Spinach Gnocchi With Tomato Sauce Recipes

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GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE



Gnocchi with creamy tomato & spinach sauce image

Make a change from pasta with this Italian-style midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

1 tbsp olive oil
2 garlic cloves , crushed
400g can chopped tomato
140g mascarpone
500g pack gnocchi
200g bag baby spinach
handful basil leaves
parmesan (or vegetarian alternative), shavings, to serve (optional)

Steps:

  • Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
  • Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium

SPINACH GNOCCHI



Spinach Gnocchi image

Provided by Guy Fieri

Time 1h20m

Yield 6 servings

Number Of Ingredients 24

1 1/2 pounds russet potatoes
1 teaspoon sea salt
4 cloves garlic, peeled and smashed, plus 4 cloves, minced
1 onion, peeled, 1/2 roughly chopped and 1/2 cut into small dice
1 tablespoon olive oil
3 cups packed baby spinach
3 tablespoons white wine
1 egg
1 egg yolk
1 1/3 cup flour, plus bench flour
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan, divided
1 to 2 tablespoons extra-virgin olive oil
5 tablespoons butter, divided
1 teaspoon minced garlic
1/8 teaspoon crushed red chile flakes
1/3 cup white wine
1/2 cup chicken stock
1/2 cup half-and-half
3 tablespoons grated Parmesan
1/2 teaspoon freshly cracked black pepper
1 Roma tomato, seeded and cut into 1/4-inch dice
Grated Parmesan, for garnish
Extra-virgin olive oil, for garnish

Steps:

  • For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.
  • Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid.
  • When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture).
  • In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).
  • Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil.
  • Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter.
  • When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.

SPINACH AND RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE



Spinach and Ricotta Gnocchi With Quick Tomato Sauce image

Provided by Anne Burrell

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
1 (9-ounce box) frozen spinach, defrosted and water squeezed out
4 eggs
2 cups grated Parmigiano-Reggiano, plus more for sprinkling
2 to 3 grates fresh nutmeg
Kosher salt
1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
Semolina, for holding the gnocchi
12 to 15 super-ripe plum tomatoes
Extra-virgin olive oil
1 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
2 cloves garlic, smashed and finely chopped
6 to 7 basil leaves, cut into a chiffonade
Grated Parmigiano-Reggiano, for garnish

Steps:

  • Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.
  • Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.
  • Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.
  • Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.
  • Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.
  • Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.
  • Toss in the basil just before serving.
  • Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.
  • On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.
  • Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.

GNOCCHI WITH SPINACH & TOMATOES DINNER'S JUST 20 MINUTES AWAY!



Gnocchi with Spinach & Tomatoes Dinner's Just 20 Minutes Away! image

Raise your hand if you're obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you're new to gnocchi, it's a pasta/dumpling hybrid that's partially-made with potatoes, resulting in an extra-tender, extra-carby bite. In this vegetarian dish, it's paired with spinach and colorful grape tomatoes, then tossed in a creamy sauce. To top things off-in this case literally-there's a layer of garlicky panko breadcrumbs. It's the perfect crispy contrast to this rich dish. Once you take a bite, don't be surprised when you find yourself making excuses to whip it up again and again!

Provided by HelloFresh

Categories     main course

Time 20m

Number Of Ingredients 12

4 ounce Heirloom Grape Tomatoes
1 teaspoon Garlic Powder
4 tablespoon Cream Cheese
5 ounce Spinach
1 teaspoon Chili Flakes
¼ cup Panko Breadcrumbs
8.8 ounce Gnocchi
1 unit Veggie Stock Concentrate
¼ cup Parmesan Cheese
2 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • • Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes.
  • • Melt 1 TBSP butter in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you'll use the rest later) and cook until just fragrant, 30 seconds. Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan. • 4 SERVINGS: Use 2 TBSP butter.
  • • Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
  • • Meanwhile, melt 1 TBSP butter in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1/3 cup water, stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and ½ cup water.
  • • Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
  • • Stir gnocchi into pan with sauce until thoroughly coated. If needed, add a splash or two of water. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.

