Gnocchi With Red Pepper Rosemary Sauce Recipes

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GNOCCHI WITH RED PEPPER & ROSEMARY SAUCE



Gnocchi With Red Pepper & Rosemary Sauce image

Hi there i used to make this for my partner before we became vegan the gnocchi and parmesan are the only parts which prevents us from eating it. Funny that! I also put raw sugar on the onion, my partner gets a sore tummy and it seems to dull it down and make it sweet

Provided by Princapessa

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large red pepper
1 small onion, finely chopped
3 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 tablespoon rosemary, finely chopped
1 zucchini, trimmed and finely diced
salt & freshly ground black pepper
500 g gnocchi, ready made potato gnocchi
1/2 cup parmesan cheese, freshly grated, plus extra for serving

Steps:

  • Halve pepper, remove core, seeds and white membranes, then chop fresh finely. Put pepper in a medium frying pan with onion and oil. Cook over a low to medium heat for 15 minutes, stirring often, until very tender. Blend in the garlic, rosemary and zucchini and cook for a further 5 minutes, or until tender. Season with salt and pepper.
  • Cook gnocchi in gently boiling water until they bob up to the surface and stay there. Carefully drain them then put them in the pan with the sauce and toss gently. Fold through the grated parmesan cheese. Serve in the pan or transfer to a heated serving bowl. Serve with extra parmesan cheese.

Nutrition Facts : Calories 173.1, Fat 14, SaturatedFat 3.6, Cholesterol 11, Sodium 197.8, Carbohydrate 6.5, Fiber 1.7, Sugar 3.8, Protein 6.1

ROASTED RED PEPPER SAUCE (WITH GNOCCHI)



Roasted Red Pepper Sauce (with Gnocchi) image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 9

1 (16-ounce) package refrigerated gnocchi
2 tablespoons olive oil
3 cloves garlic, minced
2 (6-ounce) jars roasted red peppers, drained
Salt and freshly ground pepper
1/2 to 2/3 cup heavy cream, or to taste
1/4 cup minced fresh basil leaves, plus more leaves torn for garnish
Fresh lemon juice, to taste
Chunk of Parmesan for grating

Steps:

  • Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.
  • In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste.
  • In a large bowl, toss the gnocchi and sauce together. Divide among bowls, strew over some torn basil leaves, and grate some Parmesan over the top. Serve immediately.

CRISPY GNOCCHI WITH TOMATO AND RED ONION



Crispy Gnocchi With Tomato and Red Onion image

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1 1/2 pounds tomatoes (any variety)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Steps:

  • Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
  • Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
  • When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
  • Top with more parsley and basil, and eat immediately or at room temperature.

GNOCCHI WITH ROASTED RED PEPPER SAUCE



Gnocchi with roasted red pepper sauce image

This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce

Provided by Amanda Grant

Categories     Dinner

Time 27m

Number Of Ingredients 4

500g pack gnocchi
½ batch roasted red pepper sauce (see 'Goes well with...' below)
125g ball mozzarella
2 handfuls breadcrumbs

Steps:

  • Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.

Nutrition Facts : Calories 349 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

GNOCCHI WITH HOT AND SWEET PEPPERS



Gnocchi With Hot and Sweet Peppers image

When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan and dinner is ready without much attention from you. Consider this recipe just a starting point: Add red wine vinegar for a tangy peperonatalike version, blend for a smooth sauce or top with nuts or cheese for protein. (Walnuts, hazelnuts and pine nuts, or feta, ricotta and Cheddar would all be good.) Or simply use the template for roasting vegetables with flavorings and oil to make any number of produce-heavy sauces for coating noodles, beans, grains or chicken.

Provided by Ali Slagle

Categories     weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pound (about 2 medium) red, orange, or yellow bell peppers, seeded and coarsely chopped
1 pint (about 10 ounces) small tomatoes, like cherry or Sungold
6 tablespoons extra-virgin olive oil
1 to 2 chipotle chiles in adobo, coarsely chopped (depending on heat preference)
Kosher salt
2 (12- to 18-ounce) packages shelf-stable potato gnocchi

Steps:

  • Heat the oven to 450 degrees. In a 3-quart, oven-safe dish (like a 9-by-13-inch pan or a Dutch oven), combine the bell peppers, tomatoes, 1/4 cup oil, chipotle and 1 teaspoon salt. Stir to combine, then place on the oven's center rack.
  • On a sheet pan, break up the gnocchi and toss with the remaining 2 tablespoons oil (no need to boil first). Season with salt and shake into an even layer. Transfer to the oven's bottom rack. Roast both the vegetables and the gnocchi until the vegetables are softened and charred in spots and the gnocchi is crisp underneath and still squishy in the middle, 25 to 30 minutes (no need to stir partway through).
  • Transfer the gnocchi to the roasted peppers and stir until the gnocchi is glossy red.

