One Recipe Two Ways Gnocchi With Tomato Sauce

GNOCCHI WITH TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
• Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
• Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

GNOCCHI WITH SPICY TOMATO SAUCE

Steps:

• Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the "moat." When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.;
• In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.;

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.

ONE-PAN CHICKEN AND GNOCCHI IN TOMATO-BASIL SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with the dried Italian seasoning and a good pinch of salt. Arrange the chicken in the pan, cover and sear for 5 minutes. Flip, cover and sear the chicken another 5 minutes. (It won't be cooked all the way through, but that's okay! We'll finish in a bit.) Remove the chicken from the pan.
• Add a splash of water to the pan to deglaze, if needed, and use a wooden spoon to scrape up the browned bits. Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until nicely charred on both sides, another minute or two. Add the chicken (and its juices) back to the pan, and bring the heat down to medium-low. Add the tomato sauce, along with about 1/3 cup water swirled in the jar, along with the gnocchi. Using tongs, nestle the gnocchi down in the sauce, so that it's all covered. Cover with a lid and bring the heat up to medium. Simmer until the gnocchi is tender, 5 to 6 minutes.
• Divide the dish among dinner bowls, and use forks to shred the chicken a little, if you want. Garnish with freshly grated Parmesan and fresh basil leaves.
• Serve immediately!

EASY GNOCCHI WITH TOMATO SAUCE

Steps:

• 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.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.