Nutrition Facts : Calories 520 kcal, Fat 26 g, SaturatedFat 17 g, Carbohydrate 61 g, Sugar 5 g, Protein 13 g, Fiber 4 g, Cholesterol 70 mg, Sodium 1240 mg

GNOCCHI WITH TOMATOES AND SPINACH



Gnocchi With Tomatoes and Spinach image

This is a delicious meal, excellent as a light lunch or as a side to any grilled meats or fish with a salad. I love it because its so quick and easy to make. You can also customize this recipe to your taste!

Provided by tosin.obileye

Categories     One Dish Meal

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

500 g gnocchi
2 (400 g) cans peeled plum tomatoes
2 crushed garlic cloves
2 shallots
1 fresh red chili pepper
1 tablespoon olive oil
500 g fresh Baby Spinach
salt
black pepper
fresh basil leaf

Steps:

  • Finely chop the shallots.
  • Heat the olive oil in a pan and sautee the shallots, garlic and chilli. Add the tomatoes and simmer for 20 minutes until it thickens.
  • Season with salt and pepper and add the spinach leaves, allow to wilt.
  • In the meantime boil the gnocchi in salted water until they float to the surface (about 3 minutes).
  • Add to the tomato sauce and stir well. Just before serving sprinkle with fresh basil.

Nutrition Facts : Calories 108.5, Fat 4.3, SaturatedFat 0.6, Sodium 111.3, Carbohydrate 15.5, Fiber 5.3, Sugar 6.4, Protein 5.9

SPINACH RICOTTA GNOCCHI WITH TOMATO SAUCE



Spinach Ricotta Gnocchi with Tomato Sauce image

Categories     Onion     Pasta     Tomato     Appetizer     Quick & Easy     Parmesan     Ricotta     Spinach     Red Wine     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 13

For sauce
1 garlic clove, minced
1/3 cup finely chopped onion
1 tablespoon olive oil
a 14- to 16-ounce can whole tomatoes, drained, reserving juice, and chopped
1/4 cup dry red wine
For gnocchi
a 10-ounce package frozen chopped spinach
1 cup whole-milk ricotta
2/3 cup freshly grated Parmesan
1 large egg yolk
2 tablespoons all-purpose flour plus additional for forming gnocchi
freshly grated nutmeg to taste

Steps:

  • Make sauce:
  • in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
  • Make gnocchi while sauce is cooking:
  • In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in a small handfuls until as dry as possible and chop fine.
  • In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi. Set broiler rack about 4 inches form heat and preheat broiler.
  • In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
  • Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
  • Serve gnocchi with tomato sauce.

MOOSEWOOD'S SPINACH GNOCCHI



Moosewood's Spinach Gnocchi image

From Moosewood Restaurant New Classics: A Casserole-style dish that is simple to throw together when you've got everything on hand. I substituted about half a big bag of frozen spinach for the fresh, and it came out gorgeously! You can substitute 3 cups store-bought tomato sauce for the homemade, but it's so much better from scratch and still so quick! Serve alone with tomato sauce, or in a brothy soup.

Provided by Lizzymommy

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

10 ounces fresh spinach
3 large eggs
1 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 1/4 cups breadcrumbs
2 tablespoons fresh basil, chopped
1/3 cup scallion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground nutmeg (to taste)
1 teaspoon olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt (to taste)
3 cups canned tomatoes with juice, chopped (28-ounce can)
1/4 teaspoon ground black pepper

Steps:

  • To make the sauce:.
  • Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 7 minutes until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
  • To make the gnocchi:.
  • Preheat the oven to 400°F Oil a nonreactive baking dish.
  • Rinse the spinach well and remove any large stems. Place the spinach in a large pot with only the water that clings to the leaves. Cover and cook on high heat, stirring once or twice, just long enough to wilt the leaves, about 3 minutes. Set aside to drain.
  • In a large bowl, beat the eggs. Mix in the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt, pepper, and nutmeg. When the cooked spinach is cool enough to handle, gently squeeze more water from it and chop it. Stir the chopped spinach into the cheese mixture. The batter will be wet and rather soft. Drop the batter by rounded tablespoonfuls onto the prepared baking dish to make about 18 balls. Pour the tomato sauce around the gnocchi to almost cover.
  • Bake for about 25 minutes, until firm and beginning to brown. Serve hot with the tomato sauce ladled on top.

