GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA
Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.
Provided by saretta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 744.1 calories, Carbohydrate 73.2 g, Cholesterol 87.9 mg, Fat 39.6 g, Fiber 10 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1100.5 mg, Sugar 2.1 g
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.
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Steps:
- Step 1 Heat the broiler with a rack about 6 inches from the heat source. In a large skillet, over medium-high, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon). Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid 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. Step 2 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, 1 1/2 teaspoon salt and a little 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. Step 3 Add the seared gnocchi, stir to coat, then shake into an even layer. Top with mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted, and browned in spots, 2 to 4 minutes. Top with basil if using.
Nutrition Facts : Calories 261 calories, Fat 22.2316081655001 g, Carbohydrate 1.5790835797472 g, Cholesterol 66.8173895938085 mg, Fiber 0 g, Protein 13.875888608222 g, SaturatedFat 13.2618075389341 g, ServingSize 1 1 (73g), Sodium 370.982989208502 mg, Sugar 1.5790835797472 g, TransFat 1.31917364138918 g
More about "crispy gnocchi with burst tomatoes and mozzarella recipes"
BAKED GNOCCHI WITH BACON, TOMATO AND MOZZARELLA
From simply-delicious-food.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
From mealplannerpro.com
Cuisine ItalianCategory DinnerServings 1
CRISPY GNOCCHI WITH BURST TOMATOES & MOZZARELLA - BLYTHES BLOG
From blythesblog.com
Servings 4Total Time 30 mins
CRISPY BAKED GNOCCHI WITH TOMATOES, BASIL AND MOZZARELLA
From foodnewsnews.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA RECIPE
From mastercook.com
TOMATOES WITH MOZZARELLA AND BASIL RECIPES
From tutdemy.com
COOKBOOK REVIEW: DINNER’S IN THE OVEN - COOL FOOD DUDE
From coolfooddude.com
CRISPY BAKED GNOCCHI WITH TOMATO AND BASIL - THE USUAL SAUCEPANS
From theusualsaucepans.com
TOMATO & MOZZARELLA BAKED GNOCCHI - WANDERINGS IN MY KITCHEN
From wanderingsinmykitchen.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
From copymethat.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA RECIPE - NYT …
From shireen.us
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
From morelink.live
FRIED GNOCCHI WITH MOZZARELLA AND CHERRY TOMATOES - THE …
From splendidtable.org
| CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
From southsensation.com
ROASTED GNOCCHI WITH BURST TOMATOES AND MOZZARELLA - RIEGL PALATE
From rieglpalate.com
CRISPY BAKED GNOCCHI WITH TOMATOES, BASIL AND MOZZARELLA
From foodrepublic.com
LET'S EAT!: CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
From paynekitchen.blogspot.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA - RECIPE CART
From getrecipecart.com
ONE POT TOMATO & MOZZARELLA BAKED GNOCCHI - A FOOD LOVER'S …
From afoodloverskitchen.com
SHEET PAN GNOCCHI WITH CHERRY TOMATOES AND MOZZARELLA
From thefoodcharlatan.com
PAN-FRIED TOMATO & MOZZARELLA GNOCCHI | CARHARTT FAMILY WINES
From carharttfamilywines.com
CRISPY GNOCCHI WITH BURST TOMATOES & MOZZARELLA - BLYTHES BLOG
From blythesblog.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA RECIPE
From pinterest.co.uk
EASY CARAMELIZED GNOCCHI WITH CHERRY TOMATOES AND MOZZARELLA
From thefoodcharlatan.com
CRISP GNOCCHI WITH TOMATOES AND BASIL - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
GNOCCHI CRISPY WITH BURST TOMATOES AND MOZZARELLA RECIPE
From mastercook.com
30 DELICIOUS BURRATA RECIPES - WHAT'S GABY COOKING
From whatsgabycooking.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
From therecipes.info
CRISPY GNOCCHI PASTA WITH TOMATOES & LEEKS RECIPE - EATINGWELL
From eatingwell.com
CRISPY GNOCCHI WITH TOMATOES AND MOZZARELLA IS THE PERFECT QUICK …
From msn.com
CRISPY GNOCCHI WITH TOMATOES, BASIL, AND FETA | RECIPE
From kosher.com
CRISPY GNOCCHI AND TOMATO PANZANELLA SALAD
From joanne-eatswellwithothers.com
15+ SHEET-PAN SUMMER DINNER RECIPES TO MAKE FOREVER | EATINGWELL
From eatingwell.com
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA RECIPE
From pinterest.ca
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