Gnocchi Alla Rosa Sauce Recipes

GNOCCHI IN ROSA SAUCE

Steps:

• Saute garlic lightly in olive oil, then place in blender with can of tomatoes and tomato paste and blend.
• Add back to pan, add seasonings and simmer for 30 minutes.
• Add cream and simmer for 10 minutes more.
• Serve over gnocchi and sprinkle with grated Parmesan cheese.

GNOCCHI ALLA ROMANA

Steps:

• Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg.
• Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
• Preheat oven to 425°F.
• Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
• Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA

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.

GNOCCHI ALLA ROMANA

Steps:

• Put the milk in a large saucepan with a pinch of salt and heat until you can see steam rising from it. Whisking all the time, sprinkle in the semolina in a slow and steady stream. The mixture will thicken and become hard to whisk. When all the semolina is in, lower the heat to medium-low and start to beat the mixture with a wooden spoon. Cook until it starts to leave the sides of the saucepan and is very thick. Take the pan off the heat. Stir in half the butter and all the cheese until they are completely incorporated, then add the egg yolks one at a time, stirring until they are mixed in too. Taste the mixture for seasoning.
• Spread the mixture out in a medium (about 30 x 20cm) baking tin to the thickness of about 1.5 cm, making it as smooth as possible. Cover and when cool, put in the fridge to firm up - it will take about 45 mins-1 hr.
• For the sauce, tip everything into a saucepan and season well. Simmer gently for 45 mins, stirring every so often. Heat oven to 220C/200C fan/gas 7.
• Butter a gratin dish or baking dish (about 30cm wide). Using a pastry cutter or the rim of a glass, cut out rounds of the gnocchi mixture about 4cm across and lay them, slightly overlapping, in the dish. Melt the rest of the butter and pour it over the top, then scatter a generous amount of parmesan on top. Bake in the oven for about 25-30 mins or until the gnocchi are sizzling on top and golden.
• Take the onion out of the tomato sauce, check the sauce for seasoning and serve with the gnocchi.

GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)

Steps:

• Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
• Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
• Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
• Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
• Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.