Nutrition Facts : Calories 452.5, Fat 18.5, SaturatedFat 8.7, Cholesterol 196.3, Sodium 1778.6, Carbohydrate 47.4, Fiber 6.9, Sugar 12.2, Protein 26.8

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA



Gnocchi with Tomato Sauce and Mozzarella image

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

1 ½ tablespoons extra-virgin olive oil
½ onion, finely chopped
1 ½ (14.5 ounce) cans passata (crushed tomatoes)
salt to taste
1 (18 ounce) package potato gnocchi
2 tablespoons grated Parmesan cheese
1 (4 ounce) ball fresh mozzarella, cubed
4 fresh basil leaves

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

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE



Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

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, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
  • Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
  • Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
  • Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

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From cooksinfo.com


SPINACH GNOCCHI WITH BUTTER SAGE SAUCE - MANGIA BEDDA
2020-03-25 For the butter sage sauce. In a deep wide skillet large enough to pour the cooked gnocchi into, melt the butter on medium heat. Add the sage leaves. When the gnocchi are ready, add a ladle full or 2 of pasta water into the butter sage sauce to thicken it before adding the drained gnocchi to the pan.
From mangiabedda.com


CAULIFLOWER & SPINACH GNOCCHI WITH FRESH TOMATO SAUCE RECIPE
Heat olive oil in nonstick skillet over medium heat and cook onion 5 minutes, or until tender. Add garlic and cook 1 minute. Add tomatoes and cook 5 minutes. Season with salt and pepper. Meanwhile, cook Green Giant Cauliflower Gnocchi Cauliflower & Spinach according to package directions; drain well. Immediately add to skillet and cook 2 ...
From greengiant.com


BAKED GNOCCHI WITH SPINACH, TOMATOES, AND BEANS - HEALTHY …
2021-08-02 Instructions. Preheat the oven to 400°F (200°C). Heat the olive oil in a large iron cast skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the tomatoes and fry for 1 minute. Pour in the wine and simmer gently until the tomatoes release their juices, about 3-5 minutes.
From yummyaddiction.com


CHEESY BAKED GNOCCHI WITH CREAMY TOMATO & SPINACH
2021-11-22 Tomato sauce: (You will only use half to 3/4 of this sauce for this recipe, but freeze the rest. See above details) 2 small 400gm (14 oz) tins of good quality tomatoes. 1 small onion, peeled and cut into quarters. 30 gms butter. Baked Gnocchi: 500 gms store-bought Gnocchi or short pasta or ravioli or tortellini). Half to 3/4 of the above sauce. 8 basil leaves finely sliced (or …
From drizzleanddip.com


SPINACH GNOCCHI - FOOD WITH FEELING
2017-01-11 In a medium pot, boil water. Place the spinach into boil for 3 minutes. Drain and place the spinach in a food processor or high speed blender and blend until pureed. If needed, add a splash of water in to help the spinach blend. Once the potatoes are completely cooled, pour half of the pureed spinach onto the riced potatoes.
From foodwithfeeling.com


SPINACH GNOCCHI WITH HEIRLOOM TOMATOES RECIPE
Season with salt and pepper. 5. • Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes. 6. • Stir drained gnocchi into pan with sauce and veggies until thoroughly coated. (TIP: If sauce seems too thick, stir in a splash of water.) Taste and season with salt and pepper.
From hellofresh.com


