.
Check out the recipes below so you can choose the best recipe for yourself!
GNOCCHI WITH WHITE BEANS
Here's one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it's also good with crumbled Italian chicken sausage if you need to please meat lovers. -Julianne Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through., Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 307 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 789mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 13g protein.
GNOCCHI WITH BROAD BEANS AND TOMATO
Perfect TV dinner from Delicious magazine - I made a few changes and it was a great success.It is a bit of a slow job shelling the beans but well worth it !!
Provided by katew
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook broad beans according to pack.
- Drain, refresh and slip beans out of their tough outer skin and set aside.
- Heat oil in pot and fry garlic for a minute or 2.
- Add tomatoes, cook further 2 minutes.
- Remove from heat and stir in beans.
- Cook gnocchi in boiling water according to instructions on pack.
- Drain and toss with sauce, season well and serve.
- Top with chopped basil and shaved parmesan.
Nutrition Facts : Calories 117, Fat 0.4, SaturatedFat 0.1, Sodium 783.5, Carbohydrate 22.3, Fiber 6.1, Sugar 3.7, Protein 7.7
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.
SKILLET GNOCCHI WITH CHARD & WHITE BEANS
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
Provided by Breana Lai, M.P.H., R.D.
Categories Trusted Brands: Recipes and Tips Eating Well
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 29.5 g, Cholesterol 22.6 mg, Fat 11.1 g, Fiber 4.9 g, Protein 9.7 g, SaturatedFat 5.2 g, Sodium 505.3 mg, Sugar 3 g
Tips:
- Choosing the Right Gnocchi: Opt for fresh or refrigerated gnocchi for the best texture and flavor. Look for brands that use high-quality ingredients and avoid those with preservatives.
- Cooking Gnocchi: Bring a large pot of salted water to a boil and carefully drop in the gnocchi. Stir gently to prevent sticking. Once the gnocchi floats to the top, cook for an additional 1-2 minutes, or until tender.
- Preparing the Sauce: Heat olive oil in a pan and sauté garlic, onions, and chili flakes until fragrant. Add chopped tomatoes, broad beans, salt, and pepper. Simmer for 15-20 minutes, or until the sauce has thickened.
- Combining Gnocchi and Sauce: Drain the cooked gnocchi and add it to the sauce. Stir gently to combine and ensure the gnocchi is evenly coated in the sauce.
- Garnishing and Serving: Sprinkle grated Parmesan cheese and chopped fresh basil on top of the gnocchi. Serve immediately while the gnocchi is still hot and pillowy.
Conclusion:
This flavorful and colorful gnocchi with broad beans and tomato is a delightful vegetarian dish that showcases the beauty of fresh, seasonal ingredients. The soft and chewy gnocchi pairs perfectly with the tangy tomato sauce and the vibrant green broad beans, creating a harmonious balance of textures and flavors. Whether served as a main course or as part of a larger spread, this recipe is sure to impress your taste buds and leave you satisfied. The combination of simple ingredients and easy-to-follow instructions makes it an accessible and enjoyable dish for home cooks of all skill levels. So, gather your ingredients, put on your apron, and embark on a culinary journey that will transport you to the heart of Italian cuisine. Buon Appetito!
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