Best 4 Gnocchi With Creamy Tomato Spinach Sauce Recipes

GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE

Steps:

• Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
• Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

GNOCCHI IN TOMATO CREAM SAUCE.

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.

SPINACH RICOTTA GNOCCHI WITH TOMATO SAUCE

Steps:

• Make sauce:
• in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
• Make gnocchi while sauce is cooking:
• In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in a small handfuls until as dry as possible and chop fine.
• In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi. Set broiler rack about 4 inches form heat and preheat broiler.
• In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
• Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
• Serve gnocchi with tomato sauce.

GNOCCHI WITH CREAMY TOMATO SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil. Peel potatoes, cut in quarters and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash.
• 2. Combine 1 cup mashed potato, flour and egg in a large bowl. (Save rest of mashed potato for something else!) Knead until dough forms a ball. Wrap in plastic wrap and let rest for 15 minutes, or so.
• 3. While gnocchi dough rests, melt 2 tablespoons butter in skillet and cook onion over medium-high heat until starting to soften . Add minced garlic, stir together with onion, then lower heat to medium until both onion and garlic are quite soft. Add tomato sauce, bring to boil, then lower heat. Measure cream into glass measuring cup and let sit on stove to get slightly warm. Watch sauce and stir occasionally so it reduces while attending to making the gnocchi.
• 4. Divide ball of dough into quarters. Shape each quarter of the dough into a long "snake". On a floured surface, cut snake into half-inch pieces. Roll each piece against the tines of a fork and toss in a bit of flour before putting into a bowl. Continue with remaining dough.
• 5. Bring a large pot of lightly salted water to a gentle boil.
• 6. Gradually add slightly warmed cream to tomato sauce, stirring constantly. Taste and add sugar, salt and pepper to taste.
• 7. Melt remaining butter in small pot and let it start to brown. Add bread crumbs and stir to mix. Remove from heat when crumbs start to turn golden. Set aside.
• 8. Turn up heat in pot to rolling boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain. Place in serving dish and add creamy tomato sauce on top. Garnish with breadcrumbs and parsley.