POTATO GNOCCHI WITH SPICY RED PEPPER SAUCE



Potato Gnocchi with Spicy Red Pepper Sauce image

The first time I had gnocchi-sort of a cross between pasta and a dumpling- was in Venice, and it was great! So of course I had to try to make my own. Mine weren't as spectacular, but after a few more tries, I got it. The key is to only add enough flour for the dough not to be sticky anymore; otherwise, they'll be too heavy. When you boil them, you can tell whether the dough is okay. If the gnocchi start to feather and fall apart when you boil them, you need more flour. If they don't float after 2 minutes, they have too much flour. This is another dish that works well with a nice green salad.

Yield serves 2

Number Of Ingredients 15

3 russet potatoes (about 1 pound)
1/2 teaspoon salt
1 egg yolk
3/4 cup flour
2 red bell peppers
1 onion
1 stalk celery
1 carrot
1 tablespoon canola oil
1 (6-ounce) can tomato paste
1/2 teaspoon crushed red pepper
1/2 cup water
Salt and pepper
3 tablespoons butter
2 ounces crumbled feta cheese

Steps:

  • To prepare the gnocchi: Up to 6 hours before mealtime, preheat the oven to 400°F.
  • Poke several holes in each potato and bake for 45 minutes, or until fairly soft when squeezed. While the potatoes are still hot, cut them in half and squeeze the insides into a bowl, discarding the skins. (You'll want to use a hot pad to do this.) Mash the potato well with a potato masher or a sturdy fork, add the salt and egg yolk to the bowl, and stir well. Add the flour a little at a time and mix with your hands until the mixture just begins to hold together. Transfer the dough to a lightly floured work surface and knead gently for 1 minute, or until smooth. You may need to add a little bit more flour to keep the dough from sticking.
  • Break off a handful of the dough and roll it into a 1/2-inch-thick rope. Cut the rope into 1-inch pieces. Repeat this process with the remaining dough.
  • Bring a large saucepan of salted water to a boil and add one-fourth of the gnocchi. Cook for 2 minutes after they float to the surface, then remove with a slotted spoon. Repeat the process with the remaining gnocchi. Place the gnocchi in a single layer in a baking pan or on a large plate, cover with plastic wrap, and refrigerate until ready to use.
  • To prepare the sauce: Up to 6 hours before mealtime, roast the red peppers by placing each whole pepper directly on the gas stove burner (if you have an electric stove, do this under the broiler) and cook, turning occasionally, for 10 to 15 minutes, or until they are almost completely black. Place them in a bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skins peel right off.) Scrape the blackened skin off the peppers and discard the stems and seeds. Place the pepper in the blender and purée until smooth.
  • Peel the onion and cut into 1/2-inch pieces. Trim the ends from the celery and cut into 1/4-inch-thick slices. Peel the carrot, cut in half lengthwise, and slice 1/4 inch thick.
  • Heat the oil in a medium saucepan over medium heat. Add the onion, celery, and carrot, and cook, stirring frequently, for 12 to 15 minutes, or until the vegetables are fairly soft. Add the puréed red peppers, tomato paste, crushed red pepper, and water and stir well. Season with salt and pepper and cool to room temperature. Cover and refrigerate until ready to use.
  • Thirty minutes before mealtime, remove the gnocchi and sauce from the refrigerator and let stand at room temperature.
  • Fifteen minutes before mealtime, place the butter in a large skillet over medium heat. Add the gnocchi and cook, stirring occasionally, for 12 to 15 minutes, or until lightly browned on two sides.
  • Meanwhile, place the sauce over low heat and cook, stirring occasionally, for 10 to 15 minutes, or until hot.
  • Spoon half of the gnocchi onto each plate and top with the sauce. Sprinkle with the feta cheese and serve immediately.
  • Red and green bell peppers are actually the same plant. Green peppers are picked when the peppers are green (go figure) and red peppers are left on the vine longer until they ripen and turn red. The longer time on the vine results in red peppers being sweeter than the green. Choose smooth, firm peppers with no shriveled or soft spots and avoid the heavy ones. They are loaded with seeds.
  • Feta, which is a salted Greek cheese, can be mild or sharp, soft or hard. In the supermarket you'll find it either as a chunk immersed in brine (it spoils quickly after being taken out of the brine) or already crumbled in a package. Buy the latter for this recipe-any leftover is excellent sprinkled over salad.

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