Potato Gnocchi With Tomato Sauce Recipes

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.

POTATO GNOCCHI WITH TOMATO BASIL SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Wash the potatoes under cold running water and pat dry.
• Use a large knife and make a deep incision length-wise into each potato.
• Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
• Let potatoes cool a little but do peel them while they are still a bit warm.
• Put them through a potato ricer. Alternately you can use a potato masher or a fork.
• Place the mashed potatoes in a large bowl.
• Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
• Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
• Transfer the dough to a wooden board or work surface.
• Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
• Knead for 2 to 3 minutes.
• The dough should be smooth, pliable and just a little bit sticky.
• Cut off a section of dough at a time.
• Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
• Cut the roll into 1 inch pieces.
• Repeat with the remaining dough.
• To shape the gnocchi, I used my little wooden gnocchi board with ridges.
• Alternately, you can use the back of a fork .
• Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
• Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
• Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
• Repeat with the remaining pieces of dough.
• Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
• Set aside while you prepare the sauce.
• Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
• Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
• Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
• Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
• While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
• Add salt to the boiling water and then the gnocchi.
• Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
• Remove the gnocchi with a slotted spoon and place them on a serving platter.
• Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
• The heat of the tomato sauce will slowly melt the mozzarella.
• Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
• Serve while still hot.

POTATO GNOCCHI WITH HEIRLOOM BABY TOMATO SAUCE

Steps:

• For the gnocchi: Preheat the oven to 350 degrees F. Bake the potatoes until cooked through, 1 to 1 1/2 hours.
• Cut the potatoes in half, scoop out the flesh and push the flesh through a tamis, food mill or ricer. Spread the riced potato flesh on a clean work surface. Season with salt and allow it to release its steam for 2 minutes.
• In a small bowl, whisk together the egg yolks and a generous pinch of salt.
• Sift the flour over the potatoes and mix gently with your hands, lifting and letting the potatoes fall through your fingers. Drizzle the egg yolk mixture over the potatoes. Mix the dough and knead briefly until homogeneous. Roll into a log and cut into manageable pieces. Cover with a towel.
• One piece at a time, roll until approximately 1/2 inch in diameter. Cut into individual pieces about 1 inch long. Shape the gnocchi using a fork or other pasta tool. Lay on a floured tray and reserve. Set aside 2 cups of the gnocchi for this recipe; use the remaining gnocchi immediately or freeze for later use (see Cook's Note).
• For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea. Bring the water to a boil.
• Add the gnocchi to the boiling water. When they rise to the surface, cook for 1 to 2 more minutes.
• While the gnocchi are cooking, add the Heirloom Baby Tomato Sauce to a saute pan with some red pepper flakes if using and a drizzle of extra-virgin olive oil over medium heat. Add 3 ounces of the pasta water to the saute pan, then add the butter.
• Remove the gnocchi from the pot using a wire skimmer and add to the saute pan. (Note: You can also use a pasta basket or a perforated pan insert.) Toss the gnocchi in the pan to emulsify the butter and finish with some Parmesan and basil. Plate the gnocchi and finish with a drizzle of extra-virgin olive oil.
• In a saute pan, heat the oil slightly. Add the garlic slices and saute for 30 seconds; there should be no color on the garlic. Add the tomatoes to the pan, season with a little salt and saute; the tomatoes will release their juices. Continue cooking until fairly dry. Add the basil and oregano and mix to incorporate. The sauce should be chunky, fresh looking and not too thin. Taste and adjust the seasoning with salt and red pepper flakes if needed.

POTATO GNOCCHI WITH QUICK TOMATO SAUCE RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
• While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
• Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
• Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
• If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
• Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
• Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
• Serve immediately and enjoy!