HOMEMADE GNOCCHI WITH TOMATO ONION BUTTER SAUCE - SPINACH …
2009-08-26 Roll into cylinder, cut in 3/4” pieces and taking it lengthwise across a fork, depress center. The center should be thinner than the edges, which helps to keep the gnocchi tender. The ridges serve to hold the sauce. Use 4 quarts of water in sauce pan to boil. Add salt.
From spinachtiger.com


PAN FRIED GNOCCHI WITH SPINACH AND TOMATOES - THE LAST FOOD BLOG
2019-06-08 Instructions. Preheat the oven to 200 degrees C/ 392 F Add the cherry tomatoes to a roasting tin, drizzle over ½ a tbsp of balsamic vinegar and 1 tbsp of olive oil, add ¼ tsp each of salt and black pepper then roast them for about 15 minutes. While the tomatoes are roasting toast the pine nuts.
From thelastfoodblog.com


AUTHENTIC ITALIAN GNOCCHI WITH TOMATO SAUCE - JOLLY TOMATO
2021-10-08 Add the cooked, drained gnocchi to the tomato sauce, along with a few basil leaves, and stir, allowing the gnocchi to simmer for two to three minutes. Divide the gnocchi evenly into four small ovenproof ramekins. Distribute the cheese evenly over the gnocchi. Bake at 400 degrees for five minutes or until the cheese is melted and bubbly.
From jollytomato.com


EASY TOMATO & SPINACH BAKED RAVIOLI | DRIZZLE AND DIP
13 hours ago First, make the tomato sauce by sauteing the onion in a splash of olive oil until translucent. About 5 minutes. Add the crushed garlic and pinch of chili flakes and cook for 30 seconds. Add the 2 tins of tomatoes, season well with salt and pepper, and add the wine. Cook for about 30 minutes until the sauce thickens.
From drizzleanddip.com


GNOCCHI WITH TOMATO SAUCE • SALT & LAVENDER
2019-08-31 Once it's hot, add the garlic and cook for 30 seconds. Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir. Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes).
From saltandlavender.com


PAN FRIED GNOCCHI WITH SPINACH AND SUN DRIED TOMATOES RECIPE
2020-08-18 Set aside. When gnocchi is mostly lightly browned, add 1/2 fresh spinach. Use tongs to toss with gnocchi until it fully wilts. Add remaining spinach until wilted, then garlic, cooking 1 minute longer. Reduce heat to low. Toss gnocchi and spinach with mascarpone sauce until smooth and creamy.
From savoryexperiments.com


GNOCCHI WITH SPINACH AND MEDITERRANEAN FRESH TOMATO SAUCE
Directions. Use a small bowl and mix the chia seeds with the water for the gnocchi and set aside. Preheat the oven to 200 degrees and prepare a baking dish for the potatoes. Add a decent layer of salt to the baking dish and place the whole potatoes on top of it, bake for 90 minutes and flip over after half the time.
From vegan.io


SPINACH AND RICOTTA GNOCCHI WITH FRESH TOMATO SAUCE
2020-07-13 Drain, run under cold water to cool then squeeze out liquid then chop finely. Place spinach, ricotta, 1/2 cup parmesan, 1/2 cup flour, into a large bowl and mix. Add egg yolks, salt, pepper and nutmeg and stir to combine into a sticky dough. Cover a working surface and a large baking sheet with flour. Roll out 1/4-1/2 cup of dough into a 1 inch ...
From mystudiokitchen.com


PARMESAN SPINACH GNOCCHI (WITH HOW-TO VIDEO!) - LIFE AS A …
2016-03-30 Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove. Melt butter over medium heat. Add garlic to butter and sauté for about a minute until garlic is fragrant. Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
From lifeasastrawberry.com


THREE CHEESE BAKED GNOCCHI WITH SPINACH RECIPE - PINCH OF YUM
2021-09-01 Make the sauce: Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM. Bake it up: Add gnocchi and spinach. Stir to coat evenly with sauce.
From pinchofyum.com


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