Step 1 Heat the broiler with a rack about 6 inches from the heat source. Step 2 In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1. Ingredients 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 Directions
Gnocchi with Pomodoro Sauce (Easy & Flavorful!)
1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. ground nutmeg 2 cups fresh cherry tomatoes 1 (15-ounce) can tomato sauce (I used no salt added tomato sauce) 2 tablespoons balsamic vinegar 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 1 tablespoon heavy cream 8 ounces fresh mozzarella cheese, torn into pieces Laura Lynch 19 votes 5 Comments Jump to Recipe This Tomato & Mozzarella Baked Gnocchi is full of flavor with its pillowy soft potato gnocchi, bubbly tomato sauce and melted mozzarella. >> You might also like this Creamy & Delicious Gnocchi Carbonara or Cajun Chicken Pasta. If you've never had baked gnocchi before, you must try this recipe. 1. Infuse olive oil in a frying pan over medium heat with the garlic cloves. 2. Then pour in the passata to reduce for about 7 minutes or until thickened enough. 3. Finally, nothing ups the ante to this sauce than fresh basil leaves, which would be best not cooked in the sauce. Tomato and Mozzarella Baked Gnocchi Here's what you'll need: 2 cups gnocchi (fresh, frozen, or store bought are all fine) 1 ½ cups roasted tomato sauce, if using my homemade recipe I like to strain the seeds and skin out for this dish. A good quality, artisanal sauce from the store would work just as well here; 8-10 oz fresh mozzarella
Poêlée de gnocchis à la sauce tomate et au chorizo Gnocchi maison recette, Recettes de cuisine
49 Sep 24, 2018, Updated Oct 17, 2021 Jump to recipe This Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella looks deceptively fancy. But it's basically 4 ingredients (gnocchi, tomatoes, oil, mozzarella) and is a killer 30 minute dinner! Hold on to that last ray of summer! 500 g potato gnocchi (a good ready-made brand may do) 10 tomatoes. 8 bocconcini di mozzarella di bufala (or two ordinary mozzarellas) Fresh basil. Salt and sugar. Preparation. Bring a pot of water to the boil. Cut a cross in the skin at the bottom of each tomato with a sharp knife and scorch the tomatoes in boiling water for 15 seconds. Tuck in the tomatoes, mozzarella and half the basil, season with the sea salt and black pepper, then transfer to the oven and roast for 25 minutes. Five minutes before the gnocchi is ready,. In a skillet, cook the garlic in the butter and olive oil until fragrant. Stir in the tomatoes, tomato paste, chicken broth or wine, and Italian seasoning. Add the gnocchi. Cook, stirring every so often until it's cooked through. Stir in the basil and the mozzarella and parmesan until melted. Season with salt & pepper.
Gratin de gnocchi aux tomates cerises et feta Amandine Cooking Gratin de gnocchi, Gnocchi
This dish, also known as Gnocchi alla Sorrentina, consists of fried gnocchi covered with an easy cherry tomato and mozzarella sauce with tons of fresh basil. 30 minutes, tops. Score. Eric: Can I get you anything? Karen: Yes. A chocolate cupcake. Or a brownie will do. Eric: *Looks in the fridge* Cherry tomatoes! *pops one in mouth* Want one? This dish was very easy and tasty. I love gnocchi and it's always a nice change from regular pasta. The sauce was very good, but I didn't have fresh basil, so left that off. Also, I omitted the broiler step and it was still just fine for us. I'll make this one again. Thanks for posting!
Gnocchis fondants Tomate & Mozzarella Temps en cuisine 25 min À table dans 35 min #efficace #gourmand star star star star star_half 4,4/5 (210 notes) Testée et approuvée par nos abonnés De délicieux gnocchis BIO enrobés d'une sauce tomate maison et de mozzarella onctueuse et fondante. Les petits comme les grands se régaleront ! Le plus ? Étape 1 Fire cuire les gnocchi Étape 2 ciseler les tomates confites Étape 3 poêler les gnocchi Étape 4 ajouter la mozzarella et les tomates Étape 5 attendre que la mozzarella se mélange au gnocchi
Gnocchi à la sauce tomate et au basilic recette gourmande Régal
Mozzarella grob zerzupfen und über den Gnocchi mit Tomatensoße verteilen. Die Pfanne in die Mitte des auf 180 Grad Ober-/Unterhitze vorgeheizten Ofen schieben. Für etwa 10 Minuten gratinieren, bis der Käse schön geschmolzen ist. In der Zwischenzeit das Basilikum waschen, Blätter abzupfen und grob hacken. Sobald die Gnocchi aus dem Ofen. Après quelques minutes, ajoutez les tomates cerises entières, lavées au préalable. Faites revenir encore 5 minutes. Salez et poivrez. Égouttez la mozzarella et coupez-la en petits morceaux. Ajoutez les morceaux de mozzarella dans la poêle et laissez-les fondre sans les cuire.
