Tiny Potato Gnocchi With Smoked Salmon Scamorza Tomatoes And Basil Recipes

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GNOCCHI WITH KABOCHA, WALNUTS, AND SCAMORZA



Gnocchi with Kabocha, Walnuts, and Scamorza image

Gnocchi are tossed in a quick sauce made from fresh kabocha winter squash, toasted walnuts, and smoked scamorza cheese. Each ingredient has a particular smoky and nutty flavor that, when combined, create a symphony in your mouth!

Provided by Buckwheat Queen

Categories     Pasta by Shape

Time 35m

Yield 5

Number Of Ingredients 8

1 ¾ pounds kabocha squash
2 tablespoons extra-virgin olive oil
1 large shallot, minced
¼ cup chopped raw walnuts
½ cup Scamorza cheese
1 pound potato gnocchi
1 pinch ground nutmeg
5 tablespoons grated Grana Padano cheese

Steps:

  • Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.
  • Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.
  • Meanwhile, 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.
  • Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir; this could break or deform the gnocchi.
  • Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 32.3 g, Cholesterol 30.4 mg, Fat 19.4 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 7.2 g, Sodium 186.4 mg, Sugar 6.3 g

FRITTATA WITH TOMATOES, ONIONS AND BASIL



Frittata with Tomatoes, Onions and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

6 medium onions, thinly sliced
6 tablespoons olive oil
8 ounces plum tomatoes, peeled
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
2 ounces butter
Handful fresh basil

Steps:

  • Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
  • Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
  • Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

SMOKED-SALMON, TOMATO, AND BASIL SANDWICH RECIPE - (4/5)



Smoked-Salmon, Tomato, and Basil Sandwich Recipe - (4/5) image

Provided by Nickel

Number Of Ingredients 12

1 (3-ounce) package cream cheese, softened
2 tablespoons plain yogurt
1 garlic clove
3/4 cup fresh basil leaves, divided
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
8 slices crusty country bread, toasted
2 large tomatoes, sliced
1/2 pound sliced smoked salmon
1/2 cup thinly sliced red onion

Steps:

  • Combine cream cheese, yogurt, garlic, 1/4 cup basil leaves, and next 4 ingredients in a food processor; process until smooth. Spread 1 tablespoon cream cheese mixture on 1 side of each slice of bread. Top 4 slices evenly with tomatoes, remaining basil leaves, salmon, and onion. Top with remaining bread slices. Serve immediately.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

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