Sundried Tomato Gnocchi Recipes

ROASTED GNOCCHI, SUNDRIED TOMATO & OLIVE STACKS

Roasted gnocchi, sundried tomato & olive stacks image

Ready made gnocchi make a perfect base for a bite-sized canapé that's easy to make and perfect for a party platter or casual nibble with drinks

Provided by Miriam Nice

Categories Buffet, Canapes

Time 40m

Yield Makes 40

Number Of Ingredients 5

Ingredients

500g pack of fresh gnocchi
4 tbsp olive oil
40 pitted green olives
40 sundried tomatoes
40 basil leaves

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the fresh gnocchi in a roasting tin and drizzle with olive oil. Roast for 25-30 mins or until golden, stirring occasionally. Thread the roasted gnocchi onto cocktail sticks with pitted green olives, sundried tomatoes and basil leaves. Serve while the gnocchi is still warm.

Nutrition Facts : Calories 34 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Protein 1 grams protein, Sodium 0.3 milligram of sodium

SUNDRIED TOMATO GNOCCHI

Sundried Tomato Gnocchi image

I got this receipe from a friend and tried it and loved it. I had Gnocchi in the past but baking the potatoes and Sundried tomatoes makes this one stand out from any I have tried in the past. It is a must try for anyone can make this you can add your fav Italian seasoning a pinch or 2 if desired

Provided by Kimberley Quinlan

Categories One Dish Meal

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs medium russet potatoes
3/4 teaspoon salt
1 large egg
1/3 cup sun-dried tomato
1 1/4 cups flour

Steps:

Pre heat oven to 400 degrees.
pierce potatoes bake until tender 45min- 1 hour depending on size.
Let stand on conter to cool for 15 min.
Scoop insides of potatoes out push through a potatoe ricer /or Mash till smooth.
While mashing potatoes ( Soak sundried tomatoes in Bioling water for 15 - 20 min . Place egg yolk in food processor drain tomatoes and add to egg and mix till smooth .
Pour tomatoe puree over Potatoes , sprinkle 1 cup of flour over mixture , Using a spatula mix ( it will not look like a dough at this point ) it will resemble biscut like texture , gently squeeze dough and pat dough.
Do not over work dough.
Divide dough into 4 equal pieces , working on a lightly floured surface.
Roll each piece into a long snake like shape 1/2 -1/4 inch thick.
Cut the dough into 3/4 inch pieces use your finger to make an indentation in the center of the Gnocchi , Place each pice on a lightly floured baking sheet , repeat with remaining dough.
Put pot of boiling water on , adjust water to a gentle boil add about 1/4 of the Gnocchi at a time when Gnocchi floats to the top remove with slotted spoon ,.
Return water to a gentle boil between batches.
transfer to cookie sheet lined with parchmant paper /wax paper.
cook remaining pasta.

Nutrition Facts : Calories 461.9, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 749.8, Carbohydrate 96.1, Fiber 8.8, Sugar 4.8, Protein 14.4

GNOCCHI WITH SUN DRIED TOMATOES AND CHICKEN

Gnocchi with Sun Dried Tomatoes and Chicken image

Provided by Food Network

Categories main-dish

Number Of Ingredients 8

Ingredients

1 tablespoons unsalted butter
1 yellow or white onion, chopped
1/2 cup minced fresh parsley
6 sun-dried tomatoes (dry-packed), minced
1/2 pound boneless chicken breast, thinly sliced (optional)
1/4 cup dry white wine
1 recipe bechamel sauce (below)
1 recipe Gnocchi, uncooked, or 1 1/2 pounds store-bought gnocchi, uncooked

Steps:

In a large, wide skillet, melt the butter over low heat. Add the onion and parsley and saute over medium heat until the onion turns translucent, about 10 minutes.
Add the sun-dried tomatoes and the chicken, if using, and saute, stirring often until the chicken colors, about 2 minutes. Add the wine and keep stirring over medium heat until most of it evaporates and the chicken is cooked through, about 4 to 5 minutes more.
Cook the gnocchi as directed above.
Add the chicken or tomato mixture to the hot bechamel sauce and mix well. Spoon generously over the gnocchi, and serve at once.

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