Tomatospinach Mascarpone Gnocchi Recipes

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MASCARPONE AND LEMON GNOCCHI



Mascarpone and Lemon Gnocchi image

Provided by Giada De Laurentiis

Time 48m

Yield 4 servings

Number Of Ingredients 12

1 cup mascarpone, at room temperature (8 ounces)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon ground nutmeg
2 large lemons, zested
1 cup grated Parmesan (4 ounces)
1 teaspoon kosher salt
3/4 cup all-purpose flour, plus extra for forming the gnocchi
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/2 cup chopped fresh basil
1/2 cup grated Parmesan, for serving

Steps:

  • For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.
  • Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
  • Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.
  • For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.
  • Add the sauce and cheese to the gnocchi and gently toss until coated.

MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE



Mascarpone and Lemon Gnocchi with Butter Thyme Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Zest of 2 large lemons
1 large egg, at room temperature
1 large egg yolk, at room temperature
3/4 cup all-purpose flour, plus extra for forming the gnocchi
1/2 cup unsalted butter
1 teaspoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup shaved Pecorino Romano cheese

Steps:

  • For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
  • Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
  • Bring a large saucepan of salted water to a simmer.
  • For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
  • Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
  • Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.

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

GNOCCHI & TOMATO BAKE



Gnocchi & tomato bake image

A comforting veggie main packed with rich Italian flavours

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
500g pack gnocchi
handful basil leaves, torn
half a ball mozzarella, torn into chunks

Steps:

  • Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
  • Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
  • Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
  • Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
  • Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium

TOMATO,SPINACH & MASCARPONE GNOCCHI



Tomato,spinach & Mascarpone Gnocchi image

Make and share this Tomato,spinach & Mascarpone Gnocchi recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

500 g ready made gnocchi
350 g of your favourite red pasta sauce
100 g spinach, washed
250 g mascarpone
50 g parmesan cheese, shaved
salt
fresh ground black pepper

Steps:

  • Cook the gnocchi per packet instructions and drain.
  • Meanwhile, heat the tomato pasta sauce in an ovenproof dish over medium heat on stovetop, add the spinach and stir until it starts to wilt.
  • Add the gnocchi, season with the salt and pepper and spoon blobs of mascarpone over the top.
  • Scatter with shavings of the shaved parmesan and grill until bubbling and golden.

BUTTERNUT MASCARPONE GNOCCHI



Butternut Mascarpone Gnocchi image

When I tell people I don't like gnocchi, I always have to clarify that I'm talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese. Prepare your palate for some incredibly light, tender, and delicious gnocchi.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 9h

Yield 12

Number Of Ingredients 12

1 pound butternut squash
1 cup mascarpone cheese
½ cup finely grated Parmigiano-Reggiano cheese
2 large eggs
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour, divided
½ cup unsalted butter
1 pinch cayenne pepper
salt and ground black pepper to taste
¼ cup thinly sliced fresh sage leaves
1 tablespoon finely grated Parmigiano-Reggiano cheese

Steps:

  • Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
  • Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
  • Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
  • Bring a large pot of salted water to a boil.
  • Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
  • Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.
  • Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

Nutrition Facts : Calories 232 calories, Carbohydrate 12.8 g, Cholesterol 78 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 10.5 g, Sodium 385.4 mg, Sugar 1 g

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

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.

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